Chicken Tortilla Soup

Introduction

Chicken Tortilla Soup is a beloved staple of Mexican and Southwestern cuisine, cherished for its bold flavors, comforting warmth, and satisfying textures. This hearty soup combines tender chicken, aromatic spices, fresh vegetables, and crispy tortilla strips to create a dish that’s both nourishing and deeply flavorful. Whether enjoyed on a chilly evening, as a post-work comfort meal, or as a way to use up leftover roasted chicken, this soup has earned its place in kitchens around the world. With its roots stretching back through centuries of culinary tradition, Chicken Tortilla Soup is more than just food—it’s a celebration of culture, community, and home-cooked goodness.

The History

The origins of Chicken Tortilla Soup can be traced back to ancient Mesoamerica, where indigenous civilizations like the Aztecs and Mayans relied heavily on corn, tomatoes, chilies, and beans—ingredients that still form the backbone of this soup today. The word “tortilla” itself comes from the Spanish diminutive of “torta,” meaning “small cake,” referring to the flat, round maize cakes that were—and still are—a dietary cornerstone in Mexico. Early versions of the soup likely consisted of simmered stews made with native ingredients, enriched with game or fowl.

Over time, Spanish colonization introduced new elements such as chicken, garlic, onions, and European herbs, which blended seamlessly with indigenous cooking techniques. By the 19th century, what we now recognize as tortilla soup began to emerge in central Mexico, particularly in regions like Puebla and Oaxaca. Traditionally called sopa de tortilla or caldo tlalpeño, it was often served during celebrations and family gatherings.

In the 20th century, as Mexican cuisine gained popularity in the United States, chefs adapted the recipe for broader palates, adding ingredients like cream, cheese, and avocado while preserving its essential soul. Today, Chicken Tortilla Soup appears on restaurant menus across North America and beyond, celebrated for its vibrant flavor profile and cultural richness. Despite modern variations, the core essence remains: a spiced tomato-based broth infused with the smoky depth of roasted peppers and the crunch of golden tortillas.

Ingredients Breakdown

The magic of Chicken Tortilla Soup lies in the harmony of its ingredients, each contributing unique flavors, textures, and aromas. Let’s explore them in detail:

• Chicken: Boneless, skinless chicken breasts or thighs are most commonly used. Thighs offer more moisture and richer flavor due to their higher fat content, especially when slow-cooked or shredded after roasting.
• Chicken Broth: High-quality low-sodium broth allows better control over seasoning. Homemade bone broth adds extra depth and nutrients.
• Tomatoes: Canned fire-roasted diced tomatoes are ideal for their concentrated, smoky sweetness. Fresh Roma tomatoes can be roasted and added for a gourmet touch.
• Onion & Garlic: Yellow onion provides a balanced sweetness, while garlic adds pungent complexity. Sautéing them softens their bite and enhances aroma.
• Chili Peppers: Dried ancho, guajillo, or chipotle peppers contribute earthy heat and color. Fresh jalapeños add bright spice. Adjust quantities based on desired heat level.
• Cumin & Oregano: Ground cumin delivers warm, nutty notes; Mexican oregano (slightly citrusy) is preferred over Mediterranean varieties.
• Lime Juice: Freshly squeezed lime juice adds essential acidity, brightening the entire dish just before serving.
• Corn: Sweet corn kernels—frozen, canned, or fresh—add texture and subtle sweetness.
• Black Beans: These legumes boost protein and fiber content, adding heartiness without overpowering the soup.
• Tortillas: Corn tortillas are cut into strips and baked or fried until crisp. They provide the signature crunch and nod to the soup’s heritage.
• Garnishes: Avocado slices, chopped cilantro, crumbled queso fresco or cotija cheese, sour cream, radishes, and lime wedges elevate the sensory experience.

