You know those days where you want a meal that tastes like it simmered all day, but you only have 20 minutes? This recipe is my secret weapon for those moments. This Easy Chicken Tortilla Soup relies on my favorite grocery store hero: the rotisserie chicken. By shredding a pre-cooked chicken and using good quality broth and fire-roasted tomatoes, you get a deep, complex 30-minute soup that tastes like you started cooking it at noon.
Chicken Tortilla Soup is so satisfying with shredded chicken, corn, beans and incredible flavor. Easy to make on the stove top or the Crock Pot for ultimate convenience. Creamy Chicken Tortilla Soup topped with avocado, cheese, cilantro, a bit of lime juice and some crispy tortilla strips creates the perfect bowl. Hearty chicken tortilla soup with rotisserie chicken, peppers, spices, and gooey cheese topped with crispy tortilla strips delivers authentic Mexican flavors.
Jump to:
- Why You'll Love This Chicken Tortilla Soup
- Ingredients for Chicken Tortilla Soup
- How to Make Chicken Tortilla Soup
- My Top Tips for Chicken Tortilla Soup
- Making Chicken Tortilla Soup with My Family
- Substitutions for Chicken Tortilla Soup
- Variations on Chicken Tortilla Soup
- Equipment for Chicken Tortilla Soup
- Storage Tips for Chicken Tortilla Soup
- Adam's Tip for Chicken Tortilla Soup
- FAQ about Chicken Tortilla Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Chicken Tortilla Soup
- Restaurant-quality at home: This best chicken tortilla soup recipe rivals anything you'd get at chicken tortilla soup mcalister's or chicken tortilla soup applebee's.
- Incredibly flexible: Whether you want chicken tortilla soup creamy or a lighter broth-based version, this recipe adapts perfectly.
- Quick weeknight meal: Using shredded chicken breast from rotisserie chicken makes this ready in just 30 minutes.
Ingredients for Chicken Tortilla Soup
This authentic mexican chicken tortilla soup recipe uses fire-roasted tomato & green chile broth for incredible depth. The sautéed onion, garlic & jalapeño base creates authentic flavor, while black beans & corn kernels add heartiness. The smoky chipotle and cumin spice brings that signature Mexican taste, and homemade crispy tortilla strips are essential for topping.
What You'll Need
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Chicken:
- 1 pound boneless, skinless chicken breasts (or 3 cups rotisserie chicken, shredded)
- 1 teaspoon cumin
- Salt and pepper
For Creamy Version (Optional):
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
For the Crispy Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Salt
For Toppings:
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
- Sliced jalapeños
Why These Ingredients Matter
- Fire-roasted tomatoes and green chiles: Creates the fire-roasted tomato & green chile broth that gives this soup its signature smoky, authentic flavor.
- Chipotle and cumin: The smoky chipotle and cumin spice combination is what makes this taste authentically Mexican.
- Homemade tortilla strips: Making homemade crispy tortilla strips adds incredible texture and authenticity compared to store-bought chips.
How to Make Chicken Tortilla Soup
Step-by-Step Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sautéed onion, garlic & jalapeño base ingredients and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, fire-roasted tomato & green chile broth ingredients (fire-roasted tomatoes and diced green chiles).
- Stir in cumin, chili powder, smoked paprika, chipotle powder, oregano, salt, and pepper for smoky chipotle and cumin spice.
- Add whole chicken breasts if using raw chicken for simmered chicken in seasoned stock.
- Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return shredded chicken breast to pot.
- Add black beans & corn kernels and simmer for 5 more minutes.
- For chicken tortilla soup creamy version, add creamy cheese swirl (cheddar & cream cheese) and stir until melted.
- While soup simmers, make homemade crispy tortilla strips: Heat oil in a skillet and fry tortilla strips until golden and crispy, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Taste soup and adjust seasonings with salt and pepper.
- Ladle into bowls and top with fresh avocado and lime garnish, cheese, sour cream, cilantro, and homemade crispy tortilla strips.
Hint: For chicken tortilla soup chick-fil-a style, blend half the soup for a thicker consistency and add extra cream cheese.
