Chicken Tortilla Soup Bowl

A warm, hearty bowl of Chicken Tortilla Soup — rich chicken broth, tender chicken, beans & corn (optional), seasoned with spices and topped with crunchy tortilla strips and fresh toppings. Cozy, comforting, and full of flavor — perfect for weeknight dinners, chilly evenings, or when you need a bowlful of goodness. 🌶️🍲

Why You’ll Love This Recipe

• Warm, comforting, and full of flavor — perfect any day of the year
• Balance of tender chicken, savory broth, and crunchy tortilla topping
• Easy to make with flexible ingredients — pantry-friendly
• Great for meal prep: leftovers taste even better the next day
• Customizable — adjust spice, toppings, or add vegetables to suit your taste

Ingredients

For the Soup Base

• 2 tablespoons olive oil (or cooking oil)
• 1 medium onion, diced
• 3–4 garlic cloves, minced
• 1 bell pepper (any color), diced — optional
• 1–2 jalapeño or chili peppers, seeded and minced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (or more, to taste)
• 1 teaspoon smoked paprika (optional — for smoky flavor)
• 4 cups chicken broth (or vegetable broth)
• 1 can (14 oz / ~400 g) diced tomatoes (with juice) — or 2–3 fresh tomatoes chopped
• 1 can (14 oz / ~400 g) black beans or kidney beans — drained and rinsed (optional)
• 1 cup corn kernels (fresh or frozen) — optional
• 2 chicken breasts (or thighs), cooked and shredded (or use rotisserie chicken)
• Salt and black pepper, to taste

For Serving / Garnish / Tortilla Topping

• Corn tortillas — cut into strips or triangles
• Oil (for frying or baking tortilla strips)
• Lime wedges
• Fresh cilantro, chopped
• Avocado slices or diced avocado
• Shredded cheese (cheddar, Monterrey Jack, or your favorite)
• Sour cream or Greek yogurt (optional)
• Jalapeño slices (optional)

Instructions

1. Prepare the Tortilla Strips (Topping)

• Preheat oven to 200 °C (400 °F) OR heat enough oil in a pan for frying.
• Cut corn tortillas into thin strips or triangle-shaped chips.
• If baking: toss strips with a little oil and spread in a single layer on a baking sheet; bake ~8–12 minutes until crisp and golden (watch closely so they don’t burn).
• If frying: heat oil, then fry tortilla strips in batches until golden and crispy; drain on paper towels.
• Set aside — they will add crunch to the soup when serving.

2. Start the Soup Base

• In a large pot, heat 2 tbsp oil over medium heat.
• Add diced onion (and bell pepper / jalapeño if using); sauté until softened (~4–5 min).
• Add minced garlic, cumin, chili powder, paprika; sauté 30–60 seconds until fragrant (don’t burn).

3. Add Liquids & Core Ingredients

• Pour in chicken broth.
• Add diced tomatoes (with juice), beans (if using), and corn (if using). Stir to combine.
• Bring to a gentle simmer.

4. Add Chicken & Simmer

• Add shredded cooked chicken to the pot.
• Simmer 10–15 minutes to allow flavors to meld.
• Taste and season with salt and pepper as needed.

5. Serve

• Ladle hot soup into bowls.
• Top generously with crispy tortilla strips or chips.
• Add your preferred garnishes: lime wedge, chopped cilantro, avocado slices, shredded cheese, sour cream, jalapeño slices.
• Serve immediately for best texture (tortilla topping stays crunchy).

You Must Know

• Tortilla strips need to be crisp and added right before serving — they get soggy quickly if left long.
• Use cooked chicken (fresh or rotisserie) so soup preparation is quicker and chicken stays tender.
• Adjust spices to your preference — chili powder and jalapeño can be reduced if you prefer mild.
• Beans and corn are optional, making this soup flexible: use what you have on hand.

Pro Tips & Variations

• For a smoky depth — add a splash of chipotle-in-adobo sauce or smoked paprika.
• Add vegetables like zucchini, carrots, or spinach for extra nutrition.
• For a creamier version — stir in a little cream or half-and-half at the end, or top with sour cream.
• Make it gluten-free — just ensure tortilla strips and broth are gluten-free.
• For meal prep — cook the base and chicken ahead; store separately. Fry or bake tortilla strips just before serving.

Serving & Storage

• Serve hot, right away, so tortilla topping stays crunchy.
• Store leftover soup (without tortilla topping) in fridge up to 2–3 days.
• Reheat gently on stove; crisp fresh tortilla strips just before serving.
• Soup freezes well — cool completely, portion, and freeze up to 1 month. Thaw overnight in fridge and reheat.

Frequently Asked Questions

→ Can I use leftover or rotisserie chicken?
Yes — perfect for quick prep and great flavor.

→ My tortilla strips got soggy — how to fix?
Always add tortilla topping right before serving. Store them separately from soup.

→ Can I make this vegetarian?
Yes — skip chicken and use vegetable broth. Increase beans or add more veggies for protein and texture.

→ Is this recipe spicy?
Spice level is mild–medium. Adjust chili powder or jalapeño to your taste (skip if you prefer mild).

Print