I’ve perfected the Best Chicken Tortilla Soup, and I’m sharing three easy tricks that pack serious flavor while keeping it healthy and authentically Mexican.

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I call this the Best Chicken Tortilla Soup, and yeah that sounds bold but it’s earned. I learned from a Mccallister’s Chicken Tortilla Soup version and then kept messing with it until three simple tricks turned it into something sharper and more layered than you’d expect.

I rely on tender boneless skinless chicken thighs for the meat and a big handful of fresh cilantro to flip the finish bright. It feels restaurant level, but healthy enough for weeknights.

I wont give everything away here because you should taste the surprises, but it will make you curious and hungry fast.

Ingredients

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Chicken thighs or breasts: Rich in protein, keeps soup hearty and filling, adds savory depth.
Onion: Adds sweetness when cooked, provides fiber and vitamin C, boosts savory backbone.
Garlic: Sharp and warming, may help immunity, gives that classic aromatic punch to soup.
Black beans: Good source of fiber and plant protein, makes soup more filling and hearty.
Corn: Adds sweet pop and texture, supplies carbs and a little fiber, kid friendly too.
Lime juice: Brightens flavors with zesty acidity, helps balance richness and cut through fat.
Tortilla strips or chips: Provide crunchy contrast, mostly carbs, soak up broth for great texture.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs or breasts, trimmed

2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and finely chopped (optional)

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 bay leaf

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

6 cups low sodium chicken broth

1 14.5 oz can fire roasted diced tomatoes

2 tablespoons tomato paste

1 15 oz can black beans, drained and rinsed

1 cup frozen corn or 1 15 oz can corn, drained

2 limes, juiced (about 2 tablespoons) and extra wedges for serving

1/2 cup chopped fresh cilantro

6 small corn tortillas cut into strips or about 2 cups tortilla chips for topping

1 avocado, diced

1 cup shredded cheddar or Mexican blend cheese

1/2 cup sour cream or Mexican crema, optional

2 scallions, thinly sliced for garnish

How to Make this

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1. Pat 1 1/2 lbs chicken thighs or breasts dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and brown the chicken 3 to 5 minutes per side until golden. Remove chicken and set aside. (Trick 1: browning = lots more flavor, don’t skip it.)

2. Lower heat to medium, add the diced large yellow onion and sauté until translucent about 5 minutes. Add the minced garlic and the seeded, finely chopped jalapeño if using, cook 30 seconds.

3. Add 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika and 1 teaspoon dried oregano. Stir and toast the spices about 30 seconds to 1 minute until fragrant. (Trick 2: toasting spices wakes up their oils and makes the soup taste deeper.)

4. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, scraping up browned bits, then add the 1
4.5 oz can fire roasted diced tomatoes, 6 cups low sodium chicken broth, 1 bay leaf, the drained 15 oz can black beans, and 1 cup frozen corn or a drained 15 oz can of corn. Return the browned chicken to the pot, bring to a simmer.

5. Simmer gently about 18 to 22 minutes until chicken is cooked through and tender. Remove chicken, shred with two forks, discard bay leaf, then return shredded chicken to the pot. Taste and add more salt and pepper if needed.

6. Stir in juice of 2 limes (about 2 tablespoons) and 1/2 cup chopped fresh cilantro right before serving to brighten everything. (Trick 3: acid and fresh herbs at the end make the whole soup pop.)

7. While soup simmers crisp the tortillas: toss 6 small corn tortillas cut into strips with a little olive oil and salt, bake at 400 F for 8 to 10 minutes until golden and crisp, or fry in a skillet until blistered. Or use about 2 cups tortilla chips if you want easy. You can crisp them in the same pan used for chicken so they pick up flavor.

8. Warm the shredded cheddar or Mexican blend cheese if you like it melty, and dice 1 avocado; slice 2 scallions.

9. Ladle soup into bowls and top with tortilla strips or chips, avocado, shredded cheese, a spoonful of sour cream or Mexican crema if using, extra cilantro, scallions and lime wedges. Serve right away so the tortillas stay crunchy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (for browning chicken and simmering)
2. Large skillet or frying pan (to crisp tortillas or brown in)
3. Baking sheet (if oven-crisping tortilla strips)
4. Chef’s knife
5. Cutting board
6. Tongs (for flipping the chicken)
7. Wooden spoon or silicone spatula (for stirring and scraping)
8. Measuring spoons and 1 cup measure
9. Can opener and fine-mesh colander (drain beans and corn)
10. Two forks (to shred the chicken) and a ladle (for serving)

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, either works. Thighs stay juicier and shred easier, breasts are leaner and cook faster. Cook until the chicken reaches 165°F or shreds easily, then shred and return to the soup.

Q: Can I make this in a slow cooker or Instant Pot? A: Absolutely. Slow cooker: brown onions first if you want, then 3 to 4 hours on high or 6 to 7 hours on low. Instant Pot: sauté onions/spices, add everything, high pressure for 10 minutes and natural release 10 minutes. Both ways taste great.

Q: How do I thicken the soup if it seems thin? A: Simmer uncovered to reduce liquid, mash a cup of beans into the pot, or stir in a tablespoon or two of masa harina mixed with cold water. Crushed tortilla chips also help thicken and add flavor.

Q: Can I freeze leftovers and how do I reheat them? A: Yes, freeze up to 3 months. Store soup without avocado, chips or sour cream. Thaw overnight in the fridge, reheat gently on the stove until simmering, then add fresh toppings. Refrigerate leftovers up to 4 days.

