The Coziest Bowl You’ll Ever Have
If you’re dreaming of warmth, comfort, and bold flavors all wrapped up in a single bowl, this Chicken Tortilla Soup will hit the spot. It’s hearty enough to fill you up but light enough to leave you craving another spoonful. Whether it’s a chilly evening or you just need a hug in the form of food, this is the recipe you’ll come back to time and again!
Why You’ll Love This Recipe
- Easy & Quick: Perfect for weeknights, this soup comes together in under 40 minutes.
- Flavor-packed: Loaded with smoky, zesty, and savory flavors that make every bite sing.
- Versatile: Customizable with your favorite toppings and even adaptable for vegetarians.
- One-Pot Wonder: Minimal dishes make this dish a total win for busy cooks.
Ingredients Breakdown
Essentials:
- Chicken: Shredded rotisserie chicken works wonders here for ease, but you can also cook and shred chicken breasts or thighs.
- Fire-roasted tomatoes: These add a smoky depth to the soup, but regular diced tomatoes will work just fine.
- Chicken stock: For a rich, savory base—use low-sodium if you can so you can control the salt later.
- Veggies: Sweet corn, black beans, diced onion, and garlic bring the texture and heartiness.
- Spices: A blend of cumin, smoked paprika, and chili powder is a game-changer.
Pro Tips:
- If you’re out of fire-roasted tomatoes, add a teaspoon of smoked paprika to regular canned tomatoes for a similar flavor.
- Want extra heat? Toss in some diced jalapeño or a pinch of cayenne pepper.
Step-by-Step Instructions
1. Sauté the aromatics:
In a large pot over medium heat, drizzle about 2 tablespoons of olive oil. Add diced onion and garlic, and cook until soft and fragrant, about 3-4 minutes.
2. Build the base:
Stir in spices—cumin, chili powder, and smoked paprika—then pour in the chicken stock, fire-roasted tomatoes, black beans, and corn. Give it a good stir.
3. Let it simmer:
Bring everything to a simmer, then reduce heat to low. Add shredded chicken and let the soup simmer for about 20 minutes. This allows all the flavors to meld together beautifully.
4. Taste and finish:
Adjust salt and pepper to taste. If you like your soup thinner, add an extra splash of chicken stock or water.
5. Garnish and serve:
Ladle the soup into bowls, and here’s where the fun begins—top it with crushed tortilla chips, a squeeze of fresh lime, chopped cilantro, diced avocado, shredded cheese, or a dollop of sour cream. Make it your own!
Chef’s Tips and Tricks
- Don’t skip the toppings! The garnishes truly elevate the soup and add texture and flavor. Even just some tortilla chips and lime will go a long way.
- For a creamier soup: Stir in a splash of heavy cream or a few tablespoons of sour cream at the end.
- Meal prep pro: This soup freezes beautifully. Store it in airtight containers without the toppings for up to 3 months.
Recipe Variations and Serving Suggestions
- Make it vegetarian: Swap out the chicken and chicken stock for roasted vegetables and vegetable broth. Sweet potatoes and zucchini make great additions.
- Smokier twist: Use chipotle peppers in adobo sauce instead of chili powder for an extra smoky kick.
- Pair it up: Serve with a side of warm, buttered cornbread or a crisp green salad for a complete meal.
FAQs
Can I make this in a slow cooker? Absolutely! Combine all the ingredients (except the toppings) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cooked chicken in the last hour.
How do I store leftovers? Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Can I use fresh tomatoes? Yes! About 4-5 medium tomatoes, diced, should work. Roast them in the oven or on the stovetop for extra flavor before adding.
Chicken Tortilla Soup Recipe Card
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4-6
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken stock
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 2 cups cooked, shredded chicken
- Salt and pepper, to taste
- Optional toppings: tortilla chips, lime, cilantro, avocado, shredded cheese, sour cream
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
- Stir in cumin, chili powder, and smoked paprika. Pour in chicken stock, tomatoes, black beans, and corn. Stir well.
- Bring to a simmer, reduce heat, and add shredded chicken. Let simmer for 20 minutes.
- Season with salt and pepper. Ladle into bowls and top with your favorite garnishes.
