This Chicken Tortilla Soup is hearty, flavorful, and satisfying, perfect for chilly days or whenever you need a comforting meal. Inspired by Mexican cuisine, it combines tender chicken, veggies, and warm spices in a rich, customizable broth. Adjust the heat, thickness, and toppings to your liking, and don’t skip the crunchy tortilla strips for extra texture. Packed with nutritious ingredients like tomatoes, carrots, celery, black beans, jalapeño, onions, and corn, it’s a wholesome and delicious choice.
History
Chicken Tortilla Soup originated in central Mexico as sopa de tortilla, a way to use leftover tortillas in a flavorful tomato- and chili-based broth. Over time, shredded chicken and other ingredients were added, and as the dish spread north, Tex-Mex versions introduced corn, beans, and cheese. Today, it’s a beloved blend of traditional Mexican and American flavors.
How to make this Recipe:
- Air Fryer Tortilla Strips: Air Fryer Tortilla Strips:
Slice tortillas into thin strips. Place them in a large bowl and drizzle with oil, then use your hands to toss them around.
Place half of the tortilla strips in a basket, cook for 3 minutes at 350°F. Open the basket and shake. Continue cooking for another 3 minutes. If they aren’t crispy enough, continue to cook and check every minute until they look done.
- Chicken Tortilla Soup:
Add water, onion, celery, chicken, salt, and black pepper to a pot. Bring to a boil and let simmer for 30 – 40 minutes.
Remove chicken from the pot and shred it using 2 forks. Discard bones.
Add corn, beans, chilli powder, cumin, garlic powder, tomatoes, carrots, jalapeño to the pot. Bring to a boil and simmer for about 15 minutes.
Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice and cilantro. Try and season with salt and black pepper to taste.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Chicken Tortilla Soup – Frequently Asked Questions:
Yes, Chicken Tortilla Soup is nutrient-rich and low in calories when prepared with lean chicken and minimal oil. It’s a great source of protein, vitamin C, and fiber, especially when loaded with vegetables like corn, beans, and tomatoes.
Absolutely! Chicken Tortilla Soup can be made 1–2 days in advance and stored in an airtight container in the refrigerator. Just reheat gently and add the tortilla strips right before serving to maintain their crisp texture.
Popular toppings include:
– Crispy tortilla strips
– Shredded cheese (cheddar or Monterey Jack)
– Avocado slices
– Sour cream or Greek yogurt
– Chopped cilantro
– Lime wedges for extra zest
Yes! Simply replace the chicken and broth with vegetable stock and beans such as black beans or pinto beans. Add extra veggies like zucchini or bell peppers for texture and nutrition.
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Chicken Tortilla Soup Recipe
Ingredients
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 2 ribs celery (diced)
- 1 jalapeño pepper (seeded and diced)
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon garlic powder
- 3 skinless chicken thighs
- 14.5 oz can diced tomatoes
- 8 cups water
- 14 oz can black beans (drained and rinsed)
- 14 oz can corn (drained and rinsed)
- ½ cup cilantro (chopped)
- 1 lime (juiced)
- 2 teaspoons salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Air Fryer Tortilla Strips
- 1 teaspoon olive oil
- 3 flour tortillas (8” tortillas)
Toppings
- 1 large avocado (sliced)
- 1 lime (cut into wedges)
- Cilantro
Instructions
Air Fryer Tortilla Strips:
- Slice tortillas into thin strips. Place them in a large bowl and drizzle with oil, then use your hands to toss them around.
- Place half of the tortilla strips in a basket, cook for 3 minutes at 350°F. Open the basket and shake. Continue cooking for another 3 minutes. If they aren't crispy enough, continue to cook and check every minute until they look done.
Chicken Tortilla Soup:
- Add water, onion, celery, chicken, salt, and black pepper to a pot. Bring to a boil and let simmer for 30 – 40 minutes.
- Remove chicken from the pot and shred it using 2 forks. Discard bones.
- Add corn, beans, chilli powder, cumin, garlic powder, tomatoes, carrots, jalapeño to the pot. Bring to a boil and simmer for about 15 minutes.
- Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice and cilantro. Try and season with salt and black pepper to taste.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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