Chicken tortilla soup is a bowl full of contrasts: a smoky, gently spicy broth, tender shredded chicken, sweet corn and black beans, and then a pile of crunchy tortilla strips, cool avocado and melting cheese on top. It is easy enough for a weeknight and fun to serve with a toppings bar.
From Mexico to Texas
The soup is inspired by sopa de tortilla, a classic from central Mexico made with a tomato and dried chile broth poured over fried tortillas. North of the border, Tex-Mex cooks added chicken, beans and corn and turned it into a hearty main dish.
Where the smoky flavor comes from
Fire-roasted tomatoes, smoked paprika and chipotle peppers in adobo sauce give the broth a deep, smoky taste. Chipotles are smoked jalapeños, sold canned in a tangy red sauce. Start with one; add a second, or a spoonful of the sauce, if you like it spicier.
Toast the spices
Stirring the cumin, chili powder and oregano in the hot oil for a minute before adding liquid wakes up their flavor. Do not let them burn; as soon as they smell fragrant, add the tomatoes.
Homemade tortilla strips
Baked strips are easy and much better than chips from a bag. Cut corn tortillas into thin strips, toss with a little oil and salt and bake until golden. For extra crunch, fry them in an inch of oil for a minute. Add them just before eating so they stay crispy.
Make it thicker
For a heartier soup, blend one cup of the broth with two torn tortillas and stir it back in. The corn tortillas thicken the soup naturally and add a toasty corn flavor, just like in the traditional Mexican version.
Set up a toppings bar
Put the toppings in small bowls and let everyone build their own: diced avocado, shredded Monterey Jack or cheddar, crumbled cotija, sour cream, sliced radishes, pickled onions, jalapeños, cilantro and lime wedges.
Slow cooker and Instant Pot
In a slow cooker, add everything except the beans, corn and lime and cook on low for 6 hours, then shred the chicken and add the rest. In an Instant Pot, sauté the vegetables, add the liquid and chicken and cook on high pressure for 10 minutes.
Serving ideas
Serve with quesadillas, cornbread or a simple cabbage slaw. For more spicy bowls, try our white chicken chili or the smoky black bean soup.
Storing and freezing
Store the soup and toppings separately. The soup lasts 4 days in the fridge and freezes well for 3 months. Keep the tortilla strips in an airtight container at room temperature.
Corn tortillas, not flour
Corn tortillas crisp up better and have the toasted corn flavor that defines this soup. Day-old tortillas are even better, because they are drier and absorb less oil.
A squeeze of lime
Lime juice is added off the heat, just before serving, and it lifts all the smoky, spicy flavors. Put extra wedges on the table, since many people like a second squeeze over their bowl.
Feeding a crowd
The recipe doubles easily in a large stockpot, and the toppings bar makes it ideal for game days, birthday parties and casual dinners with friends. Everyone customizes their own bowl.
Frequently asked questions
Is chicken tortilla soup spicy?
It is mildly spicy. Remove the jalapeño seeds and use one chipotle for a gentle heat, or add more for a bigger kick.
Can I use store-bought tortilla chips?
Yes. Crush them lightly over the bowls right before serving.
Can I make it vegetarian?
Skip the chicken, use vegetable broth and add a second can of beans and a diced zucchini.
