Chicken Tortilla Soup: Amazing Mexican Recipe Ready in 30 Min

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Mexican Chicken Tortilla Soup

This chicken tortilla soup delivers authentic Mexican flavors in just 45 minutes, making it perfect for busy weeknights or weekend family gatherings. Packed with tender shredded chicken, vibrant vegetables, and aromatic spices, this hearty soup provides essential nutrients while satisfying your comfort food cravings. The combination of protein-rich chicken and fiber-loaded vegetables creates a balanced meal that supports muscle health and digestive wellness.

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Why You'll Love This Recipe

  • Quick 45-minute preparation makes it perfect for busy schedules while delivering restaurant-quality flavors
  • Budget-friendly ingredients cost under $15 total, serving four people generously with leftovers
  • High protein content from chicken supports muscle health and keeps you satisfied longer
  • Customizable toppings allow each family member to personalize their bowl according to taste preferences
  • One-pot cooking method minimizes cleanup while maximizing flavor development through ingredient layering

Why This Chicken Tortilla Soup Recipe Works

This recipe succeeds because it builds layers of flavor through proper technique. Simmering chicken directly in broth infuses the liquid with rich protein essence, while sautéing aromatics creates a flavorful base.

The timing ensures vegetables maintain their texture without becoming mushy. Fresh cilantro added at the end preserves its bright flavor, while crispy tortilla strips provide essential textural contrast.

Using low-sodium broth allows you to control salt levels perfectly. The cumin and diced tomatoes with green chilies deliver authentic Mexican taste without overwhelming heat, making it family-friendly.

chicken tortilla soup food photograph 1

What You’ll Need for Perfect Chicken Tortilla Soup

Ingredients

IngredientQuantity (Approx)Purpose / Notes
Boneless chicken breasts3 pieces (1.5 lbs)Main protein source, easily shredded
Low-sodium chicken broth4 cupsSoup base, controls sodium content
Medium onion1 piece, dicedAromatic foundation, adds sweetness
Fresh garlic3 cloves, mincedFlavor enhancer, aromatic depth
Diced tomatoes with green chilies1 can (14.5 oz)Adds acidity and mild heat
Corn kernels1 cupNatural sweetness, textural variety
Fresh cilantro½ cup, choppedFresh herb finish, authentic flavor
Tortilla strips1 cupCrunchy topping, authentic garnish
Ground cumin1 teaspoonEarthy Mexican spice, warmth

Tools

ToolPurpose
Large pot or Dutch ovenMain cooking vessel for simmering soup
Two forksShredding cooked chicken efficiently
Sharp knifeDicing vegetables and mincing garlic
Cutting boardSafe surface for food preparation
Wooden spoonStirring ingredients without scratching pot

How to Make Mexican Chicken Tortilla Soup

StepInstructions
Step 1: Cook ChickenIn large pot over medium heat, combine chicken breasts and chicken broth. Bring to simmer and cook 15 minutes until chicken reaches 165°F internal temperature.
Step 2: Shred ChickenRemove chicken from pot and shred using two forks. Set aside shredded chicken, keeping broth in pot.
Step 3: Sauté AromaticsIn same pot with broth, sauté diced onion and minced garlic until translucent, about 5 minutes.
Step 4: Combine IngredientsStir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix thoroughly.
Step 5: Final SimmerLet soup simmer additional 10 minutes to meld flavors and heat through completely.
Step 6: ServeServe hot in bowls topped with crispy tortilla strips and fresh cilantro.

Chef's Helpful Tips

  • Save time by using rotisserie chicken instead of cooking breasts, simply shred and add during final simmer
  • Make homemade tortilla strips by cutting corn tortillas into strips and baking at 400°F for 8-10 minutes
  • Freeze corn kernels for 30 minutes before adding to prevent them from making soup watery
  • Double the recipe and freeze half in portions for quick future meals that reheat beautifully
  • Add lime juice just before serving to brighten flavors without cooking out the citrus essence

Serving and Storage Tips for Chicken Tortilla Soup

Serving Tips

Serve this chicken tortilla soup immediately while hot for best flavor experience. Offer additional toppings like diced avocado, shredded cheese, or sour cream on the side.

Pair with warm cornbread or crusty rolls for a complete meal. This soup works perfectly for casual family dinners, potluck gatherings, or meal prep sessions.

Store leftovers in refrigerator for up to 4 days. Keep tortilla strips separate to maintain crispiness. Reheat gently on stovetop, adding extra broth if needed to achieve desired consistency.

chicken tortilla soup food photograph 2

Mistakes to Avoid while making Chicken Tortilla Soup

Don’t overcook the chicken as it becomes tough and stringy. Remove it promptly when internal temperature reaches 165°F. Avoid adding cilantro too early since heat destroys its fresh flavor.

