This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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 slightly chilly, one of the first things we make is a big pot of this chicken tortilla soup. Its packed with flavour and loaded with goodies like chicken, corn, black beans, jalapenos and a spicy tomato base.
I really love using chicken thighs in this soup instead of breasts. Boneless, skinless chicken thighs cook pretty fast and they don’t overcook quickly like breasts. Chicken breasts can sometimes become stringy and rubbery when the soup is reheated so I prefer the juiciness of chicken thighs in this soup.
I either dice them before adding them to this chicken tortilla soup or shred them when the soup is cooked.
Another timesaver tip is to use shredded rotisserie chicken. Any leftovers can be mixed into the soup for a fast and easy variation.
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
Pin It
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! I made one batch of this last night, by the recipe, and it was really delicious. I cut raw chicken thighs into pieces roughly 3/4 inch to one inch in size and tossed them in… no worries, they were safely cooked through in the end … I ended up with over 6 cups of soup which would serve 4 generously. Will definitely make again – and thinking a cornbread side would go great! But don’t rely on the printed nutrition info, it is way off.. especially regarding the sodium if you are watching like me 🙂
Best Chicken Tortilla Soup ever! I did not cook the chicken before putting in soup and it came out delicious. I will definitely make this again.
Hands down, best tortilla soup recipe I’ve tried. I added sweet potatoes and topped with sour cream and fritos corn chips. Everyone loved it. Thanks for this great recipe.
Do you cook the chicken first before adding it with ingredients or add it raw?
You will cook the chicken and shred it before adding it into the soup.
Recipe doesn’t say cooked chicken, so maybe it should be added to the recipe. Going to try this. Looks yummy.
I added it raw and it was cooked through perfectly.
This is the best tortilla soup recipe I’ve tried! We will be making again. Thanks
Very good soup. Wife loved it. I did add a few extras. Thinly sliced a soft flour tortilla into noodle like pieces. Add the last minute to give a creamy feel. Used three jalapeño and added some chopped roasted red pepper. Great cold weather food.
Had some chorizo sausage u added, then some brown rice I had leftover. Topped with cheese. Fantastic!
YIKES…………most of the recipe is missing ??
They are wonderful recipes. I’m going back for the recipe for the pumpkin dessert.