Serve this spicy, citrusy chicken tortilla soup for special occasions, dinner with friends, or as a lively twist on weeknight meals. Each spoonful delivers bright lime and tomato flavor with tender chicken, creamy avocado, crumbled cheese, and crisp tortilla strips. Top your bowl to taste for a comforting, flavorful meal.
I’ve loved chicken tortilla soup ever since I discovered the irresistible mix of bright citrus, roasted tomato, and smoky spices. The combination of lime, tomatoes, avocado, melted or crumbled cheese, shredded chicken and crunchy tortilla strips is hard to beat. At home you can control the spice level and keep those tortilla strips crisp so every bowl is perfectly balanced.
After trying many restaurant versions that were either too bland or overly spicy, I developed a reliable method that delivers consistent, layered flavor. I roast bone-in chicken leg quarters ahead of time to build deep chicken flavor, then simmer the soup with sautéed aromatics, tomatoes, corn and beans. Lime juice and warming spices—chili powder, cumin and smoked paprika—bring the broth to life without overpowering it.
For crunchy tortilla strips, you can fry or bake them. Frying produces the crispiest, most authentic texture, but a quick oven method works well when you prefer less oil. Use corn tortillas for the best flavor and structure—flour tortillas won’t hold up the same. Prepare strips just before serving so they stay crisp on top of the soup.
Leftovers are excellent. Store the soup in airtight food storage containers in the refrigerator and keep tortilla strips separate to maintain crunch. Reheat gently on the stove or microwave and add fresh toppings when serving. Proper storage preserves the bright flavors so the soup tastes as good—or better—the next day.
Easy Chicken Tortilla Soup
By Georgia Johnson
Servings: 6
Ingredients
For the Soup:
- 2 Tablespoons olive oil
- 1 medium yellow onion, small diced
- 2 jalapeño peppers, minced
- 4 garlic cloves, minced
- 2 tomatillos (optional), small diced
- 4 cups (32 oz.) low-sodium chicken broth
- 2 (14.5 oz) cans diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 1/2 cups fresh or frozen corn
- 1 Tablespoon lime juice
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For the Tortilla Strips (or use store-bought):
- 10 small corn tortillas, cut into 1/4-inch wide strips
For Baking the Strips:
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
For Frying the Strips:
- 2 cups vegetable oil
- 1 teaspoon kosher salt
For Serving (optional):
- Chopped fresh cilantro
- Sliced or diced avocado
- Shredded or crumbled cheese (cheddar, Monterey Jack, queso fresco, etc.)
- Sour cream or crema (optional)
Instructions
For the Soup:
- Heat a large pot or Dutch oven over medium-high and add 2 tablespoons olive oil.
- Add the diced onion and minced jalapeños; sauté until they begin to soften, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in tomatillos (if using), chicken broth, diced tomatoes with their juice, black beans, corn, shredded chicken, lime juice and all spices. Bring to a gentle boil for 5–7 minutes. If you prefer more broth, add 1–2 cups additional chicken broth.
- Reduce heat, cover, and simmer for 20 minutes to allow flavors to meld.
- While the soup simmers, prepare the tortilla strips using one of the methods below.
For the Tortilla Strips:
- To bake: Preheat oven to 375°F. Line a baking sheet with parchment paper or foil and spread the tortilla strips in a single layer. Drizzle with olive oil, sprinkle with salt, and toss to coat. Bake 12–15 minutes until crisp and lightly golden. Remove and cool.
- To fry: Heat oil in a large skillet or pot over medium-high heat. Test the oil by flicking a drop of water; if it sizzles, the oil is ready. Fry the strips in small batches (8–10 at a time), turning occasionally, until crisp and golden, about 2–3 minutes per batch. Drain on paper towels and sprinkle with salt.
For Serving:
- Ladle hot soup into bowls. Top with a handful of tortilla strips, chopped cilantro, avocado slices, and shredded or crumbled cheese. Add a dollop of sour cream if desired.
Notes
- Store the soup in airtight containers in the refrigerator for 5–7 days or freeze for up to 6 months. Keep tortilla strips separate to preserve their crunch.
- Extra tortilla strips can be stored airtight at room temperature for up to 5 days.
- If you prefer convenience, use store-bought tortilla strips or tortilla chips instead of making your own.
- Disclosure: This recipe was created for Rubbermaid. All opinions are my own.
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