Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a great addition to your dinner rotation!
Soup season is really here and we have a great collection – Crockpot Taco Soup, White Chicken Chili , Slow Cooker Enchilada Soup and so much more!
Chicken Tortilla Soup
I love everything Mexican! As soon as the weather turns a little chilly, the first thing I make is a big pot of this flavorful chicken tortilla soup. It’s loaded with chicken, corn, black beans, jalapeños, and a spicy tomato base that warms you from the inside out.
I like using juicy boneless, skinless chicken thighs because they stay tender and flavorful, even when reheated. But if you’re short on time, shredded rotisserie chicken works perfectly too. Need an even faster version? Try my 8 Can Chicken Tortilla Soup —it’s quick, easy, and just as satisfying.
Crispy Tortilla Chips
What makes this soup extra special are the crispy tortilla chips that are used to top this soup. They add such an amazing crunch and texture.
You can either cut tortillas into strips of triangles like I have and then deep fry them.
Make a big batch because they stay fresh in an air tight container for a few days and you can just snack on them on the go. Dangerous, but so yum!
Toppings for Chicken Tortilla Soup
Top this soup generously because each topping adds more flavour. I love laying out some lime, cilantro, tortilla chips, sour cream and jalapenos and then each person can choose what they want to top it with.
Seriously, there is no better way to beat the chill than this chicken tortilla soup. Its fresh, healthy, hearty and has so much flavour. There is a nice hit of heat that can be toned down if you like but I highly recommend keeping it as is.
More Mexican Inspired Recipes
- Mexican Corn Fritters
- Mexican Pasta Salad
- One Pot Mexican Rice and Sausages
- Chicken Fajita Quesadillas
Pin this now to find it later
Equipment
- Dutch Oven
Ingredients1x2x3x
- ▢ 1 ½ pounds boneless skinless chicken thighs diced into bite-sized pieces
- ▢ 2 tablespoons olive oil
- ▢ 1 ½ cups finely chopped onion about 1 medium onion
- ▢ 1 teaspoon minced garlic
- ▢ ½ cup deseeded and finely chopped jalapenos about 2 large jalapenos
- ▢ 1 tablespoon chili powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon dried oregano
- ▢ 1 (14-ounce) can fire-roasted crushed tomatoes
- ▢ 4 cups chicken stock
- ▢ 1 cup corn kernels
- ▢ 1 tablespoon lime juice
- ▢ 1 teaspoon salt
- ▢ 1 (14-ounce) drained and rinsed can black beans
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and add 1 ½ cups finely chopped onion , 1 teaspoon minced garlic , and ½ cup deseeded and finely chopped jalapenos . Cook for 3-4 minutes until the onions are soft and translucent.
- Add 1 ½ pounds boneless skinless chicken thighs , 1 tablespoon chili powder , 1 teaspoon paprika , 1 teaspoon ground cumin , 1 teaspoon dried oregano , 1 (14-ounce) can fire-roasted crushed tomatoes , 4 cups chicken stock , 1 cup corn kernels , 1 tablespoon lime juice , and 1 teaspoon salt to the dutch oven and stir to combined everything. Cook over medium-high heat until it comes to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
- Add 1 (14-ounce) drained and rinsed can black beans and simmer for 3 minutes, until the beans are heated through. Serve hot and top with tortilla chips, sour cream, lime wedges, and fresh cilantro, or other toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Chicken Tortilla Soup
Equipment
- Dutch Oven
Ingredients
- 1 ½ pounds boneless skinless chicken thighs diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 ½ cups finely chopped onion about 1 medium onion
- 1 teaspoon minced garlic
- ½ cup deseeded and finely chopped jalapenos about 2 large jalapenos
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14-ounce) can fire-roasted crushed tomatoes
- 4 cups chicken stock
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 (14-ounce) drained and rinsed can black beans
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and add 1 ½ cups finely chopped onion , 1 teaspoon minced garlic , and ½ cup deseeded and finely chopped jalapenos . Cook for 3-4 minutes until the onions are soft and translucent.
- Add 1 ½ pounds boneless skinless chicken thighs , 1 tablespoon chili powder , 1 teaspoon paprika , 1 teaspoon ground cumin , 1 teaspoon dried oregano , 1 (14-ounce) can fire-roasted crushed tomatoes , 4 cups chicken stock , 1 cup corn kernels , 1 tablespoon lime juice , and 1 teaspoon salt to the dutch oven and stir to combined everything. Cook over medium-high heat until it comes to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
- Add 1 (14-ounce) drained and rinsed can black beans and simmer for 3 minutes, until the beans are heated through. Serve hot and top with tortilla chips, sour cream, lime wedges, and fresh cilantro, or other toppings of your choice.
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Chicken Tortilla Soup https://therecipecritic.com/chicken-tortilla-soup/
