Best Chicken Tortilla Soup

There was a cold Tuesday evening when I stood in front of my pantry, staring at a can of fire-roasted tomatoes and wondering what to do with the chicken I'd forgotten to plan for. I had just gotten off a long call and needed something warm, fast, and actually satisfying. That's when I threw together this soup for the first time, mostly out of necessity, and it turned into one of those accidental victories that you end up making on repeat. The smell of cumin and smoked paprika filling the kitchen pulled my partner out of his office, and by the time I ladled it into bowls, we both knew this was going into regular rotation.

I made this for a small dinner once when friends came over without much notice. I was nervous about serving something so simple, but they kept going back for seconds, piling on avocado and cheese like it was a toppings bar. One friend, who never cooks, asked for the recipe twice before leaving. That night taught me that the best meals aren't always the most complicated ones, they're the ones people actually want to eat again.

Ingredients

• Boneless, skinless chicken breasts: These poach gently right in the broth, staying tender and easy to shred, though I've swapped in rotisserie chicken when I'm truly rushed.
• Yellow onion: The sweet base that mellows as it cooks, adding a quiet depth you'd miss if it weren't there.
• Garlic: Just two cloves, but they bloom into something fragrant and essential once they hit the heat.
• Red bell pepper: Adds a pop of color and a mild sweetness that balances the smokiness beautifully.
• Corn: Frozen or canned both work, this brings a little sweetness and texture that makes every spoonful interesting.
• Jalapeño: Optional, but I like the gentle kick it gives without overwhelming the bowl.
• Lime: The juice brightens everything at the end, pulling all the flavors into focus.
• Fresh cilantro: Stirred in at the last moment, it adds that fresh, herbal note that makes the soup feel alive.
• Fire-roasted diced tomatoes: This is the secret ingredient that gives the soup its smoky, complex backbone without any extra work.
• Low-sodium chicken broth: Lets you control the salt and keeps the soup from tasting one-note.
• Bay leaf: A quiet hero that deepens the broth while it simmers, just remember to fish it out before serving.
• Chili powder, oregano, cumin, smoked paprika: This quartet creates that warm, earthy, slightly smoky flavor that defines the soup.
• Corn tortillas: Cut into strips and baked until crispy, they're the crunchy contrast that makes every bite satisfying.
• Olive oil: For sautéing the vegetables and crisping the tortilla strips without any fuss.
• Optional toppings: Avocado, cheese, sour cream, and lime wedges turn a simple bowl into something personal and indulgent.

Instructions

Crisp the tortilla strips:

Preheat your oven to 180°C (350°F), toss the tortilla strips with a little olive oil, and spread them on a baking sheet. Bake for 10 to 12 minutes, flipping halfway, until they're golden and crunchy, they'll crisp up even more as they cool.

Sauté the vegetables:

Heat a tablespoon of olive oil in a large pot over medium heat, then add the onion, bell pepper, and jalapeño if you're using it. Cook for about 4 to 5 minutes, stirring occasionally, until everything softens and smells sweet.

Bloom the garlic and spices:

Toss in the garlic and stir for a minute until it smells amazing, then add the chili powder, oregano, cumin, smoked paprika, salt, and pepper. Let them cook for about 30 seconds so the spices wake up and release their oils.

Simmer the soup:

Add the chicken breasts, fire-roasted tomatoes with their juice, corn, bay leaf, and chicken broth, then bring it all to a boil. Lower the heat and let it simmer uncovered for 20 minutes until the chicken is cooked through and tender.

Shred the chicken:

Carefully remove the chicken breasts, shred them with two forks, and stir them back into the pot. They'll soak up all that flavorful broth and distribute evenly through the soup.

Finish and serve:

Stir in the lime juice and chopped cilantro, taste, and adjust the seasoning if needed. Discard the bay leaf, ladle the soup into bowls, and top with those crispy tortilla strips and whatever toppings make you happy.

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One winter night, I made a double batch of this and froze half, thinking I'd save it for a busy week. When that week came and I reheated it, the flavors had melded into something even richer and more comforting than I remembered. My daughter, who usually picks around anything green, ate two bowls and asked if we could have it again the next day. That's when this soup stopped being just a recipe and became a little tradition we return to whenever we need something warm and reliable.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and I actually think it tastes better on day two once everything has had time to get cozy together. Store it in an airtight container, and keep the tortilla strips separate so they stay crunchy. When you reheat it, do it gently on the stove over medium-low heat, adding a splash of broth or water if it's thickened up. I've also frozen it in individual portions, just leave a little headspace in the container and it'll be ready to go whenever you need a quick, homemade meal.

Swaps and Variations

If you're short on time, rotisserie chicken is your best friend, just shred it and add it toward the end so it heats through without overcooking. For a vegetarian version, skip the chicken entirely, use vegetable broth, and stir in a can of black beans for protein and body. I've also made this with leftover turkey after the holidays, and it was just as good. If you like it spicier, leave the seeds in the jalapeño or add a pinch of cayenne, and if you're out of fire-roasted tomatoes, regular diced tomatoes work too, though you'll lose a bit of that smoky depth.

Serving Suggestions

I love setting out a little topping station with avocado slices, shredded cheese, sour cream, extra cilantro, and lime wedges so everyone can build their own bowl. It turns a simple dinner into something interactive and fun, especially if you have kids or picky eaters. A side of warm corn tortillas or crusty bread is perfect for dipping, and a simple green salad with lime vinaigrette keeps things light and fresh.

• Make it a taco night hybrid by serving the soup alongside quesadillas or chips and guacamole.
• Pair it with a cold Mexican beer or a tangy margarita if you're in the mood to make it feel like a weekend.
• Leftovers are excellent for lunch the next day, just pack the toppings separately so everything stays fresh.

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This soup has become my go-to when I want something that feels like a hug in a bowl without spending all evening in the kitchen. It's forgiving, flexible, and always tastes like you put more effort in than you actually did, which is exactly the kind of recipe I keep coming back to.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and saves time. Simply add the shredded chicken during the last 5 minutes of cooking to heat through, reducing the total simmering time.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño, add an extra jalapeño, or stir in a pinch of cayenne pepper. You can also top with hot sauce or fresh sliced jalapeños when serving.

→ Can I make this soup vegetarian?

Absolutely. Omit the chicken, use vegetable broth instead of chicken broth, and add black beans or pinto beans for protein and heartiness.

→ How do I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain crispness. Reheat on the stovetop over medium heat until warmed through.

→ Can I freeze chicken tortilla soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop. Prepare fresh tortilla strips when serving.

→ What can I substitute for fire-roasted tomatoes?

Regular diced tomatoes work fine, though you'll lose some smoky depth. To compensate, add an extra 1/4 teaspoon of smoked paprika or a dash of liquid smoke.