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Chicken tortilla soup is a comforting bowl of goodness that’s perfect for a cozy weeknight dinner. This easy recipe combines tender shredded chicken with a flavorful tomato-based broth, topped with fresh ingredients like cheese and cucumbers. It’s a simple, satisfying dish that the whole family will enjoy.
Why You’ll Love This Recipe
This chicken tortilla soup is not only delicious, but it’s also quick to prepare, making it ideal for busy evenings. With vibrant flavors and fresh toppings, it’s a meal that feels special yet is straightforward to make.
- Ready in under 30 minutes
- Packed with flavor and nutrients
- Customizable with your favorite toppings
- Perfect for meal prep or leftovers
- Comforting and hearty
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cucumber, diced
- 1/4 cup green onions, sliced
- 4 small corn tortillas, cut into strips
How to Make Chicken Tortilla Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, ground cumin, and chili powder. Cook for an additional minute until fragrant.
- Stir in the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken and corn to the pot. Season with salt and pepper to taste. Let the soup simmer for 10-15 minutes to allow flavors to meld.
- While the soup is simmering, heat a small skillet over medium heat. Add the tortilla strips and cook until crispy, about 3-4 minutes. Remove and set aside.
- Once the soup is ready, serve it hot, topped with shredded cheddar cheese, diced cucumber, sliced green onions, and crispy tortilla strips.
Tips for the Best Results
- Use rotisserie chicken for a shortcut and extra flavor.
- Adjust the spices according to your taste; add more chili powder for extra heat.
- For a creamier texture, stir in a splash of cream or sour cream just before serving.
Easy Variations
- Substitute black beans for corn for a different flavor and added protein.
- Use vegetable broth and omit the chicken for a vegetarian version.
- Add avocado slices or lime juice for a fresh, zesty finish.
What to Serve With It
- A side of warm, crusty bread or cornbread
- A fresh green salad with lime vinaigrette
- Guacamole and tortilla chips for extra crunch
- Mexican rice for a heartier meal
Storage and Reheating
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Leftover chicken tortilla soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You may need to add a little extra broth or water to achieve your desired consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cucumber, diced
- 1/4 cup green onions, sliced
- 4 small corn tortillas, cut into strips
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, ground cumin, and chili powder. Cook for an additional minute until fragrant.
- Stir in the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken and corn to the pot. Season with salt and pepper to taste. Let the soup simmer for 10-15 minutes to allow flavors to meld.
- While the soup is simmering, heat a small skillet over medium heat. Add the tortilla strips and cook until crispy, about 3-4 minutes. Remove and set aside.
- Once the soup is ready, serve it hot, topped with shredded cheddar cheese, diced cucumber, sliced green onions, and crispy tortilla strips.
Notes: Use rotisserie chicken for a quick option. Adjust spices to your preference.
