Gather your family and friends around a nice warm bowl of homemade Mexican chicken tortilla soup! This tomatoey soup is topped with crunchy tortilla chips, which adds the best texture! This recipe can be made in just 30-minutes!
Homemade Chicken Tortilla Soup
It seems like almost everyone who loves food has Mexican cuisine in their top three favorites – at least where I live it’s true! And while I love me a good torta or taco, I often find myself ordering chicken tortilla soup. It’s not too heavy, it’s rich and full of flavor, and it’s got that added crunch, which I LOVE. (Anyone else able to get down on a bag of tortillas chips, or is it just me?)
So, once I started getting into cooking, tortilla soup was high on my list of must tries. I was a very rookie cooker when I tried making chicken tortilla soup for the first time and I was shocked with how easy it was! Definitely gave me a tiny boost of confidence in the kitchen. It turned out flavorful, and honestly even better than a lot of the chicken tortilla soups I had before. I was very incompetent in the kitchen at the time, so the fact I could bust out a delicious soup proves just how easy this recipe is (haha).
What to Eat with Tortilla Soup?
While eating the soup alone is sufficient for me most days, there’s times where I want soup, but I want something else, too. So, what do you pair chicken tortilla soup with? Let’s explore some delicious possibilities!
- My scrumptious Mexican cornbread – you won’t regret it! 😉 Find the recipe here.
- My moist jalapeño cornbread. Find the recipe here.
- Rice and beans – because why not?!
- Chips and salsa/guac – for some additional crunch!
- Grilled corn
Interested in making a hearty Mexican stew instead? Try my Authentic and Super Simple Chile Colorado Stew recipe! 🙂
How’d You Like This Chicken Tortilla Soup Recipe?
So, what’d you think? If you loved the recipe, share your satisfaction with the rest of us 🙂 Did you make any substitutions or additions? Share it in the comment section below.
The BEST One-Pot Chicken Tortilla Soup
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, medium, white or red
- 3 tbsp garlic, minced
- 1 1/2 tsp ground cumin
- 1 1/4 tsp chili powder
- 1 lb chicken breasts (or thighs – boneless and skinless, chopped in 1/2 inch pieces)
- 4 tomatoes medium, pulsed in a food processor/blender – do not entirely juice, you want chunks of tomato left (OR use 20oz can of crushed tomatoes)
- 32 oz chicken broth
- 14 oz black beans, canned (drained and rinsed)
- 14 oz organic corn, canned (drained and rinsed)
- 1/4 cup cilantro, fresh and chopped
- salt, to taste
Topping Options
- 1 bag of your favorite tortilla chips, crush between your hands into your bowl of soup
- 2-3 avocados, cubed
- 1 lime, cut into wedges and squeezed into soup
- 1-2 tbsp cilantro, fresh and chopped
- sour cream, to taste
- dried oregano, to taste
- raw onion, chopped or sliced
- Monterey jack, Cotija, or cheddar cheese, shredded or crumbled
- crushed red pepper flakes
Instructions
- Preheat a large pot with the olive oil over medium/high heat (6/7). Add the chopped onion and minced garlic, cook until softened and fragrant (3-5 minutes).1 tbsp olive oil, 1 onion,, 3 tbsp garlic,
- Add the remaining soup ingredients: chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup cilantro, and chicken broth. Bring mixture to a boil, then turn it to low-medium heat (2-4) for about 25 minutes.1 1/2 tsp ground cumin, 1 1/4 tsp chili powder, 1 lb chicken breasts, 4 tomatoes, 32 oz chicken broth, 14 oz black beans,, 14 oz organic corn,, 1/4 cup cilantro,, salt,
- Remove chicken from the pot and make sure it's cooked through. Then shred chicken with two forks. Add shredded chicken back to the pot of soup ((if you used chopped chunks of chicken thighs you can skip that step). Cook for a few more minutes. Serve warm with the toppings of your choice!