There's nothing quite like the comforting aroma of homemade chicken tortilla soup wafting through the kitchen. This hearty and flavorful dish is a beloved favorite for families everywhere, offering a perfect blend of tender chicken, savory broth, vibrant spices and crispy tortilla strips. Whether it's a busy weeknight or a cozy weekend meal, this easy chicken tortilla soup recipe is sure to satisfy the whole family. In this post, we'll walk you through everything you need to know to create the best-ever homemade chicken tortilla soup, complete with tips, tricks, and personal touches to make it your own.
Try my other recipes for Creamy Potato Leek Soup with Truffle Oil, Seafood Gumbo with Andouille Sausage, and San Fransciso Style Cioppino.
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Ingredients
- Corn tortillas
- Vegetable oil
- Onion
- Garlic cloves
- Vegetable oil
- Chicken broth
- Canned black beans
- Canned fire-roasted diced tomatoes
- Fresh corn kernels
- Chili powder
- Cumin
- Paprika
- Shredded rotisserie chicken or cooked chicken breasts or thighs, also shredded
- Black olives
- Salt and black pepper
- Fresh cilantro
- Monterey Jack cheese
See printable recipe card for quantities.
Instructions
Start by shredding the rotisserie chicken or cooking and shredding the chicken breasts or thighs into small pieces. Dice the onion, mince the garlic, and chop the fresh cilantro. Drain and rinse the black beans and black olives. Cut the corn tortillas into thin strips for homemade tortilla strips.
Heat oil in a small pan to 350°F. Cook the tortilla strips in batches until golden brown, about 1-2 minutes. Drain the tortillas strips on paper towels.
Add oil to a Dutch Oven or large soup pot and heat over medium heat until shimmering. Then, add the onion and cook until softened and fragrant, about 5 minutes. Next, add the garlic and cook for another minute. Add the tomato paste and cook for 2 minutes. Remove from heat.
Move the cooked onions, garlic and tomato paste to a blender. Add the chipotle pepper, chili powder, cumin, oregano, paprika, ½ cup of water, ½ of the chicken stock, ½ cup of fried tortilla strips and half of the canned tomatoes. Blend on high until smooth. Wipe out the Dutch oven or soup pot and transfer the contents of the blender to the Dutch oven.
Add the remaining chicken stock, Worcestershire sauce, corn, black beans and remaining fire-roasted tomatoes and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook for 45 minutes to allow the flavors to blend and the soup to thicken slightly.
Add the shredded chicken and black olives. Stir well to coat the chicken with the spices. Cook over medium-heat until chicken is warmed through, about 7 minutes. Season with salt and pepper to test.
Once the soup is done simmering, taste and adjust seasoning if needed. Ladle the soup into bowls and garnish the top of the soup with cheese, cilantro and crunchy tortilla strips. Offer optional toppings such as sliced avocado or a dollop of sour cream. Serve with cornbread or a side salad for a complete and satisfying meal.
Substitutions
This recipe was made with fresh kernels of corn cut from one ear of corn. Sweet canned corn or frozen corn would also work.
Variations
This soup can be made more spicy by adding additional chile powder and a small, seeded and diced jalapeño pepper.
Equipment
The soup in this recipe was made using a Dutch oven. A large soup pot, slow cooker and Instant Pot would also have worked. Cook times would need to be adjusted for a slow cooker or Instant Pot.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave for an easy meal the next day.
Top Tip
For convenience, use a Costco rotisserie chicken or rotisserie chicken from your local supermarket. Leftover chicken will also work. If you have to cook chicken, try chicken thighs. Adjust the spice level according to your preference by adding more or less chili powder and diced jalapenos.
Final Thoughts
Homemade chicken tortilla soup is the perfect meal for any time of year, offering warmth, flavor, and comfort in every spoonful. With simple ingredients and easy preparation, this easy recipe is ideal for busy weeknights. This hearty soup is sure to become a family favorite. Gather your ingredients, fire up the stove, and treat yourself to a bowl of the best ever chicken tortilla soup straight from Austin, Texas. Enjoy y’all!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Chicken Tortilla Soup Recipe
Ingredients
- .5 cup canola oil for frying
- 6 corn tortillas cut into ¼" strips and fried in canola oil
- 4 tablespoon vegetable oil
- 1 onion medium, chopped
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce
- 1.5 tablespoon chili powder
- 1.5 teaspoon cumin ground
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- .5 cup water
- 4 cups low-sodium chicken stock
- .5 teaspoon Worcestershire sauce
- 14 ounces canned fire roasted diced tomatoes divided
- 1 ear corn kernels removed
- 15 ounces canned black beans rinsed
- 2 cups cooked chicken breast or thighs, pulled
- 4 ounces canned sliced black olives rinsed
- kosher salt and black pepper to taste
- 1 cup Monterey Jack cheese grated
- 2 tablespoon cilantro fresh and chopped
Instructions
- Heat 1 cup of canola oil in a small pan to 350°F. Cook the tortilla strips in batches until golden brown, about 1-2 minutes. Drain the tortillas strips on paper towels.
- Add 2 tablespoons of oil to a Dutch Oven and heat over medium-heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for 2 minutes. Remove from heat.
- Add the cooked onions, garlic and tomato paste to a blender. Add the chipotle pepper, chili powder, cumin, oregano, paprika, ½ cup of water, ½ of chicken stock, ½ cup of fried tortilla strips and half of the canned tomatoes. Blend on high until smooth. Wipe out the Dutch oven and transfer the content of the blender to the Dutch oven.
- Add the remaining chicken stock, Worcestershire sauce, corn, black beans and remaining fire-roasted tomatoes and bring to a boil. Reduce the heat to medium-low and cook for 45 minutes to blend the flavors.
- Add the chicken and black olives and cook over medium-heat until chicken is warmed through, about 7 minutes. Season with salt and pepper to test.
- Ladle the soup into bowls, garnish with cheese, cilantro and tortilla strips.
Dave says
There are a lot of ingredients in this recipe but it comes together quickly and tastes great.