Pin It A flavorful, comforting Mexican-inspired soup featuring tender chicken, fire-roasted tomatoes, sweet corn, and zesty lime, finished with crunchy tortilla strips. This Best Chicken Tortilla Soup is a vibrant meal that brings together smoky spices and fresh ingredients for a satisfying, easy-to-make dish.
Pin It The beauty of this recipe lies in its simplicity and depth of flavor. By sautéing aromatic vegetables and blooming the spices before simmering, you create a rich base that perfectly complements the tender, shredded chicken and sweet corn.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen or canned corn, drained; 1 jalapeño, seeded and finely chopped (optional); 1 lime, juiced; 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Canned Goods: 1 can (400 g) fire-roasted diced tomatoes; 1 liter (4 cups) low-sodium chicken broth
- Seasonings: 1 bay leaf; 1 1/2 teaspoons chili powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; salt and black pepper, to taste
- Tortilla Strips: 4 corn tortillas, cut into thin strips; 1 tablespoon olive oil
- Optional Toppings: Sliced avocado, shredded cheese, sour cream, extra lime wedges
Instructions
- Step 1
- Preheat oven to 180°C (350°F). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
- Step 2
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened.
- Step 3
- Add garlic and cook for 1 minute until fragrant.
- Step 4
- Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.
- Step 5
- Add chicken breasts, fire-roasted tomatoes (with juice), corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.
- Step 6
- Remove chicken breasts, shred them with two forks, and return to the pot.
- Step 7
- Add lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Step 8
- Discard bay leaf. Ladle soup into bowls, top with tortilla strips and desired toppings.
Zusatztipps für die Zubereitung
For a quicker version of this soup, you can substitute the chicken breasts with a pre-cooked rotisserie chicken. This allows you to reduce the simmering time while still maintaining a rich, savory flavor. Ensure you watch the tortilla strips closely in the oven, as they can go from perfectly crisp to over-browned very quickly.
Varianten und Anpassungen
If you prefer a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper during the seasoning stage. For a vegetarian version, simply omit the chicken, use vegetable broth, and add black beans for extra protein. This recipe is also gluten-free as long as you use certified gluten-free corn tortillas.
Serviervorschläge
Ladle the hot soup into deep bowls and garnish generously with the crunchy tortilla strips, sliced avocado, shredded cheese, and a dollop of sour cream. Serve with extra lime wedges on the side for an added citrus kick, or alongside warm tortillas and crusty bread for a more filling meal.
Pin It Whether you're looking for a comforting weeknight dinner or a crowd-pleasing dish for guests, this Best Chicken Tortilla Soup is a reliable and delicious choice. Its balance of textures and bold Mexican-inspired flavors makes it a perennial favorite for soup lovers.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have more time to meld together. Store in an airtight container in the refrigerator for up to 4 days. Keep the tortilla strips separate and add them just before serving to maintain their crunch.
- → What can I use instead of chicken breasts?
Chicken thighs work wonderfully and stay juicy. For a quicker version, use a store-bought rotisserie chicken and skip the simmering step. Simply shred the meat and add it during the last 5 minutes to heat through.
- → How do I make this vegetarian?
Replace chicken broth with vegetable broth and add black beans or pinto beans for protein. Consider adding extra vegetables like zucchini or butternut squash to maintain the hearty texture. The seasonings work perfectly for a meatless version.
- → Can I freeze this soup?
Yes, freeze the cooled soup in freezer-safe containers for up to 3 months. Leave out the tortilla strips when freezing and make fresh ones when reheating. The soup may thicken slightly after thawing—simply add a splash of broth when reheating.
- → How can I make it spicier?
Leave seeds in the jalapeño for more heat, add a pinch of cayenne pepper with the spices, or incorporate diced chipotle peppers in adobo sauce. You can also serve with hot sauce on the table so everyone can adjust their own spice level.
- → What's the best way to shred chicken?
Let the chicken breasts cool slightly for easier handling. Use two forks to pull the meat apart into shreds, or place in a stand mixer with the paddle attachment and mix on low for 30 seconds for perfectly shredded chicken.