Fiesta Chicken Tortilla Soup

Experience the ultimate comfort in a bowl with this flavorful, hearty, and easy Chicken Tortilla Soup Recipe. Perfectly adaptable for any time of year, it offers a delicious blend of robust flavors and a touch of warmth that makes it a year-round favorite!

Whether you’re seeking a soul-warming meal on a cold winter’s night or a vibrant addition to your Cinco de Mayo celebration, this Easy Chicken Tortilla Soup is designed to please. Its simple preparation and satisfying taste guarantee it will quickly become a cherished family recipe.

Why You Must Make This Chicken Tortilla Soup

More than just a meal, this Chicken Tortilla Soup offers a delightful culinary experience that stands out for several compelling reasons:

• **Unforgettable Flavor Profile:** This tortilla soup recipe is a true comfort food masterpiece, packed with layers of savory, slightly spicy, and tangy flavors that tantalize the taste buds. Each spoonful is a harmonious blend of Tex-Mex deliciousness.
• **Perfect for Any Occasion:** Whether it’s a casual weeknight dinner, a lively game day gathering, or a cozy evening when the weather turns chilly, this soup fits perfectly. It’s substantial enough to satisfy a crowd but simple enough for a quiet meal at home.
• **Pantry-Friendly Ingredients:** You’ll love how many of the core ingredients for this soup are staples you likely already have in your pantry or freezer. This means minimal grocery shopping, making it a convenient and budget-friendly option for busy schedules. Just grab your fresh garnishes and any canned goods you might be missing!
• **Healthy and Hearty:** Despite its rich flavor, this soup is surprisingly healthy. Loaded with lean chicken, vegetables, and aromatic spices, it provides a balanced and nutritious meal that keeps you feeling full and satisfied without heavy fats.
• **Highly Customizable:** This recipe serves as an excellent base for customization. Adjust the spice level, add more vegetables, or vary your toppings to suit individual preferences, ensuring everyone at the table finds something to love.

How to Make Chicken Tortilla Soup: Step-by-Step Guide

Making this chicken tortilla soup is incredibly straightforward, even for novice cooks. I once worried it might be too spicy for my husband’s delicate palate, but a generous dollop of sour cream and a sprinkle of sharp cheddar cheese transformed it into a dish he absolutely raved about. Here’s how you can create this culinary delight:

Preparation and Cooking the Soup Base

1. **Combine Ingredients:** In a large, sturdy stockpot or Dutch oven, combine all the soup base ingredients: chicken broth, crushed tomatoes, red enchilada sauce, chopped green chiles (drained or undrained, your preference), chili powder, ground cumin, dried cilantro leaves, minced garlic, cooked shredded chicken, frozen corn, and chopped onion. Add 2 cups of water to achieve the perfect consistency.
2. **Bring to a Boil:** Place the stockpot over medium-high heat. Stir occasionally to ensure even heating and bring the mixture just to a gentle boil. This initial high heat helps to quickly warm all the ingredients and start the flavor melding process.
3. **Simmer to Perfection:** Once the soup begins to boil, reduce the heat to medium-low. Allow the soup to simmer gently for about 30 minutes. This simmering time is crucial as it allows the flavors to fully meld and deepen, creating that rich, complex taste profile characteristic of a great tortilla soup. Stir occasionally to prevent sticking. Season with salt and freshly ground black pepper to taste.

Preparing the Tortilla Strips: Two Delicious Options

Corn tortillas are an essential component of chicken tortilla soup, offering either a thickening agent or a crispy garnish. You have two excellent methods for preparing them:

4. **Option 1: Softened Tortilla Strips (for thickening):** Using a pizza cutter or sharp kitchen shears, carefully cut each corn tortilla into thin strips, approximately ¼ to ½ inch wide. Add these strips directly into the simmering soup during the last 10 minutes of cooking. They will soften and slightly thicken the soup, adding a wonderful corn flavor and texture.
5. **Option 2: Crispy Tortilla Strips (for garnish):** For those who prefer a delightful crunch, you can bake or fry the tortilla strips until crisp.
   • **Baking:** Preheat your oven to 375°F (190°C). Lightly brush or spray the tortilla strips with a neutral oil (like olive or avocado oil) and spread them in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crispy, flipping halfway through. Keep a close eye on them to prevent burning.
   • **Frying:** Heat about 1 inch of neutral oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

Serving Your Delicious Soup

5. **Serve and Garnish:** Ladle the hot soup into individual bowls. Arrange a variety of desired toppings alongside the soup for everyone to customize their bowl. This allows guests to tailor the soup to their exact preference, adding fresh, creamy, or spicy elements as they wish.

