This Chicken Tortilla Soup is a vibrant, soul-warming dish that brings together bold flavors and satisfying textures in just 35 minutes. Tender chicken, hearty beans, and crisp tortilla strips mingle in a rich, smoky broth infused with zesty tomatoes and aromatic spices. Each spoonful offers a delightful crunch, a touch of creaminess, and a burst of freshness from cilantro and lime. Perfect for busy weeknights, it’s a meal that feels indulgent yet nourishing, packing 22g of protein and 12g of fiber per serving. Whether you’re craving comfort or a quick, wholesome dinner, this soup delivers warmth and flavor in every bite.
With its vibrant colors and irresistible aroma, this soup is a feast for the senses. The blend of smoky, tangy, and slightly spicy notes creates a harmonious flavor profile that’s both comforting and exciting. Topped with creamy avocado, crunchy tortilla strips, and a sprinkle of cheese, it’s a dish that’s as visually appealing as it is delicious. Ready in under 40 minutes, it’s a fuss-free recipe that doesn’t compromise on taste or nutrition. Gather your ingredients and let this Chicken Tortilla Soup become your new go-to for a quick, satisfying meal that everyone will love.
Ingredients for Chicken Tortilla Soup
- 5 strips uncooked bacon, cut into small pieces
- 1 cup (115 g) chopped onion (about one medium onion)
- 1 cup (115 g) diced red pepper (about one red pepper)
- 1 finely chopped jalapeno (seeds removed)
- 1 Tablespoon minced garlic (about 4-5 cloves)
- 3 ½ cups (830 ml) low sodium chicken stock
- 14 oz (396 g) can fire roasted diced tomatoes (undrained)
- 14 oz (396 g) can black beans (rinsed and drained)
- 10 oz (283 g) mild enchilada sauce
- 1 cup frozen sweet corn
- 7 oz (200 g) can diced green chilis
- 1 Tablespoon chili powder (or use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder)
- 1 teaspoon sugar
- ¾ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 3-4 cups (450 g) shredded or diced cooked chicken (rotisserie chicken works great)
- 4 oz (113 g) cream cheese, cut into cubes
- 1 Tablespoon fresh lime juice
- Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.
- For Tortilla Strips:
- 10 corn tortillas
- Olive oil for drizzling
- Kosher salt for sprinkling
Step-by-Step Instructions
- Preheat oven to 415°F (215°C) to prepare for cooking the tortilla strips.
- In a large heavy-bottomed pot (like a Dutch Oven), cook the bacon pieces over medium heat until browned and crisp. Remove and set aside on a paper towel-lined plate.
- Add the onion, red pepper, and jalapeno to the pot and cook until translucent (about 3-5 minutes).
- Stir in the garlic and cook until fragrant (about 30 seconds).
- Add the chicken stock, tomatoes, black beans, enchilada sauce, corn, green chilis, chili powder, sugar, cumin, kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Let it simmer for 20 minutes, stirring occasionally.
- Prepare Tortilla Strips: While the soup simmers, cut the tortillas into ¼” thick by 2” long strips. Scatter them on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with kosher salt, and toss to coat evenly. Bake at 415°F (215°C) for about 10 minutes or until crisp. Let cool on the baking sheet.
- Once the soup has finished simmering, add the cream cheese and lime juice. Stir until the cream cheese is fully melted. Return the cooked bacon to the pot and stir to combine.
- Serve the soup topped with the crispy tortilla strips and any optional toppings you like.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Chicken Tortilla Soup with a variety of toppings! Try creamy avocado slices, crumbled cotija cheese, fresh cilantro, or a dollop of sour cream. For a zesty kick, add a squeeze of lime or a sprinkle of pickled jalapeños. Serve with warm cornbread or a side of Mexican rice for a complete, satisfying meal.
Make It Ahead: Storage and Reheating Tips
This soup stores beautifully! Let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of chicken stock to loosen it up. For longer storage, freeze in portions for up to 3 months.
Quick Fixes: Time-Saving Hacks
Short on time? Use pre-cooked rotisserie chicken and skip the bacon step by using pre-cooked bacon bits. Opt for store-bought tortilla strips instead of making your own. These shortcuts save time without sacrificing flavor, making this soup a weeknight lifesaver.
Spice It Up: Recipe Variations
Customize your soup to suit your taste! Swap black beans for pinto beans or add a can of hominy for extra texture. For a smoky twist, use chipotle chili powder instead of regular. If you prefer a creamier soup, blend half of it before adding the cream cheese. Vegetarian? Skip the chicken and bacon, and use vegetable stock instead.
Kitchen Essentials: Equipment Guidance
A heavy-bottomed pot or Dutch oven is key for even cooking and preventing burns. Use a sharp knife for chopping veggies and a baking sheet lined with parchment paper for perfectly crisp tortilla strips. A ladle and soup bowls will make serving a breeze, while airtight containers are ideal for leftovers.
Chicken Tortilla Soup
Ingredients
- 5 strips bacon (uncooked) cut into small pieces
- 1 cup chopped onion (about one medium onion)
- 1 cup diced red pepper (about one red pepper)
- 1 finely chopped jalapeno (seeds removed)
- 1 Tablespoon minced garlic (about 4-5 cloves)
- 3 ½ cups low sodium chicken stock
- 14 oz can fire roasted diced tomatoes (undrained)
- 14 oz can black beans (rinsed and drained)
- 10 oz mild enchilada sauce
- 1 cup frozen sweet corn
- 7 oz can diced green chilis
- 1 Tablespoon chili powder I like use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder
- 1 teaspoon sugar
- ¾ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 3-4 cups shredded or diced cooked chicken (I use shredded rotisserie chicken)
- 4 oz cream cheese (cut into cubes)
- 1 Tablespoon fresh lime juice
Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.
TORTILLA Strips
- 10 corn tortillas
- Olive oil (for drizzling)
- Kosher salt (for sprinkling)
Instructions
- Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
- Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
- Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.
- TORTILLA STRIPS: Cut tortillas into strips that are ¼” thick by 2” long. Scatter evenly over parchment paper lined baking sheet, drizzle lightly with olive oil (about 1 Tbsp), sprinkle with kosher salt and use a spatula to evenly coat with olive oil.
- Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
- Meanwhile, once soup has finished simmering, add cream cheese and lime juice and stir well until cream cheese is melted. Return bacon to the pot and stir well.
- Serve topped with your crisp tortilla strips and other toppings, as desired.