Can I make this chicken tortilla soup recipe ahead of time?

Yes, absolutely! This chicken tortilla soup recipe is fantastic for meal prep. The flavors often deepen overnight. Prepare the soup as directed, then store it in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. For best results, add the crispy tortilla strips and fresh toppings just before serving.

What are the best toppings for chicken tortilla soup?

The toppings are crucial for a great chicken tortilla soup recipe! Popular choices include fresh avocado, a dollop of sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese, fresh cilantro, lime wedges, and of course, crispy corn tortilla strips. Pickled jalapeu00f1os or sliced radishes also add a wonderful kick and crunch.

Can I use chicken breast instead of chicken thighs in this chicken tortilla soup recipe?

While boneless, skinless chicken thighs are recommended for their tenderness and flavor, you can certainly use chicken breast. Be mindful not to overcook it, as breast meat can dry out more easily. Cook it until just cooked through, then remove and shred before returning to the soup. Using chicken breast won't diminish the overall deliciousness of this chicken tortilla soup recipe, but thighs offer a slightly richer texture.

How do I make the tortilla strips extra crispy for my chicken tortilla soup recipe?

For perfectly crispy tortilla strips, you have a few options! You can shallow fry them in about an inch of oil until golden and crisp, bake them in a single layer on a baking sheet at 375u00b0F (190u00b0C) for 8-10 minutes, or air-fry them until crunchy. Lightly spray them with cooking oil before baking or air-frying for an even crispier result. This step is key to completing your chicken tortilla soup recipe.

Chicken tortilla soup recipe: 7 Steps to the Most Flavorful

Name: The Ultimate Hearty Chicken Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican-inspired
Ingredients: 1 tbsp olive oil; 1.5 lbs boneless, skinless chicken thighs; Salt and freshly ground black pepper, to taste; 1 large yellow onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 6 cups low-sodium chicken broth; 1 (28 ounce) can fire-roasted diced tomatoes, undrained; 2 tbsp tomato paste; 1 (15 ounce) can black beans, rinsed and drained; 1 cup frozen corn; 1-2 chipotle peppers in adobo sauce, minced (add more for extra heat); 1 tbsp adobo sauce from the can; 1/4 cup fresh cilantro, chopped, plus more for garnish; Juice of 1 lime, plus wedges for serving; 6-8 corn tortillas, cut into strips or triangles, for frying/baking/air-frying

Ingredients

Scale

1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs
Salt and freshly ground black pepper, to taste
1 large yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
6 cups low-sodium chicken broth
1 (28 ounce) can fire-roasted diced tomatoes, undrained
2 tbsp tomato paste
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1–2 chipotle peppers in adobo sauce, minced (add more for extra heat)
1 tbsp adobo sauce from the can
1/4 cup fresh cilantro, chopped, plus more for garnish
Juice of 1 lime, plus wedges for serving
6–8 corn tortillas, cut into strips or triangles, for frying/baking/air-frying

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs generously with salt and pepper. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.
Step 2: Reduce heat to medium. Add chopped onion and bell pepper to the pot (add more oil if needed). Sauté for 5-7 minutes, scraping up any browned bits, until softened. Add minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly, until fragrant.
Step 4: Pour in chicken broth and stir well, scraping up any remaining bits. Add fire-roasted diced tomatoes, tomato paste, rinsed black beans, and frozen corn. Bring to a gentle simmer.
Step 5: Return seared chicken thighs to the pot. Cover and simmer for 20-25 minutes, or until chicken is cooked through and easily shreds with two forks.
Step 6: Carefully remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup. Stir in minced chipotle pepper(s) and adobo sauce. Season with salt and black pepper to taste. (Optional: Blend a portion of the soup with an immersion blender for a slightly thicker consistency).
Step 7: Stir in fresh cilantro and lime juice. Taste and adjust seasonings. Serve hot, garnished generously with crispy tortilla strips, extra cilantro, and lime wedges. Enjoy your ultimate chicken tortilla soup recipe!

Notes

For best results, prepare the tortilla strips just before serving to ensure maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This chicken tortilla soup recipe tastes even better the next day!

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 6g
Sodium: 750mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg

Keywords: chicken tortilla soup recipe, tortilla soup, chicken soup, mexican soup, comfort food, easy chicken soup, homemade soup

Ingredients

Instructions

Notes

Nutrition

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