Chicken Tortilla Soup
This chicken tortilla soup simmers chicken thighs right in a spiced tomato broth, so the meat shreds easily and flavours the soup as it cooks. Black beans and corn make it hearty, a squeeze of lime keeps it bright, and oven-baked corn tortilla strips add the crunch without any deep frying.
Published
- Prep Time
- 15 mins
- Cook Time
- 45 mins
- Total Time
- 1 hr
- Servings
- 6 servings
How do you make Chicken Tortilla Soup?
Soften onion, red pepper and jalapeño in oil, stir in garlic, chili powder, cumin and oregano, then add a can of diced tomatoes, 1.5 litres of stock and 700 g chicken thighs. Simmer for 20-25 minutes until the chicken reaches 74°C (165°F), shred it, add black beans and corn for 5 minutes, then finish with lime. Top with crisp baked tortilla strips.
- Total time
- 1 hr
- Calories
- 360 per serving
- Protein
- 30 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Tortilla strips
Soup
To serve
Equipment
Large pot or Dutch oven · Rimmed baking sheet · Two forks · Ladle · Instant-read thermometer
Quick Directions
Bake the tortilla strips
Heat the oven to 200°C (400°F).
Cook the vegetables and spices
Meanwhile, heat the oil in a large pot over medium heat.
Simmer the chicken
Add the tomatoes with their juice, the stock, chicken thighs and salt.
Shred the chicken
Lift the chicken onto a board and shred it with two forks.
Finish the soup
Return the shredded chicken to the pot and stir in the lime juice and cilantro.
Serve
Ladle the soup into bowls and pile the tortilla strips on top just before serving, with avocado, cheese, sour cream and lime wedges on the side.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken tortilla soup.
Bake the tortilla strips
Heat the oven to 200°C (400°F). Toss the tortilla strips with the oil and salt, spread them out on a baking sheet and bake for 8-12 minutes, stirring halfway, until golden and crisp. They crisp up more as they cool.
Cook the vegetables and spices
Meanwhile, heat the oil in a large pot over medium heat. Add the onion, red pepper and jalapeño and cook for 5-6 minutes, stirring, until softened. Stir in the garlic, chili powder, cumin and oregano and cook for 1 minute, until fragrant.
Simmer the chicken
Add the tomatoes with their juice, the stock, chicken thighs and salt. Bring to a boil, then lower the heat, partly cover and simmer gently for 20-25 minutes, until the chicken is tender and the thickest piece reads 74°C (165°F).
Shred the chicken
Lift the chicken onto a board and shred it with two forks. While you shred it, add the black beans and corn to the pot and simmer for 5 minutes.
Finish the soup
Return the shredded chicken to the pot and stir in the lime juice and cilantro. Taste and add more salt or lime as needed.
Serve
Ladle the soup into bowls and pile the tortilla strips on top just before serving, with avocado, cheese, sour cream and lime wedges on the side.
Recipe Tips
- Add the tortilla strips at the table, not to the pot. They soften within minutes in hot broth.
- Cooking the spices in the oil for a minute before adding liquid brings out much more flavour than stirring them straight into the broth.
- For a milder soup, leave out the jalapeño. For more heat, keep its seeds in.
Variations
- Smoky chipotle: add 1-2 minced chipotle peppers in adobo sauce with the spices. Check the label if you need it gluten-free.
- Slow cooker: put everything except the beans, corn, lime juice and cilantro in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then add the beans and corn for 15 minutes.
- Rotisserie shortcut: simmer the spiced broth for 15 minutes, then add about 3 cups (420 g) shredded rotisserie chicken with the beans and corn.
Nutrition (per serving)
| Calories | 360 |
|---|---|
| Protein | 30 g |
| Carbs | 33 g |
| Fat | 11 g |
| Saturated fat | 2 g |
| Fibre | 7 g |
| Sugar | 5 g |
| Sodium | 810 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the soup within 2 hours in an airtight container for up to 4 days. Store the tortilla strips separately in an airtight container at room temperature for up to 3 days.
- Freezer
- Freeze the soup, without toppings or tortilla strips, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a saucepan over medium heat until steaming and hot to 74°C (165°F), then add fresh toppings.
Chicken Tortilla Soup FAQs
What is the difference between chicken tortilla soup and chicken enchilada soup?
Chicken tortilla soup has a brothy, tomato and chili base and gets its texture from crisp tortilla strips on top. Chicken enchilada soup is usually thicker and creamier, often made with enchilada sauce, cheese or masa harina stirred into the pot.
Can I use tortilla chips instead of making tortilla strips?
Yes. Lightly crushed store-bought tortilla chips are a quick swap. Add them just before eating so they stay crunchy, and taste the soup before salting, since chips add salt.
Can you freeze chicken tortilla soup?
Yes. Freeze the soup without toppings or tortilla strips for up to 3 months. Thaw it in the fridge overnight, reheat until steaming, then add fresh tortilla strips, avocado and lime.
Is chicken tortilla soup spicy?
This version is mild to medium, with heat from one seeded jalapeño and chili powder. Leave out the jalapeño for a mild soup, or add chipotle peppers in adobo or a pinch of cayenne for more heat.
Is chicken tortilla soup gluten-free?
It can be. Corn tortillas made from 100% corn, plain spices, beans and chicken stock are naturally gluten-free, but check the labels on the tortillas, stock and chili powder, since some brands add wheat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
