The Cozy Chicken Tortilla Soup You’ll Crave All Year Long

A Chicken Tortilla Soup Recipe You’ll Have to Make Over and Over Again!

Our family LOVES Mexican food, we honestly make it so often that you’d think one of us was Mexican but we are not!

We really enjoy spicy food and what other food is as delicious and packed with heat then a Mexican dish? Better yet- a Mexican soup?

Warm, comforting, and packed with bold flavor, this cozy chicken tortilla soup is the kind of recipe you’ll find yourself coming back to again and again.

It’s the perfect balance of hearty shredded chicken, savory spices, and rich broth, all finished with your favorite toppings for that irresistible tortilla-soup crunch.

Whether you’re curling up on a chilly night, feeding a hungry family, or meal-prepping for the week, this is the crave-worthy soup that hits the spot no matter the season!

This post is all about Chicken Tortilla Soup

Warm and Savory Chicken Tortilla Soup

Chicken tortilla soup is a delightful dish that brings warmth and comfort to any table.

This soup recipe combines tender shredded chicken with vibrant corn and black beans, creating a savory experience that is both hearty and satisfying.

With its spicy kick and rich flavors, this chicken soup recipe stands out among traditional tortilla soups. It’s perfect for chilly evenings when you crave something delicious and filling.

Nutrition and Comfort

This chicken tortilla soup not only satisfies the palate but also provides a nutritious meal.

Each serving contains a balanced mix of protein, carbohydrates, and healthy fats, making it a wholesome choice for any occasion.

With approximately 290 calories per bowl, it’s a filling option that doesn’t compromise on flavor or comfort. Enjoy it as a standalone meal or pair it with a light salad for a complete dining experience.

This chicken tortilla soup features shredded chicken simmered with tomatoes, corn, black beans, and spices, topped with crispy tortilla strips and fresh cilantro without the lime and avocado. The recipe takes about 45 minutes from start to finish and serves 6 people.

Ingredients

1 large chicken breast
2 teaspoons of olive oil
1 tablespoon of butter
1 medium onion, chopped
1 cloves garlic, (1/2 teaspoon minced)
1 can (14.5 oz) diced tomatoes with basil and oregano (yes-not green chiles, these Italian spices add extra flavor)
4-5 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (can always add more for extra heat)
1/4 teaspoon crushed red pepper
1/2 teaspoon of chicken bouillon
Salt and pepper to taste
1 cup tortilla strips (store-bought or homemade)
Chopped fresh cilantro for garnish
Lime wedges for serving
Avocado slices for topping (optional)
Shredded Mexican blend cheese for topping
2 cups of cooked white rice added at the end

Instructions

Cook the Chicken: In a large pot, heat olive oil and butter over medium heat. Add the chicken breast, salt and pepper the chicken and cook until browned on both sides and in between, about 5-7 minutes. Remove and set aside to cool.
Sauté Aromatics: In the same pot, add chopped onion and garlic. Sauté until the onion is translucent and soft, about 3-4 minutes.
Add Ingredients: Shred the cooked chicken and return it to the pot. Stir in diced tomatoes, chicken broth, black beans, corn, cumin, cayenne pepper, crushed red pepper, salt, and pepper. Bring to a boil.
Simmer: Reduce heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Serve: Ladle the soup into bowls and top with tortilla strips, cheese, fresh cilantro, and avocado slices if desired. Serve with lime wedges on the side.

Cooking in a Crock Pot

If you want to make this soup in a crock pot, it’s even easier! I actually find the chicken to be softer and easier to shred. The spices cook so well together for hours and this soup is perfect for those cold winter days!

Add your chicken breast to the crock pot with the butter and oil. Salt and pepper the chicken. (you can add 2 small breasts or one large chicken breast depending on how much chicken you want in your soup)
Add the tomatoes, beans, corn, and all other spices and mi in the chicken broth. (don’t add rice yet)
Cook on low for 6-8 hours or high for 4
Cook the rice last in a pot of water and add right before serving the soup. Sometimes adding the rice earlier can make the soup too thick and the rice will soak up all the broth.

This bowl features Chicken tortilla soup with a slice of avocado.

This bowl of soup features a lime wedge instead of the avocado. Both toppings are terrific depending on your taste!

Final Thoughts on a Classic Dish

Spicy chicken tortilla soup is more than just a meal; it’s a comforting embrace in a bowl. Its combination of shredded chicken, vibrant vegetables, and a touch of spice creates a delicious harmony that warms the soul.

Whether you’re cooking for family or hosting friends, this soup recipe is sure to impress and satisfy. Embrace the flavors and enjoy a delightful culinary experience that brings everyone together.

Our family loves this soup and I hope you love it as much as we do!