Flavor-Packed Chicken Tortilla Soup
Are you looking for a meal that offers a comforting embrace in every spoonful? Something that bursts with lively flavours but is remarkably easy to prepare on a busy evening? Your search ends here, because we have the ultimate solution: our wonderful Chicken Tortilla Soup. This recipe is far more than just food; it’s a full sensory experience. It harmonises the smoky warmth of chillies, the bright notes of lime and coriander, and the satisfying depth of tender chicken, all finished with the brilliant crunch of homemade tortilla strips. We firmly believe that good food connects people, and this soup has been crafted with that very idea in mind.
Hailing from Mexico, this classic soup, traditionally known as ‘Sopa Azteca’, has captivated taste buds across the globe. Our take on it honours these authentic roots while remaining wonderfully approachable for any home cook. We will walk you through each stage, from developing a profoundly flavourful broth to arranging the ideal selection of toppings, allowing everyone to personalise their own bowl. So, let’s tie on our aprons and prepare to craft a truly unforgettable meal that will have the whole family asking for more.
Why You’ll Love This Recipe
- A Symphony of Flavours: We combine a classic blend of spices, including cumin, smoked paprika, and a touch of chipotle, to forge a broth that is complex, smoky, and absolutely delicious. It has the depth of a soup that has simmered all day, yet it comes together in less than an hour.
- An #EasyRecipe for Any Night: Despite its impressive and sophisticated taste, this soup is surprisingly simple to make. We’ve structured the method into straightforward steps, making it perfect for experienced chefs and kitchen newcomers alike. It’s a one-pot marvel that keeps the washing up to a minimum.
- Make It Uniquely Yours: The true magic of this soup lies in the toppings! From creamy avocado and tangy cheddar to zesty lime and fresh coriander, you can create a toppings station and let everyone design their perfect bowl.
- A Complete, Nourishing Meal: Filled with protein-packed chicken, black beans, and sweetcorn, this soup stands as a full meal on its own. It’s the type of dish that warms you from the inside out, leaving you feeling thoroughly content and nourished.
Ingredients
- olive oil
- red bell pepper
- boneless, skinless chicken breasts
- ground cumin
- smoked paprika
- chipotle chilli powder
- chopped tomatoes
- chicken stock
- black beans
- fresh coriander
- corn tortillas
- soured cream
- grated cheddar cheese
Crafting the Perfect Chicken Tortilla Soup: Step-by-Step
Putting together this masterpiece is a genuine pleasure, and we’ve designed the process to be as enjoyable as the finished dish. Just follow these simple stages for a flawless pot of soup every time.
Step 1: Laying the Foundation of Flavour
To begin, we must create the rich, aromatic foundation that makes this #SoupRecipe so exceptional. Warm the olive oil in a large, heavy-based pot or Dutch oven over a medium flame. Add the chopped onion and gently cook for around 5 minutes, until it has softened and turned translucent. Next, stir in the minced garlic, diced red bell pepper, and jalapeño. Continue to cook for another 2-3 minutes, stirring often, until the peppers are tender and the garlic releases its wonderful aroma. Take care not to let it brown.
Step 2: Blooming the Spices and Poaching the Chicken
Sprinkle the ground cumin, smoked paprika, chipotle powder, and dried oregano over your vegetable base. Stir everything together for about a minute until the spices become fragrant and ‘bloom’. This crucial step significantly deepens their flavour. Now, gently place the whole chicken breasts into the pot. Pour over the tinned chopped tomatoes and the chicken stock. Bring the liquid to a gentle simmer, then lower the heat, pop on the lid, and allow it to cook for 20-25 minutes. The chicken should be perfectly cooked through and tender.
Step 3: Bringing It All Together
When the chicken is cooked, carefully lift the breasts out of the soup and onto a board. With two forks, shred the meat into generous, bite-sized strips. As you do this, add the rinsed black beans and drained sweetcorn to the pot. Give it all a good stir and let it simmer for another 5 minutes, which will allow all the flavours to marry beautifully. Return the shredded chicken to the pot. To finish, stir through the fresh lime juice and chopped coriander. Season well with salt and black pepper to your preference. This is our favourite moment—when it transforms into a truly vibrant and mouth-watering #ChickenSoup.
Homemade Crispy Tortilla Strips
Although shop-bought tortilla chips are an option, making your own is incredibly straightforward and adds a fresh, crisp texture that is second to none. We highly recommend you don’t miss this step!
- Slice the Tortillas: Create a stack with 4 corn tortillas and, using a sharp knife, slice them into thin, 1cm-wide strips.
- Choose Your Method:
- Frying (for ultimate crunch): Pour about 2cm of vegetable or sunflower oil into a frying pan over a medium-high heat. Carefully place the tortilla strips in a single layer (working in batches if needed) and fry for 1-2 minutes on each side until they are golden-brown and crisp. Use a slotted spoon to transfer them to a plate lined with kitchen paper and sprinkle with a little salt while they’re still warm.
