Best Chicken Tortilla Soup

A flavorful, comforting Mexican-inspired soup featuring tender chicken, fire-roasted tomatoes, sweet corn, and zesty lime, finished with crunchy tortilla strips. This Best Chicken Tortilla Soup is an easy, one-pot wonder that brings warmth and vibrant flavor to your table in just 45 minutes.

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The combination of aromatic garlic, onions, and red bell peppers sautéed together creates a savory foundation for this hearty soup. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing weekend meal, this recipe delivers a perfect balance of textures and zesty citrus notes.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g)
• Vegetables: 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 cup frozen or canned corn (drained), 1 jalapeño (optional, seeded and finely chopped), 1 lime (juiced), 1/4 cup fresh cilantro (chopped)
• Canned Goods: 1 can (400 g) fire-roasted diced tomatoes, 1 liter low-sodium chicken broth
• Seasonings: 1 bay leaf, 1 1/2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and black pepper to taste
• Tortilla Strips: 4 corn tortillas (cut into thin strips), 1 tablespoon olive oil
• Optional Toppings: Sliced avocado, shredded cheese, sour cream, extra lime wedges

Instructions

Step 1: Prepare Tortilla Strips

Preheat oven to 180°C (350°F). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.

Step 2: Sauté Vegetables

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened.

Step 3: Add Aromatics

Add garlic and cook for 1 minute until fragrant.

Step 4: Season

Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.

Step 5: Simmer Soup

Add chicken breasts, fire-roasted tomatoes (with juice), corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.

Step 6: Shred Chicken

Remove chicken breasts, shred them with two forks, and return to the pot.

Step 7: Final Seasoning

Add lime juice and chopped cilantro. Taste and adjust salt and pepper if needed.

Step 8: Serve

Discard bay leaf. Ladle soup into bowls using a ladle, then top with the prepared tortilla strips and your choice of optional toppings.

Zusatztipps für die Zubereitung

Using a large soup pot ensures even heat distribution, while a sturdy baking sheet is essential for getting those tortilla strips perfectly crisp. Always remember to discard the bay leaf before serving, as it is only used to infuse the broth during the simmering process.

Varianten und Anpassungen

For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne. If you're short on time, substitute the chicken breasts with shredded rotisserie chicken and reduce the simmering time. For a vegetarian version, omit the chicken, use vegetable broth, and add a can of black beans for protein.

Serviervorschläge

This soup is best served hot, topped with fresh avocado slices, shredded cheese, and a dollop of sour cream. For an extra touch, serve it with warm tortillas or a side of crusty bread to soak up the flavorful, fire-roasted tomato broth.

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Enjoy this nutritious and flavorful meal that perfectly captures the essence of Mexican-inspired comfort food. With only 315 calories per serving, it's a guilt-free way to satisfy your cravings for something hearty and delicious.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and saves time. Simply add the shredded meat during the last 5 minutes of cooking to heat through, reducing the overall simmering time.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño, add a pinch of cayenne pepper, or include diced chipotle peppers in adobo sauce for smoky heat. Adjust to your preferred spice level.

→ Can I make this vegetarian?

Absolutely. Omit the chicken, use vegetable broth instead of chicken broth, and add black beans or pinto beans for protein. The soup will still be hearty and flavorful.

→ How do I store and reheat leftovers?

Store the soup separately from tortilla strips in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, and add fresh tortilla strips when serving to maintain crispness.

→ Can I freeze this soup?

Yes, the soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Prepare fresh tortilla strips for serving.

→ What can I substitute for fire-roasted tomatoes?

Regular diced tomatoes work fine, though you'll lose some smoky depth. To compensate, add an extra 1/4 teaspoon of smoked paprika or a dash of liquid smoke to the broth.