How to Make Classic Chicken Tortilla Soup: A Flavorful and Comforting Tex-Mex Recipe
Smoky spices, tender protein, and crispy strips unite in a cozy, customizable bowl.
Classic Chicken Tortilla Soup: A Tex-Mex Comfort Food Staple
Chicken tortilla soup is a vibrant blend of tender chicken, bold spices, crunchy tortilla strips, and a medley of classic Tex-Mex toppings like avocado, cheese, and fresh cilantro. Whether you’re searching for a satisfying weeknight meal, feeding a crowd, or looking for an easy way to use leftover chicken, this soup delivers savory flavors and soul-warming comfort in every spoonful.
Why You’ll Love This Chicken Tortilla Soup
- Bursting with flavor: Savory spice blend with cumin, chili powder, and garlic powder forms an aromatic base.
- Hearty, nourishing, and filling: With protein from chicken and fiber from black beans.
- Customizable toppings: Sour cream, avocado, cheese, and cilantro allow every bowl to reflect your favorite flavors.
- Easy steps: The recipe is broken down into simple parts, making it approachable for weeknight cooking or meal prepping.
Ingredients for Chicken Tortilla Soup
The success of this soup comes from a careful layering of ingredients. Here’s what you’ll need:
- Chicken: 2 whole boneless, skinless chicken breasts (can substitute with rotisserie or leftover cooked chicken)
- Spice blend: 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt
- Olive oil: For roasting chicken and sautéing vegetables
- Vegetables: 1 cup diced onion, 1/4 cup each diced green and red bell pepper, 3 cloves garlic, minced
- Canned tomatoes: 1 can diced tomatoes with green chilies (like Rotel)
- Chicken stock: 4 cups low-sodium chicken stock
- Tomato paste: 2 tablespoons (for depth and richness)
- Black beans: 1 can (drained and rinsed)
- Cornmeal: 3 tablespoons, mixed with water for thickening
- Water: As needed to thin soup
- Corn tortillas: Cut into strips for classic crispy topping
- Toppings (optional but recommended): Sour cream, diced avocado, diced red onion, pico de gallo, grated cheese, chopped cilantro
Step-by-Step Directions
- Preheat the oven to 375°F (190°C). Mix cumin, chili powder, garlic powder, and salt in a small bowl.
- Prepare the chicken. Drizzle 1 tablespoon olive oil over chicken breasts and sprinkle each piece with some of the spice mix, reserving the remainder. Place on a baking sheet and bake for 20 to 25 minutes, until cooked through. Shred with two forks and set aside.
- Cook the vegetables. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the diced onion, green pepper, red pepper, and minced garlic. Stir and sauté for a few minutes, then add remaining spice blend.
- Build the base. Add shredded chicken to the pot and stir. Pour in the can of diced tomatoes (with juices), chicken stock, tomato paste, water, and drained black beans. Stir to combine.
- Simmer. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 45 minutes, allowing the flavors to meld.
- Thicken the soup. In a small bowl, mix cornmeal with a splash of water to form a slurry. Stir this into the soup and simmer for another 30 minutes. Taste and adjust seasoning, adding more chili powder or salt as needed.
- Add tortilla strips. Five minutes before serving, gently stir in the sliced corn tortillas. Let them soften and meld with the soup.
- Rest the soup. Turn off the heat and let the soup sit for 15–20 minutes to allow the flavors to further develop.
- Serve. Ladle soup into bowls and finish each portion with your choice of toppings—sour cream, diced avocado, grated cheese, pico de gallo, diced red onion, and chopped cilantro.
Expert Tips & Popular Variations
- Shortcut option: Use leftover rotisserie chicken—just shred and add in place of baked chicken to cut prep time.
- Spice it up: Add a pinch of chipotle powder or a diced chipotle pepper in adobo for a smoky kick.
- Soup texture: For a thicker consistency, use extra cornmeal or simmer slightly longer. For a lighter soup, add more broth or water.
- Vegetarian option: Replace chicken with extra beans or sautéed zucchini and use vegetable broth instead of chicken stock.
- Slow cooker directions: Place all ingredients except for the tortillas and toppings into a slow cooker and cook on low for 7–8 hours. Shred the chicken and add tortillas five minutes before serving.
