Chicken Tortilla Soup

If you’ll allow me just one hot (soup) take, I have to admit that I think chicken tortilla soup is end-all-be-all best chicken soup. Think about it: There’s really no component of this Mexican soup that isn’t firing on all cylinders. You’ve got crispy tortilla strips topping a spicy-savory broth, while chili powder, fire-roasted tomatoes, and jalapeño all pack in heaps of flavor and depth to the classic comfort food. This soup, much like chili, is also all about being maximalist with your toppings, so don’t be shy. Load it up with avocado, radishes, shredded cheddar, and anything else your heart desires. Ready in just 30 minutes, this is one of my favorite low-effort meals that delivers cooked-all-day flavor. Can your bowl of chicken noodle guarantee all of that? Probably not.

How To Make Chicken Tortilla Soup

INGREDIENTS

• Shredded Chicken Breasts: I use boneless, skinless chicken breasts in our recipe, but if you've got chicken thighs, definitely use 'em up—I just recommend taking the meat off the bone for a faster, easier cooking process. Using pre-cooked chicken breasts is how we cut down the cook time to a minimum, so feel free to use a store-bought rotisserie chicken here too.
• Extra-Virgin Olive Oil: Depending on what kind of olive oil you fancy, this versatile oil will add anywhere from a hint of peppery kick to a soft, buttery richness—either of which will help us build a flavorful foundation, so pick a tried-and-true favorite.
• Onion & Garlic: Onion and garlic are the building blocks of all things savory, and that’s absolutely the case for this chicken soup. Not all onions are created equal here, so I like to stick with either yellow or white onions as they caramelize beautifully yet aren’t as pungent as say, red onions.
• Jalapeños: It’s just not chicken tortilla soup without some sort of spicy chile to impart a healthy bit of kick. I opt for using jalapeños here, but feel free to experiment with the chiles. I often have a can of chipotle chiles packed in adobo on hand, which will make for a smokier soup, but you can also try out dry chiles (like pasilla or ancho) to take things to the next level.
• Herbs & Spices: Broth is so much more than just a vehicle for chicken and our toppings, so I have some stand-by herbs and spices I think nail all the notes of a classic chicken tortilla soup—floral bay leaf, earthy oregano, spicy-fruity chili powder, and smoky cumin.
• Lime Juice: As the spicy-savory-earthy flavors all meld together, a splash of lime juice brings in a tartness that adds even more dimension.
• Corn: Can I be honest? The corn might just be my favorite part of this soup, especially when it's Peak Sweet Corn Season. If you don’t find fresh corn at the store, frozen will still be just as sweet.
• Fire-Roasted Tomatoes: For instant depth, fire-roasted tomatoes magically make this soup taste like it took a whole day to cook, even though it only takes 30 minutes. If you have a can of regular diced tomatoes, feel free to use them—it just won’t bring that deliciously smoky element.
• Low-Sodium Chicken Broth: Soups, especially chicken tortilla soup, benefit from slowly layering flavors and that includes salting as we go. Go with the low-sodium container whenever possible so you can adjust the sodium level to your taste.
• Vegetable Oil: Ideal for frying, neutral-flavored vegetable oil has a high smoke point and is one of the most affordable oils around (which is good, because we’ll need a good amount of it to fry up our tortilla strips).
• Corn Tortillas: Okay yes, you can sprinkle your favorite tortilla chips on top of this soup, but frying up earthy and sweet corn tortillas at home is really the bow on top of this easy soup.
  

STEP-BY-STEP INSTRUCTIONS

To really nail that "I spent all day cooking this soup" flavor, we'll begin by building a foundation so our broth can really shine. In a large pot over medium heat, heat the extra-virgin olive oil, then add the onion and cook, stirring, until softened, for about 8 minutes. Then, add the jalapeño and garlic and continue to cook, stirring, until fragrant, for about 1 minute more. Now that those alliums and pepper are combined and softened, stir in the shredded chicken. Season it all with salt and pepper, then add the chili powder, oregano, and cumin, stirring to combine.

Once mixed thoroughly, add the fire roasted tomatoes and low-sodium chicken broth and stir to combine. Next, add the corn, lime juice, and bay leaf and bring it all to a boil. Once boiling, reduce the heat to medium-low, allowing it to simmer. Continue to cook, stirring occasionally, until the mixture is slightly reduced, which will take about 15 minutes.

Meanwhile, into a large, heavy skillet, pour oil to a depth of 1/8". Heat the oil over medium heat until it shimmers—this is how you'll know it's hot enough to start frying. Working in batches, fry the tortilla strips until golden and crisp, which will take between 2 to 3 minutes. Transfer the strips to a paper towel-lined plate and immediately season with salt.

Before serving, remove the bay leaf from soup, then divide it all among bowls. Top with tortilla strips, avocado, cheddar, and cilantro (or really any of your favorite toppings).

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Not feeling the chicken? If you prefer your soup without pieces of chicken, feel free to sub it for your favorite type of beans (black beans would be a very welcome addition).
• How to serve chicken tortilla soup: I like to load our bowls up with avocado, homemade crunchy tortilla strips, sour cream, and fresh cilantro, but really, any of your favorite nacho fixings work. Try jalapeños, thinly sliced radish, a dash of hot sauce, fresh herbs, or some shredded cheese.

Chicken Tortilla Soup Variations

Looking for more of a hands-off recipe? Our slow-cooker chicken tortilla soup takes all the work out of the recipe—set it and forget it, then come back at the end of the day when you're ready to eat. In a pinch? Our Instant Pot chicken tortilla soup is here for you. Love this soup, but not a chicken fan? Our vegan tortilla soup is just as satisfying without the chicken.

Storage

This soup lasts in the fridge for up to 5 days in an airtight resealable container. Just heat and serve when ready to eat (preferably with all your favorite toppings).