Classic Chicken Tortilla Soup: A Comforting Delight

Classic chicken tortilla soup is an indulgent, savory dish that warms the soul. With its crispy tortilla strips and tender chicken, this soup is both easy to prepare and family-friendly. It’s perfect for a cozy night in or meal prep for busy weeks ahead!

Gather Your Ingredients for Classic Chicken Tortilla Soup

Essential Ingredients List

• 8 corn taco tortillas
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 pound chicken breasts (or 2 large chicken breasts)
• 1 tablespoon chili powder
• ½ tablespoon chipotle powder
• ½ tablespoon cumin
• ½ tablespoon salt (or more to taste)
• ½ tablespoon pepper (or more to taste)
• ¼ cup cilantro (plus more for topping)
• 1 cup frozen corn
• 1 can black beans
• 24 ounces chicken broth
• Optional: 1 lime (cut into wedges) for serving, sour cream for serving

Suggested Substitutions and Additions

For a smokier flavor, consider adding canned chipotles in adobo sauce or fresh jalapeños. You can also substitute paprika for a milder taste or cayenne for extra heat if chipotle is unavailable. Canned corn can replace frozen corn, and shredded rotisserie chicken can be used instead of raw chicken breasts for convenience.

Prepare the Tortilla Strips

Cutting the Tortillas

Begin by cutting the tortillas into strips that are approximately ¼-inch wide and 2 inches long. This will create the perfect texture for crispy toppings.

Cooking the Tortilla Strips

In a soup pot or Dutch oven, heat a small amount of oil over medium heat. Add the tortilla strips and cook, stirring frequently, until they turn golden and crispy, about 3 to 4 minutes. Once done, remove them and drain on a paper towel-lined plate.

Sauté the Aromatics

Cooking the Onions

In the same pot, add the diced onion. Sauté until softened, about 3 minutes. The aroma will fill your kitchen, making it hard to resist.

Adding Garlic and Tomato Paste

Next, add the minced garlic and cook until fragrant, which takes about a minute. Stir in the tomato paste until well combined, creating a robust base for your soup.

Combine the Main Ingredients

Adding Chicken and Spices

Add the crushed tomatoes, chicken breasts, chili powder, chipotle powder, cumin, salt, pepper, cilantro, corn, and black beans. Stir everything together, ensuring the spices coat the chicken beautifully.

Incorporating Tomatoes and Broth

Pour in the chicken broth, ensuring it completely covers the chicken. This will keep it moist and flavorful as it cooks. Bring the mixture to a boil, then reduce the heat to medium-low and cover.

Cook the Soup

Bringing the Soup to a Boil

Allow the soup to cook for 20 to 25 minutes, or until the chicken is cooked through and tender. The anticipation will surely build as the flavors meld together.

Shredding the Chicken

Once cooked, remove the chicken from the pot and shred it using two forks. If it doesn’t shred easily, return it to the pot and cook for an additional 5 to 10 minutes.

Final Simmer and Serving

Returning Chicken to the Soup

Return the shredded chicken to the soup and let it simmer for 5 minutes to warm through and absorb all those delicious flavors.

Suggested Toppings and Garnishes

Serve the soup topped with sour cream, fresh cilantro, lime wedges, and those crispy tortilla strips. Squeeze some lime juice into the soup before diving in for an extra burst of freshness.

FAQs

Related Recipes to try

• Chicken Tacos
• Sesame Chicken
• Grilled Chili Lime Chicken Thighs
• Beef Taco
• Chorizo Tacos

Conclusion

Classic chicken tortilla soup is a delightful choice for any meal. Its combination of flavors and textures makes it truly special. For more inspiration, check out Pinterest for creative soup ideas

Classic Chicken Tortilla Soup

A hearty and flavorful classic chicken tortilla soup that warms the soul with every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 580 kcal

Equipment

• soup pot or Dutch oven

Ingredients

  

• 8 pieces corn taco tortillas
• ½ cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can (28-ounce) crushed tomatoes
• 1 pound chicken breasts or 2 large chicken breasts
• 1 tablespoon chili powder
• ½ tablespoon chipotle powder
• ½ tablespoon cumin
• ½ tablespoon salt or more to taste
• ½ tablespoon pepper or more to taste
• ¼ cup cilantro plus more for topping
• 1 cup frozen corn
• 1 can black beans
• 24 ounces chicken broth
• 1 lime optional, cut into wedges for serving
• sour cream for serving

Instructions

 

• Cut the tortillas into strips approximately ¼-inch wide and 2 inches long.
• In a pot, heat oil and cook tortilla strips until golden and crispy, then drain.
• Sauté onion until softened, add garlic, then stir in tomato paste.
• Add crushed tomatoes, chicken, spices, cilantro, corn, and beans, then mix.
• Pour in chicken broth, bring to a boil, then simmer covered for 20-25 minutes.
• Shred the chicken after removing it from the pot, then return it to the soup.
• Simmer for 5 minutes to warm the chicken and meld flavors.
• Serve topped with sour cream, cilantro, lime wedges, and tortilla strips.

Notes

For a smokier flavor, consider adding canned chipotles in adobo sauce or fresh jalapeños. Substitute paprika for a milder flavor or cayenne for more heat if chipotle is unavailable.

Keyword chicken tortilla soup, classic soup recipe, comfort food, Mexican chicken soup