As the sun begins to set and the day winds down, there’s nothing like the inviting warmth of a hearty bowl of Chicken Tortilla Soup to bring the family together. This recipe has saved me countless evenings, transforming quick meals into memorable moments filled with laughter and connection. With cubed chicken nestled in a rich, spiced broth surrounded by tender beans and sweet corn, each spoonful offers a burst of flavor that’s both satisfying and soul-soothing.
Just when you think weeknight dinners can’t be easy and delicious, this 20-minute wonder surprises you with its creamy texture and the delightful crunch of tortilla strips atop a cheesy finish. Whether you’re gathering around the table or enjoying a quiet night in, this Chicken Tortilla Soup is a crowd-pleaser that caters to busy lives while providing a comforting taste of home. Let’s dive into this delightful recipe that transforms your dinner into a fiesta!
Why is Chicken Tortilla Soup a Must-Try?
Simplicity at Its Best: This recipe is a breeze, coming together in just 20 minutes, making it perfect for those busy weeknights.
Flavor Explosion: The harmony of tender chicken, zesty enchilada sauce, and sweet corn creates a rich and satisfying taste that will have everyone asking for seconds.
Customizable Delight: With a variety of toppings, like creamy avocado and crispy tortilla strips, you can personalize each bowl, ensuring everyone gets their favorite flavors.
Healthy Comfort: Packed with protein and fiber, this gluten-free soup is a wholesome choice that doesn’t compromise on taste.
Family-Friendly: Kids and adults alike will love the vibrant colors and textures, making mealtime a fun experience for everyone.
Make-Ahead Magic: Prepare a big batch and store leftovers for up to 5 days or freeze for easy future dinners, offering convenience without sacrificing flavor.
Chicken Tortilla Soup Ingredients
For the Soup
• Olive Oil – Used for sautéing; substitute with vegetable oil if desired.
• Diced Yellow Onion – Adds flavor to the base; can be omitted for a quicker prep.
• Minced Garlic – Enhances overall aroma; jarred garlic can save time.
• Red Enchilada Sauce – Provides depth and spiciness; mild sauce is recommended.
• Fire-Roasted Diced Tomatoes – Rich in flavor; do not drain for added texture.
• Chili Beans in Mild Sauce – Adds heartiness; use kidney beans as a substitute.
• Black Beans – For protein; rinse before adding.
• Frozen Corn – Sweet and adds texture; fresh corn can be used if available.
• Chicken Stock or Broth – The soup base; low-sodium for health-conscious alternatives.
• Paprika – Adds smokiness; can be replaced with smoked paprika for more flavor.
• Ground Cumin – Provides earthiness; omit if not preferred.
• Chili Powder – Adds spice; adjust quantity based on desired heat level.
• Cream Cheese – Offers creaminess; can be replaced with Greek yogurt for a healthier option.
• Freshly Shredded Sharp Cheddar Cheese – Melts well; avoid pre-shredded for best texture.
• Shredded Cooked Chicken – A timesaver; rotisserie chicken is preferred.
For the Toppings
• Tortilla Strips – For a satisfying crunch; homemade or store-bought both work.
• Sour Cream – Adds creaminess; Greek yogurt can be a healthy alternative.
• Avocado – Creamy texture and healthy fats; slice just before serving for freshness.
• Lime – A squeeze enhances brightness; adjust to taste.
• Fresh Cilantro – For a burst of fresh flavor; use generously if you love it!
Each ingredient in this Chicken Tortilla Soup works in harmony to create a dish that’s not only quick and delicious but also comforting and hearty.
How to Make Chicken Tortilla Soup
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Heat Oil: In a large pot, pour in the olive oil and heat over medium-high. Sauté the diced onions for about 3-5 minutes until they’re soft and fragrant.
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Add Ingredients: Increase the heat and stir in the minced garlic, red enchilada sauce, fire-roasted diced tomatoes (juices included), chili beans, black beans, sweet corn, and chicken stock.