Step-by-Step Recipe

1. Prepare the Tortilla Strips: Preheat oven to 375°F (190°C). Cut 6–8 corn tortillas into thin strips. Toss with 1–2 tablespoons of olive oil, a pinch of salt, and optionally a dash of chili powder. Spread evenly on a baking sheet and bake for 10–15 minutes, flipping halfway, until golden and crisp. Set aside to cool.
2. Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and cook for 5–7 minutes until translucent. Stir in 3 minced garlic cloves and sauté for another minute until fragrant.
3. Bloom the Spices: Add 1 tablespoon ground cumin, 1½ teaspoons dried oregano, ½ teaspoon smoked paprika, and a pinch of cayenne (optional). Stir constantly for about 30 seconds to toast the spices and release their essential oils.
4. Add Tomatoes and Peppers: Pour in one 14.5 oz can of fire-roasted diced tomatoes (with juices). If using whole dried chilies, rehydrate them by soaking in hot water for 15 minutes, then blend into a smooth puree and add ½ cup to the pot. Alternatively, add 1–2 minced chipotle peppers in adobo sauce for smokiness and heat.
5. Pour in Broth and Simmer: Add 6 cups of low-sodium chicken broth. Bring to a gentle boil, then reduce heat and let simmer uncovered for 20 minutes to meld flavors. Skim off any foam if necessary.
6. Cook the Chicken: Add 1 pound of boneless chicken breasts or thighs to the pot. Simmer for 20–25 minutes (or until internal temperature reaches 165°F). Remove chicken, shred with forks, and return to the pot.
7. Add Vegetables: Stir in 1 cup of corn kernels and 1 (15 oz) can of rinsed black beans. Simmer for an additional 10 minutes to heat through.
8. Finish with Freshness: Remove from heat. Stir in juice of 1–2 fresh limes. Taste and adjust seasoning with salt, pepper, or more spice as needed.
9. Assemble and Serve: Ladle hot soup into bowls. Top generously with baked tortilla strips, diced avocado, crumbled cheese, chopped cilantro, a dollop of sour cream, and extra lime wedges.

Tips

• Use Homemade Stock: For deeper flavor, substitute store-bought broth with homemade chicken stock made from simmering bones, vegetables, and herbs.
• Roast Your Own Tomatoes: Roasting fresh tomatoes and onions at 400°F for 30 minutes intensifies sweetness and adds a charred depth that elevates the soup.
• Shred Chicken Ahead: Use leftover rotisserie chicken or poach chicken in advance to save time. Store shredded meat in the fridge for up to 3 days.
• Control Spice Levels: Remove seeds and membranes from fresh chilies to reduce heat. Offer hot sauce on the side for customization.
• Don’t Overcook Tortillas: Keep baked tortilla strips separate until serving to maintain maximum crunch. Moisture will soften them quickly.
• Freeze for Later: This soup freezes well (without garnishes) for up to 3 months. Cool completely, portion into airtight containers, and thaw overnight in the refrigerator.
• Layer Flavors Gradually: Taste frequently and season in stages—after sautéing, after simmering, and just before serving—for balanced results.

Variations and Customizations

One of the greatest strengths of Chicken Tortilla Soup is its versatility. Here are some popular twists to suit different tastes and dietary needs:

• Vegetarian/Vegan Version: Omit chicken and use vegetable broth. Add extra beans (pinto or kidney), roasted sweet potatoes, or tofu for protein. Replace dairy garnishes with cashew cream or vegan cheese.
• Seafood Twist: Substitute chicken with cooked shrimp or flaky white fish like cod. Add seafood near the end of cooking to prevent overcooking.
• Slow Cooker Method: Combine all ingredients except lime juice, tortilla strips, and garnishes in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred chicken directly in the pot and finish as usual.
• Instant Pot Version: Use sauté function for onions and spices. Add remaining ingredients (except garnishes), seal lid, and cook on high pressure for 10 minutes. Quick release, stir in lime juice, and serve.
• Creamy Style: Blend half the soup and return it to the pot for a thicker consistency. Alternatively, stir in ¼–½ cup of heavy cream, coconut milk, or blended silken tofu.
• Green Chile Chicken Tortilla Soup: Replace red tomatoes with tomatillos and green chilies (like poblano or jalapeño) for a tangy, herbaceous variation.
• Keto-Friendly: Skip corn and beans, increase healthy fats with avocado and olive oil. Use low-carb tortilla alternatives made from almond flour or cheese crisps.
• Spicy Fiesta Style: Double the chipotle peppers, add a dash of hot sauce, and include pickled jalapeños as a topping.

