What ingredients do I need to make traditional chicken tortilla soup?

Traditional chicken tortilla soup typically includes shredded chicken, chicken broth, diced tomatoes, onions, garlic, corn, black beans, and spices such as cumin and chili powder. Fresh toppings often feature crispy tortilla strips, diced avocado, shredded cheese, chopped cilantro, and lime wedges. Using bone broth instead of regular broth can add deeper flavor. You can customize the spice level by adding jalapeños or chipotle peppers.

How can I make chicken tortilla soup thicker without changing the flavor?

To thicken chicken tortilla soup without altering its flavor, blend a cup of the soup with some cooked vegetables or beans, then stir it back into the pot. Another option is to add masa harina (corn flour) dissolved in water while simmering. Letting the soup simmer uncovered for an extra 10–15 minutes will also reduce the liquid and naturally thicken the broth.

Can I prepare chicken tortilla soup using a slow cooker or Instant Pot?

Yes, chicken tortilla soup can be made in both a slow cooker and an Instant Pot. In a slow cooker, combine all ingredients except garnishes and cook on low for 6–8 hours or on high for 3–4 hours; then shred the chicken. For an Instant Pot, sauté the aromatics first, add the rest of the ingredients, pressure cook on high for 10 minutes, and release pressure before shredding the chicken.

What is the best way to store and reheat leftover chicken tortilla soup?

Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 4 days without toppings to maintain freshness. For longer storage, freeze the soup in a sealed container for up to 3 months. When reheating, warm on the stove or in a microwave until hot throughout. Add fresh toppings, like avocado and crispy tortilla strips, only after reheating to keep them fresh and crunchy.

How do I make crispy tortilla strips to garnish chicken tortilla soup?

To make crispy tortilla strips, cut corn tortillas into thin strips and either pan-fry them in a small amount of oil over medium heat until golden and crisp, or toss them lightly in oil and bake at 350°F (175°C) for about 15 minutes, turning halfway through. Drain on paper towels and season with salt before serving to add a crunchy texture to the soup.

Chicken Tortilla Soup Recipe With Rich Authentic Flavor

Ingredients

– 2 teaspoons olive oil for sautéing aromatics

– 1 onion adds savory depth

– 3-4 cloves garlic enhances aroma and taste

– 1 jalapeño pepper provides mild heat

– Kosher salt and freshly cracked black pepper to taste

– ¼ teaspoon dried oregano adds earthiness

– 1 teaspoon cumin warms and deepens flavor

– ½ teaspoon ground chipotle pepper smoky heat

– 1 (14 to 15-ounce) can fire roasted or crushed tomatoes with green chilies flavorful tomato base

– 3 to 5 cups chicken stock or broth soup broth

– ¾ cup to 1 (14 to 15-ounce) can black beans fiber-rich texture

– ¾ cup to 1 (14 to 15-ounce) can frozen or canned corn natural sweetness and crunch

– 1 to 2 cups shredded rotisserie or cooked chicken breast lean protein

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Instructions

First Step: Prepare Ingredients
Gather and prepare all ingredients by roughly chopping the onion, garlic, and jalapeño pepper, rinsing and draining beans and corn, and shredding cooked chicken. Measure out your spices and broth to keep the cooking process smooth and efficient.

Second Step: Sauté Aromatics
Heat olive oil or your choice of cooking oil in a large saucepan over medium-high heat. Add the chopped onion, garlic, and jalapeño, cooking for about 4-5 minutes until the onion becomes translucent and the jalapeño softens. This step releases essential flavors.

Third Step: Add Spices and Tomatoes
Season the sautéed aromatics with salt, pepper, dried oregano, cumin, and chipotle pepper (or chosen substitutes). Stir and cook for 1-2 minutes, allowing the spices to become fragrant. Then add the canned fire-roasted or crushed tomatoes with green chilies, stirring to combine.

Fourth Step: Add Broth and Simmer
Pour in chicken stock or broth, bringing the soup to a boil. Reduce heat to low and simmer uncovered for 25-30 minutes. This gentle simmer allows flavors to meld together while reducing slightly to intensify the broth.

Fifth Step: Blend Soup Base
Using an immersion blender, puree the soup until mostly smooth, leaving some texture for a rustic feel. Adjust seasoning with salt and pepper as needed before proceeding.

Sixth Step: Add Beans, Corn, and Chicken
Stir in the drained black beans, corn, and shredded chicken. Simmer for another 5-10 minutes to heat everything through and combine the flavors well. Just before serving, stir in fresh lime juice to brighten the soup.

Final Step: Prepare and Add Tortilla Strips, Garnish, and Serve
While the soup simmers, prepare the crispy tortilla strips by heating vegetable or olive oil in a skillet over medium-high heat. Fry the corn tortilla strips for 30-45 seconds per side until crisp and lightly browned. Drain on paper towels and season with salt. Serve the hot soup in bowls topped generously with tortilla strips, shredded cheese, cubed avocado, chopped cilantro, and optional garnishes like sliced jalapeños, sour cream, or green onions.

Last Step:

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Notes

🥑 Cut avocado just before serving to prevent browning.
🧀 Cheese melts better if brought to room temperature before adding.
🌶️ Add hot sauce or extra jalapeños for more heat.

Author: Brandi Oshea
Prep Time: 10-15 minutes
Simmering Time: 25-30 minutes
Cook Time: 30-35 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 277-511
Sugar: -
Sodium: 554-1083 mg
Fat: 6-22 g
Saturated Fat: -
Unsaturated Fat: -
Trans Fat: -
Carbohydrates: 36-54 g
Fiber: 6-13 g
Protein: 21-30 g
Cholesterol: -