Never skip sautéing the onions and garlic, as this step builds essential flavor foundation. Don’t add tortilla strips directly to soup as they’ll become soggy instead of providing textural contrast.

Avoid using high-sodium broth without tasting first, as canned tomatoes also contain salt. Check out this comprehensive tortilla soup guide for additional technique tips.

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You Must Know

  • Always cook chicken to 165°F internal temperature for food safety, using meat thermometer for accuracy
  • Fresh corn kernels work best, but frozen corn should be thawed and drained before adding
  • Soup tastes better the next day as flavors meld, making it perfect for meal prep
  • Adjust spice level by choosing mild or hot diced tomatoes with green chilies according to preference

Suggestions for Chicken Tortilla Soup

Transform this basic recipe by adding black beans for extra protein and fiber. Roasted bell peppers contribute sweetness and vibrant color. Try adding diced jalapeños for heat lovers.

Create a creamier version by stirring in cream cheese or heavy cream during final minutes. For meal prep, consider pairing with our Ultimate Chicken Casserole for weekly planning.

Make it a complete Mexican feast alongside our Creamy Garlic Shrimp Pasta for variety. This soup also freezes beautifully for up to 3 months.

chicken tortilla soup food photograph 3

FAQs:


Can I make chicken tortilla soup in a slow cooker?

Yes, combine all ingredients except cilantro and tortilla strips in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken in final hour, then add cilantro and serve with tortilla strips.


How do I thicken chicken tortilla soup?

Mash some corn kernels against pot sides, or add 2 tablespoons cornstarch mixed with cold water. Simmer 5 minutes until thickened. Alternatively, blend 1 cup of soup and stir back in.


What can I substitute for chicken broth?

Use vegetable broth for lighter flavor, or dissolve chicken bouillon cubes in water. Bone broth adds extra nutrition and richness. Always choose low-sodium options to control salt levels.


How long does chicken tortilla soup last in the refrigerator?

Properly stored chicken tortilla soup lasts 3-4 days refrigerated in airtight containers. Keep toppings separate to maintain texture. Reheat gently on stovetop, adding broth if needed.


Can I freeze chicken tortilla soup?

Yes, freeze soup without toppings for up to 3 months in freezer-safe containers. Leave 1-inch headspace for expansion. Thaw overnight in refrigerator and reheat slowly, stirring occasionally.


Conclusion

This Mexican chicken tortilla soup combines authentic flavors with practical preparation methods, creating a satisfying meal that works for any occasion. The recipe’s flexibility allows customization while maintaining its essential character.

With proper technique and quality ingredients, you’ll create restaurant-worthy soup at home. The balance of protein, vegetables, and spices provides both nutrition and comfort in every bowl.

Start making this soup today and discover why it becomes a family favorite that you’ll return to again and again.

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Chicken Tortilla Soup


  • Author: Jennie Graham
  • Total Time: 45 minutes
  • Yield: 15 total, serving 1x

Description

A hearty and flavorful Mexican-inspired soup featuring tender shredded chicken, vegetables, and aromatic spices, topped with crispy tortilla strips and fresh cilantro.


Ingredients

Scale
  • 3 pieces (1.5 lbs) boneless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 piece, diced medium onion
  • 3 cloves, minced fresh garlic
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup corn kernels
  • ½ cup, chopped fresh cilantro
  • 1 cup tortilla strips
  • 1 teaspoon ground cumin

Instructions

  1. Step 1: Cook Chicken – In large pot over medium heat, combine chicken breasts and chicken broth. Bring to simmer and cook 15 minutes until chicken reaches 165°F internal temperature.
  2. Step 2: Shred Chicken – Remove chicken from pot and shred using two forks. Set aside shredded chicken, keeping broth in pot.
  3. Step 3: Sauté Aromatics – In same pot with broth, sauté diced onion and minced garlic until translucent, about 5 minutes.
  4. Step 4: Combine Ingredients – Stir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix thoroughly.
  5. Step 5: Final Simmer – Let soup simmer additional 10 minutes to meld flavors and heat through completely.
  6. Step 6: Serve – Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.

Notes

  • Save time by using rotisserie chicken instead of cooking breasts, simply shred and add during final simmer
  • Make homemade tortilla strips by cutting corn tortillas into strips and baking at 400°F for 8-10 minutes
  • Double the recipe and freeze half in portions for quick future meals that reheat beautifully
  • Add lime juice just before serving to brighten flavors without cooking out the citrus essence
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 calories
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 75mg

Keywords: chicken tortilla soup, Mexican soup, homemade soup, comfort food, easy dinner recipe

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