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Chicken tortilla soup is basically what happens when you throw everything good about Mexican food into one pot and call it dinner, which sounds overly simplified until you realize it actually is that straightforward. You sauté vegetables with jalapeños, add chicken broth and crushed tomatoes, throw in black beans and chunks of cooked chicken with spices, simmer everything for about ten minutes, then serve it topped with homemade tortilla strips and whatever Mexican toppings you can find in your fridge. The whole thing takes thirty minutes from start to finish including making your own tortilla strips, which is faster than ordering delivery and costs about a third of what restaurants charge for soup that's mostly broth anyway. I started making this when my kids went through a phase where they refused to eat anything that wasn't served in a bowl with "stuff on top they could control," which I thought was ridiculous until I realized serving food this way actually got them to eat vegetables without negotiating. Now they request "the soup where we add our own things" constantly, not realizing they're eating bell peppers, onions, jalapeños, and cilantro they'd normally pick out and hide under their napkins.
My brother Mike claims he doesn't like soup because it's "not real food" and refuses to order it at restaurants while acting like people who eat soup are making poor life choices. He came over for dinner once when I made this, saw it was soup, and started complaining before even trying it. I told him to just eat the chicken and beans out of it if he was going to be difficult, and he grudgingly tried a spoonful. He went back for three more bowls without saying anything, then later admitted maybe soup could be "acceptable if it's made right," which is the closest he's ever come to admitting he was wrong. Now he texts me asking for the recipe whenever he's sick, which proves soup is real food after all.
What Goes Into It
- Corn tortillas: Eight small ones cut into skinny strips create the signature crispy topping that defines this soup
- Olive oil: Used both for tossing with tortilla strips to ensure crispness and for sautéing the vegetable base
- Jalapeños: Two finely diced provide authentic heat; remove seeds if you prefer a milder experience
- Vegetable Base: One yellow onion and one green bell pepper provide the traditional aromatic sweetness essential for Mexican soups
- Chicken broth: Thirty-two ounces create the flavorful liquid foundation for the entire dish
- Crushed tomatoes: One 28-ounce can adds the necessary body, acidity, and characteristic reddish color
- Black beans: Two 15-ounce cans add protein and substance, making the soup hearty enough for a full dinner
- Cooked chicken: Two cups of rotisserie or leftover grilled chicken make this recipe incredibly fast and convenient
- Spices: A blend of chili powder, cumin, smoked paprika, and a pinch of cayenne creates a warm, complex flavor profile
- Fresh cilantro and Lime: These add the essential herbal brightness and acidity that balance the rich, savory broth
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Creating Your 30-Minute Soup
- Baking Tortilla Strips:
- Heat your oven to 375°F. Cut corn tortillas into quarter-inch strips, toss them with olive oil and salt, and spread them on a foil-lined sheet. Bake for 15 minutes until golden and crispy. This step adds a texture that store-bought chips simply cannot match.
- Sautéing the Base:
- In a large pot, sauté the diced onion, bell pepper, and jalapeños in olive oil for about 5 minutes until soft. Add the minced garlic and cook for just one minute more until fragrant, being careful not to let it burn.
- Building and Boiling:
- Stir in the chicken broth, crushed tomatoes, black beans, chicken, and all your dried spices. Bring the pot to a rolling boil and let it cook for 5 to 7 minutes. This short boil is the secret to helping the flavors meld into a cohesive soup.
- The Finishing Touches:
- Stir in the fresh cilantro and lime juice during the last minute of cooking. This preserves the bright green color and fresh citrus aroma. Taste and adjust the salt levels before serving steaming bowls to your family.
The first time I made this, I tried cooking raw chicken breasts directly in the broth, thinking it would save time. Instead, the vegetables turned to mush before the chicken was safe to eat. Switching to rotisserie chicken changed everything—it makes the 30-minute timeline realistic and ensures the chicken is perfectly tender every single time. It's a small shortcut that yields professional results.
Creative Variations
Add corn kernels or diced sweet potatoes for extra sweetness and heartiness. If you prefer a smokier depth, swap the crushed tomatoes for fire-roasted ones. For those who want more heat, a can of diced green chiles or a chopped poblano pepper can be added with the onions.
Storage Solutions
This soup is a meal-prep dream, keeping perfectly in the refrigerator for up to 5 days. It actually tastes better the next day as the spices continue to develop. You can also freeze the soup base (without the toppings) for up to 3 months. Just reheat on the stove and bake a fresh batch of tortilla strips when you're ready to eat.
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After years of refining this recipe, I've realized its true power lies in its simplicity. It’s a testament to how pantry staples and a supermarket rotisserie chicken can create a meal that feels intentional and homemade. Whether it's a hectic Tuesday night or a casual weekend lunch, this soup consistently delivers warmth and satisfaction with almost zero stress.
Frequently Asked Questions
- → Can I use canned or frozen chicken?
- Rotisserie chicken works best for flavor and convenience. Canned chicken works in a pinch, or you could poach chicken breasts ahead of time. Frozen cooked chicken just needs to be thawed first.
- → How spicy is this soup?
- It has a mild to medium heat from the jalapeños and cayenne. Take out the jalapeño seeds for less heat, or skip the cayenne altogether for a milder version.
- → Can I use flour tortillas instead of corn?
- Corn tortillas get crispier and have better flavor for this, but flour tortillas work if that's what you have. They just won't get quite as crunchy.
- → Can I make this in a slow cooker?
- Sure! Add everything except the cilantro to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cilantro in the last 10 minutes.
- → What toppings go well with this?
- Shredded cheese, sour cream, avocado or guacamole, lime wedges, extra cilantro, diced onions, or sliced radishes all taste great on top.
- → Can I freeze this soup?
- Yes! It freezes beautifully for up to 3 months. Just leave out the tortilla strips and add fresh ones when you reheat and serve it.