Smoky, spicy, and loaded with toppings
Chicken Tortilla Soup
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
about 8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A rich, smoky tomato-chile broth loaded with shredded chicken, black beans, and corn, topped with crispy tortilla strips and creamy avocado.
Cuisine: Mexican
Category: Soup & Stew
Difficulty: Easy
Cost: $
Dietary: Gluten-Free
Quick Summary
55 min total time|6 servings|Easy difficulty
A rich, smoky tomato-chile broth loaded with shredded chicken, black beans, and corn, topped with crispy tortilla strips and creamy avocado.
MexicanGluten-Free
Sarah Chen
(Updated )
Chicken tortilla soup is one of those soups that manages to be both comforting and exciting — warming broth with layers of smoky, spicy flavor, then piled high with an embarrassment of toppings. It is a meal that invites customization and leftovers only get better.
The depth of flavor here comes from charring the tomatoes and toasting the dried chilies before blending. This extra step takes five minutes but adds a smokiness and complexity that separates a great tortilla soup from a mediocre one.
Ingredients
Instructions
- 1
Broil Roma tomatoes and dried ancho chiles on a sheet pan for 5 minutes until charred and blistered. Let cool slightly, then blend until smooth.
- 2
Heat 2 tbsp oil in a large pot over medium heat. Sauté onion for 5 minutes until softened. Add garlic and cumin, cook 1 minute.
- 3
Pour in the charred tomato-chile puree and cook for 3 minutes, stirring frequently.
- 4
Add chicken broth and whole chicken breasts. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until chicken is cooked through.
- 5
Remove chicken, shred with two forks, and return to the pot. Add black beans and corn, simmer 5 more minutes.
- 6
Season with salt, pepper, and lime juice to taste. Ladle into bowls and top with crispy tortilla strips, diced avocado, sour cream, shredded cheese, and fresh cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Dried ancho chiles2 tbsp ancho chile powder
Powder is more convenient but you miss the smoky depth of toasted whole chiles.
Black beansPinto beans
Pinto beans are equally traditional and add a creamier texture.
Chicken breastChicken thighs
Thighs shred beautifully and are more forgiving if overcooked.
Tips & Storage
Pro Tips
Do not skip the charring step — it is the difference between good and great tortilla soup.
For crispy tortilla strips, slice corn tortillas into thin strips and bake at 375°F for 10 minutes or fry in oil until golden.
Add a chipotle pepper in adobo for extra smokiness and heat.
The soup freezes beautifully — store toppings separately.
Storage
The soup base (without toppings) keeps in the fridge for 5 days or freezer for 3 months.
Reheating
Reheat on the stove over medium heat until warmed through. Add fresh toppings after reheating.
Nutrition Facts
Per serving (about 1.5 cups) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates24g
Fat8g
Fiber6g
Sugar4g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use rotisserie chicken?
- Yes, skip the poaching step and add 3 cups of shredded rotisserie chicken at the end with the beans and corn.
- What if I cannot find ancho chiles?
- Use 2 tbsp ancho chile powder or 1 tbsp regular chili powder plus 1 tsp smoked paprika.
- Can I make this in a slow cooker?
- Blend the charred tomato-chile mixture, add everything except beans and corn, and cook on low for 6 hours. Shred chicken and add beans and corn for the last 30 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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