Chicken tortilla soup is Tex-Mex comfort at its finest. This bold, smoky soup is loaded with tender chicken, black beans, corn, and fire-roasted tomatoes in a chipotle-spiced broth. The real magic happens with the toppings - crispy tortilla strips, creamy avocado, tangy sour cream, and a squeeze of fresh lime.
Unlike traditional Mexican caldo, this version leans into smoky, spicy flavors from chipotle peppers in adobo. It's become a restaurant favorite for good reason - the combination of textures and flavors is absolutely addictive.
Essential Toppings
- Crispy tortilla strips - Baked or fried
- Avocado - Creamy contrast
- Sour cream - Cools the heat
- Shredded cheese - Cheddar or Monterey Jack
- Fresh lime - Brightens everything
- Fresh cilantro - Essential herb
Heat Level
- Mild: 1 tablespoon chipotle
- Medium: 2 tablespoons chipotle
- Hot: 3+ tablespoons chipotle
- Extra kick: Add fresh jalapeño
Making Tortilla Strips
- Cut corn tortillas into strips
- Bake at 400°F until crispy (8-10 min)
- Or fry in oil for 2-3 minutes
- Season with salt immediately
Chicken Tortilla Soup
Bold Tex-Mex soup with crispy tortilla strips and all the fixings.
Nutrition per serving
325Calories
30gProtein
28gCarbs
12gFat
6gFiber
5gSugar
Ingredients
For the Soup:
For Serving:
Instructions
-
Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic, cumin, chili powder, and chipotle peppers. Cook 1-2 minutes until fragrant.
-
Build the soup. Add broth, fire-roasted tomatoes, and chicken. Bring to a simmer and cook 20 minutes until chicken is cooked through.
-
Shred chicken. Remove chicken and shred with two forks. Add black beans and corn to soup. Return shredded chicken. Simmer 5 more minutes.
-
Serve. Season with salt and pepper. Ladle into bowls and top generously with tortilla strips, avocado, sour cream, cheese, cilantro, and a squeeze of lime.
Recipe Notes
- Rotisserie shortcut: Use 3 cups shredded rotisserie chicken.
- Creamy version: Blend half the soup and stir back in.
- Slow cooker: Cook on low 6-8 hours.
- Storage: Refrigerate 5 days. Keep tortilla strips separate.