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Boil and Season: Bring the mixture to a boil, then add paprika, ground cumin, chili powder, salt, and pepper for flavor. Stir well to combine.
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Creamy Integration: Microwave the cream cheese until soft—about 30 seconds. Whisk it into the boiling soup until everything is smooth and creamy.
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Melt and Heat: Remove from heat, and stir in the freshly shredded cheddar cheese until melted. Add in the shredded cooked chicken and gently heat until warm.
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Serve and Top: Ladle the soup into bowls, and top generously with crunchy tortilla strips and your choice of additional toppings.
Optional: Add a sprinkle of fresh cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Tortilla Soup preparations are perfect for meal prep enthusiasts! You can sauté the onions and garlic and refrigerate them up to 24 hours in advance, which saves valuable time on busy weeknights. Additionally, you can combine all the soup ingredients (excluding the cream cheese, cheese, and chicken) in an airtight container and keep them in the fridge for up to 3 days—this will ensure they remain fresh and flavorful. When you’re ready to serve, simply heat the mixture to a boil, whisk in the softened cream cheese, melt the cheddar, and stir in the chicken. This way, you’ll enjoy a deliciously comforting Chicken Tortilla Soup with minimal fuss, making your dinner truly effortless!
Chicken Tortilla Soup Variations
Feel free to experiment with these delicious twists to make your Chicken Tortilla Soup uniquely yours!
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Turkey Swap: Replace chicken with turkey for a lighter, flavorful option that still satisfies.
Adding turkey gives the soup a fresh taste while keeping the comfort factor high. -
Bean Variety: Try pinto or navy beans instead of chili beans for a different texture and flavor.
No matter the bean, the heartiness remains, ensuring every bowl is filling and delightful. -
Vegetable Boost: Incorporate zucchini or bell peppers for a nutritious twist and added color.
Veggies provide a wonderful crunch while enhancing the flavor profile of your soup. -
Spice it Up: Add jalapeños or a dash of cayenne pepper for an extra kick of heat.
For those who love a spicy challenge, these additions will elevate your Chicken Tortilla Soup! -
Dairy-Free Option: Swap cream cheese with silken tofu or coconut cream for a dairy-free version.
The creaminess remains intact, ensuring that each spoonful is satisfyingly rich. -
Corn Substitution: Use fresh corn instead of frozen for a sweet, crunchy burst of flavor.
Fresh corn brings a delightful sweetness that pairs beautifully with the savory broth. -
Smoky Flavor: Experiment with smoked paprika or chipotle powder to give your soup a smoky depth.
Adding these spices creates complexity, enhancing the overall dining experience. -
Herbal Infusion: Toss in fresh herbs like oregano or thyme for a fragrant lift to your soup.
Herbs can transform your dish, adding layers of flavor and aromatic bliss!
Expert Tips for Chicken Tortilla Soup
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Prep Shortcuts: Use pre-diced onions or frozen garlic to save time and avoid the hassle of chopping.
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Cheese Perfection: For the creamiest consistency, always shred cheese from the block. Pre-shredded cheese doesn’t melt as well.
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Flavor Adjustment: The beauty of Chicken Tortilla Soup lies in its versatility. Adjust spices to suit your taste by starting with less, then adding more.
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Topping Ideas: Don’t be shy with toppings! Fresh avocado, a dollop of sour cream, or a splash of lime juice can elevate your soup to new heights.
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Storage Tips: This soup stores incredibly well! Refrigerate leftovers for up to 5 days or freeze in portions for a quick meal later.
What to Serve with Chicken Tortilla Soup?
There’s nothing like enhancing a warm bowl of flavorful soup with delightful sides to create the perfect family meal.
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Warm Cornbread: Soft, slightly sweet cornbread contrasts beautifully with the savory soup, perfect for sopping up every last drop.
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Guacamole and Chips: Creamy guacamole paired with crunchy tortilla chips adds a fresh twist, balancing the hearty flavors of the soup.
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Simple Side Salad: A crisp salad with mixed greens, avocado, and a zesty lime vinaigrette provides a refreshing counterpoint to the richness of the soup.
