I’m thrilled to share my absolute favorite chicken tortilla soup recipe with you today. There’s something magical about that first spoonful—warm broth hitting your tongue, tender chicken, the slight kick of jalapeño, and that perfect crunch from tortilla strips on top. It’s comfort food that doesn’t weigh you down, and honestly, it’s the dish my friends request most often when temperatures drop. Want to know the secret ingredient that makes this version stand out from all those restaurant copycats?
Why You’ll Love this Homemade Chicken Tortilla Soup
When you’re craving comfort in a bowl, this homemade chicken tortilla soup delivers big-time flavor without complicated techniques.
Trust me, it’s the perfect balance of spicy, savory, and fresh that’ll warm you from the inside out.
What makes it special? Those fire-roasted tomatoes create deep flavor, while the customizable toppings let everyone at your table make it their own.
Creamy avocado, crunchy tortilla strips, tangy lime—mix and match to your heart’s content.
The best part? It comes together in about 30 minutes, making it doable even on busy weeknights.
What Ingredients are in Homemade Chicken Tortilla Soup?
To make this comforting, flavor-packed soup, you’ll need a blend of aromatic vegetables, warming spices, and protein that create magic in your bowl.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 1 jalapeño, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14 oz) fire-roasted or crushed tomatoes
- 3-4 cups chicken broth
- 1 cup shredded cooked chicken
- ¾ cup black beans
- ¾ cup corn
- Salt and pepper to taste
- Toppings: tortilla strips, avocado, lime wedges, fresh cilantro, and shredded cheese
The beauty of this recipe lies in its flexibility—rotisserie chicken works perfectly when you’re short on time, and you can easily adjust the heat level by keeping or removing the jalapeño seeds based on your spice preference.
How to Make this Homemade Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat, then add your chopped large onion, 3-4 chopped garlic cloves, and the seeded and chopped jalapeño.
Let these aromatics cook until they’re soft and fragrant, about 5 minutes, stirring occasionally so nothing burns.
Step 2: Add the Spices and Tomatoes
Sprinkle in 1 teaspoon of cumin and 1 teaspoon of chili powder, stirring to coat the vegetables and wake up those spices.
Add the 14-ounce can of fire-roasted or crushed tomatoes, letting everything mingle for about 30 seconds to release those gorgeous aromas.
Step 3: Pour in the Broth and Simmer
Add 3-4 cups of chicken broth to the pot and bring everything to a gentle simmer.
Let the soup bubble away for 20-30 minutes, allowing all those flavors to get to know each other and develop a rich, complex base.
Step 4: Blend if Desired
For a smoother consistency, you can blend the soup base using an immersion blender or carefully transfer to a regular blender.
This step is totally optional—some folks prefer a chunkier texture with visible vegetables.
For precise measurements and consistent results, consider using premium baking tools similar to those used for delicate pastries like macarons.
Step 5: Add the Protein and Veggies
Stir in 1 cup of shredded cooked chicken, ¾ cup of black beans, and ¾ cup of corn.
These ingredients need just enough time to heat through, about 5 minutes, not to cook.
Step 6: Season to Perfection
Taste your creation and add salt and pepper as needed.
This is also the perfect time to add a squeeze of lime juice for brightness, which really lifts the whole soup to new heights.
Step 7: Serve with All the Fixings
Ladle the hot soup into bowls and set out a spread of toppings: crispy tortilla strips, diced avocado, lime wedges, fresh cilantro, and shredded cheese.
Everyone can customize their bowl to their heart’s content.
What to Serve with Homemade Chicken Tortilla Soup
This hearty soup truly shines as a complete meal on its own, but a few simple sides can turn it into a proper feast. A batch of warm, buttery cornbread makes the perfect companion for dunking into that flavorful broth.
For something lighter, try a simple side salad with crisp romaine, radishes, and a lime vinaigrette to echo the soup’s zesty notes.
This soup works beautifully for lunch or dinner year-round. On cooler evenings, pair it with quesadillas filled with just cheese or cheese and veggies for the ultimate comfort food combo.
And don’t forget beverages—a cold Mexican beer or horchata complements the soup’s spicy kick perfectly, while sparkling water with lime offers a revitalizing non-alcoholic option.
Homemade Chicken Tortilla Soup Substitutions and Variations
- Make it creamy: Stir in a dollop of sour cream or coconut milk before serving.
- Seasonal twists: Add diced zucchini in summer or butternut squash in fall.
- Extra toppings: Try crispy chickpeas, pickled red onions, or a sprinkle of pumpkin seeds for crunch.
- Gluten-free note: Just verify your tortilla strips are corn-based rather than flour.
Leftovers and Storage for this Homemade Chicken Tortilla Soup
This soup actually tastes even better the next day when all those flavors have had time to mingle and get friendly with each other.
Here’s how to make the most of your leftovers:
- Refrigerator storage: Transfer cooled soup to airtight containers and refrigerate for up to 4 days. Store toppings separately to prevent sogginess.
- Freezer option: Freeze in portion-sized containers for up to 3 months. The texture of the beans may change slightly, but the flavor remains delicious.
- Reheating tips: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s thickened too much.
- Freshness hack: A squeeze of fresh lime juice and a sprinkle of cilantro just before serving will revive yesterday’s batch and make it taste almost freshly made.
Final Thoughts
This chicken tortilla soup sits at that perfect intersection of hearty and bright, simple and complex. The fire-roasted tomatoes provide depth, while the fresh toppings—those crispy tortilla strips, creamy avocado, and sharp lime—create layers of texture and flavor that make each spoonful slightly different from the last.
It’s become my go-to recipe for those in-between seasons when the weather can’t quite make up its mind, or when someone in the house is feeling under the weather. There’s something undeniably nurturing about serving a steaming bowl that’s both nutritious and indulgent, traditional and adaptable to whatever you happen to have on hand.
In a world of complicated recipes, this one reminds us that comfort food doesn’t have to be complicated to be extraordinary.