Q: How can I adjust the spice level? A: Remove seeds and ribs from the jalapeño to make it milder, or skip it. Use less chili powder for a gentler heat. To boost heat add more chili powder, a chopped serrano, or a little chipotle in adobo. Dairy like sour cream or avocado will also mellow heat.

Q: Can I make this vegetarian? A: Yes, swap chicken and chicken broth for extra black beans, roasted sweet potato or jackfruit and use vegetable broth. Add a little extra smoked paprika and tomato paste for depth and cook until veggies are tender.

The BEST Chicken Tortilla Soup Recipe Substitutions and Variations

Chicken (1 1/2 lbs boneless thighs or breasts): use shredded rotisserie chicken for a huge time saver, or firm tofu (press well, cube and brown) to make it vegetarian, or leftover roasted turkey. If using pre-cooked chicken add it near the end so it doesn’t dry out.
Chicken broth (6 cups low sodium): swap with vegetable broth to keep it meatless, or use low sodium beef broth for a richer flavor, or water plus 1-2 tsp bouillon if thats all you got.
Black beans (1 15 oz can): pinto beans or kidney beans work great and give a similar texture, or use cooked lentils for a lighter, earthier bite. Drain and rinse canned subs the same.
Cilantro (1/2 cup chopped): if you hate cilantro use chopped flat leaf parsley plus a bit more lime juice for brightness, or thinly sliced scallions for fresh oniony flavor. It’s not identical but still tasty.

Pro Tips

1) Sear the chicken until it’s a nice golden crust, don’t skip this step. Those brown bits are flavor gold, so save them and scrape them into the soup when you add tomato paste or broth.

2) Toast the spices briefly in the hot pan, just 30 to 60 seconds. It wakes up their oils and makes the soup taste way deeper, but watch them closely or they’ll burn and get bitter.

3) Fry the tomato paste a little before adding liquids, let it darken and caramelize. It adds umami and richness you won’t get if you just dump it in.

4) Crisp the tortilla strips in the same skillet you used for the chicken so they pick up extra flavor, or bake them for less mess. Whatever you do, add them to bowls at the last second so they stay crunchy.

5) Finish with lime and cilantro and then taste for salt. Acid changes how salty things taste, so you might need less or more after you squeeze in the lime.

The BEST Chicken Tortilla Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ve perfected the Best Chicken Tortilla Soup, and I’m sharing three easy tricks that pack serious flavor while keeping it healthy and authentically Mexican.

Servings

servings

Calories

450

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (for browning chicken and simmering)
2. Large skillet or frying pan (to crisp tortillas or brown in)
3. Baking sheet (if oven-crisping tortilla strips)
4. Chef’s knife
5. Cutting board
6. Tongs (for flipping the chicken)
7. Wooden spoon or silicone spatula (for stirring and scraping)
8. Measuring spoons and 1 cup measure
9. Can opener and fine-mesh colander (drain beans and corn)
10. Two forks (to shred the chicken) and a ladle (for serving)

Ingredients

1 1/2 lbs boneless skinless chicken thighs or breasts, trimmed
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped (optional)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
6 cups low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes
2 tablespoons tomato paste
1 15 oz can black beans, drained and rinsed
1 cup frozen corn or 1 15 oz can corn, drained
2 limes, juiced (about 2 tablespoons) and extra wedges for serving
1/2 cup chopped fresh cilantro
6 small corn tortillas cut into strips or about 2 cups tortilla chips for topping
1 avocado, diced
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream or Mexican crema, optional
2 scallions, thinly sliced for garnish

Directions

Pat 1 1/2 lbs chicken thighs or breasts dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and brown the chicken 3 to 5 minutes per side until golden. Remove chicken and set aside. (Trick 1: browning = lots more flavor, don’t skip it.)
Lower heat to medium, add the diced large yellow onion and sauté until translucent about 5 minutes. Add the minced garlic and the seeded, finely chopped jalapeño if using, cook 30 seconds.
Add 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika and 1 teaspoon dried oregano. Stir and toast the spices about 30 seconds to 1 minute until fragrant. (Trick 2: toasting spices wakes up their oils and makes the soup taste deeper.)
Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, scraping up browned bits, then add the 1
5 oz can fire roasted diced tomatoes, 6 cups low sodium chicken broth, 1 bay leaf, the drained 15 oz can black beans, and 1 cup frozen corn or a drained 15 oz can of corn. Return the browned chicken to the pot, bring to a simmer.
Simmer gently about 18 to 22 minutes until chicken is cooked through and tender. Remove chicken, shred with two forks, discard bay leaf, then return shredded chicken to the pot. Taste and add more salt and pepper if needed.
Stir in juice of 2 limes (about 2 tablespoons) and 1/2 cup chopped fresh cilantro right before serving to brighten everything. (Trick 3: acid and fresh herbs at the end make the whole soup pop.)
While soup simmers crisp the tortillas: toss 6 small corn tortillas cut into strips with a little olive oil and salt, bake at 400 F for 8 to 10 minutes until golden and crisp, or fry in a skillet until blistered. Or use about 2 cups tortilla chips if you want easy. You can crisp them in the same pan used for chicken so they pick up flavor.
Warm the shredded cheddar or Mexican blend cheese if you like it melty, and dice 1 avocado; slice 2 scallions.
Ladle soup into bowls and top with tortilla strips or chips, avocado, shredded cheese, a spoonful of sour cream or Mexican crema if using, extra cilantro, scallions and lime wedges. Serve right away so the tortillas stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.