- Baking (for a lighter option): Preheat your oven to 200°C (180°C Fan). On a baking tray, toss the tortilla strips with a tablespoon of oil and a pinch of salt. Arrange them in an even layer and bake for 8-10 minutes, flipping them over at the halfway point, until they are golden and perfectly crisp.
The Art of Toppings: Customise Your Bowl
It’s the toppings that truly elevate this Chicken Tortilla Soup, turning a simple meal into a bowl of pure #ComfortFood. We adore setting up a ‘toppings bar’ to let everyone assemble their own perfect creation. Here are a few of our go-to suggestions:
- Creamy & Cool: A generous dollop of soured cream or Greek yoghurt, alongside slices of fresh, ripe avocado.
- Rich & Cheesy: A good handful of grated mature cheddar, Monterey Jack, or some crumbled cotija cheese.
- Fresh & Bright: An extra sprinkle of chopped fresh coriander, a final squeeze of lime juice, and some finely diced red onion.
- A Little Heat: Sliced fresh or pickled jalapeños to give your bowl an extra spicy kick.
Tips for Success and Variations
We want your soup-making experience to be a complete triumph. Here are a few additional tips and creative variations to help you achieve the perfect result.
Making It Your Own
- A Smart Shortcut with Leftover Chicken: This recipe is wonderfully adapted for using up leftover roast chicken or a convenient rotisserie chicken. Just shred the pre-cooked meat and add it to the soup with the beans and corn in Step 3.
- Control the Heat Level: You can easily adjust the spiciness to your liking. For a milder soup, leave out the jalapeño and reduce the amount of chipotle powder. For a fiery kick, keep the seeds in the jalapeño and add another pinch of chilli.
- Create a Vegetarian/Vegan Version: To make this recipe vegetarian, simply omit the chicken and use a quality vegetable stock. You can bulk it up with an extra tin of beans (pinto or kidney beans work well) or add some diced courgette. For a vegan soup, just be sure to skip the cheese and soured cream toppings.
If you enjoy hearty one-pot meals, you might also love our comforting Low Carb Chicken Casserole, which offers another fantastic way to enjoy chicken in a satisfying dish.
Storage and Freezing Instructions
This soup is an excellent candidate for meal prepping, as the flavours only get better overnight. You can store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the hob over a medium-low heat. We suggest storing the tortilla strips and other toppings separately to maintain their freshness and crunch. The soup base also freezes exceptionally well for up to 3 months (without any toppings). For more great chicken ideas, why not explore a completely different flavour profile with our Garlic Parmesan Chicken Pasta Recipe?
FAQ
A Perfect Bowl to Share
So there you have it—a soup that is sure to become a cherished favourite in your household. This Chicken Tortilla Soup recipe truly delivers on all fronts: it’s speedy enough for a weekday dinner, impressive enough to serve guests, and comforting enough for a relaxing night in. The delightful mix of the rich, savoury broth, tender chicken, and the endless possibilities for customisation with toppings makes it an engaging and delicious meal.
We hope you’ll get creative and put your own spin on this recipe. Did you introduce a special ingredient? Discover a new topping combination you love? We would be thrilled to hear about it! Please share your culinary adventures in the comments section below or tag us on your social media posts. Happy cooking!
Recipe Card
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (optional)
- 2 boneless, skinless chicken breasts
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder (or to taste)
- 1 tsp dried oregano
- 400g tin of chopped tomatoes
- 1 litre chicken stock
- 400g tin of black beans, rinsed and drained
- 200g tin of sweetcorn, drained
- Juice of 1 lime
- Handful of fresh coriander, chopped
- Salt and pepper to taste
- For Toppings: 4 corn tortillas (for strips), soured cream, grated cheddar cheese, avocado
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and bell pepper for 5 minutes until softened. Add the garlic and jalapeño (if using) and cook for 1 minute more until fragrant.
- Stir in the cumin, smoked paprika, chipotle powder, and oregano. Add the whole chicken breasts, chopped tomatoes, and chicken stock. Bring to a simmer, then cover and cook for 20-25 minutes until the chicken is cooked through.
- Carefully remove the chicken to a board and shred it using two forks. Return the shredded chicken to the pot along with the black beans and sweetcorn. Simmer for 5 more minutes to heat through.
- Stir in the fresh lime juice and chopped coriander. Season with salt and pepper to your preference.
- Ladle the soup into bowls and serve hot, garnished with homemade crispy tortilla strips, soured cream, grated cheese, and avocado.
Calories: 395,
Carbs: 33 g,
Protein: 46 g,
Fat: 8 g
