Classic Chicken Tortilla Soup for Cozy Family Nights

Classic Chicken Tortilla Soup With 28g Protein Is a Warm, Comforting Favorite

Classic chicken tortilla soup is the kind of cozy, hearty dish that brings people together. Packed with tender shredded chicken, earthy black beans, fire-roasted tomatoes, and a bold, spiced broth, it’s the ultimate one-pot comfort food. What sets it apart? Crunchy tortilla strips layered on top that add the perfect finishing touch.

This version delivers 28 grams of protein per serving and comes together with pantry staples and fresh garnishes, making it both practical and incredibly satisfying. It’s the kind of meal that tastes even better the next day, so it’s ideal for make-ahead dinners or meal prep.

Whether it’s a chilly evening or you’re simply craving something nourishing and full of flavor, this classic chicken tortilla soup is a bowl of warmth and satisfaction.

Ingredients Overview

This soup is built on bold flavors and wholesome ingredients, most of which you likely have on hand already.

Chicken Breast or Thighs: Boneless skinless chicken breasts keep the soup lean and high in protein, while thighs add richness. Both work beautifully, and you can even use leftover rotisserie chicken for convenience.

Onion, Garlic, and Jalapeño: These aromatics are the base of the soup, building layers of flavor with a bit of heat from the jalapeño. Adjust the amount to suit your spice level.

Spices: Ground cumin, chili powder, smoked paprika, and oregano bring warmth and smokiness to the broth. A pinch of cayenne can be added for more heat.

Chicken Broth: A good-quality low-sodium broth gives depth and richness to the soup. Homemade or store-bought both work well.

Fire-Roasted Tomatoes: These add a deep, smoky tomato flavor that’s more complex than regular canned tomatoes. Crushed or diced is fine.

Black Beans and Corn: Canned black beans add protein and fiber, while sweet corn adds balance and a pop of color. Rinse and drain both before using.

Lime Juice: A splash at the end brightens the soup and ties all the flavors together.

Tortilla Strips: Crisped up in the oven or air fryer, these are essential for crunch and classic texture contrast.

Optional Garnishes: Avocado slices, shredded cheese, chopped cilantro, sour cream, and extra lime wedges make this soup customizable and even more satisfying.

Step-by-Step Instructions

1. Sauté Aromatics:
Heat 1–2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and chopped jalapeño and cook for another 1–2 minutes until fragrant.

2. Add Spices:
Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let the spices toast for 30 seconds to bring out their flavor.

3. Pour in Liquids and Simmer:
Add the chicken broth, fire-roasted tomatoes, drained black beans, and corn. Stir to combine.

4. Add Chicken:
Place whole raw chicken breasts or thighs into the pot. Bring the mixture to a boil, then reduce to a simmer. Cover and simmer for 20–25 minutes, or until chicken is cooked through.

5. Shred the Chicken:
Remove the chicken, shred it using two forks, and return it to the pot. Stir in lime juice and simmer for an additional 5 minutes.

6. Make the Tortilla Strips:
While the soup simmers, slice corn tortillas into thin strips. Toss with a bit of oil, spread on a baking sheet, and bake at 375°F (190°C) for 10–12 minutes until golden and crispy, flipping halfway through.

7. Serve:
Ladle the soup into bowls, top with tortilla strips, and add garnishes like avocado, cheese, and cilantro if desired.

Avoid overcooking the chicken, as it can become dry. Simmer gently and shred just when it’s cooked through for tender results.

Tips, Variations & Substitutions

For Extra Protein: Stir in additional beans or serve with a side of quinoa or rice. Greek yogurt instead of sour cream adds more protein and creaminess.

Make It Vegetarian: Omit the chicken and use vegetable broth. Add extra beans or a meat substitute like jackfruit or tofu.

Boost the Heat: Add chipotle in adobo, a dash of cayenne, or hot sauce to turn up the spice level.

Smooth Broth Option: Blend part of the soup before adding the shredded chicken for a thicker, more velvety texture.

Low Carb Swap: Skip the tortilla strips and use shredded cabbage for texture. Cauliflower rice can replace corn or beans.

Shortcut: Use precooked rotisserie chicken and canned soup base to cut the prep time in half.

Serving Ideas & Occasions

This soup makes a hearty lunch or dinner on its own, especially when loaded with toppings.

For a fuller meal, serve it with:

• A side of cheese quesadillas or warm corn tortillas
• Mexican-style rice or cauliflower rice
• A crisp green salad with citrus vinaigrette

It’s ideal for:

• Cold evenings and cozy weekends
• Meal prep (store in fridge up to 4 days)
• Game day or casual gatherings with toppings served buffet-style

Reheat gently on the stove or microwave, adding a splash of broth if needed to thin it back out.

Nutritional & Health Notes

Each serving of this chicken tortilla soup offers about 28 grams of protein, thanks to the chicken and black beans.

It’s a balanced, fiber-rich dish with complex carbs from corn and beans, healthy fats from optional avocado toppings, and antioxidants from tomatoes and spices.

To lower sodium, use no-salt-added broth and beans, and adjust salt to taste. You can also scale up the veggies—adding chopped zucchini, bell peppers, or spinach to bulk it up without changing the flavor profile.

It’s naturally gluten-free and easy to adapt to various dietary needs while delivering deep, satisfying flavor.

FAQs

1. Can I make this in a slow cooker?
Yes! Add all ingredients except lime juice and tortilla strips to the slow cooker and cook on low for 6–7 hours or high for 3–4. Shred the chicken, return it to the soup, and stir in the lime juice before serving.

2. How do I store leftovers?
Store the soup (without tortilla strips) in an airtight container in the fridge for up to 4 days. Keep toppings and strips separate until ready to serve.

3. Can I freeze chicken tortilla soup?
Absolutely. It freezes well without garnishes or tortilla strips. Let it cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge before reheating.

4. What kind of chicken is best to use?
Boneless skinless breasts or thighs work best. Thighs are more forgiving and flavorful, but breasts are leaner. You can also use cooked rotisserie chicken for speed.

5. How spicy is this soup?
It’s mildly spiced. You can make it spicier by keeping the jalapeño seeds, adding more chili powder, or stirring in hot sauce or chipotle.

6. Can I use tortilla chips instead of strips?
Yes. Store-bought tortilla chips are a convenient topping. Crush them slightly and sprinkle over each bowl just before serving.

7. What goes well with this soup for a complete meal?
Serve it with avocado slices, a dollop of Greek yogurt or sour cream, a side salad, or a simple quesadilla for a comforting, well-rounded meal.

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