Name: Mexican Chicken Tortilla Soup: 5 Ways to Elevate Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Soup Base:; 2 tablespoons olive oil (or vegetable oil); 1 medium onion, chopped; 3 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced; 1 (14.5-ounce) can of diced tomatoes, with juices; 1 (4-ounce) can of diced green chilies; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika (for a smoky depth of flavor); 1/4 teaspoon cayenne pepper (optional, for heat); 4 cups chicken broth (low-sodium if preferred); 2 cups cooked, shredded chicken (preferably rotisserie or grilled chicken); 1 (15-ounce) can of black beans, drained and rinsed; 1 (15-ounce) can of corn kernels, drained (optional but recommended for added sweetness); Salt and pepper, to taste; For the Tortilla Strips:; 4 small corn tortillas; 1 tablespoon olive oil; Salt, to taste; For Garnishing:; Fresh cilantro, chopped; Lime wedges; Sour cream or Greek yogurt; Shredded cheese (cheddar, Monterey Jack, or a Mexican blend); Avocado slices; Crumbled tortilla chips

If you’re craving a warm, hearty meal that perfectly balances rich flavors with vibrant ingredients, look no further than Mexican Chicken Tortilla Soup. This dish is a celebration of bold Mexican flavors—spicy, savory, and satisfying—offering everything from tender chicken to crispy tortilla strips in one bowl. Whether you’re looking for a cozy weeknight dinner, a comforting weekend dish, or a way to impress your guests, Mexican Chicken Tortilla Soup has got you covered.

But while the classic recipe is already delicious, there are several ways to elevate this dish and take it to the next level. In this article, we will walk you through the basics of preparing the soup and share five creative variations that will make your chicken tortilla soup even more exciting. Let’s dive into this flavorful, versatile, and soul-warming dish.

Ingredients

To create the perfect Mexican Chicken Tortilla Soup, you’ll need the following ingredients. These measurements will yield 4-6 servings:

For the Soup Base:

2 tablespoons olive oil (or vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 (14.5-ounce) can of diced tomatoes, with juices
1 (4-ounce) can of diced green chilies
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (for a smoky depth of flavor)
1/4 teaspoon cayenne pepper (optional, for heat)
4 cups chicken broth (low-sodium if preferred)
2 cups cooked, shredded chicken (preferably rotisserie or grilled chicken)
1 (15-ounce) can of black beans, drained and rinsed
1 (15-ounce) can of corn kernels, drained (optional but recommended for added sweetness)
Salt and pepper, to taste

For the Tortilla Strips:

4 small corn tortillas
1 tablespoon olive oil
Salt, to taste

For Garnishing:

Fresh cilantro, chopped
Lime wedges
Sour cream or Greek yogurt
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Avocado slices
Crumbled tortilla chips

Instructions:

Step 1: Prepare the Tortilla Strips

Start by preheating your oven to 375°F (190°C). Cut the tortillas into thin strips, about 1/2-inch wide. Arrange the strips in a single layer on a baking sheet and drizzle with olive oil. Toss to coat, then season with a pinch of salt. Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Once done, set aside.

Step 2: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté the vegetables for 5-7 minutes, or until they are softened and fragrant.

Step 3: Build the Soup Base

Once the vegetables are softened, add the canned diced tomatoes (with juices), diced green chilies, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir everything together and let it cook for 2 minutes to allow the spices to bloom and release their flavors.

Step 4: Add the Broth and Simmer

Next, pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together. Add salt and pepper to taste.

Step 5: Add the Chicken and Beans

Add the shredded chicken, black beans, and corn (if using) to the pot. Stir well to combine. Allow the soup to simmer for another 5-10 minutes until everything is heated through.

Step 6: Serve

Once the soup is ready, ladle it into bowls and top with the crispy tortilla strips, a dollop of sour cream or Greek yogurt, shredded cheese, cilantro, lime wedges, and avocado slices. If you like, you can also sprinkle some crumbled tortilla chips on top for extra crunch.

