Classic Chicken Tortilla Soup

why make this recipe

Classic Chicken Tortilla Soup is warm, simple, and filling. It cooks fast, uses common pantry items, and makes a good weeknight meal. The flavors are bright with lime and cilantro and the tortilla strips add a nice crunch.

introduction

This soup mixes shredded chicken with beans, corn, tomatoes, and spices in a savory broth. It is easy to make and tastes fresh. You can use leftover chicken or rotisserie chicken to save time.

how to make Classic Chicken Tortilla Soup

Heat oil and cook onion until soft. Add garlic and bell pepper and cook a few minutes. Stir in cumin and chili powder. Add chicken broth, shredded chicken, diced tomatoes, black beans, and corn. Bring to a boil, then simmer for about 20–25 minutes. Season with salt and pepper. Serve hot with tortilla strips, cilantro, and lime wedges.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can diced tomatoes (14.5 ounces)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Tortilla strips (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions :

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and bell pepper, cooking for another 2–3 minutes.
3. Add cumin and chili powder, stirring for about 1 minute until fragrant.
4. Pour in chicken broth, followed by shredded chicken, diced tomatoes, black beans, and corn. Stir to combine.
5. Bring the soup to a boil, then reduce heat to simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.

how to serve Classic Chicken Tortilla Soup

Ladle soup into bowls and top with crunchy tortilla strips. Sprinkle chopped cilantro and squeeze a lime wedge over each bowl. You can add avocado slices, shredded cheese, or a dollop of sour cream if you like.

how to store Classic Chicken Tortilla Soup

Cool the soup to room temperature. Store in airtight containers in the fridge for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stove over low heat until warmed through.

tips to make Classic Chicken Tortilla Soup

• Use cooked rotisserie chicken to save time.
• Toast tortilla strips in a little oil for extra crunch.
• Taste the soup before serving and add more salt, pepper, or lime as needed.
• If the soup is too thick, add a bit more chicken broth or water while reheating.

variation (if any)

• Vegetarian: omit chicken and use vegetable broth plus extra beans and vegetables.
• Spicier: add chopped jalapeño or a pinch of cayenne.
• Creamy: stir in a splash of cream or coconut milk at the end for a richer soup.
• Rice or quinoa: add cooked rice or quinoa to make the soup heartier.

FAQs

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the onion, garlic, and pepper first, then add all ingredients to the slow cooker and cook on low for 4–6 hours.

Q: Can I use frozen corn?
A: Yes. Frozen corn works fine. Add it frozen or thawed when you add the other ingredients.

Q: How can I keep tortilla strips crunchy?
A: Add them just before serving. Store extras separately and top bowls right before eating.

Q: Is this soup good for meal prep?
A: Yes. Store the soup without the tortilla strips and add fresh toppings when you eat.

Conclusion

For another take on a classic tortilla soup, see this helpful recipe for an authentic version at Authentic Chicken Tortilla Soup. If you want a tested, step-by-step guide, check out the clear instructions at Perfect Chicken Tortilla Soup Recipe – The Kitchn.

Classic Chicken Tortilla Soup

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• Author: lamharmalmehdi25
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: None

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Description

A warm and filling soup mixing shredded chicken, beans, corn, tomatoes, and spices in a savory broth, garnished with tortilla strips, cilantro, and lime.

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can diced tomatoes (14.5 ounces)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Tortilla strips (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and bell pepper, cooking for another 2–3 minutes.
3. Add cumin and chili powder, stirring for about 1 minute until fragrant.
4. Pour in chicken broth, followed by shredded chicken, diced tomatoes, black beans, and corn. Stir to combine.
5. Bring the soup to a boil, then reduce heat to simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.

Notes

Use cooked rotisserie chicken to save time. Toast tortilla strips in a little oil for extra crunch. Taste the soup before serving and add more salt, pepper, or lime as needed.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken soup, tortilla soup, easy soup, weeknight meal