Classic Chicken Tortilla Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Classic Chicken Tortilla Soup is the kind of meal that makes you feel like you cooked for hours when you actually spent about as much time as a Netflix intro. It is cozy, a little spicy, and wildly forgiving.

If you love creamy takes on cozy soups, you might enjoy the fancier twist in my creamy chicken tortilla soup for when you want to pretend you are fancy while still wearing sweatpants.

Why This Recipe is Awesome

First, it is idiot proof. Seriously, even if your cooking confidence is mostly seasoning with garlic salt, this one plays nice. The flavors are layered but simple. You get savory chicken, bright tomatoes, smoky cumin, and those crunchy tortilla strips on top that do all the heavy lifting in terms of texture.

Second, it is fast. You do not babysit a thousand things at once. Toss, simmer, shred, serve. Done. Third, it is flexible. Have canned beans or frozen corn? Great. Want to make it lighter or richer? No drama. It is basically the weeknight superhero of soups. Also, this soup hits cozy without being fussy, like a blanket and a high five in a bowl.

If you like classic, comforting soups that do not act like they need a five hour spreadsheet, this one sits next to my beloved classic chicken noodle soup in the comfort food hall of fame.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil, or whatever oil is pretending to be healthy in your pantry
• 1 onion, chopped, roughly or precisely depending on your mood
• 2 cloves garlic, minced, because garlic is not optional here
• 1 can (14.5 oz) diced tomatoes, drain if watery but keep the juice if you like it saucy
• 4 cups chicken broth, low sodium if you do not want a salt surprise
• 1 can (15 oz) black beans, drained and rinsed, bean power
• 1 cup corn kernels, fresh, frozen, or canned all work fine
• 1 teaspoon cumin, the spice that makes things Mexican-adjacent instantly
• 1 teaspoon chili powder, or less if you are not into heat waves
• Salt and pepper to taste, add slowly and taste often
• Tortilla strips for serving, store bought or pan-fried leftovers, both great
• Chopped cilantro for garnish, optional but recommended for freshness
• Lime wedges for serving, because lime makes everything happier

Step-by-Step Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened. Stir so nothing burns. Keep the heat friendly.
2. Add the chicken breasts and cook until browned on both sides. Get a little color for flavor. Do not worry about cooking through yet.
3. Pour in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine and make friends.
4. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes. Let the chicken cook through and the flavors marry. Keep an eye so it does not stick.
5. Remove the chicken, shred it, and return it to the pot. Use two forks or your hands if you are confident and willing to get messy.
6. Serve hot, topped with tortilla strips, cilantro, and lime wedges. Squeeze the lime just before eating for brightness. Enjoy the crunchy top and cozy bottom together.

Common Mistakes to Avoid

• Thinking you do not need to taste as you go. Rookie move. Taste, then adjust salt and spice levels.
• Overcooking the chicken until it is a sad, dry husk. Simmer gently and shred when tender.
• Skipping the lime. It is a tiny citrus miracle that brightens the whole pot.
• Using too much chili powder like it is confetti. Add gradually, especially if you have guests who like to live dangerously mild.
• Forgetting to crisp the tortilla strips. Soggy tortillas are the enemy of texture. Fry or bake them until they snap a little.
• Dumping all spices at once without stirring. Let them bloom in the broth for better flavor distribution.

Alternatives & Substitutions

Vegetarian swap? Pull the chicken and add extra beans, cubed sweet potato, or shredded jackfruit for texture. If you want it creamier, stir in a splash of heavy cream or coconut milk at the end. I am not judging either choice.

Short on time? Use rotisserie chicken. Shred and toss in at the end. Instant hero status unlocked. Want more heat? Add a diced jalapeño early when you sauté the onions, or finish with a few dashes of hot sauce. Prefer smoky notes? Try smoked paprika instead of or alongside cumin.

If you want a lighter slurp, try my lighter chicken noodle variation for an even more restrained, brothy option that still warms your soul. IMO, the tortilla crunch makes all versions better.

FAQ (Frequently Asked Questions)

Q Why did my soup taste flat?
A Did you season along the way and taste? Salt pulls flavors out of ingredients. Add a pinch, then taste again. Also squeeze lime for brightness. Always taste before serving.

Q Can I use thighs instead of breasts?
A Yes. Thighs stay juicier and add richness. Cook until tender and shred, same as breasts.

Q Can I freeze this soup?
A Absolutely. Freeze in portions without the tortilla strips. Reheat gently and add fresh tortilla strips when serving. Lime and cilantro also go fresher on after thawing.

Q How do I keep the tortilla strips from getting soggy?
A Serve them on top when you ladle the soup. Or keep them separate and let everyone sprinkle their own. Crisp them in a little oil or bake them until they are just starting to brown.

Q Can I make this in a slow cooker or Instant Pot?
A Yes to both. Slow cooker on low for 4-6 hours is friendly. Instant Pot on poultry setting or high pressure for about 10 minutes plus natural release works well. Shred the chicken, then add beans and corn if you prefer them firmer.

Q Is this spicy?
A Not inherently. The chili powder gives mild heat. Adjust to taste. Want more? Add chili flakes or a chopped chipotle in adobo for smoky fire.

Q Any tips for picky eaters who hate cilantro?
A Swap for parsley or omit it. A squeeze of lime still helps. No cilantro trauma necessary.

Final Thoughts

There you go. A soup that tastes like care and effort without demanding your entire evening. It is forgiving, fast, and wildly satisfying. Serve it when you need comfort, when you want easy dinner for friends, or when you just want something that hugs your insides. Now go impress someone or yourself with your new culinary skills. You earned it.

Classic Chicken Tortilla Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A cozy and flavorful chicken tortilla soup that comes together quickly, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla strips for serving
• Chopped cilantro for garnish
• Lime wedges for serving

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
2. Add the chicken breasts and cook until browned on both sides.
3. Pour in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes.
5. Remove the chicken, shred it, and return it to the pot.
6. Serve hot, topped with tortilla strips, cilantro, and lime wedges.

Notes

For a vegetarian version, substitute the chicken for extra beans or cubed sweet potato. Use rotisserie chicken for quicker prep.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg

Keywords: chicken, tortilla, soup, comfort food, weeknight dinner