Classic Chicken Tortilla Soup
A straightforward, homestyle bowl that hits savory, smoky, and bright notes
This recipe walks through a familiar, comforting Mexican-style chicken and tortilla soup built around simmered broth, shredded poultry, warm spices, and crisp tortilla strips; if you prefer a creamier take, try the creamy chicken enchilada soup recipe for inspiration.
Pantry staples and fresh ingredients to gather
Gather boneless chicken (breasts or thighs), canned tomatoes, onion, garlic, chicken stock, and corn tortillas. Cumin, chili powder, and fresh cilantro add characteristic flavor while lime brightens the bowl. Keeping fresh limes and tortilla chips on hand makes assembly fast on weeknights.
Why each ingredient matters for balance
Chicken gives body and protein; simmering it slowly yields a shred-ready texture that enriches the broth. Tomatoes and aromatics build acidity and depth. Spices like cumin and chili powder provide warmth without overpowering the lime and cilantro, key to the soup’s classic profile.
Simple step-by-step method for reliable results
Sear the chicken briefly, sweat the onions and garlic, then add diced tomatoes, spices, and stock. Simmer until the chicken shreds easily, remove and shred, then return the meat to the pot. Taste and adjust with salt and a squeeze of lime to sharpen flavors before serving.
Quick cook shortcuts and ingredient swaps
Rotisserie chicken speeds up prep—just shred and add late in the process. Swap corn tortillas for baked tortilla strips to control crispiness, or add a can of black beans for heft. For an extra smoky note, briefly char fresh tomatoes or use a splash of chipotle in adobo.
Crisp toppings and finishing touches
Top each bowl with warm tortilla strips or chips, diced avocado, shredded cheese, chopped cilantro, and lime wedges. A drizzle of crema or sour cream mellows heat; a few dashes of hot sauce add lift. Presentation matters: place toppings in small bowls so diners can customize.
How to store, reheat, and serve leftovers
Cool the soup quickly and refrigerate in airtight containers for up to 4 days; freeze portions for longer storage. Reheat gently on the stovetop to preserve texture, and add fresh tortilla strips at serving time for crunch. Leftover soup also works as a filling for enchilada-style casseroles.
Easy variations for weeknight flexibility
Turn the base into a heartier stew by stirring in corn, black beans, or diced zucchini. For a protein twist, swap shredded chicken for diced chicken sausage—see this air fryer chicken sausage and veggies idea for a fast topping option. Vegetarian versions replace chicken with roasted mushrooms and extra beans.
Conclusion
For a more traditional approach and technique notes, consult this authentic chicken tortilla soup recipe that highlights bold, regional flavors. If you want another tested home-cook version with clear measurements and timing, see the Perfect Chicken Tortilla Soup Recipe at The Kitchn.
