This Super Easy Chicken Tortilla Soup is the perfect blend of warmth and flavor that can brighten up any chilly day. Imagine coming home after a long day to a hearty bowl of scrumptious soup that’s as easy to make as it is delicious. With its zesty spices, tender chicken, and crunchy tortilla strips, it’s a dish that comforts both the body and soul. Plus, you won’t have to spend hours in the kitchen. From start to finish, you can whip this beauty up with minimal fuss, leaving you time to relax and savor each bite. So, grab your apron, and let’s get cooking!
Why This Recipe Works
This recipe stands out for its perfect balance of flavors. The combination of spices, like cumin and chili powder, hits all the right notes. They create that comforting warmth we associate with a beloved chicken soup. Using rotisserie chicken simplifies the process, delivering rich flavor without requiring you to roast a whole chicken yourself. This way, you can spend more time enjoying your soup than preparing it.
Moreover, the health benefits of fresh ingredients, especially when using bone broth, make this soup even more appealing. Bone broth is not only tasty but also packed with nutrients that support joint health and digestion. Fresh veggies like onions and jalapeños add flavor and crunch, too!
Why You’ll Love This Super Easy Chicken Tortilla Soup
You’ll love this soup for its comforting essence, a perfect remedy for long days or blustery nights. There’s something magical about sipping on its rich warmth, reminiscent of family gatherings and cozy nights in.
This soup shines on both weeknights and special occasions. You have the flexibility to prepare it on the stovetop or in a crock pot, making it accessible for everyone, whether you’re a novice or a seasoned cook. Plus, it’s a great dish to serve when friends come over; no one can resist a bowl of this deliciousness!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, smashed and minced (approximately 1 tablespoon)
- 1 jalapeño, seeded and chopped
- 4 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1.5 teaspoons oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoon fresh cracked pepper (to taste)
- 4 cups chicken bone broth
- 2 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1 (7-ounce) can fire-roasted green chilies
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can seasoned black beans (or regular black beans)
- 4 cups shredded rotisserie chicken (about 1.5 to 2 pounds)
- Drippings from rotisserie chicken
- Bones from rotisserie chicken (optional)
- Juice of 1 lime
- 3 tablespoons water
- 2 tablespoons masa harina (Instant Corn Masa Flour)
- 0.5 cup chopped cilantro
- 0.5 cup vegetable oil
- 8 corn tortillas, sliced
- Diced avocado (optional)
- Lime slices (optional)
- Shredded cheese (optional)
- Sour cream (optional)
- Sliced jalapeño (optional)
Perfecting Your Chicken Tortilla Soup at Home
Preparing the Aromatics and Spices
To start, heat a large pot over medium heat. Add the olive oil and toss in the diced onion. Sauté for about 5–6 minutes until it turns translucent. Then, throw in the minced garlic and chopped jalapeño and cook for about a minute, letting those wonderful aromas fill your kitchen.
Combining the Broth and Base Ingredients
Next, it’s time to add depth to your soup. Pour in the chicken bone broth, water, and Better Than Bouillon Chicken Base. Stir in the fire-roasted green chilies, diced tomatoes, and black beans (don’t drain them). This mixture creates the hearty foundation of your soup.
Adding Chicken and Simmering
Now, let’s bring in the star of the show—your shredded rotisserie chicken! Mix in the chicken along with any juicy drippings and bones, if you’re using them. Give it a good stir and bring the whole pot to a boil. Once boiled, reduce the heat and let it simmer for about 15 minutes, allowing all flavors to meld perfectly.
Frying the Tortilla Strips
While the soup bubbles away, let’s make those crispy tortilla strips. In a separate pan, heat up the vegetable oil over medium heat. Slice your corn tortillas into strips and fry them until they’re golden and crispy. This should take just a few minutes. Make sure to drain any excess oil on paper towels and sprinkle a little salt over the hot strips.
Finishing the Soup with Flavor Enhancements
After the soup has simmered nicely, brighten it up with a splash of lime juice. Take 3 tablespoons of water and mix in the masa harina until smooth. Stir this mixture into the soup along with chopped cilantro. Let it rest for a minute to let those bright flavors shine.
