Chicken tortilla soup is a classic Mexican dish that has gained popularity for its comforting, savory flavors and the perfect balance of ingredients. Known for its rich broth, tender chicken, and crunchy tortilla strips, this soup delivers a warm and hearty meal that’s easy to prepare and loved by many. Whether you’re looking for a cozy dish for a chilly evening, a crowd-pleasing appetizer for a dinner party, or a satisfying meal to make ahead for the week, chicken tortilla soup is an excellent choice.
This article will guide you through the process of making the perfect chicken tortilla soup, provide tips for customizing the recipe, and offer variations to suit your personal preferences or dietary needs.
The History
Chicken tortilla soup has roots in Mexican cuisine, where soups and stews play a central role in daily meals. This dish is a variation of traditional Mexican “sopa de tortilla,” which originated in the rural regions of Mexico. Traditionally, tortilla soup was made with dried tortillas, tomatoes, and chiles, creating a flavorful broth. Over time, the dish evolved with regional ingredients and modern twists. Today, chicken tortilla soup is a well-loved, hearty soup that incorporates chicken, vegetables, and a medley of spices for a satisfying meal.
While chicken tortilla soup may vary slightly from region to region, it’s characterized by its bold flavors, spicy kick, and the use of crispy tortilla strips as a garnish. The crispy tortillas provide texture contrast to the smooth broth and tender chicken, making every spoonful a delight.
Ingredients
The beauty of chicken tortilla soup lies in its simplicity and flexibility. It requires a few staple ingredients and can be adapted to your personal taste. Here’s a breakdown of the essential ingredients for a classic chicken tortilla soup:
Soup Base:
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (green or red)
- 1 (14.5-ounce) can diced tomatoes (fire-roasted tomatoes add extra flavor)
- 1 (4-ounce) can green chilies (or use fresh poblano peppers for a milder flavor)
- 4 cups chicken broth (preferably low-sodium)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 pound boneless, skinless chicken breasts (or thighs for a richer flavor)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup fresh cilantro, chopped (optional)
Tortilla Strips:
- 4-6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil (for frying)
Garnishes:
- Sour cream or Mexican crema
- Shredded cheddar cheese (or Monterey Jack cheese)
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Jalapeño slices (optional, for extra heat)
- Tortilla chips (optional, for added crunch)
Step-by-Step Instructions
1. Prepare the Tortilla Strips
Start by making your crispy tortilla strips. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced tortilla strips and fry them in batches for about 1-2 minutes, or until golden and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Set them aside for later use as a garnish.
If you prefer a healthier option, you can also bake the tortilla strips in the oven. Preheat the oven to 400°F (200°C), spread the tortilla strips on a baking sheet, lightly spray with oil, and bake for 10-12 minutes or until crispy.
2. Cook the Chicken
Next, cook the chicken. You can either cook the chicken breasts or thighs directly in the soup or prepare them separately. To cook the chicken in the soup, add the chicken breasts to the pot with the other ingredients and let them simmer until cooked through (about 15-20 minutes). Once the chicken is cooked, remove it from the pot, shred it with two forks, and set it aside.
Alternatively, you can cook the chicken in a skillet with a little oil for 6-7 minutes per side until golden brown and cooked through, then shred the chicken.
3. Sauté the Vegetables
In the same pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 4-5 minutes until the vegetables soften and become fragrant. Add the chili powder, cumin, paprika, and a pinch of salt and pepper. Stir to combine and cook for another 1-2 minutes to toast the spices and enhance their flavor.
4. Add the Broth and Tomatoes
Add the diced tomatoes (with juices) and green chilies to the pot. Pour in the chicken broth, then stir in the corn. Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld together. Taste the broth and adjust seasoning with more salt, pepper, or spices if needed.
5. Add the Shredded Chicken
Return the shredded chicken to the pot and stir it into the soup. Continue to simmer for another 5 minutes until everything is heated through.
6. Serve and Garnish
Ladle the hot chicken tortilla soup into bowls. Top each serving with a handful of crispy tortilla strips, a dollop of sour cream or Mexican crema, a sprinkle of shredded cheese, a few slices of avocado, and fresh cilantro. If you like a bit of spice, add a few jalapeño slices on top. Serve with lime wedges for a fresh burst of citrus.