This easy chicken tortilla soup is truly a piece of cake to prepare, making it a perfect weeknight solution. Yet, its incredible flavor and customizable nature make it special enough to impress guests when you’re hosting a crowd for a football game or any casual get-together. Next time you head to the market, consider picking up a second set of canned goods and frozen corn – you’ll want to make this recipe again sooner than you think!

Ingredient Notes and Pro Tips for Chicken Tortilla Soup

The beauty of this chicken tortilla soup lies in its straightforward ingredients, most of which have a long shelf life. This makes it incredibly convenient to whip up a batch whenever the craving strikes! Here’s a deeper look at each component and some tips for the best results:

• **Chicken Broth:** Opt for a good quality, low-sodium chicken broth. Brands like Pacific often have a less overly salty profile, allowing you to control the seasoning precisely. If using regular broth, reduce added salt. Homemade chicken stock is always a fantastic choice for depth of flavor.
• **Crushed Tomatoes (Canned):** These provide the essential tomato base and a touch of sweetness and acidity. Choose a good brand for the best flavor. Diced tomatoes can also work, but crushed gives a smoother soup.
• **Red Enchilada Sauce (Canned):** This is a key ingredient for authentic Tex-Mex flavor and a hint of spice. It adds a smoky, earthy depth. Ensure you pick a red, not green, enchilada sauce.
• **Chopped Green Chiles (Canned):** These add a mild, tangy pepper flavor without excessive heat. I usually drain the juice, but leaving a little in won’t hurt if you like a thinner soup. For a spicier kick, use a can of diced jalapeños (drained).
• **Chili Powder & Ground Cumin:** These ground spices are the backbone of the Tex-Mex flavor profile. Ensure your spices are fresh for maximum potency. Stale spices lose their aromatic oils and won’t contribute as much flavor.
• **Dried Cilantro Leaves:** While fresh cilantro has a more vibrant “punch,” dried cilantro still contributes to the overall flavor. If you have fresh cilantro on hand, replace the dried leaves with a tablespoon or two of finely chopped fresh cilantro, added at the very end of cooking or as a garnish.
• **Garlic:** Freshly minced garlic is always best. When mincing, check for any inner green sprouts – these can be bitter and should be removed.
• **Chicken:** This recipe is incredibly versatile for chicken. Use fresh chicken (breast or thighs) cooked and shredded, a convenient rotisserie chicken, or even leftover roasted or grilled chicken. Just ensure the leftover chicken isn’t heavily marinated or strongly seasoned with flavors that might clash with the soup’s profile. About 2-3 cups of shredded chicken is ideal.
• **Corn:** Frozen corn works wonderfully and is convenient. If fresh corn is in season, cutting it right off the cob will add an incredible sweetness and texture. Roast it lightly before adding for an even richer flavor.
• **Onion:** White or yellow onions are preferred for their balance of sweetness and sharpness, which complements the other ingredients beautifully. Chop it finely for a smooth soup texture.
• **Salt and Ground Black Pepper:** Season to taste. Remember that canned goods and broth can vary in sodium content, so always taste before adding more salt.
• **Garnishes (for serving):** These are essential for the full tortilla soup experience! Offer a variety: shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Mexican crema, fresh guacamole, sliced avocados, your favorite salsa, and/or chopped scallions. Crispy tortilla strips (baked or fried) are a must for texture.

Serving Suggestions and Perfect Pairings

This Chicken Tortilla Soup is a complete meal on its own, especially with a generous array of toppings. However, to elevate your dining experience or cater to a larger gathering, consider these fantastic serving suggestions:

Appetizers and Sides:

• **Quesadillas:** Start your meal with some cheesy quesadilla wedges. These Spinach Quesadillas filled with a creamy spinach dip or spicy Pork Quesadillas would be delightful.
• **Fresh Salads:** A light, refreshing salad provides a wonderful contrast to the rich soup. Try a zesty Guacamole Salad, a vibrant Mexican Street Corn Salad, or a crisp Gazpacho Salad.
• **Chips and Dips:** No Tex-Mex meal is complete without a side of crispy tortilla chips. Pair them with a bowl of homemade Guacamole or a fresh pico de gallo.
• **Rice or Beans:** A simple side of cilantro-lime rice or seasoned black beans can round out the meal for a heartier spread.

Beverages and Desserts:

• **Refreshing Drinks:** Complement the flavors with a traditional Mexican agua fresca (like jamaica or horchata) or a crisp Mexican lager.
• **Sweet Finish:** For dessert, something light and zesty works beautifully. These adorable Mini Margarita Cheesecakes would be the perfect sweet ending to your Tex-Mex feast.