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Spanish Rice: Fluffy rice seasoned with spices complements the dish and helps soak up the broth, turning a bowl of soup into a full meal.
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Mexican Street Corn: This sweet and spicy treat brings an incredible burst of flavor, with grilled corn sprinkled with cotija cheese and lime, enhancing your culinary experience.
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Margaritas: A refreshing margarita made with fresh lime juice offers a vibrant, tangy touch that complements the zestiness of the soup.
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Sour Cream & Lime for Topping: Squeeze fresh lime juice over the soup and add a dollop of sour cream for an extra level of creaminess and brightness.
Pairing these delightful options with your Chicken Tortilla Soup will not only elevate your dinner but also create warm memories around the table.
How to Store and Freeze Chicken Tortilla Soup
Fridge: Store in an airtight container for up to 5 days. Let the soup cool completely before sealing to maintain freshness and flavor.
Freezer: For longer storage, freeze in airtight containers for up to 3 months. This Chicken Tortilla Soup thaws beautifully for a quick meal.
Reheating: Thaw overnight in the fridge, then reheat on the stove over medium heat until warmed through. Stir well to restore creaminess.
Serving Tip: Add fresh toppings like avocado and cilantro just before serving for a burst of flavor!
Chicken Tortilla Soup Recipe FAQs
What kind of chicken should I use for the soup?
Absolutely! Using shredded cooked chicken, such as rotisserie chicken, is the best choice for a quick dish. If you’re feeling adventurous, you can also use leftover grilled chicken or poach fresh chicken breasts in the broth for added flavor.
Can I substitute any ingredients in this Chicken Tortilla Soup?
Very much! If you don’t have an ingredient handy, feel free to get creative. For example, substitute the red enchilada sauce with green sauce for a different flavor profile. If you’re not a fan of black beans, kidney beans work just as well. Plus, you can even swap the cream cheese for Greek yogurt for a healthier twist.
How should I store leftover Chicken Tortilla Soup?
For optimal freshness, store the soup in an airtight container in the fridge for up to 5 days. Be sure to let it cool completely before sealing to maintain its delicious flavors! If you want to keep it longer, freeze it in portions for up to 3 months. Just thaw overnight in the fridge for the best results.
What are the best toppings to enhance my Chicken Tortilla Soup?
I recommend going all out with toppings! Try crunchy tortilla strips for texture, creamy avocado, and a dollop of sour cream. A squeeze of fresh lime juice brightens the dish, while fresh cilantro adds an aromatic finish. The more the merrier when it comes to personalizing your bowl!
Does Chicken Tortilla Soup freeze well?
Absolutely! It freezes beautifully. After letting it cool, place your soup in airtight containers or freezer bags. Make sure to leave some room for it to expand. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove until it’s warmed through. Remember to add freshly chopped toppings for the best experience!
Is Chicken Tortilla Soup gluten-free?
Yes, this soup can easily be made gluten-free! Just ensure that the enchilada sauce and any canned goods you use, like beans or broth, are labeled gluten-free. Always double-check the ingredients to avoid any unwanted surprises, especially for those with gluten sensitivities!
Quick 20-Minute Chicken Tortilla Soup Your Family Will Love
Ingredients
Equipment
Method
- In a large pot, pour in the olive oil and heat over medium-high. Sauté the diced onions for about 3-5 minutes until they're soft and fragrant.
- Increase the heat and stir in the minced garlic, red enchilada sauce, fire-roasted diced tomatoes (juices included), chili beans, black beans, sweet corn, and chicken stock.
- Bring the mixture to a boil, then add paprika, ground cumin, chili powder, salt, and pepper for flavor. Stir well to combine.
- Microwave the cream cheese until soft—about 30 seconds. Whisk it into the boiling soup until everything is smooth and creamy.
- Remove from heat, and stir in the freshly shredded cheddar cheese until melted. Add in the shredded cooked chicken and gently heat until warm.
- Ladle the soup into bowls, and top generously with crunchy tortilla strips and your choice of additional toppings.