Tips for Perfect Chicken Tortilla Soup
- Use Rotisserie Chicken: For a quicker, more convenient option, you can substitute cooked rotisserie chicken instead of cooking fresh chicken. Just shred it and add it to the soup at the end.
- Make It Ahead: Chicken tortilla soup makes a fantastic make-ahead dish. The flavors deepen as it sits, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
- Spice It Up: Adjust the heat of the soup by adding extra chili powder, cayenne pepper, or even a diced jalapeño or two for more kick. If you prefer a milder soup, omit the spicy ingredients and keep it flavorful with the cumin and paprika.
- Homemade Tortilla Strips: For an extra crispy and flavorful garnish, you can season the tortilla strips with a bit of salt, chili powder, or garlic powder before frying or baking them.
- Customize the Toppings: Chicken tortilla soup is incredibly versatile, and the toppings are key to enhancing its flavor. Try different cheese varieties, fresh herbs, or even a drizzle of hot sauce to make the soup your own.
Creative Variations of Chicken Tortilla Soup
- Vegetarian Chicken Tortilla Soup For a vegetarian version, you can substitute the chicken with beans like black beans or pinto beans, or even use tofu for a plant-based protein option. The rest of the ingredients remain the same, and the soup still has the delicious flavors of the broth and vegetables.
- Spicy Chipotle Chicken Tortilla Soup For a smoky, spicy twist, add chipotle peppers in adobo sauce. These peppers will bring a rich, smoky flavor and heat to the soup, perfect for those who like a bit more spice in their meals.
- Creamy Chicken Tortilla Soup For a creamier version of the soup, add a splash of heavy cream or a few spoonfuls of sour cream to the broth. The cream will create a velvety texture and balance out the spices.
- Slow Cooker Chicken Tortilla Soup You can easily make chicken tortilla soup in a slow cooker. Simply add the chicken, vegetables, broth, and spices to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving, then top with the tortilla strips and garnishes.
Serving Suggestions for Chicken Tortilla Soup
Chicken tortilla soup pairs well with a variety of sides and beverages. Here are some ideas for complementing this flavorful soup:
- Cornbread: Serve the soup with freshly baked cornbread for a comforting, slightly sweet side that pairs well with the savory soup.
- Chips and Guacamole: For a true Mexican-inspired meal, serve tortilla chips and guacamole alongside the soup. The fresh, creamy guacamole provides a cool contrast to the spicy soup.
- Rice: If you’re looking to make the soup a more substantial meal, serve it with a side of rice. Cilantro-lime rice or Spanish rice would complement the flavors of the soup.
- Margaritas or Iced Tea: A refreshing margarita, iced tea, or cold brew coffee pairs perfectly with the bold flavors of chicken tortilla soup.
Storing and Reheating Chicken Tortilla Soup
Storing:
Chicken tortilla soup can be stored in the refrigerator for up to 3 days. If you have leftovers, store the soup in an airtight container. Be sure to keep the tortilla strips separate so they stay crispy when you reheat the soup.
Freezing:
Chicken tortilla soup also freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat on the stove or in the microwave.
Reheating:
To reheat the soup, simply place it in a pot over low heat and stir occasionally. If the soup has thickened, add a little extra chicken broth or water to reach the desired consistency.
Why Chicken Tortilla Soup is a Favorite
Chicken tortilla soup has a combination of bold, savory flavors that make it a favorite for many. It’s a versatile, customizable dish that can easily be adapted to suit different tastes and dietary preferences. With its warming broth, tender chicken, and satisfying toppings, it’s the perfect meal for any occasion. Whether you’re making it for a family dinner or hosting a gathering, this soup is sure to satisfy and leave everyone asking for seconds.
Start Cooking Chicken Tortilla Soup Today
Chicken tortilla soup is a comforting, flavorful dish that’s easy to prepare and loved by many. Whether you prefer a traditional version or want to experiment with new flavors and ingredients, this soup is sure to become a go-to recipe in your kitchen. With simple ingredients and a few easy steps, you can create a hearty and delicious soup that’s perfect for any meal. Gather your ingredients, heat up the pot, and enjoy this classic comfort food today!