This Chicken Tortilla Soup is a warm, comforting classic with a flavorful twist. It’s packed with tender chicken, aromatic spices, and crunchy tortilla strips, all simmered in a savory broth. Perfect for a cozy dinner or when you’re craving something with a little heat. Originating from Mexico, this soup brings a perfect blend of flavors—spicy, tangy, and just the right amount of crunch from the crispy tortillas. It’s an ideal choice when you need something both hearty and refreshing.
Chicken Tortilla Soup
Course: SoupsCuisine: MexicanDifficulty: Easy4
servings15
minutes30
minutes300
kcalIngredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cubed)
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
4 cups chicken broth
1 cup water
Salt and pepper to taste
1 tablespoon lime juice
1/2 cup cilantro, chopped
1 cup tortilla strips (for garnish)
1/2 cup shredded cheese (optional)
Sour cream (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned, about 5–7 minutes. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
- Stir in the diced tomatoes, green chilies, chili powder, cumin, and paprika. Let it cook for 2 minutes to develop the flavors.
- Add the chicken broth, water, and cooked chicken back into the pot. Bring it to a boil. Once boiling, reduce the heat and simmer for 20 minutes.
- Season with salt, pepper, and lime juice. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with tortilla strips, cilantro, shredded cheese, and a dollop of sour cream if desired.
Notes
- If you want extra crispy tortilla strips, bake them at 375°F for 10-12 minutes or fry them in oil until golden brown.
Nutrition Facts (Per Serving)
- Calories: 300 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fats: 12g
- Fiber: 3g
- Vitamin C: 20%
Tips & Tricks
- For added spice: Toss in a chopped jalapeño when cooking the onion and garlic.
- Taco-inspired version: Add a handful of black beans and corn to make the soup heartier.
- Vegan option: Replace chicken with tofu or beans and use vegetable broth for a meat-free version.
- Storage: This soup keeps well in the fridge for up to 3 days, and the flavors get even better the next day.
“A bowl of this Chicken Tortilla Soup is like a hug in a mug, full of warmth, flavor, and love.”
