May 30 2025

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and black pepper; 6 cups chicken broth; 1 (14.5-ounce) can diced tomatoes with green chilies; 1 (15-ounce) can black beans, drained and rinsed; 1 cup corn; 2 cooked chicken breasts, shredded; Juice of 1 lime; 1/4 cup fresh cilantro, chopped; Tortilla strips or crushed tortilla chips; Toppings: Shredded cheese, avocado, sour cream, lime wedges, cilantro

Khemit Chicken Recipes 0

You and I both know there’s nothing more comforting than a big bowl of chicken tortilla soup.

It’s warm, full of flavor, and the kind of thing you crave when you want something that hits the spot without being heavy.

This recipe is one of my go-tos—and I promise, once you make it, it’ll be yours too.

It’s simple, made with real ingredients, and tastes even better the next day.

So grab your pot, let’s do this together!

Ingredients You’ll Need

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped (optional for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
6 cups chicken broth
1 (14.5-ounce) can diced tomatoes with green chilies
1 (15-ounce) can black beans, drained and rinsed
1 cup corn (frozen or canned)
2 cooked chicken breasts, shredded (or about 2–2.5 cups cooked shredded chicken)
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Tortilla strips or crushed tortilla chips

Optional Toppings:

Shredded cheese (cheddar or Monterey Jack)
Diced avocado
Sour cream or Greek yogurt
Extra cilantro
Lime wedges

How to Make Chicken Tortilla Soup

Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions and cook until they’re soft and golden—about 5 minutes.

Step 2: Stir in garlic and jalapeño. Cook for 1 minute until fragrant.

Step 3: Add cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together.

Step 4: Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.

Step 5: Once boiling, lower the heat and let it simmer for about 15–20 minutes.

Step 6: Stir in shredded chicken, lime juice, and chopped cilantro. Simmer another 5 minutes.

Step 7: Taste and adjust seasoning if needed. Serve hot with your favorite toppings and tortilla strips.

Common Mistakes to Avoid

Using raw chicken without adjusting cook time, make sure it’s pre-cooked or poached first.
Skipping spices—they make the soup sing. Don’t leave them out.
Overcooking the soup—once it’s hot and the flavors blend, it’s done.
Adding tortillas too early—they’ll get soggy. Add them right before serving.

Recipe Best Tips

Use rotisserie chicken to save time.
Fresh lime juice at the end makes a huge difference.
Don’t skip the toppings—they’re the fun part and add tons of flavor.
Let it sit for 15 minutes before serving to let everything blend together.

Serving Suggestions

Top with crushed tortilla chips and cheese for crunch.
Add avocado and sour cream for creaminess.
Serve with a side of rice or cornbread.
Make it a meal with a green salad on the side.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over low heat or microwave until hot.
Freeze in portions—leave out toppings and tortillas until ready to serve.
Good in the freezer for up to 2 months.

FAQs

Q: Can I use chicken thighs instead of breasts?
Yes! Thighs are juicy and flavorful—just cook and shred them like you would breasts.

Q: Is it spicy?
It’s mild, but you can adjust the heat with jalapeños or hot sauce.

Q: Can I make it vegetarian?
Absolutely. Skip the chicken and use veggie broth—maybe add extra beans or tofu.

Q: What kind of tortillas should I use?
Corn tortillas work best. You can fry or bake them into strips, or use crushed tortilla chips.

Q: How long does it keep in the fridge?
Up to 4 days, and it tastes better after a day!

Q: Can I make it in a slow cooker?
Yes. Add everything (except lime and cilantro) and cook on low for 6–8 hours. Stir in lime and cilantro at the end.

Q: What if I don’t have fresh cilantro?
You can skip it or use dried (use a little less). It adds a nice touch but isn’t a dealbreaker.

Conclusion

I hope this chicken tortilla soup becomes one of your go-to recipes, just like it is for me.

It’s cozy, filling, and packed with flavor.

If you try it, let me know how yours turns out. I’d love to hear what toppings you went with!

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