My soul-satisfying chicken tortilla soup recipe is a hearty, spicy, and loaded with goodness from the chicken and veggies. Top that with avocado, cilantro, cheese, and crispy tortilla strips for full-on comfort food!

 

When fall and cool, crisp nights come around, I love treating myself to a steamy, hearty bowl of soup. Besides, winter coming up soon also means flu season, and, unfortunately, I got hit with it for a few days. All I craved was a big bowl of this hearty and warm chicken tortilla soup. And you know how soups are good for a cold and flu, right?

But why wait for cool weather or the flu to enjoy amazing Mexican flavor? You can enjoy nourishing chicken broth loaded with chunks of tender chicken, beans, and corn, topped with crispy tortilla strips, avocado, and cheese, any time of year. This soup is one of my top fave Mexican dishes.

What Makes This Recipe So Good

Have you noticed most cultures know how to combine protein and starch for a balanced meal? Beans and rice and beans and corn (Latin vibes) are just two tasty examples.

Add spices and nourishing vegetables to the mix, and you have drool-worthy goodness. The cumin, chili powder, and paprika give it traditional Mexican spices. Jalapenos give it satisfying heat, and it’s a great way to use day-old corn tortillas to thicken the soup.

How to Make Chicken Tortilla Soup

1. Roast – You can roast the bell peppers, tomatoes, jalapenos, and corn directly on a gas burner or in a 500℉ (260℃) oven. Turn them until charred, then steam them for 8-10 minutes in a paper bag to loosen the skin. Let cool and peel off the skins with a towel or your hands. (Photo 1)
2. Season chicken with salt and pepper. Let it rest for a few minutes while you wait for the oil to heat.
3. Heat a drizzle of oil in a Dutch oven or medium stock pot over medium-high heat. Sauté chicken for 3-5 minutes, stirring frequently and scraping browned bits off the bottom of the pot until it’s lightly browned. (Photo 2)
4. Seasonings – Add the onions and garlic and sauté for another 3-4 minutes or until onions wilt. Toss in the cumin, oregano, chili powder, and paprika, and continue cooking for 1-2 minutes. (Photos 3-5)

1. Pour in chicken stock, starting with 5 cups and adding more as needed. Next, add drained beans, corn, diced bell pepper, tomatoes, and jalapenos. (Photos 6-7)
2. Simmer, covered, for 10 minutes or more until it has slightly thickened. (Photo 8)
3. Adjust seasonings to taste with more spices, salt, and pepper. Then, stir in the juice of one lime.
4. Serve hot with tortilla strips, lime wedges, and avocados on the side.

Recipe Notes and Tips

• Grilled corn is perfect for this recipe. So if you make extra corn when grilling, you can freeze it for later.
• For a thicker soup, add a handful of finely crushed tortilla chips, and simmer until thickened.
• Fresh, canned, and frozen corn without roasting works just fine.

Make Ahead and Storage Instructions

This soup recipe tastes even better the next day, so take advantage of making it a day ahead and reheating it for a stress-free dinner. You can also grill or roast vegetables ahead and have them ready in the fridge.

Leftovers freeze well for 4-5 months, and they last in the fridge for 4-5 days.

What Pairs With Chicken Tortilla Soup

Guacamole, salsa, shredded Monterey Jack, and sour cream are my go-to toppings for this protein-packed soup. Of course, homemade flour tortillas are also a win.

More Amazing Spicy Mexican Recipes to Try

By Imma

Watch How to Make It

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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.

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Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Mexican

Prepping Ingredients

• Roast the bell pepper, tomatoes, jalapeno, and corn either on the stovetop, in the oven, or on the grill.

• For the stovetop, place the vegetables on a hot griddle, and, using tongs, turn them and continue cooking until charred and the skins are black.

• For the oven, place the vegetables on a baking sheet and in a preheated 500℉ (260℃) oven. Roast them, turning occasionally, until the skins blister and char.

• Then, set the corn aside and sweat the peppers, tomatoes, and jalapenos in a paper bag to steam for 8-10 minutes. That loosens the skin for easier peeling. Let them cool and peel them with your hands or a small towel. Then dice them and set aside.

• Cut the corn kernels off the cobs with a sharp knife. Add them to the diced peppers and tomatoes, and set aside.

Making the Soup

• Season chicken with salt and pepper and set aside while the oil heats.

• Heat a tablespoon of oil in a Dutch oven or stock pot over medium-high heat. Sauté the chicken for 3-5 minutes, stirring frequently and scraping browned bits off the bottom of the pot, until lightly browned.

• Add the onions and garlic, and sauté for another 3-4 minutes until onions wilt.

• Add the cumin, oregano, chili powder, and paprika. Continue cooking for another 1-2 minutes until the flavor blooms.

• Pour in the chicken stock, starting with 5 cups and adding more as needed. Next, add drained beans, corn, diced bell pepper, tomatoes, and jalapeno pepper.

• Bring to a boil, cover, and simmer for about 10 minutes or more until the soup slightly thickens to the desired consistency.

• Adjust seasonings with more spices, salt, and pepper, and add the juice from one lime. Serve hot with tortilla chips, lime wedges, hot sauce, avocado, sour cream (if desired), and shredded cheese on the side.

Homemade Tortilla Strips

• For baked chips, preheat the oven to 400℉ (205℃). Cut 3 8-inch corn tortillas into strips, toss them with a little oil, and lay them on a parchment-paper-lined baking sheet. Bake for 8-12 minutes or until crispy and lightly golden brown. Watch them closely to avoid burning and stir them occasionally. Remove from the oven, and let cool.

• For fried tortilla chips, heat about an inch of oil in a large skillet over medium-high heat. Test the oil temperature by carefully adding a tortilla chip. If the oil bubbles, it’s ready. Fry in batches, turning once, until the strips reach the desired golden brown color (about a minute).

• Don’t feel like you have to make your own tortilla strips. A bag of store-bought will work just fine.
• For a speedy shortcut, I open a couple of cans of Ro-Tel fire-roasted tomatoes and jalapenos instead of roasting my own. Then I add a can or two of corn (drained).
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used.

Serving: 240g| Calories: 526kcal (26%)| Carbohydrates: 22g (7%)| Protein: 47g (94%)| Fat: 29g (45%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 4g| Monounsaturated Fat: 12g| Trans Fat: 0.04g| Cholesterol: 185mg (62%)| Sodium: 1102mg (48%)| Potassium: 1180mg (34%)| Fiber: 6g (25%)| Sugar: 7g (8%)| Vitamin A: 3348IU (67%)| Vitamin C: 42mg (51%)| Calcium: 392mg (39%)| Iron: 5mg (28%)

Course: Main

Cuisine: Mexican