Customization and Variations

One of the best aspects of this Chicken Tortilla Soup recipe is how easily it can be adapted to suit various tastes and dietary needs:

• **Spice Level:** To dial up the heat, add a pinch of cayenne pepper, a diced jalapeño (or two!), or a dash of your favorite hot sauce to the soup as it simmers. For a milder version, omit the green chiles or use a milder enchilada sauce.
• **Vegetarian/Vegan Option:** Omit the chicken and use vegetable broth instead of chicken broth. You can add a can of black beans, pinto beans, or chickpeas for protein. Sautéed mushrooms or bell peppers also make great additions.
• **Other Proteins:** While chicken is classic, shredded pork (carnitas style) or even ground turkey can be substituted for a different flavor profile.
• **Add More Veggies:** Feel free to toss in other vegetables like diced bell peppers, zucchini, or even a handful of spinach towards the end of cooking for added nutrients and texture.
• **Creamier Soup:** For a richer, creamier soup, stir in a quarter cup of heavy cream or half-and-half just before serving.
• **Slow Cooker Adaptation:** Combine all soup ingredients (except tortillas and garnishes) in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Shred any whole chicken breasts/thighs that were added, then stir them back in.
• **Instant Pot Method:** Sauté onions and garlic in the Instant Pot, then add all other soup ingredients (except tortillas and garnishes). Cook on high pressure for 8-10 minutes, followed by a quick release. Shred chicken if needed, then stir back in.

Storage and Meal Prep Tips

This Chicken Tortilla Soup is excellent for meal prepping and storing, allowing you to enjoy delicious leftovers for days:

• **Refrigeration:** Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day.
• **Freezing:** For longer storage, this soup freezes beautifully. Transfer cooled soup to freezer-safe containers or bags, leaving about an inch of headspace if using containers. It can be frozen for up to 3 months.
• **Defrosting and Reheating:** To enjoy frozen soup, transfer it to the refrigerator overnight to defrost. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the soup is too thick, add a splash of chicken broth or water to reach your desired consistency.
• **Garnishes:** Always store garnishes separately. This ensures your cheese, sour cream, and crispy tortilla strips stay fresh and add the perfect finish just before serving.

Frequently Asked Questions About Chicken Tortilla Soup

You May Also Like: Other Delicious Soup Recipes

• Vegetarian Tortilla Soup from Cookie and Kate
• Crockpot Chicken Enchilada Soup
• Chicken Jambalaya Soup
• Homemade Tomato Soup
• More of my Best Soup Recipes

Chicken Tortilla Soup

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Yield
6 servings

A hearty, healthy Tex-Mex soup with loads of flavor and a touch of heat, perfect for any occasion!

Ingredients

• 1 can (14 ounces) chicken broth
• 1 can (29 ounces) crushed tomatoes
• 1 can (11 ounces) red enchilada sauce
• 1 can (4 ounces) chopped green chiles, drained (optional)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro leaves (or 1-2 tbsp fresh, chopped)
• 1 heaping teaspoon minced garlic or 1 clove garlic, minced
• 2 to 3 cups cooked, shredded chicken
• 2 cups frozen corn
• 1 small onion, chopped
• Salt and ground black pepper to taste
• 4 corn tortillas (6 inches each)
• **For serving:** Shredded cheese, sour cream, guacamole, sliced avocados, salsa, and/or chopped scallions

Instructions

1. Combine chicken broth, crushed tomatoes, red enchilada sauce, chopped green chiles, chili powder, ground cumin, dried cilantro leaves, minced garlic, cooked shredded chicken, frozen corn, chopped onion, and 2 cups of water in a large stockpot.
2. Place the stockpot over medium-high heat and bring the mixture just to a boil, stirring occasionally.
3. Reduce the heat to medium-low and simmer gently for about 30 minutes, or until the soup is heated through and flavors have melded. Season with salt and ground black pepper to taste.
4. **For tortillas:** Using a pizza cutter or kitchen shears, cut each tortilla into thin strips. You have two options:
   • **To thicken the soup:** Add the strips directly to the pot during the last 10 minutes of simmering.
   • **For crispy garnish:** Place the strips on a baking sheet and bake at 375°F (190°C) for 8-12 minutes until crisp, or fry in a shallow amount of oil until golden.
5. Serve the hot soup in bowls with your desired toppings arranged on the side for customization.

Notes

Recipe inspired by Christy Jordan’s Come Home to Supper. For best results, use fresh spices and good quality chicken broth. Garnish generously!

Nutrition Information:

Yield: 6 servings
Serving Size: 1 bowl

Amount Per Serving (estimated):
Calories: 435
Total Fat: 18g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 108mg
Sodium: 466mg
Carbohydrates: 30g
Fiber: 6g
Sugar: 6g
Protein: 40g