Conservation and Storage

This Mexican Chicken Tortilla Soup is perfect for making ahead, and it stores beautifully for later meals.

Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days. The flavors will continue to deepen, making it even better the next day!
Freezing: You can also freeze this soup for longer storage. Let it cool to room temperature, then transfer to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.
Tortilla Strips: If you make extra tortilla strips, store them separately in an airtight container to keep them crispy. They can stay fresh for up to 5 days at room temperature.

Variations to Elevate Your Soup

While the base recipe is absolutely delicious, you can add a few variations to elevate the flavors and cater to your preferences. Here are five exciting twists:

Smoky Chipotle Chicken Tortilla Soup
For a smoky and spicy kick, add a tablespoon of chipotle in adobo sauce (or chipotle powder) when sautéing the vegetables. This will give your soup a deep, smoky flavor that pairs wonderfully with the chicken and beans.
Creamy Chicken Tortilla Soup
If you love creamy soups, add a cup of heavy cream or half-and-half to the soup base just before adding the chicken and beans. This will make the soup velvety and smooth, perfect for a comforting twist on the classic.
Vegetarian Tortilla Soup
You can easily make this soup vegetarian by omitting the chicken and adding more vegetables, such as zucchini, bell peppers, or sweet potatoes. To add protein, consider using pinto beans, kidney beans, or a plant-based meat substitute.
Spicy Sriracha Chicken Tortilla Soup
For those who like it hot, drizzle some sriracha or hot sauce into the soup to spice things up. You can also add jalapeño slices when sautéing the veggies or as a garnish for extra heat.
Taco-Inspired Tortilla Soup
Take your soup to taco-town by adding taco seasoning to the vegetable mixture for an even more bold and spiced-up flavor. Pair it with seasoned ground beef or turkey for a complete taco-inspired soup experience.

Serving Suggestions

Mexican Chicken Tortilla Soup is so versatile that you can enjoy it in a variety of ways. Here are a few serving suggestions:

With a Side of Cornbread or Mexican Rice: The rich and flavorful soup pairs beautifully with cornbread or Mexican rice, both of which will soak up the broth and add more heartiness to the meal.
Top with Your Favorite Toppings: Get creative with your toppings! Try adding fresh jalapeños for a fiery touch, a handful of crushed tortilla chips for extra crunch, or a sprinkle of fresh queso fresco for added creaminess.
As a Light Meal or Appetizer: This soup works wonderfully as an appetizer for a larger Mexican meal, or as a light dinner option. Serve it with a side salad or grilled vegetables to keep things fresh and balanced.
Garnished with Fresh Herbs: Fresh cilantro is a must-have garnish for this soup, but you can also experiment with other herbs such as parsley or even fresh basil for a unique flavor profile.

Conclusion

Mexican Chicken Tortilla Soup is the perfect comfort food—rich, flavorful, and satisfying. By using simple ingredients like shredded chicken, beans, and crispy tortilla strips, you can create a meal that warms the heart and fills the belly. Whether you stick to the classic recipe or explore one of the exciting variations, this soup will quickly become a staple in your culinary repertoire.

The best part? This soup is incredibly versatile and easy to customize, so you can make it as spicy, creamy, or veggie-packed as you desire. Whether served as a cozy dinner, a party appetizer, or a weeknight favorite, Mexican Chicken Tortilla Soup will elevate any occasion. So, next time you’re craving comfort with a kick, grab your ingredients and make a pot of this flavorful soup—you won’t regret it!

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Mexican Chicken Tortilla Soup: 5 Ways to Elevate Comfort

Author: hafsahafsa
Total Time: 45 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

Print Recipe

Description

If you’re craving a warm, hearty meal that perfectly balances rich flavors with vibrant ingredients, look no further than Mexican Chicken Tortilla Soup. This dish celebrates bold Mexican flavors—spicy, savory, and satisfying—offering everything from tender chicken to crispy tortilla strips in one bowl. Whether you’re looking for a cozy weeknight dinner, a comforting weekend dish, or a way to impress your guests, Mexican Chicken Tortilla Soup has got you covered.