Health Considerations and Nutritional Value

Chicken Tortilla Soup can be a nutritious addition to a balanced diet, especially when prepared with mindful ingredient choices. Here’s a breakdown of its health benefits and considerations:

• High-Quality Protein: Chicken provides lean protein essential for muscle repair, satiety, and metabolic health.
• Fiber-Rich: Black beans and corn contribute dietary fiber, supporting digestive health and helping regulate blood sugar levels.
• Vitamins & Antioxidants: Tomatoes are rich in lycopene (a powerful antioxidant), vitamin C, and potassium. Onions and garlic contain compounds linked to immune support and anti-inflammatory effects.
• Healthy Fats: Avocado adds heart-healthy monounsaturated fats and fiber, enhancing nutrient absorption (especially fat-soluble vitamins).
• Low in Added Sugar: When made without processed broths or canned tomatoes with additives, this soup is naturally low in sugar.
• Sodium Control: Using low-sodium broth and limiting added salt helps manage blood pressure. Rinsing canned beans reduces sodium further.
• Hydration Support: As a broth-based soup, it contributes to daily fluid intake, beneficial during illness or cold weather.
• Dietary Adaptability: Easily modified for gluten-free (naturally so), dairy-free, paleo (omit beans), or Whole30 (use compliant broth and skip grains/dairy) diets.

A typical 1.5-cup serving (without heavy garnishes) contains approximately:

• Calories: 280–350
• Protein: 25–30g
• Carbohydrates: 30–40g (including 8–10g fiber)
• Fat: 10–15g (mostly unsaturated)
• Sodium: 600–800mg (varies widely based on broth and preparation)

Ingredients

• 6–8 corn tortillas, cut into strips
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1½ teaspoons dried Mexican oregano
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juice)
• 1–2 chipotle peppers in adobo sauce, minced (plus 1 tsp adobo sauce)
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 (15 oz) can black beans, drained and rinsed
• Juice of 1–2 limes
• Salt and freshly ground black pepper to taste

Garnishes (optional but recommended):

• Diced avocado
• Fresh cilantro, chopped
• Cubed or crumbled queso fresco or cotija cheese
• Sour cream or Greek yogurt
• Sliced radishes
• Lime wedges
• Extra tortilla strips

Directions

1. Preheat oven to 375°F (190°C). Arrange tortilla strips on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, and toss to coat. Bake for 10–15 minutes, flipping once, until crisp and golden. Set aside to cool.
2. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5–7 minutes).
3. Add minced garlic and sauté for 1 minute until fragrant.
4. Stir in cumin, oregano, smoked paprika, and cayenne. Toast spices for 30 seconds, stirring constantly.
5. Pour in diced tomatoes with juice and minced chipotle peppers (and adobo sauce). Stir well and cook for 2–3 minutes.
6. Add chicken broth and bring mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes to develop flavor.
7. Place chicken pieces into the broth. Cover partially and simmer for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
8. Remove chicken from pot and place on a cutting board. Shred with two forks, then return shredded meat to the pot.
9. Stir in corn and black beans. Simmer for an additional 10 minutes to heat through.
10. Remove pot from heat. Stir in fresh lime juice. Season with salt and pepper to taste.
11. Ladle soup into bowls. Top each serving with crispy tortilla strips and desired garnishes: avocado, cheese, cilantro, sour cream, radishes, and a lime wedge.
12. Serve immediately while hot and enjoy!

FAQ

Can I make Chicken Tortilla Soup in advance?
Yes! The soup (without garnishes) tastes even better the next day as flavors deepen. Store in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed. Add fresh garnishes just before serving.

Can I freeze this soup?
Absolutely. Freeze cooled soup in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove. Note: do not freeze tortilla strips—prepare them fresh.

Why is my soup too spicy?
If the soup is too hot, balance it by stirring in a spoonful of sour cream, a bit of honey, or extra lime juice. Adding more broth or diced tomatoes can also dilute the heat.

What can I use instead of corn tortillas?
Flour tortillas work in a pinch but won’t have the same authentic flavor. For gluten-free, ensure your corn tortillas are certified GF. Low-carb eaters can use cheese crisps or kale chips as crunchy toppings.

Is Chicken Tortilla Soup gluten-free?
Typically yes, as long as you use certified gluten-free corn tortillas and check that your broth and canned goods are labeled gluten-free. Always verify labels when allergies are a concern.

How can I make the soup creamier?
Blend 1–2 cups of the soup (without chicken) and stir it back in. Alternatively, add ¼ cup of heavy cream, coconut milk, or blended cashews for richness.

Can I use a whole chicken?
Yes. Boil or roast a whole chicken, then use the meat in the soup and the carcass to make homemade broth for ultimate flavor and economy.

Summary

Chicken Tortilla Soup is a richly flavored, culturally significant dish that blends tender chicken, smoky spices, fresh vegetables, and crispy tortilla strips into a satisfying meal. Easy to customize and packed with nutrition, it’s a timeless favorite for weeknight dinners and special occasions alike.