Ultimate Comfort in a Bowl Chicken Tortilla Soup Recipe You Need to Try

There’s something incredibly comforting about a warm bowl of chicken tortilla soup, especially on those breezy Monterey evenings when the fog rolls in and the kitchen fills with the scent of garlic and herbs. This soup isn’t just a meal; it’s a memory—a blend of my grandmother Nonna Rosa’s love for simple, hearty cooking and my mother Elena’s knack for adding a little improvisational flair. As I stir this pot, I’m reminded of the countless family dinners where laughter mingled with the crackling of tortilla chips frying in the pan and the rich aroma of simmering tomatoes. If you’ve never made chicken tortilla soup from scratch before, I promise you’re in for a treat that feels like a warm hug from the inside out.

Why You’ll Love This chicken tortilla soup

Chicken tortilla soup is one of those dishes that feels both rustic and vibrant—a true reflection of my culinary journey from the sun-drenched markets of Spain to the cozy kitchens of my childhood in Monterey. What makes this soup stand out is its balance: the smoky depth from toasted chilies, the fresh brightness of cilantro and lime, and the satisfying crunch of homemade tortilla strips. It’s a dish that’s as versatile as it is nourishing, perfect for weeknight dinners or casual gatherings with friends and family.

Growing up, my Nonna Rosa always said that the best recipes are the ones you can make your own. This soup lends itself beautifully to that philosophy. Whether you’re working with leftover roasted chicken or starting fresh with a whole bird, the flavors come together effortlessly. Plus, it’s a great way to sneak in some veggies—like tomatoes, onions, and peppers—into a dish that kids and adults alike will devour. For me, every spoonful brings back memories of teaching my daughters, Olivia and Isabella, how to tear fresh cilantro and zest a lime, little hands eager to help and learn.

Ingredients You’ll Need for This chicken tortilla soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
• 1 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• 4 corn tortillas, cut into strips
• Vegetable oil for frying tortilla strips (or use store-bought crispy tortilla chips)
• Optional toppings: sliced avocado, shredded cheese, sour cream

Substitution tip: If you prefer a milder soup, omit the jalapeño or replace it with a sweet bell pepper. For a dairy-free version, skip the cheese and sour cream or use plant-based alternatives.

Nutrition Facts

• Calories: Approximately 280 per serving (1.5 cups)
• Protein: 25g
• Fat: 9g (mostly from olive and vegetable oils)
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 6g (from natural vegetables)
• Sodium: 600mg (can be reduced by using low-sodium broth)

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Steps to Create Your chicken tortilla soup

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, jalapeño, and red bell pepper. Sauté until softened and fragrant, about 5-7 minutes. This is where the base flavors develop, so take your time to get a nice translucent color on the onions.
2. Stir in the cumin, smoked paprika, and oregano, cooking for another minute until the spices bloom and fill your kitchen with their warm, earthy aroma. Nonna Rosa always said that toasting your spices in the pan brings out their soul.
3. Add the canned diced tomatoes with their juices, scraping the bottom of the pot to loosen any browned bits. Let this simmer for about 5 minutes so the tomatoes break down slightly.
4. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to marry beautifully.
5. Add the shredded chicken and frozen corn, stirring to combine. Continue to simmer for another 10 minutes until the soup is heated through and the corn is tender. This is a great moment to taste and adjust seasoning with salt, pepper, and lime juice.
6. While the soup simmers, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crisp and golden, about 2-3 minutes. Drain on paper towels and sprinkle lightly with salt. If you’re short on time, crispy store-bought chips work just as well and add their own nostalgic crunch.
7. Ladle the soup into bowls, garnish generously with chopped cilantro, tortilla strips, and your choice of avocado slices, shredded cheese, or a dollop of sour cream. Serve immediately and watch how a simple bowl of chicken tortilla soup brings everyone to the table.

Tips for Making the Best chicken tortilla soup

One of my favorite memories is teaching Olivia and Isabella to make the tortilla strips from scratch—flour dusted on their tiny hands, giggling as the strips curled in the hot oil. It’s those little rituals that make cooking so special. Learn more: philly cheesesteak soup recipe

Here are a few tips I’ve gathered over the years to ensure your chicken tortilla soup is always a winner:

• Use good-quality chicken broth: Homemade is best, but a low-sodium store-bought option works well when time is tight.
• Don’t skip the lime juice: The acidity brightens the soup and balances its richness, much like the fresh herbs from my grandmother’s garden always brought dishes to life.
• Toast your spices: Blooming cumin and smoked paprika in the sauté step adds depth and warmth.
• Customize the heat: Adjust the jalapeño to your family’s preference. My daughters prefer it mild, but I love a little kick to remind me of my time in Spain.
• Make it ahead: The soup tastes even better the next day as the flavors meld, making it a perfect make-ahead meal for busy weeknights.

Serving Suggestions and Pairings

Chicken tortilla soup is a meal in itself, but pairing it with a few simple sides can elevate your dinner table. I often serve it with a crisp green salad tossed with a light citrus vinaigrette, echoing the soup’s zesty notes. Freshly baked cornbread or warm, crusty bread from my mother Elena’s favorite bakery are wonderful for soaking up every last drop.

For a festive touch, try topping the soup with a spoonful of homemade guacamole or a sprinkle of queso fresco. When friends gather around my table, I love adding a small plate of pickled jalapeños and radishes on the side—bright, tangy bites that cut through the soup’s comforting richness.

Storage and Reheating Tips

Leftovers of chicken tortilla soup are a blessing in disguise, especially during those busy weekdays when my kitchen feels a bit too quiet without the usual chatter of Olivia and Isabella helping with dinner.

• Refrigerate: Store the soup in an airtight container for up to 3 days. Keep the tortilla strips separate to maintain their crunch.
• Freeze: This soup freezes beautifully for up to 3 months. Avoid freezing the tortilla strips; add fresh ones after reheating.
• Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick after refrigeration.
• Add fresh toppings: Once reheated, garnish with fresh cilantro, a squeeze of lime, and freshly fried tortilla strips or chips for that signature crunch.

Frequently Asked Questions

What are the main ingredients for chicken tortilla soup?

The main ingredients for chicken tortilla soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make chicken tortilla soup?

The total time to make chicken tortilla soup includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make chicken tortilla soup ahead of time?

Yes, chicken tortilla soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with chicken tortilla soup?

chicken tortilla soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is chicken tortilla soup suitable for special diets?

Depending on the ingredients used, chicken tortilla soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Chicken tortilla soup, to me, is more than just a recipe—it’s a story steeped in family traditions and the simple joys of home cooking. Each time I prepare it, I’m transported back to my grandmother’s kitchen in Monterey, where food was a language of love spoken through garlic, tomatoes, and laughter. It’s a dish that invites you to slow down, savor the moment, and share warmth with those around you.

If you take nothing else away from this recipe, remember that the magic lies in its heart—fresh ingredients, a little patience, and a generous splash of love. Whether you’re cooking for your family or yourself, I hope this chicken tortilla soup becomes one of those comforting meals you turn to, time and again, like a favorite story told around the dinner table.