My Top Tips for Chicken Tortilla Soup
Don't skip making the homemade crispy tortilla strips. They add incredible texture and authentic flavor that store-bought chips can't match. The smoky chipotle and cumin spice combination is key, so don't substitute with regular chili powder. If you want chicken tortilla soup creamy without making it too heavy, add the creamy cheese swirl (cheddar & cream cheese) gradually until you reach your desired consistency. This technique is similar to what we use with our creamy cowboy soup, where proper cheese incorporation makes all the difference.
Making Chicken Tortilla Soup with My Family
Last Friday, Adam helped me make this chicken tortilla soup recipe for dinner. He was in charge of cutting the tortillas into strips. "Mom, can I fry them too? I want to see them get crispy!" he asked excitedly. We carefully fried them together, and his eyes got huge when they turned golden and crispy.
When we sat down to eat, Adam loaded his bowl with homemade crispy tortilla strips and cheese. "These are so crunchy! This soup is like a taco in a bowl!" Grandma Viola tried hers and said, "Chicken Tortilla Soup is so satisfying with shredded chicken, corn, beans and it's absolutely delicious. This tastes just like the chicken tortilla soup near me at that Mexican restaurant we love."
Substitutions for Chicken Tortilla Soup
- Chicken: Use rotisserie chicken to save time, or try turkey or even shrimp for a different protein.
- Beans: Replace black beans & corn kernels with pinto beans or add diced bell peppers for extra vegetables.
- Tortillas: Use flour tortillas instead of corn for homemade crispy tortilla strips with a different texture.
- Broth: Make it lighter by skipping the creamy cheese swirl (cheddar & cream cheese) for a traditional brothy version.
Variations on Chicken Tortilla Soup
- Crockpot version: Make this in a slow cooker by adding all ingredients except cheese and toppings, cook on low 6 to 8 hours, then add cheese at the end.
- Instant Pot: Pressure cook on high for 10 minutes with all ingredients except toppings for super quick results.
- Restaurant copycat: Try chicken tortilla soup mcalister's or chicken tortilla soup applebee's style by making it extra creamy and adding a drizzle of chipotle cream on top. Check out this slow cooker chicken tortilla soup for more inspiration.
Equipment for Chicken Tortilla Soup
- Large Dutch oven or pot: Essential for cooking the fire-roasted tomato & green chile broth with room for all ingredients.
- Skillet: For frying the homemade crispy tortilla strips to golden perfection.
- Two forks: Perfect for easily shredding the simmered chicken in seasoned stock.
- Sharp knife: For cutting tortillas into strips and prepping the fresh avocado and lime garnish.
Storage Tips for Chicken Tortilla Soup
- Refrigerator: Store soup in an airtight container for up to 4 days. Keep homemade crispy tortilla strips separate so they stay crunchy.
- Freezer: Freeze soup base without toppings for up to 3 months. Make fresh tortilla strips when serving.
- Reheating: Warm gently over medium heat, stirring occasionally. Add extra broth if it thickens too much.
This recipe is perfect for weeknight dinners and Tex-Mex collections. The fire-roasted tomato & green chile broth with smoky chipotle and cumin spice makes it ideal for family meals. It pairs beautifully with our lasagna soup or chicken tortellini soup when you want variety.
Adam's Tip for Chicken Tortilla Soup
"Make lots of the crispy tortilla strips because they're the best part. Also, squeeze the lime on top right before you eat it because it makes everything taste fresher. Don't forget the avocado!"
FAQ about Chicken Tortilla Soup
What is the secret ingredient in chicken tortilla soup?
The secret to amazing chicken tortilla soup is the smoky chipotle and cumin spice combination that creates authentic Mexican flavor. The fire-roasted tomato & green chile broth adds depth you can't get from regular tomatoes. For best chicken tortilla soup recipe results, use the sautéed onion, garlic & jalapeño base to build flavor from the start. Some restaurants like chicken tortilla soup chick-fil-a blend part of the soup for thickness. The homemade crispy tortilla strips are also essential, not just as a garnish but as a flavor component.
What makes chicken tortilla soup creamy?