Suggested Toppings for Chicken Tortilla Soup
- Sour cream (for a creamy, cooling touch)
- Diced avocado (adds creaminess and healthy fats)
- Shredded cheddar or Monterey Jack cheese
- Chopped cilantro (for freshness)
- Thinly sliced jalapeños (for heat, if you like it spicy)
- Homemade pico de gallo or salsa
- Crispy fried tortilla strips
- Fresh lime wedges (to squeeze on top right before serving)
How to Serve and Store Chicken Tortilla Soup
This soup is perfect as a main course but also pairs beautifully with your favorite Tex-Mex sides.
- Serve with: Warm flour or corn tortillas, a side salad (like southwest chopped salad), or Mexican rice.
- Leftovers: Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors improve overnight!
- Freezing: Freeze the soup base (without tortillas or dairy toppings) for up to 3 months. Add fresh tortilla strips and toppings when reheating for the best texture.
Homemade Tortilla Strips
If you want to go the extra mile, homemade tortilla strips add an irresistible crunch. Here’s how:
- Cut corn tortillas into thin strips (about 1/4 inch wide).
- Heat a thin layer of oil in a skillet over medium-high heat.
- Fry strips in batches until golden brown and crisp, about 1–2 minutes.
- Drain on paper towels and sprinkle lightly with salt after frying.
What others are reading
The Story Behind Chicken Tortilla Soup
This recipe is inspired by the warmth of home kitchens and the desire for something both easy and deeply flavorful. It bridges hearty stew and classic soup, delivering all the zest of Tex-Mex with approachable steps for any cook.
Besides its bold flavor, the method is simple—roast or poach chicken, sauté fresh veggies, simmer with beans and spices, and then personalize each bowl with your favorite toppings. As The Pioneer Woman herself quips, the best part is that anyone can make this soup and instantly be happy—burp of contentment optional!
Nutrition Information
Chicken tortilla soup is high in protein, provides a good dose of dietary fiber from the beans and vegetables, and can fit a variety of dietary needs by adjusting the toppings and base ingredients. Calories per serving will vary based on toppings and serving size, but it’s generally a well-balanced choice for lunch or dinner.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked chicken for chicken tortilla soup?
A: Yes! Rotisserie chicken or any leftover cooked chicken can be shredded and added after sautéing the vegetables for a fast and easy shortcut.
Q: Is this soup spicy?
A: The base recipe is flavorful but not overly spicy. You can control the heat level by adjusting the chili powder, adding diced jalapeños, or using a hot variety of Rotel.
Q: Can I make this recipe vegetarian?
A: Absolutely. Swap the chicken for extra beans or vegetables like zucchini and use vegetable stock instead of chicken broth for a satisfying vegetarian version.
Q: What can I substitute for cornmeal as a thickener?
A: If you don’t have cornmeal, use masa harina, finely crushed tortilla chips, or even leave it out for a brothy soup. Each will offer a slightly different texture.
Q: How do I keep the tortilla strips crisp?
A: Add tortilla strips just before serving, or serve them on the side for guests to add themselves. Store extra strips in an airtight container to maintain crunch.
Troubleshooting & Quick Fixes
- Soup too thick? Add a splash of broth or water until reaching your desired consistency.
- Soup too thin? Simmer longer uncovered or add more cornmeal/thickener.
- Too spicy? Stir in a spoonful of sour cream or a bit of milk to mellow the flavors.
- Lacking flavor? Taste and adjust salt, chili powder, or finish with a squeeze of lime for brightness.
Recipe at a Glance
| Step | Action |
|---|---|
| Prep | Spice and roast chicken, chop vegetables |
| Sauté & Build | Cook veggies, add chicken and beans, pour in liquids |
| Simmer | Cook uncovered for 45 min, thicken as needed |
| Finish | Add tortillas, let rest, then serve with toppings |
Make It Your Own
Chicken tortilla soup is endlessly adaptable. Whether you make it on the stovetop, with a slow cooker, or tweak the toppings, it’s designed for comfort and customization. Enjoy creating your own signature bowl, and savor every hearty, zesty spoonful!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a82077/slow-cooker-chicken-tortilla-soup/
- https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a38390781/alex-drummond-slow-cooker-tortilla-soup/
- http://whatsonmymenu.blogspot.com/2011/01/chicken-tortilla-soup-pioneer-woman.html
- https://www.keyingredient.com/recipes/10501377/chicken-tortilla-soup-the-pioneer-woman-recipe/
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