Chicken tortilla soup combines tender cooked chicken, black beans, tomatoes, jalapeños, bell pepper, onion, garlic, lime, and warm spices in a bright, hearty broth. Homemade corn tortilla strips bake in the oven while the soup simmers, giving each bowl a crisp topping that packaged chips cannot quite match.
This is a quick stovetop recipe because the chicken is already cooked. Most of the work is simple chopping and opening cans, but the order still matters: soften the vegetables first, add garlic briefly, simmer the broth and seasonings, and finish with cilantro so its fresh flavor does not disappear.
Ingredients for Chicken Tortilla Soup
For the strips, use eight small corn tortillas cut into thin ribbons, olive oil, and kosher salt. The soup starts with more olive oil, two chopped jalapeños, a chopped onion, chopped green bell pepper, and minced garlic.
Add 4 cups chicken broth, one 28-ounce can crushed tomatoes, two 15-ounce cans drained black beans, 2 cups chopped or shredded cooked chicken, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, cayenne, and chopped cilantro. Drain and rinse the beans so their canning liquid does not cloud or over-salt the broth.
If you enjoy this recipe, you may also like Chicken Pot Pie Puff Pastry.
How to Make Chicken Tortilla Soup
- Heat the oven. Preheat to 375°F and line a sheet pan.
- Bake the strips. Toss thin tortilla strips with olive oil and kosher salt, spread in one layer, and bake 15 to 18 minutes, turning once, until crisp.
- Soften the vegetables. Heat olive oil in a large pot. Cook jalapeños, onion, and green bell pepper for about five minutes.
- Add garlic. Stir in the minced garlic and cook for one minute.
- Build the soup. Add broth, crushed tomatoes, black beans, cooked chicken, chili powder, lime juice, cumin, salt, pepper, smoked paprika, and cayenne.
- Simmer. Bring to a boil, reduce slightly, and cook for five to seven minutes.
- Finish. Stir in cilantro and simmer one minute more. Taste, ladle into bowls, and top with tortilla strips.
For storage details after serving, the USDA leftovers and food safety guidance.
Bake the Tortilla Strips Until Crisp
Corn tortillas give the topping a toasty corn flavor and sturdy crunch. Stack them, cut them into narrow strips, then separate the pieces before tossing with oil and kosher salt. Use only enough oil to coat them lightly; saturated strips become heavy rather than crisp.
Spread them in one layer with breathing room. Bake for 15 to 18 minutes, turning or stirring once so both sides color. Pull out any very thin pieces that brown early. They crisp further as they cool, so transfer them away from the hot pan once golden.
If you enjoy this recipe, you may also like Slow Cooker Pot Roast with Goat Cheese Mashed Potatoes.
Control the Heat From the Peppers
Two jalapeños provide fresh chile flavor, but their heat can vary. For a milder soup, remove the seeds and pale inner ribs before chopping. For more heat, leave some seeds in and retain the stated cayenne.
Cook the jalapeños with onion and green bell pepper for about five minutes. This softens their raw bite and builds a savory vegetable base. Keep the pieces similar in size so they cook evenly and fit comfortably on a spoon.
Add Garlic After the Vegetables
Onion and peppers need several minutes to soften, while minced garlic can scorch quickly. Add it only after the vegetables have cooked, then stir for about one minute. It should smell fragrant without turning dark brown.
If the bottom of the pot looks dry, lower the heat or add a small drizzle of oil. Once the broth and tomatoes enter, scrape up any flavorful softened bits from the base of the pot.
Balance Tomato, Broth, Beans, and Chicken
Crushed tomatoes give the soup body without requiring a long reduction. Chicken broth keeps it spoonable and carries the spices. Two cans of black beans make the soup satisfying, and 2 cups cooked chicken add protein without overwhelming the vegetables.
Rinse the beans under cool water until it runs mostly clear. Cut or shred the chicken into bite-size pieces. Once everything is in the pot, stir from the bottom so the thick tomatoes combine completely with the broth.
Season in Layers
Chili powder and cumin create the familiar warm base, smoked paprika adds gentle smoke, and cayenne provides direct heat. Lime juice supplies the acidity that keeps the tomato and beans tasting lively. Begin conservatively with salt if the broth is already seasoned.
After the short simmer, taste a spoonful with chicken and beans in it. Add lime if the soup tastes flat, salt if the flavors seem muted, or a pinch more cayenne if you want more heat. Cilantro goes in at the end so its flavor remains fresh.
Toppings and Serving Ideas
Add the baked tortilla strips at the table rather than leaving them in the pot, where they would absorb broth and soften. Avocado, a squeeze of lime, shredded cheese, sour cream, radish, or extra cilantro can be offered alongside.
The soup already contains chicken, beans, and vegetables, so it works as a complete meal. If you want a side, choose something simple such as a cabbage salad, corn salad, or warm tortillas.
Storage and Reheating
Refrigerate cooled soup in a covered container for up to four days. Store tortilla strips separately at room temperature in an airtight container so they stay crisp. Do not garnish portions until you are ready to eat.
Reheat the soup gently on the stove or in the microwave until steaming. It can also be frozen without toppings for up to three months. Thaw in the refrigerator and add a splash of broth if the beans have absorbed some liquid.
Conclusion
Bake oil-coated corn tortilla strips at 375°F for 15 to 18 minutes. Sauté jalapeños, onion, bell pepper, and garlic, then add broth, tomatoes, black beans, cooked chicken, lime, and spices. Simmer five to seven minutes, finish with cilantro, and serve with the crisp strips.
Frequently Asked Questions
- → Can I use rotisserie chicken?
Yes. Remove the skin and bones, then chop or shred 2 cups of meat before adding it to the simmering soup.
- → How can I make the soup less spicy?
Remove the jalapeño seeds and ribs, reduce or omit the cayenne, and serve dairy toppings such as sour cream or cheese.
- → Why are my tortilla strips not crisp?
Spread them in a single layer, use only a light oil coating, and bake until golden. Let them cool away from the hot pan before storing.
- → Can chicken tortilla soup be frozen?
Yes. Freeze the cooled soup without tortilla strips or dairy toppings for up to three months, then thaw and reheat thoroughly.