Save There is nothing cozier than a bowl of homemade chicken tortilla soup on a chilly evening. I love how this recipe effortlessly combines bold flavors with the comfort of tender chicken and crispy toppings. It is the kind of meal that feels like a hug in a bowl and it always disappears fast when I set it on the table.
The first time I made this chicken tortilla soup was for a last minute get together with friends. The pot was empty before I knew it and now this recipe is my secret weapon when I need something easy and impressive.
Ingredients
- Cooked shredded chicken: tender and juicy chicken makes the soup hearty use rotisserie or home cooked
- Chicken broth: forms the savory base choose low sodium for better control of salt
- Diced tomatoes: give the soup a bright tang select no salt added for best results
- Onion: adds sweetness and depth chop finely for even cooking
- Garlic: gives aromatic punch always use fresh cloves for fuller flavor
- Chili powder: brings smoky gentle heat choose your favorite blend
- Tortilla strips: for a crunchy topping use freshly fried or baked for extra texture
- Avocado slices: creamy and cool to balance heat choose ripe but still firm fruit
- Lime wedges: offer a fresh acidic pop always use fresh limes for best taste
Instructions
- Prepare the Aromatics:
- Dice the onion and finely mince the garlic. In a large pot warm a splash of oil over medium heat. Add onion and garlic then cook gently for about six minutes until the onion is translucent and starting to turn golden. Stir often so the garlic does not burn.
- Build the Soup Base:
- Pour in the chicken broth and add the canned diced tomatoes with their juice. Stir in the chili powder. Increase the heat to bring the mixture to a gentle simmer which should only take two to three minutes.
- Add Chicken and Simmer:
- Mix in the cooked shredded chicken. Reduce the heat to low and let the soup bubble gently for twenty minutes. Stir occasionally so nothing sticks to the bottom. This time lets the flavors meld and the chicken absorb all the savory goodness.
- Get the Toppings Ready:
- While the soup simmers prepare the tortilla strips. You can fry or bake thin strips of corn tortillas until crisp. Slice the avocado just before serving to prevent browning and cut fresh lime wedges.
- Finish and Serve:
- Taste and adjust seasoning if needed. Ladle hot soup into bowls. Top each serving with a generous handful of tortilla strips creamy avocado slices and a squeeze of fresh lime juice for the perfect finish.
Save I am always amazed by how the chili powder transforms the broth into something deeply flavorful and warming. My daughter likes to pile on extra avocado while my partner goes wild for crispy tortilla strips so it has become a build your own bowl tradition on busy nights.
Storage Tips
Let leftover soup cool to room temperature then store in airtight containers in the fridge for three or four days. Tortilla strips should always be stored separately to keep them crispy. If freezing ladle soup without toppings into freezer bags or containers and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap chicken with shredded turkey for a post holiday refresh. Vegetable broth works well for a vegetarian version if you leave out the chicken and use beans instead. You can substitute canned fire roasted tomatoes for extra smoky flavor or add diced jalapeño when sautéing the aromatics for more heat.
Serving Suggestions
Chicken tortilla soup is terrific with a classic cheese quesadilla or just warm corn tortillas on the side. I sometimes add fresh cilantro or a dollop of Greek yogurt instead of sour cream for a tangy topping. Try topping each bowl with a handful of chopped green onion for a pop of color and freshness.
Cultural and Historical Context
Chicken tortilla soup is believed to have roots in central Mexican cuisine where simple soups are brightened with crispy tortilla strips. Traditional recipes may simmer tomatoes garlic and chiles with epazote a local herb. The version here is a home cook’s shortcut capturing the joyful balance of spicy soup and crunchy topping.
Seasonal Adaptations
Add fresh corn kernels in summer for sweetness. Stir in chopped leafy greens like spinach for winter nutrition. Lighten up with extra lime juice and thinly sliced radish in spring.
Success Stories
I have made this soup for both small weeknight dinners and larger family gatherings and it never fails to win approval. Friends with picky eaters tell me it is one of the few soups their kids will happily eat especially when they get to add their own toppings. Sharing this recipe has earned me more than a few requests for seconds and the leftovers are always welcomed for lunch the next day.
Freezer Meal Conversion
Let the soup cool completely before freezing in portions for easy reheating. Always freeze without avocado or tortilla strips for best results. Reheat slowly over low heat and add your fresh toppings right before serving for the classic texture and flavor.
Save This chicken tortilla soup is as easy as it is comforting. Every bowl is a little different and always perfect for sharing with loved ones.
Recipe FAQs
- → Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken adds convenience and rich flavor. Simply shred and add as directed.
- → What substitutes work for tortilla strips?
Crushed tortilla chips or homemade baked strips can be used for a crunchy topping.
- → How can I adjust the spice level?
Reduce or increase chili powder, or add jalapeño for extra heat to suit personal taste.
- → Is fresh avocado necessary?
Fresh avocado adds creaminess, but can be omitted or replaced with sour cream for a similar effect.
- → What garnishes pair well with this soup?
Chopped cilantro, diced red onion, shredded cheese, or a dollop of Greek yogurt complement the flavors.