Classic chicken tortilla soup with fresh vegetables

Cozy nights call for bowls that hug you from the inside, and this chicken tortilla soup does exactly that. I picture a rainy evening, the house smelling like toasted cumin and garlic, and everyone crowding the table with steaming bowls. The broth stays bright with fresh tomatoes and lime, while crisp tortilla strips add that irresistible crunch — like a warm blanket with a snap. I love how the colors pop: deep red broth, golden corn, and bright green cilantro. This recipe feels like a hug and a high-five all at once, and I promise it comes together faster than you think.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This soup hits every comforting note — bright tomato-forward broth, tender shreds of chicken, sweet bursts of corn, and a crunchy finish from toasted tortillas. It tastes homemade without fuss, smells like a cozy taquería, and textures dance between silky broth and crunchy toppings. It’s so easy even your takeout app will be jealous.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken breasts (about 3 medium breasts)
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red or green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes (or fire-roasted)
• 6 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or fresh corn
• 1 lime (juice of 1 lime, plus wedges to serve)
• 2 tbsp fresh cilantro, chopped (plus more to garnish)
• 3–4 corn tortillas, cut into strips (or 4–6 oz tortilla chips)
• 1 avocado, diced (for serving)
• Optional: 1 cup shredded cheddar or Monterey Jack
• Optional: 1 jalapeño, thinly sliced (for heat)

For the Sauce / Garnish (if applicable):

• Sour cream or Greek yogurt, lime wedges, extra chopped cilantro, and crispy tortilla strips or chips

How I Make It

Step 1:

I heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, I toss in the diced onion and bell pepper and sauté until the edges get soft and glossy, about 5 minutes. The kitchen smells sweet and savory — that’s your cue to add the garlic. I stir in the minced garlic for about 30 seconds until fragrant.

Step 2:

Next I sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toasting the spices for 30–45 seconds unlocks big flavor — watch the color deepen but don’t let them burn. This step makes the soup sing.

Step 3:

I pour in the 6 cups chicken broth and the can of diced tomatoes with their juices, then nestle the chicken breasts into the liquid. I bring the pot to a gentle boil, lower to a simmer, and cook uncovered for about 20–25 minutes until the chicken cooks through. The broth develops a warm, tomatoey aroma and little bubbles will tease the surface.

Step 4:

I remove the chicken to a cutting board, shred it with two forks (or toss into a mixer for 20 seconds if you want a shortcut), and return the shredded chicken to the pot. Then I add the black beans and corn, simmer another 5 minutes to warm through. Taste, then brighten with the juice of 1 lime and add chopped cilantro.

Step 5:

I crisp the tortilla strips in a skillet with a splash of oil over medium-high heat for about 3–5 minutes, or bake them on a sheet at 400°F for 8–10 minutes until golden and snapping. I ladle the soup into bowls, top with avocado, torn tortilla strips, a drizzle of sour cream or Greek yogurt, extra cilantro, and an extra squeeze of lime. The bowl looks colorful and every spoonful gives you silky broth, juicy chicken, and crunchy finish.

Pro Tips

• Use shredded rotisserie chicken to cut total cook time in half without sacrificing flavor.
• Swap breasts for bone-in thighs for richer flavor and keep the meat extra moist.
• Toast spices in the pot before adding liquid — you’ll notice a fragrant boost that supermarket seasoning can’t mimic.
• If you like heat, add a chopped chipotle in adobo or a sliced jalapeño when you cook the onions.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• For a vegetarian version, swap chicken for extra black beans and 1 cup diced sweet potato or use firm tofu — texture shifts but the soup stays hearty.
• Use rotisserie chicken to shortcut time; flavor stays great and prep time drops dramatically.
• For dairy-free, skip cheese and sour cream or use a dollop of coconut yogurt; for gluten-free, use corn tortillas and check your broth label.
• If you want creaminess, stir in 1/2 cup Greek yogurt or sour cream at the end (adds tang and silk).

Variations & Tips

• Spicy: Add a chipotle pepper in adobo and extra chili powder for a smoky kick.
• Creamy: Stir in 1/2 cup heavy cream or coconut milk for a velvety finish.
• Slow-cooker: Brown onions and spices, then transfer to slow cooker with other ingredients and cook on low for 4–5 hours.
• Southwest veggie: Add diced sweet potato and replace chicken with extra beans for a meatless twist.
• Taco-bowl twist: Serve over rice and top with pico de gallo and pickled onions.
• Crunch upgrade: Fry tortilla strips in a skillet for ultra-crispy texture — they crackle beautifully when you spoon them on.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup fully, cool it, then refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it gets too thick.

Can I double the recipe?

Sure thing. Use a larger pot and keep the same simmer time; you may need an extra 5–10 minutes for flavors to marry thoroughly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for the chicken to reach an internal temp of 165°F and shred easily. The broth should taste balanced (bright lime, warm spices) and the vegetables tender but not mushy.

What if I don’t have ingredient X?

Swap canned diced tomatoes with 2 cups fresh diced tomatoes plus 1 tbsp tomato paste, or use extra beans if you lack corn. Most pantry items have a friendly substitute.

How I Like to Serve It

I usually set out bowls of add-ins — avocado, shredded cheese, lime wedges, and crispy tortilla strips — and let everyone build their bowl. This soup shines on weeknights, but it also works for a casual dinner party when you want cozy without fuss. Pair it with a crisp green salad, warm cornbread, or a cold cerveza for summer nights.

Notes

• Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze in portions for up to 3 months. Reheat gently and add a splash of broth if needed.
• Always cook chicken to an internal temperature of 165°F for safety and best texture.

Final Thoughts

Closing: Now go make a pot of comfort — and don’t forget the crispy tortillas. You’ll feel proud, cozy, and maybe a little smug about how homemade dinner tastes so much better than delivery.