Save I often turn to my chicken tortilla soup on those chilly evenings when the wind whistles outside my kitchen window. The scent of chili powder and cumin warms the entire house before the first spoonful even touches my lips. Years ago, during a thunderstorm that knocked out our power, I made this by candlelight using pantry staples and a gas stove, creating an unexpectedly magical dinner despite the circumstances. That night cemented this recipe as my go-to comfort food, somehow tasting even better in the flickering light.
Last winter, my neighbor Lisa was feeling under the weather, so I brought over a container of this tortilla soup. She texted me three days later asking for the recipe, saying her teenage sons who normally avoid anything remotely spicy had polished off every drop and were asking when she would make it again. The soup had worked its magic once more, bringing comfort across fences and generations with its balanced flavors.
Ingredients
- Fire-roasted diced tomatoes: These add a subtle smokiness that elevates the entire soup, and I discovered they create a much richer base than regular diced tomatoes ever could.
- Smoked paprika: After forgetting regular paprika once and substituting the smoked variety out of desperation, I never went back, as it adds incredible depth without overwhelming the other flavors.
- Corn tortillas: Making your own strips rather than using store-bought gives you that perfect thickness and crunch factor, plus they develop these lovely little air bubbles that hold up beautifully in the soup.
- Lime juice: Added right at the end, it brightens everything and cuts through the richness, creating balance in ways that surprised me the first time I tried it.
- Chicken breasts: Poaching them directly in the soup infuses them with flavor while simultaneously enriching the broth, a technique my grandmother taught me years ago.
Instructions
- Crisp up those tortillas:
- Slice your corn tortillas into thin strips, toss them with just enough olive oil to coat, and bake until they become golden and crunchy. Listen for that subtle sizzle as they finish crisping.
- Build your aromatic base:
- Sauté the onion, bell pepper, and jalapeño until they soften and release their fragrance, then add the garlic just briefly so it perfumes the oil without burning.
- Bloom the spices:
- This is where magic happens - add your chili powder, oregano, cumin and smoked paprika to the hot oil and veggies. You'll smell the transformation immediately as the spices toast and intensify.
- Simmer to perfection:
- Once you add the chicken, tomatoes, corn and broth, let everything bubble gently until the chicken is tender enough to shred easily. The patience pays off in how the flavors meld together.
- Finish with brightness:
- Stir in that fresh lime juice and cilantro at the very end, watching how the soup transforms with these final touches. Taste and adjust the salt, as it often needs just a pinch more at this stage.
- Garnish with abandon:
- Ladle the steaming soup into bowls and arrange those homemade tortilla strips on top, letting them form a little crown. Add your favorite toppings based on your mood and what's in your fridge.
Save My daughter came home from college unexpectedly one weekend, exhausted from finals and fighting a cold. When she walked through the door to the aroma of this soup simmering, her face lit up immediately. We sat at the kitchen island with steaming bowls, adding avocado slices and watching them slowly melt into the broth, talking about everything and nothing. Sometimes the most profound connections happen over the simplest foods.
Make It Your Own
Ive experimented with this recipe countless times, sometimes adding a can of black beans or switching chicken for leftover turkey after holidays. The soup seems to welcome these variations with open arms, never losing its soul despite the substitutions. My vegetarian sister loves it with extra bell peppers and zucchini added to the mix, proving its versatility extends beyond the original recipe.
Storing and Freezing
This soup freezes beautifully, though I always store the tortilla strips separately to maintain their crunch. On particularly busy weeks, I portion the cooled soup into individual containers, creating an instant homemade meal that only needs reheating. The flavors seem to intensify during their time in the freezer, making this one of those rare dishes that sometimes tastes even better after being frozen and reheated.
Serving Suggestions
While this soup is certainly substantial enough to stand alone as a meal, Ive found a few accompaniments that complement it perfectly. One rainy Saturday, I made cornbread muffins studded with jalapeño and cheddar, which became the ideal vehicle for soaking up every last drop of broth from our bowls.
- For a light lunch, serve smaller portions alongside a crisp green salad with a cilantro lime vinaigrette.
- Set up a topping bar when serving guests, allowing everyone to customize their bowl with their preferred combination of avocado, cheese, sour cream, and lime.
- Keep extra tortilla strips in an airtight container for up to three days, though in my house, they rarely last that long before being snacked on.
Save This chicken tortilla soup has seen me through celebrations and consolations, busy weeknights and leisurely weekends. Each time I ladle it into bowls, I'm reminded that some recipes become more than just food - they become part of our story.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Add fresh tortilla strips when serving to maintain their crunch.
- → How can I make it spicier?
Leave the seeds in the jalapeño for more heat, or add additional cayenne pepper with the spices. You could also diced fresh serrano peppers or add a splash of hot sauce when seasoning.
- → Can I freeze this soup?
Freeze the soup without the tortilla strips for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Make fresh tortilla strips when serving.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. Let it rest for a few minutes after removing from the broth for easier shredding. You can also use a stand mixer with the paddle attachment on low speed for perfectly shredded chicken.
- → Can I use rotisserie chicken?
Absolutely. Use about 3-4 cups of shredded rotisserie chicken and add it during the last 5 minutes of simmering just to heat through. This reduces total cooking time to about 25 minutes.
- → What if I can't find fire-roasted tomatoes?
Regular diced tomatoes work well too. For a smoky flavor similar to fire-roasted, add a pinch of smoked paprika or chipotle powder to enhance the depth of the soup.