The BEST Chicken Tortilla Soup

This Chicken Tortilla Soup isn’t just any soup. It’s a hearty, vibrant bowl of comfort that layers savory, smoky, and tangy flavors with just the right amount of spice. Infused with tender chicken, slow-simmered vegetables, and seasoned with a blend of warm spices, it delivers a bowl of pure satisfaction. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, this soup feels as indulgent as it does nourishing.

Perfect for weeknight dinners, meal prepping, or cozy gatherings, this recipe promises consistently delicious results with minimal effort.

Ingredients

Serves 4-6

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 medium bell pepper, diced (red or yellow for sweetness)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne (optional for heat)
• 800g (28 oz) can crushed tomatoes
• 1 liter (4 cups) chicken broth (preferably low-sodium)
• 450g (1 lb) rotisserie chicken, shredded (or 2 cooked chicken breasts, shredded)
• 1 cup frozen corn kernels
• 1 (14 oz) can black beans, drained and rinsed
• Salt and pepper to taste
• 1 tablespoon lime juice (freshly squeezed)

For the Tortilla Strips:

• 4 small corn tortillas, cut into strips
• 1 tablespoon olive oil
• Salt, to taste

Optional Toppings:

• Fresh avocado, diced
• Cilantro, chopped
• Sour cream or Greek yogurt
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Lime wedges

Instructions

1. Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and bell pepper. Sauté for 5-6 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

2. Build the Soup Base

Stir in the cumin, chili powder, smoked paprika, and cayenne (if using), letting the spices toast slightly for 1 minute. Pour in the crushed tomatoes and chicken broth, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a simmer.

3. Add the Chicken and Corn

Add the shredded rotisserie chicken and corn to the pot, stirring to combine. Simmer for 15-20 minutes to allow the flavors to meld together. Season with salt, pepper, and lime juice to taste.

4. Prepare the Tortilla Strips

While the soup is simmering, preheat your oven to 180°C (350°F). Lay the tortilla strips in a single layer on a baking sheet and drizzle with olive oil. Toss to coat and sprinkle with salt. Bake for 10-12 minutes, flipping halfway, until golden and crispy.

5. Serve and Top

Ladle the hot soup into bowls. Top with a handful of crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream, and a sprinkle of cheese. Serve with lime wedges on the side for an extra burst of freshness.

Why This Soup is the BEST

What sets this Chicken Tortilla Soup apart is its balance. The base has a hearty depth thanks to the slow-simmered veggies and warm spices, while the shredded chicken gives it a satisfying protein-packed texture. The crispy tortilla strips add just the right amount of crunch to each spoonful, and the toppings provide freshness, creaminess, and acidity that elevate every bite.