Serving Your Delicious Tortilla Soup
When you’re ready to serve, ladle the soup into bowls and top it with those crispy tortilla strips. Don’t forget the garnishes! Avocado, lime wedges, chopped cilantro, cheese, sour cream, and sliced jalapeños all add a perfect finishing touch.
Serving Suggestions
For a truly satisfying meal, serve your soup with avocado slices, lime wedges, and a sprinkle of cheese on top. Consider pairing it with cornbread or a simple green salad, offering a refreshing contrast to the hearty soup. These options round out your meal beautifully.
Tips for Success
Feel free to adjust spices to fit your own taste preferences. If you love heat, toss in a bit more jalapeño! Always take a moment to taste the soup and tweak the seasoning before serving. This step ensures the most delicious flavor profile.
Variations
If you’re looking for something different, swap black beans for pinto or kidney beans. These choices provide varied textures. You can also experiment with grilled chicken or turkey for a twist on the usual rotisserie chicken.
Storage Tips
Leftovers? No worries! You can refrigerate them in a sealed container for up to a week. For longer storage, freeze portions for up to 4-6 months, allowing them to thaw overnight in the fridge whenever you’re ready for a warm bowl again.
FAQs
1. Can I make this soup in a crock pot?
Yes, just combine all ingredients (except for the chicken, lime juice, masa harina, and cilantro) in your crock pot. Cook on LOW for 6-8 hours, adding the chicken mixture toward the end.
2. Is this Chicken Tortilla Soup gluten-free?
Absolutely! By using corn tortillas and ensuring your chicken broth is gluten-free, this recipe can easily accommodate gluten-free diets.
3. Can I use fresh chicken instead of rotisserie?
For sure! You can cook fresh chicken in broth and shred it afterward. Just keep an eye on the cooking time.
4. How spicy is this soup?
The spice level varies based on how much jalapeño you add. Feel free to tweak the amount based on your preference for spice.
5. Can I use canned chicken broth instead of bone broth?
Certainly! Canned chicken broth works fine, but opting for bone broth usually adds greater depth and nutrition.
This Super Easy Chicken Tortilla Soup is a must-try. It’s quick to prepare and bursting with flavor, making it a go-to meal for any occasion. So grab a bowl, gather your loved ones, and enjoy the comforting warmth it brings!
Print
Chicken Tortilla Soup
This Chicken Tortilla Soup offers a comforting blend of flavors with tender chicken, zesty spices, and crunchy tortilla strips, perfect for any chilly day.
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, smashed and minced (approximately 1 tablespoon)
- 1 jalapeño, seeded and chopped
- 4 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1.5 teaspoons oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoon fresh cracked pepper (to taste)
- 4 cups chicken bone broth
- 2 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1 (7-ounce) can fire-roasted green chilies
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can seasoned black beans (or regular black beans)
- 4 cups shredded rotisserie chicken (about 1.5 to 2 pounds)
- Drippings from rotisserie chicken
- Bones from rotisserie chicken (optional)
- Juice of 1 lime
- 3 tablespoons water
- 2 tablespoons masa harina (Instant Corn Masa Flour)
- 0.5 cup chopped cilantro
- 0.5 cup vegetable oil
- 8 corn tortillas, sliced
- Diced avocado (optional)
- Lime slices (optional)
- Shredded cheese (optional)
- Sour cream (optional)
- Sliced jalapeño (optional)
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent.
- Add minced garlic and chopped jalapeño; cook for another minute.
- Pour in chicken bone broth, water, and Better Than Bouillon Chicken Base; stir in green chilies, diced tomatoes, and black beans.
- Mix in shredded rotisserie chicken along with drippings and bones if using; bring to a boil, reduce heat, and simmer for 15 minutes.
- Fry sliced corn tortillas in vegetable oil until golden and crispy; drain excess oil and sprinkle with salt.
- Add lime juice and stir in masa harina mixture and chopped cilantro into the soup; let rest.
- Serve soup topped with crispy tortilla strips and optional garnishes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the spices to suit your preference for heat.
Feel free to experiment with different beans for variety.
For leftovers, refrigerate in a sealed container for up to a week or freeze for up to 4-6 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 25
- Cholesterol: 70
