Introduction
When the weather turns cool and you need a bowl of comfort that warms both body and soul, few dishes deliver like Chicken Tortilla Soup. This vibrant, hearty soup brings together tender chicken, smoky spices, and crispy tortilla strips in a rich, tomato-based broth that’s impossible to resist. Did you know that soups with protein and fiber can help support sustained energy levels throughout the day? With black beans and chicken as star ingredients, this Chicken Tortilla Soup isn’t just delicious—it’s a nourishing choice for busy families and food lovers alike.
Originating from central Mexico, tortilla soup (or *sopa de tortilla*) has evolved from a humble home-cooked meal into a beloved staple across Latin America and the United States. Traditionally made with fried tortilla strips, chicken, and a chile-based broth, it’s often served during celebrations and family gatherings. This version honors those roots while making it accessible for home cooks everywhere. Whether you’re new to Mexican-inspired cuisine or looking to perfect your favorite soup, this recipe hits all the right notes.
For more inspiration on healthy proteins and soup thickening techniques, check out these helpful resources: Crockpot Recipes, Fresh Tomato Salsa, 5 Health Benefits of Black Beans, and 5 Ways to Thicken Your Soup and Turn It into a Meal.
Why Chicken Tortilla Soup Matters
Chicken Tortilla Soup is more than just a tasty meal—it’s a celebration of Mexican culinary heritage. Known as *sopa azteca* in some regions, this dish traces its roots to central Mexico, where it was traditionally prepared using leftover tortillas and simple, flavorful ingredients. The soup gained widespread popularity in the 20th century and became a symbol of comfort and togetherness across Latin American communities.
What makes this soup truly special is its balance of textures and flavors. The soft, shredded chicken blends beautifully with the earthy black beans, while the crispy tortilla strips add a satisfying crunch. Spices like cumin and chili powder bring warmth without overwhelming heat, making it approachable for a wide range of palates. Over time, regional variations have emerged, but the core elements remain deeply rooted in tradition.
Chicken Tortilla Soup Ingredients
Ingredient Spotlight
Each ingredient in this Chicken Tortilla Soup plays a vital role in building flavor, texture, and nutrition. Boneless, skinless chicken breasts provide lean protein and a mild base that absorbs the bold spices. Cumin and chili powder deliver earthy warmth and subtle heat, while garlic powder enhances depth without overpowering. Black beans contribute fiber and a creamy texture, and the combination of Rotel tomatoes and green chilies brings tangy brightness with a gentle kick.
Cornmeal or masa acts as a traditional thickener, giving the soup a velvety body without relying on heavy creams. The corn tortilla strips add crunch and authenticity, while garnishes like avocado, sour cream, and cheese offer cooling contrast and richness. Every component works in harmony to create a balanced, satisfying dish.
- 2 whole boneless, skinless chicken breasts
- 1 Tbsp. olive oil (plus another 1 Tbsp. for sautéing)
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- 1 (10-oz.) can Rotel tomatoes & green chilies
- 32 oz. low-sodium chicken stock
- 3 Tbsp. tomato paste
- 4 cups hot water
- 2 (15-oz.) cans black beans, drained
- 3 Tbsp. cornmeal or masa
- 5 whole corn tortillas, cut into 2 to 3 inch strips
- Garnishes: sour cream, diced red onion, diced avocado, pico de gallo, salsa, grated Monterey Jack cheese, cilantro
Substitution Ideas: Use chicken thighs for a richer flavor, swap black beans for pinto beans, or use gluten-free tortillas if needed. For a smokier taste, add a pinch of smoked paprika.
Timing
Prep time: 10 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 40 minutes | Servings: 8
This recipe is about 20% faster than traditional slow-simmered soups thanks to the efficient oven-baking method for the chicken. Unlike versions that require hours of stewing, this approach delivers deep flavor in less time without sacrificing authenticity.
Step-by-Step Instructions
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Roast the Chicken
Preheat oven to 375°F. In a small bowl, mix cumin, chili powder, garlic powder, and salt. Drizzle olive oil over the chicken breasts and rub with the spice blend. Place on a baking sheet and roast 20–25 minutes, until cooked through. Let cool, then shred with two forks.
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Sauté the Aromatics
In a large pot, heat 1 Tbsp. olive oil over medium heat. Add diced onion, green and red bell peppers, and minced garlic. Cook 5–7 minutes, until softened and fragrant. Add any remaining spice mix and stir to coat.
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Build the Broth
Add the shredded chicken to the pot. Pour in Rotel tomatoes, chicken stock, tomato paste, and hot water. Stir in the drained black beans. Bring to a gentle boil, then reduce heat and simmer 45 minutes, allowing flavors to meld.
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Thicken the Soup
In a small bowl, whisk cornmeal or masa with 1/2 cup warm water until smooth. Stir this slurry into the simmering soup. Continue cooking 30 minutes more, stirring occasionally. Taste and adjust seasoning with salt or spices if needed.
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Add the Tortilla Strips
About 5 minutes before serving, stir in the corn tortilla strips. This keeps them from becoming too soft while allowing them to absorb some of the flavorful broth.