Ingredients

Scale

For the Soup Base:

2 tablespoons olive oil (or vegetable oil)

1 medium onion, chopped

3 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

1 (14.5-ounce) can of diced tomatoes, with juices

1 (4-ounce) can of diced green chilies

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika (for a smoky depth of flavor)

1/4 teaspoon cayenne pepper (optional, for heat)

4 cups chicken broth (low-sodium if preferred)

2 cups cooked, shredded chicken (preferably rotisserie or grilled chicken)

1 (15-ounce) can of black beans, drained and rinsed

1 (15-ounce) can of corn kernels, drained (optional but recommended for added sweetness)

Salt and pepper, to taste

For the Tortilla Strips:

4 small corn tortillas

1 tablespoon olive oil

Salt, to taste

For Garnishing:

Fresh cilantro, chopped

Lime wedges

Sour cream or Greek yogurt

Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

Avocado slices

Crumbled tortilla chips

Instructions

Step 1: Prepare the Tortilla Strips

Preheat the oven to 375°F (190°C).

Cut the tortillas into thin strips, about 1/2-inch wide. Arrange the strips in a single layer on a baking sheet and drizzle with olive oil. Toss to coat, then season with a pinch of salt.

Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Once done, set aside.

Step 2: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery.

Sauté the vegetables for 5-7 minutes, or until they are softened and fragrant.

Step 3: Build the Soup Base

Add the canned diced tomatoes (with juices), diced green chilies, cumin, chili powder, smoked paprika, and cayenne pepper (if using).

Stir everything together and let it cook for 2 minutes to allow the spices to bloom and release their flavors.

Step 4: Add the Broth and Simmer

Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together. Add salt and pepper to taste.

Step 5: Add the Chicken and Beans

Add the shredded chicken, black beans, and corn (if using) to the pot. Stir well to combine.

Let the soup simmer for another 5-10 minutes until everything is heated through.

Step 6: Serve

Once the soup is ready, ladle it into bowls and top with the crispy tortilla strips, a dollop of sour cream or Greek yogurt, shredded cheese, cilantro, lime wedges, and avocado slices.

If you like, you can also sprinkle some crumbled tortilla chips on top for extra crunch.

Notes

Chicken Options: Rotisserie chicken works well because it’s already cooked and adds great flavor. You can also use leftover grilled chicken or poached chicken breast for this recipe.

Broth Choices: If you prefer a richer broth, you can use regular chicken broth instead of low-sodium broth. For a lighter option, you can substitute with vegetable broth.

Spice Level: The cayenne pepper and chili powder add a mild heat, but if you like your soup spicier, feel free to increase the amount of cayenne or add jalapeños when sautéing the vegetables. If you want a milder version, omit the cayenne pepper.

Tortilla Strips: Make sure to bake the tortilla strips until they’re crispy, as this gives them the perfect texture for topping the soup. If you don’t want to bake, you can also fry them for a quicker method, but baking is healthier.

Customization: This soup is very versatile. If you prefer a more hearty texture, you can blend a portion of the soup base (after it has simmered) for a creamier consistency. Alternatively, you can leave it as a chunky soup for more texture.

Vegan/Vegetarian Version: To make this soup vegan, simply replace the chicken with a plant-based protein (such as tofu or tempeh) and use a vegan sour cream alternative for the garnish. You can also add more vegetables like bell peppers, zucchini, or corn for extra flavor and nutrition.

Make-Ahead: This soup is great for meal prep! The flavors improve as it sits, so you can store it in the fridge for a couple of days. Just keep the tortilla strips separate until serving so they remain crispy.

Toppings: Experiment with different garnishes based on your preferences. A squeeze of fresh lime juice adds a nice zesty contrast to the richness of the soup. You could also try topping with fresh radishes, chopped green onions, or even a few extra chili flakes for added heat.

Freezing Tip: When freezing the soup, make sure to store the tortilla strips separately to maintain their crispiness. Reheat the soup and add fresh tortilla strips when serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican