Best Chicken Tortilla Soup

My neighbor Marcus showed up one October evening with a bag of fire-roasted tomatoes from his garden and asked if I knew what to do with them. I didn't have a plan, but watching him describe his harvest made me think of sunny afternoons and that specific warmth you get from Mexican food. By the time he left, I'd already started chopping onions, and that's when this soup came together—unplanned but somehow exactly right.

I made this for my daughter's soccer team after a tournament, and watching them devour bowl after bowl made me realize how a good soup can feel like a win. One kid asked for the recipe, which made me laugh because I'd basically invented it that morning. It became the thing people asked me to bring to potlucks, which was both flattering and slightly terrifying.

Ingredients

• Chicken breasts: Use boneless, skinless ones because they cook quickly and shred into the broth without fuss, and honestly, they're easier to keep tender if you don't overcook them.
• Yellow onion: The base of everything—diced small enough that it softens completely and becomes almost sweet as it mingles with the spices.
• Garlic: Mince it fine so it distributes throughout and doesn't leave harsh chunks that surprise you mid-spoonful.
• Red bell pepper: Adds sweetness and color that makes the soup look intentional rather than like something you threw together.
• Frozen or canned corn: I use frozen because I always have it, and it adds texture without requiring any prep work.
• Jalapeño: Optional but worth it—seed it unless you want heat that sneaks up on you, which can be fun or regrettable depending on your audience.
• Fire-roasted diced tomatoes: The roasted flavor is essential; it's where most of the depth comes from, so don't skip this for regular canned tomatoes.
• Low-sodium chicken broth: Four cups becomes the soul of the pot, so taste your broth first because some brands are saltier than others.
• Bay leaf: Adds something subtle that you can't quite identify but absolutely notice if it's missing.
• Chili powder, oregano, cumin, smoked paprika: These spices layered together create warmth without being aggressive—they work like a chorus rather than solo performers.
• Fresh cilantro: Adds a bright finish that tastes like someone cared about details; save some for garnish so it actually looks like you knew what you were doing.
• Corn tortillas: Cut into strips and baked until crispy—they're the texture contrast that makes each spoonful interesting.
• Olive oil: Use good quality for the tortilla strips because that's where it actually matters for taste.

Instructions

Toast your tortilla strips first:

Preheat the oven to 180°C and toss thin tortilla strips with olive oil, spreading them flat on a baking sheet. Bake for 10 to 12 minutes, turning halfway through, until they're golden and crisp—they'll go from floppy to satisfying, so don't skip this step.

Build the flavor base:

Heat a tablespoon of olive oil in your large pot over medium heat and add the diced onion, red bell pepper, and jalapeño. Let them soften for 4 to 5 minutes, stirring occasionally until the onion becomes translucent and sweet-smelling.

Wake up the spices:

Add the minced garlic and cook for about a minute—you'll smell it before you're done, which means it's working. Then add the chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper, stirring constantly for just 30 seconds so the spices bloom and release their flavors without burning.

Bring everything together:

Add the chicken breasts, fire-roasted tomatoes with their juice, corn, bay leaf, and chicken broth to the pot. Bring it to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes until the chicken is cooked through.

Shred and finish:

Remove the chicken breasts with tongs and shred them using two forks—it's oddly satisfying and faster than you'd think. Return the shredded chicken to the pot, squeeze in the lime juice, and stir in the fresh cilantro, then taste and adjust the seasoning because this is your moment to make it perfect.

Serve with intention:

Fish out and discard the bay leaf, ladle the soup into bowls, and crown each one with a handful of crispy tortilla strips. Add sliced avocado, shredded cheese, a dollop of sour cream, or extra lime wedges depending on who's eating it.

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One winter morning when the house felt too cold and everyone was tired of regular meals, I ladled out bowls of this soup and watched shoulders relax. It's one of those dishes that reminds you why cooking for people matters at all.

Spice Adjustments That Actually Work

If you want more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper at the spice stage, stirring it in before the broth so it distributes evenly. I've learned that people's heat tolerance varies wildly, so I make the base mild and let everyone customize at the table with extra lime and jalapeño slices on the side. Start conservative and build up—it's easier than apologizing for making someone's nose run.

Quick Shortcuts That Don't Cheat the Taste

Rotisserie chicken from the grocery store saves you the simmering step entirely—just shred it and add it near the end with the lime and cilantro, reducing your total time by 20 minutes. Frozen corn and canned tomatoes aren't lazy choices; they're smart ones that keep this recipe accessible year-round. The frozen vegetables taste almost identical to fresh and eliminate the pressure of having to shop for specific produce.

Adaptations for Different Tables

For vegetarians, skip the chicken and swap vegetable broth for chicken broth, then add a can of black beans to keep the protein content respectable and the soup feeling complete. The fire-roasted tomatoes and spices are robust enough that you won't miss the chicken flavor, though the lime becomes even more important as a brightness driver. My vegan friends have started requesting this version, which feels like a quiet victory.

• Make extra tortilla strips because people will eat them faster than you expect.
• Prep all vegetables the night before so weeknight cooking becomes genuinely stress-free.
• This soup freezes beautifully for up to three months, though add fresh cilantro and lime when you reheat it so it tastes alive again.

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This soup has become my answer when someone asks what to make when you want comfort but don't have complicated ingredients. It's proof that simple timing and layered flavors beat pretentious technique every time.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and cuts down preparation time significantly. Simply add the shredded chicken during the last 5 minutes of cooking to warm it through, rather than simmering raw chicken for 20 minutes.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño for extra heat, add a pinch of cayenne pepper to the spice blend, or include diced serrano peppers. You can also serve with hot sauce on the side for individual heat preferences.

→ Can I make this soup vegetarian?

Absolutely. Replace the chicken with black beans or pinto beans for protein, use vegetable broth instead of chicken broth, and add extra vegetables like zucchini or poblano peppers for heartiness.

→ How do I store and reheat leftovers?

Store the soup and tortilla strips separately in airtight containers in the refrigerator for up to 4 days. Reheat the soup on the stovetop or microwave, and add fresh tortilla strips when serving to maintain their crispiness.

→ Can I freeze chicken tortilla soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Make fresh tortilla strips when ready to serve.

→ What can I substitute for fire-roasted tomatoes?

Regular diced tomatoes work fine, though you'll lose some smoky depth. To compensate, add an extra 1/4 teaspoon of smoked paprika or a dash of liquid smoke to the broth.