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
A bold, smoky Tex-Mex soup featuring shredded chicken, black beans, corn, and fire-roasted tomatoes. Topped with crispy tortilla strips and all the fixings.
Nutrition per serving
325 Calories
30g Protein
28g Carbs
12g Fat
6g Fiber
Ingredients
Instructions
- . Sauté onion and garlic. Add spices and chipotles.
- . Add broth, tomatoes, and chicken. Simmer 20 minutes.
- . Remove chicken, shred. Add beans and corn. Return chicken.
- . Serve with tortilla strips and toppings.
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.