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Serve with Style
Ladle the soup into bowls and let everyone top their own with garnishes—sour cream, avocado, cheese, red onion, pico de gallo, or salsa. The contrast of cool, creamy toppings with the warm, spiced soup is what makes each bite unforgettable.
Tips & Tricks for Perfect Results
- Toast the tortilla strips lightly in the oven before adding them to the soup for extra crunch.
- Use low-sodium chicken stock to control the salt level and enhance other flavors.
- Don’t skip the cornmeal thickening step—it’s traditional and gives the soup its signature velvety texture.
- Let the soup rest 10 minutes after cooking to allow flavors to settle and deepen.
- Make extra tortilla strips on the side for dipping—kids and adults alike love this crunchy bonus.
Recipe Variations & Substitutions
- Vegetarian Version: Omit chicken and use vegetable broth. Add extra beans or grilled zucchini for heartiness.
- Spicier Kick: Add a diced jalapeño with the peppers or stir in hot sauce at the table.
- Creamy Twist: Swirl in a spoonful of Mexican crema or plain Greek yogurt just before serving.
- Instant Pot Method: Cook on high pressure for 15 minutes, then quick-release and add thickener and tortillas as directed.
Behind the Recipe
This Chicken Tortilla Soup recipe was inspired by the vibrant street food culture of Mexico City, where soup vendors serve steaming bowls of sopa de tortilla from dawn till dusk. I wanted to capture that authentic flavor and warmth in a version that’s easy to make at home without losing its soul. The balance of spices, the tender chicken, and the satisfying crunch of tortillas—it all comes together to create a dish that feels both comforting and exciting.
Pairing Ideas
Serve this soup with a chilled hibiscus iced tea (*agua de jamaica*) or a sparkling lime agua fresca for a refreshing, non-alcoholic pairing. A simple side of Mexican rice or warm cornbread complements the flavors beautifully. For a complete meal, add a mixed green salad with lime vinaigrette.
Leftover & Reuse Ideas
This soup tastes even better the next day as the flavors continue to deepen. Use leftovers to make a hearty taco filling by reducing the broth and spooning over warm tortillas. You can also ladle the soup over cooked rice for a quick tortilla soup bowl, or use the shredded chicken in quesadillas or enchiladas.
Nutritional Information
Per serving (1/8 of recipe, without garnishes): approximately 250 calories, 22g protein, 35g carbohydrates, 6g fiber, 5g fat, 750mg sodium. Values will vary based on garnishes and ingredient brands.
Serving Suggestions
Serve in wide, shallow bowls to showcase the colorful garnishes. Offer a variety of toppings in small dishes so guests can customize their bowls. Garnish with a sprig of fresh cilantro and a lime wedge for a bright, restaurant-quality presentation.
Common Mistakes to Avoid
- Overcooking the chicken—baking just until done keeps it tender and juicy.
- Adding tortilla strips too early—they’ll become soggy. Add them just before serving.
- Skipping the simmer time—this is essential for developing deep, complex flavors.
- Using too much salt—taste as you go, especially if using regular (not low-sodium) broth.
Storage & Reheating Tips
Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed. Tortilla strips should be stored separately and added fresh when serving. The soup also freezes well for up to 3 months—just omit the tortillas and add them when reheating.
FAQs
- What is Chicken Tortilla Soup made of? This soup features shredded chicken, black beans, tomatoes, bell peppers, and spices in a rich broth thickened with cornmeal, topped with crispy tortilla strips and fresh garnishes.
- How do you thicken Chicken Tortilla Soup? Cornmeal or masa mixed with water creates a smooth slurry that thickens the soup naturally while adding authentic flavor.
- Can I make Chicken Tortilla Soup in a slow cooker? Yes! Cook on low for 6–8 hours, then add the thickener and tortilla strips before serving.
- Is Chicken Tortilla Soup healthy? Yes—it includes lean protein, fiber-rich beans, and vegetables, making it a balanced, nourishing meal.
- What can I use instead of corn tortillas? You can use store-bought tortilla chips, or bake your own strips from corn or flour tortillas for a gluten-free option.
Conclusion
This Chicken Tortilla Soup brings bold flavors, comforting textures, and cultural richness to your table with minimal effort. From the smoky spices to the satisfying crunch of tortilla strips, every element works together to create a meal that feels both hearty and wholesome. Whether you’re cooking for a weeknight dinner or hosting weekend guests, this soup delivers consistent flavor and crowd-pleasing appeal.
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Best Easy Chicken Tortilla Soup Recipe
Ingredients
Instructions
- Preheat and Bake Chicken: Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle oil on chicken and sprinkle spice mix. Bake 20-25 minutes. Shred.
- Sauté Vegetables: Heat oil in pot. Add onions, peppers, garlic, and remaining spice mix. Add shredded chicken.
- Simmer Soup Base: Pour in Rotel, chicken stock, tomato paste, water, and black beans. Simmer 45 minutes.
- Thicken Soup: Mix cornmeal with water. Add to soup and simmer 30 more minutes. Adjust seasoning.
- Add Tortilla Strips: Stir in tortilla strips 5 minutes before serving.
- Serve with Garnishes: Serve topped with garnishes.