Can I make this soup vegetarian?

Absolutely! Simply omit the chicken or use a plant-based chicken substitute. Ensure your broth is vegetable-based to keep it fully vegetarian.

Can I freeze this soup for later?

Yes, you can freeze Chicken Tortilla Soup! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How can I make this soup spicier?

For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño along with the onions and garlic. You could also use a spicier salsa.

What can I use if I don't have tortilla strips?

If you don’t have tortilla strips, you can use crushed tortilla chips as a topping. Alternatively, you could bake your own by cutting corn tortillas into strips, tossing them with a bit of oil and salt, and baking them at 375°F (190°C) until crispy.

Does using chicken thighs instead of chicken breast change the flavor?

Yes, it does change it, I find it better. Using chicken thighs adds a richer flavor and prevents the chicken from drying out during cooking, compared to using chicken breast.

Chicken Tortilla Soup is more than just a meal; it's an experience. The savory broth, tender chicken, and the satisfying crunch of tortilla strips make every spoonful a delight. It's also incredibly versatile. You can easily adjust the ingredients to suit your taste preferences, whether you like it mild or with a spicy kick. I remember one particularly cold winter day when I made a huge pot of this soup for my neighbors. The smiles and warmth it brought were truly heartwarming.

This recipe is designed to be straightforward and approachable, even if you're not a seasoned cook. I've included detailed instructions and helpful tips to guide you through each step. From prepping the vegetables to garnishing the finished soup, you'll find everything you need to create a restaurant-quality dish right in your own kitchen. Feel free to make adjustments as you see fit—cooking should be fun and expressive! What does comfort food mean to you? For me, it's this soup on a chilly evening, shared with loved ones. I can almost smell it cooking now...

Chicken Tortilla Soup with Avocado and Tortilla Strips

Name: Chicken Tortilla Soup with Avocado and Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Meal-Prep
Ingredients: 1 tablespoon Olive oil; 1 medium, diced Yellow onion; 2 cloves, minced Garlic; 1, diced (any color) Bell pepper; 1, finely chopped (optional) Jalapeño; 1 teaspoon Cumin; 2 teaspoons Chili powder; 1/2 teaspoon Smoked paprika; 1/2 teaspoon Dried oregano; 1 tablespoon Tomato paste; 6 cups Chicken broth; 1 (14.5 ounce) can, undrained Diced tomatoes; 2 cups, shredded (about 1 pound) Cooked chicken; 1 cup, frozen or canned (drained) Corn; 1 (15 ounce) can, rinsed and drained Black beans; To taste Salt; To taste Black pepper; 1, diced Avocado; As needed Tortilla strips; As needed Lime wedges; As needed, chopped Fresh cilantro

This Chicken Tortilla Soup recipe combines tender chicken, flavorful vegetables, and crispy tortilla strips in a rich, savory broth, topped with creamy avocado for a comforting and satisfying meal. Perfect for a cozy night in, this soup is easy to make and customizable to your spice preference.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Prep the Vegetables: Dice the onion, mince the garlic, and chop the bell pepper. If using jalapeño, finely chop it as well. Set aside.
Sauté Aromatics and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and bell pepper (and jalapeño, if using) and cook for another 3 minutes, until fragrant. This step builds a flavorful base for the soup.
Add Spices and Tomato Paste: Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor. Add the tomato paste and cook for another minute, stirring well to combine. This helps to deepen the flavor of the soup.
Incorporate Liquids and Tomatoes: Pour in the chicken broth and add the diced tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Add Chicken and Simmer: Add the shredded chicken to the pot. If using chicken thighs, ensure they are fully cooked and shredded before adding. Reduce the heat to low, cover the pot, and simmer for at least 15 minutes to allow the flavors to meld together. The longer it simmers, the more flavorful the soup will become. I once left mine on for two hours, and it was amazing!
Blend (Optional): If you prefer a creamier soup, use an immersion blender to partially blend the soup. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be careful when blending hot liquids! This step is optional but can add a nice texture to the soup.
Add Corn and Beans: Stir in the corn and black beans. Cook for another 5 minutes, until heated through. Taste and adjust seasoning as needed. Add salt and pepper to your liking.
Prepare Toppings: While the soup is simmering, prepare your toppings. Dice the avocado, cut the lime into wedges, chop the cilantro, and have the tortilla strips ready.
Serve: Ladle the soup into bowls. Garnish with diced avocado, tortilla strips, a squeeze of lime juice, and a sprinkle of fresh cilantro. Serve immediately and enjoy! You might even want to add a dollop of sour cream or Greek yogurt if you're feeling extra indulgent. I know I usually do!.
Simmer and Develop Flavor: Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for at least 20 minutes, or up to an hour. This allows the flavors to meld together beautifully. The longer it simmers, the richer and more complex the soup will taste.