This bright, comforting chicken tortilla soup pairs tender shredded chicken with a lightly spiced broth and plenty of lime.
Crunchy tortilla chips, creamy avocado, queso fresco, and cilantro turn a simple pot of soup into a colorful dinner in about 25 minutes.
Prep: 15 min · Cook: 10 min · Total: 25 min
Cuisine: Mexican-inspired · Course: Soup
Chicken Tortilla Soup Recipe Card
Ingredients
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, stirring often, until softened and translucent.
- Stir in the chili powder and cook for 30 seconds, just until fragrant. Pour in the chicken stock and bring to a boil.
- Add the shredded chicken, reduce the heat to medium, and simmer for about 3 minutes, until the chicken is hot and the broth is flavorful.
- Stir in the lime juice and season with salt. Ladle into bowls and top with tortilla chips, queso fresco, avocado, and cilantro.
Tips for the Best Chicken Tortilla Soup
- Toast the chili powder briefly in the oil to deepen its flavor without scorching it.
- Add the tortilla chips only when serving so they stay crisp.
- Use warm chicken stock to bring the soup to a boil more quickly.
- Adjust the lime and salt together at the end for the brightest flavor.
Substitutions and Variations
Use rotisserie chicken for convenience. Monterey Jack can replace queso fresco, and diced jalapeño or chipotle powder can add more heat. For a heartier bowl, stir in rinsed black beans or corn with the chicken.
Storage and Reheating
Refrigerate the soup base in an airtight container for up to 3 days, keeping the chips, avocado, cheese, and cilantro separate. Reheat gently on the stove, then add the fresh toppings. The ungarnished soup can be frozen for up to 3 months.
Frequently Asked Questions
Can I make chicken tortilla soup ahead?
Yes. Prepare the broth and chicken in advance, then reheat and add lime juice and toppings just before serving.
How can I make the soup spicier?
Add minced jalapeño with the onion, or season the broth with chipotle powder or cayenne a little at a time.
What can I use instead of tortilla chips?
Cut corn tortillas into strips and bake or pan-toast them until crisp. Crushed tostadas also work well.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.