To make chicken tortilla soup creamy, add a creamy cheese swirl (cheddar & cream cheese) at the end of cooking. This is how chicken tortilla soup applebee's achieves that rich, creamy texture. Start with 4 ounces of softened cream cheese and 1 cup of shredded cheddar, stirring until melted into the fire-roasted tomato & green chile broth. Some recipes blend part of the black beans & corn kernels for natural creaminess. The key is adding the cheese gradually while the soup simmers so it incorporates smoothly without clumping.
What's the difference between chicken soup and tortilla soup?
Chicken tortilla soup is distinctly Mexican with smoky chipotle and cumin spice, fire-roasted tomato & green chile broth, and mandatory homemade crispy tortilla strips on top. Regular chicken soup has a clear or cream-based broth without Mexican spices. This authentic mexican chicken tortilla soup recipe includes black beans & corn kernels, fresh avocado and lime garnish, and the sautéed onion, garlic & jalapeño base that creates Southwestern flavor. Traditional chicken soup typically has noodles or rice, while tortilla soup features tortilla strips and Mexican cheese.
What are common mistakes when making tortilla soup?
Common mistakes with chicken tortilla soup include: (1) Not using fire-roasted tomato & green chile broth ingredients, which creates bland flavor, (2) Skipping the smoky chipotle and cumin spice for authentic taste, (3) Adding homemade crispy tortilla strips too early so they get soggy, (4) Overcooking the shredded chicken breast making it dry, (5) Not building flavor with the sautéed onion, garlic & jalapeño base first, and (6) For chicken tortilla soup creamy versions, adding cheese when the soup is too hot, causing it to separate. Proper simmered chicken in seasoned stock ensures juicy chicken.
Conclusion
It'll be our little secret that this deep, flavorful soup came together in the time it takes to set the table. Here's to smart shortcuts that make weeknight cooking feel like a breeze! This Chicken Tortilla Soup with rotisserie chicken proves that quick doesn't mean sacrificing flavor.
The fire-roasted tomato & green chile broth with smoky chipotle and cumin spice creates restaurant-quality results in 30 minutes. Whether you make it traditional or as chicken tortilla soup creamy with the creamy cheese swirl (cheddar & cream cheese), it's always impressive. The homemade crispy tortilla strips and fresh avocado and lime garnish make it special. Try our tuscan white bean soup or lasagna soup for more smart shortcuts. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Tortilla Soup:
recipe
Easy Chicken Tortilla Soup with Rotisserie Chicken
Equipment
- 1 Large Dutch oven or soup pot Big enough to stir without splashing
- 1 Skillet For frying tortilla strips
- 2 Forks For shredding chicken
- 1 Sharp knife Adult help recommended if kids assist
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 small jalapeno seeded and minced
- 4 cloves garlic minced
- 6 cups chicken broth
- 14.5 ounces fire roasted diced tomatoes
- 4 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon chipotle powder
- 1 teaspoon dried oregano
- salt and black pepper to taste
For the Chicken
- 3 cups rotisserie chicken shredded
For Creamy Version Optional
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese
For Crispy Tortilla Strips
- 6 corn tortillas sliced into thin strips
- 2 tablespoons vegetable oil
- pinch salt
Instructions
- For a creamy version, reduce heat and stir in cream cheese and cheddar cheese until melted and smooth.
- Add chicken broth, fire roasted diced tomatoes, green chiles, cumin, chili powder, smoked paprika, chipotle powder, and oregano. Stir to combine and bring to a simmer.
- Stir in rotisserie chicken, black beans, and corn. Simmer until heated through, about 5–10 minutes.
- For a creamy version, reduce heat and stir in cream cheese and cheddar cheese until melted and smooth.
- In a skillet, heat vegetable oil and fry tortilla strips until golden and crispy. Sprinkle with salt.
- Ladle soup into bowls and top with tortilla strips. Optional toppings include avocado, lime, extra cheese, and cilantro.
Notes
- This soup freezes beautifully without toppings for up to 3 months
- Swap black beans for pinto beans if that is what you have
- Skip the cheese for a lighter broth style tortilla soup
- Store leftovers in the refrigerator for up to 4 days
- Always keep tortilla strips separate so they stay crispy
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