Chicken Tortilla Soup – Mexican

Chicken Tortilla Soup is one of those meals that makes you feel like you’re wrapped in a warm hug, especially on a busy weeknight. This hearty soup brings all the bold Mexican flavors you crave with minimal effort. Just toss everything in one pot and let it simmer while you catch your breath from the day.

I remember the first time I made this soup on a chilly Tuesday evening after a long day. The smell of cumin and chili powder toasting in the pot immediately transformed my kitchen into something magical. What I love most about this Chicken Tortilla Soup is how forgiving it is. You can use leftover chicken, rotisserie chicken from the store, or even cook the chicken right in the broth like I do here. It’s loaded with veggies, black beans, and corn, making it satisfying enough to stand alone as dinner. Plus, the toppings bar is where everyone gets to customize their bowl, which makes it fun for the whole family. This Mexican-inspired soup takes just 10 minutes of prep and cooks in about 25 minutes, making it perfect for those nights when you need comfort food fast.

What You’ll Need for This Hearty Soup

• 2 tablespoons oil (I use vegetable or canola)
• 1 medium red pepper, diced
• 1 medium onion, diced
• 1 medium jalapeno, diced (I remove seeds for medium heat; keep them for spicier soup)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt (plus more to taste)
• 14 oz low sodium diced tomatoes
• 3 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
• 12 oz canned corn with juice
• 1 cup canned black beans, drained and rinsed
• Sliced jalapenos, sour cream, cilantro, lime wedges, and tortilla strips for serving (optional, to taste)

Pro tip: I prefer using chicken breasts because they shred beautifully, but rotisserie chicken is a lifesaver when you’re truly short on time. Just add it at the end with the beans and corn.

How to Make Chicken Tortilla Soup Step by Step

I recommend reading through all the steps before starting so you know what to expect. This recipe comes together quickly once you begin.

Step 1: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the diced red pepper, onion, and jalapeno. Saute for 3-4 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll know they’re ready when they smell fragrant and sweet.

Step 2: Add the tomato paste, minced garlic, cumin, and chili powder to the pot. Stir everything together and let it toast for about 1 minute. This step is crucial because it blooms the spices and deepens their flavor. You should smell a warm, earthy aroma when it’s ready.

Step 3: Stir in the diced tomatoes and chicken broth. Add the chicken breasts and make sure they’re submerged in the liquid. Bring everything to a simmer (this takes about 3-4 minutes), then cover the pot, reduce the heat to medium, and cook for about 15 minutes. The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center.

Step 4: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This usually takes just a minute or two.

Step 5: Return the shredded chicken to the pot. Add the canned corn (with its juice for extra flavor) and the drained black beans. Stir everything together and cook for 3-4 minutes until the beans and corn are heated through and the soup is steaming hot. Taste and add more salt if needed.

Step 6: Serve your Chicken Tortilla Soup hot with your favorite toppings. I always wait to add tortilla strips until right before serving so they stay nice and crispy instead of getting soggy.

Common mistake to avoid: Don’t skip the step of toasting the spices with the tomato paste. This is what gives the soup its deep, complex flavor instead of tasting flat.

Perfect Pairings for Your Soup Bowl

This soup is hearty enough to serve on its own, but a few sides can make it feel like a complete fiesta.

Cornbread: The slightly sweet, crumbly texture of cornbread is perfect for soaking up every last drop of this flavorful broth. It’s a classic pairing that adds comfort and substance.

Mexican Rice: A scoop of fluffy Mexican rice on the side adds extra heartiness and complements the southwestern flavors beautifully. Plus, it makes the meal more filling for hungry families.

Simple Green Salad: A crisp salad with lime vinaigrette cuts through the richness of the soup and adds a refreshing contrast. I love adding avocado and pumpkin seeds to mine.

Quesadillas: Cheese quesadillas are always a hit, especially with kids. They’re great for dipping into the Chicken Tortilla Soup and add that melty, gooey element everyone loves.

Chips and Guacamole: Keep it casual with tortilla chips and fresh guacamole on the side. It’s perfect for those nights when you want the best sides for Chicken Tortilla Soup without any extra cooking.

More Hearty Soup Recipes to Warm Your Soul

This classic chicken tortilla soup is just the beginning of exploring bold, satisfying soups perfect for any occasion. If you love the Southwest flavors here, you’ll appreciate the creamy richness of Chili’s Chicken Enchilada Soup, which delivers similar spices with a velvety texture. For a twist on traditional tortilla soup, try the Pioneer Woman Chicken Tortilla Soup, featuring her signature homestyle touches that elevate every spoonful.

When you’re craving variety beyond Mexican-inspired flavors, the Creamy Sausage Tortellini Soup offers Italian comfort with tender pasta and savory sausage in a luscious broth. These soup recipes work beautifully for meal prep, weeknight dinners, or cozy weekend lunches—each bringing its own unique flavor profile while delivering the same comforting warmth you love in this tortilla soup.

Keeping Your Soup Fresh and Delicious

Store this soup in an airtight container in the refrigerator for 3-4 days. The flavors actually get better after a day or two as everything melds together. Just keep the tortilla strips separate and add them fresh when you reheat individual servings.

For reheating, you can warm the soup gently in the microwave or on the stovetop over medium heat. Add a splash of chicken broth if it’s thickened up too much in the fridge. The soup also freezes beautifully for up to 2 months. Let it cool completely before transferring to freezer-safe containers, and thaw overnight in the refrigerator before reheating.

One tip I love: Freeze individual portions so you can grab a quick lunch on busy days. Just defrost, heat, add fresh toppings, and you’ve got a restaurant-quality meal in minutes.

Common Questions About This Recipe

Ready to Cozy Up with a Bowl?

This Chicken Tortilla Soup truly delivers on flavor without demanding hours in the kitchen. It’s one of those recipes that feels like you put in way more effort than you actually did, and that’s the best kind of weeknight win. The combination of tender chicken, hearty beans, sweet corn, and bold spices creates something truly special.

Try this recipe tonight and don’t forget to set up a toppings bar so everyone can customize their bowl. Trust me, watching your family load up on sour cream, cilantro, and crispy tortilla strips is half the fun. Grab that Dutch oven and let’s get cooking!

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