The aroma of simmering spices wafts through your kitchen, instantly transforming your space into a warm, inviting haven. A comforting bowl of Easy Chicken Tortilla Soup is like a big, savory hug on a chilly evening, with vibrant colors and hearty ingredients enticing you to take that first spoonful. Picture the bright red of crushed tomatoes, deep black beans, and the golden crunch of freshly baked tortilla strips; this soup isn’t just a meal—it’s an experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Tortilla Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Tortilla Soup

Growing up, this was one of my family’s go-to dishes on cozy nights, often paired with laughter and stories around the dinner table, the rich flavors intertwining with the warmth of shared memories. Whether you’re warming up after a long day or simply indulging your cravings, this Easy Chicken Tortilla Soup will not disappoint. The combination of spices, fresh ingredients, and crispy tortilla toppings creates a dish that’s perfect for gatherings or a quiet night in. Get ready to savor each delightful bite!

Why You’ll Love This Recipe

Simple & Quick: Easily made in under 45 minutes, perfect for weeknight dinners.
Irresistible Flavor: A hearty mix of spices and textures creates a mouthwatering experience.
Eye-Catching Appeal: Vibrant colors and crispy toppings make this soup a feast for the eyes as well as the palate.
Flexible Serving: Great for a casual dinner, festive parties, or even meal prep for the week!
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets; just swap ingredients as needed.

Ingredients You’ll Need

Corn Tortillas: Adds a delicious crunch and authentic Southern flavor. Look for small, fresh corn tortillas; you can substitute with flour tortillas if needed, but the taste is best with corn.
Olive Oil: Used to sauté vegetables and bake the tortilla strips, giving them that perfect crispiness. For a different flavor, try avocado oil.
Jalapenos: These bring that delightful kick. Adjust the quantity based on your spice preference—you can also use bell peppers for milder flavor.
Yellow Onion: Sweetens the base of the soup while adding depth. Red onion can be used if preferred.
Green Bell Pepper: Adds freshness and texture. Feel free to switch to any color bell pepper for a sweeter taste.
Minced Garlic: Essential for flavor. Fresh garlic is preferred, but jarred minced garlic works in a pinch.
Chicken Broth: A flavorful base for the soup. Homemade is best, but store-bought works too—choose low-sodium if watching salt intake.
Crushed Tomatoes: Provides depth and heartiness. Opt for whole peeled tomatoes that you crush yourself for extra texture if desired.
Black Beans: Rich in protein and fiber, they make this soup filling. You can substitute with kidney beans or pinto beans as alternatives.
Cooked Chicken Breast: Adds protein to your tortilla soup. leftover rotisserie chicken works great for speed, or you can cook it fresh.
Spices (Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper): These spices build flavor complexity. Adjust each based on your spice level preference.
Lime Juice: Brightens the flavors of the soup. Freshly squeezed is best, but bottled works in a pinch.
Salt & Pepper: Essential seasonings to elevate all the flavors. Use kosher salt for a clean flavor, and adjust pepper to taste.
Fresh Cilantro: Enhances freshness and works as a beautiful garnish. If you’re not a fan, parsley is a great alternative.

How to Make Easy Chicken Tortilla Soup

Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking tray with foil for easy cleanup. Cut your corn tortillas into 6 mm strips and toss them in olive oil along with a sprinkle of kosher salt. Spread them evenly on the tray and bake for about 15 to 18 minutes until they turn golden and crispy. Halfway through, give them a stir to ensure an even bake.

Sauté Vegetables: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced yellow onion, green bell pepper, and jalapenos, cooking them for about 5 minutes until they soften and release their delightful aroma. Next, add the minced garlic and cook for an additional minute, stirring until fragrant.

Add Liquids and Spices: Pour in the chicken broth and crushed tomatoes, stirring well to combine. Then, add the black beans, cooked chicken, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Bring the mixture to a boil, and then reduce the heat to a simmer for 5 to 7 minutes. This is when the flavors really start to meld together!

Finish with Cilantro: Stir in the finely minced cilantro and allow the soup to boil for just one more minute. Remove the pot from the heat, marvel at the vibrant colors, and let those aromas work their magic as they fill your kitchen.

Serve and Enjoy: Ladle the hearty soup into bowls, topping each serving with those crispy tortilla strips. Feel free to add your favorite toppings like shredded cheese, a dollop of sour cream, or fresh guacamole. Enjoy every heartwarming spoonful!

Storing & Reheating

Leftover Easy Chicken Tortilla Soup can be stored in an airtight container at room temperature for about 2 hours post-cooking. Refrigerate any remaining portions for 3 to 4 days, ensuring you keep them in a proper container to maintain freshness. For long-term storage, freeze the soup in batch-sized portions in freezer-safe containers for up to 3 months. When reheating, warm it up on the stove over medium heat for about 10 minutes or until heated through. Keep in mind that the texture of the soup may change slightly, so a splash of broth or extra lime juice can help refresh its flavors.

Chef’s Helpful Tips

Avoid soggy tortilla strips by ensuring they’re baked until crispy; they add that much-needed crunch.
Make sure to sauté your vegetables properly; until softened, they create a lovely flavor base for your soup.
If you prefer a thicker soup, mash some of the black beans right in the pot to achieve a heartier texture.
Experiment with the spices! Taste as you go, and adjust to your family’s unique preferences.
Make-ahead options are perfect—prepare the soup base and store it without the tortilla strips or garnishes. Just heat and serve when ready!

Savoring a bowl of Easy Chicken Tortilla Soup is something special. This recipe promises heartfelt flavors and comforting warmth, perfect for any occasion. Feel free to personalize it and make it your own! Enjoy the process of crafting something delicious, and don’t hesitate to sprinkle in your own creativity.

Recipe FAQs

What kind of chicken is best for tortilla soup?

The best chicken for Easy Chicken Tortilla Soup is cooked chicken breast, whether it’s poached, roasted, or even leftover rotisserie chicken. If you’re short on time, shredded rotisserie chicken works exceptionally well and adds flavor without extra work!

Can I use fresh tomatoes instead of crushed tomatoes?

Absolutely! If fresh tomatoes are in season, use about 2 cups of diced fresh tomatoes in place of the crushed tomatoes. Just keep in mind they will soften and break down as they cook. You may want to simmer for a bit longer to achieve the desired soup consistency.

How can I make this soup spicier?

If you love heat, increase the amount of jalapenos and cayenne pepper according to your spice tolerance. You could even incorporate a spoonful of hot sauce when serving it to kick it up a notch.

Can I make this tortilla soup vegetarian or vegan?

Yes! To make Easy Chicken Tortilla Soup vegetarian or vegan, simply omit the chicken and replace the chicken broth with vegetable broth. You can add more beans and vegetables to keep it hearty and satisfying.