Easy 30-Minute Homemade Chicken Tortilla Soup
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You’re about to discover a delicious and easy meal that will warm you up on chilly days. This chicken tortilla soup is packed with flavor and ready in just 30 minutes. You’ll love how simple it is to make this tasty soup using common ingredients like chicken, beans, corn, and spices.
The recipe includes instructions for making crispy tortilla strips to top your soup. These add a nice crunch and make the dish even more satisfying. You can customize the soup by adding your favorite toppings like avocado, cheese, or sour cream.
Exact Ingredients List
This recipe requires ingredients for both the tortilla strips and the soup itself. You’ll need common pantry staples along with some fresh produce and pre-cooked chicken.
Tortilla Strips
You need 10 small corn tortillas for the strips. Cut them into 1/4-inch wide pieces. You’ll also use 2 tablespoons of olive oil to coat them. Add 1 teaspoon of kosher salt for flavor.
Soup
For the soup base, you’ll need 2 tablespoons olive oil, 1 cup diced onion, and 1 large jalapeno. Add 4 minced garlic cloves for extra flavor. The liquid comes from 4 cups of low-sodium chicken broth and two 14.5-ounce cans of diced tomatoes.
Include one 15-ounce can of black beans and 2 cups of shredded cooked chicken. Add 1 1/2 cups of corn. For seasoning, use lime juice, chili powder, cumin, salt, pepper, smoked paprika, and optional cayenne. Finish with fresh cilantro.
For toppings, have diced avocado, shredded cheese, and sour cream on hand. These are optional but add great flavor and texture to your soup.
Instructions
Making homemade tortilla strips is easy and adds a delicious crunch to your soup. Here’s how to prepare them and get your soup started.
Make The Tortilla Strips
Preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup. Cut 10 small corn tortillas into thin strips, about 1/4-inch wide. Spread them out on the baking sheet. Drizzle 2 tablespoons of olive oil over the strips. Sprinkle 1 teaspoon of kosher salt evenly across them.
Use your hands to toss the strips, making sure they’re coated with oil and salt. Spread them out again in a single layer. Bake for about 10-15 minutes, until they’re golden and crispy. Keep an eye on them to prevent burning. Let them cool while you make the soup.
Possible Substitutes List & Recipe Variations
You can easily change up this chicken tortilla soup to suit your tastes. Try these swaps:
- Use turkey instead of chicken
- Swap black beans for pinto or kidney beans
- Add diced bell peppers or zucchini
- Use fire-roasted tomatoes for extra flavor
- Substitute vegetable broth to make it vegetarian
Want it spicier? Add more jalapenos or a dash of hot sauce. For a creamier soup, stir in some heavy cream at the end.
Don’t have corn tortillas? Regular tortilla chips work too. Or skip them and top with crushed crackers.
No rotisserie chicken? Use canned chicken or leftover cooked chicken. In a pinch, ground beef or turkey are tasty options.
Play with the toppings! Try:
- Sliced radishes
- Pickled jalapenos
- Crispy bacon bits
- Crumbled queso fresco
The best part? This soup is super flexible. Use what you have on hand and make it your own!
Tips, Tricks & Storing
Make this soup even quicker by using pre-cooked rotisserie chicken. Just shred it and toss it in!
For extra flavor, toast your spices in the pot before adding other ingredients. This brings out their aroma.
Don’t have corn tortillas? Regular tortilla chips work great as a topping too.
Freeze leftover soup in individual portions for easy meals later. It will keep well for up to 3 months.
To reheat, thaw overnight in the fridge. Then warm gently on the stove or in the microwave.
Add toppings just before serving to keep them fresh and crunchy. Try avocado, cheese, or a dollop of sour cream.
Make it vegetarian by swapping chicken broth for veggie broth and using beans instead of chicken.
For a spicier kick, add an extra jalapeño or a dash of hot sauce to your bowl.