Chicken Tortilla Soup
A hearty and flavorful Mexican-inspired chicken tortilla soup featuring tender chicken, crispy tortilla strips, and a zesty tomato broth. Perfect for cozy dinners or gatherings, this soup combines smoky cumin, fresh herbs, and tangy lime for vibrant, comforting flavors that appeal to all ages.
Ingredients
- 6 fryer chicken thighs, boned, skinned, and cut into 1-inch pieces ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 tsp. vegetable oil ⓘ
- 4 corn tortillas, halved and cut into 1/4-inch strips ⓘ
- 1 cup chopped onion ⓘ
- 2 cloves garlic, minced ⓘ
- 2 (14.5 oz.) cans chicken broth ⓘ
- 1 (10 oz.) can Ro-Tel tomatoes ⓘ
- 1/2 cup water ⓘ
- 1 cup whole kernel corn ⓘ
- 1/4 cup parsley or cilantro, chopped ⓘ
- 1 Tbsp. lime juice
Instructions
- In a Dutch oven, heat 2 tablespoons of vegetable oil over medium heat.
- Add the tortilla strips and cook for 3 to 4 minutes or until crisp.
- Remove the tortilla strips with a slotted spoon and drain on paper towels.
Tips & Substitutions
For added depth, consider using smoked paprika or chipotle powder in your seasoning. If you prefer a lighter option, substitute shredded rotisserie chicken for the fryer thighs to save time. You can also use flour tortillas if corn tortillas are not available, though they will have a different texture. Adjust the spice level by selecting a milder or hotter variety of Ro-Tel tomatoes to suit your taste.
Serving Suggestions
Serve the Chicken Tortilla Soup hot, garnished with the chopped parsley or cilantro and a squeeze of lime juice for brightness. Pair it with a side of Spiced Black Beans for a complete meal or enjoy it alongside Grilled Chicken Tostadas for a delightful contrast in flavors. Crumbled queso fresco or avocado slices also make great toppings.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. For longer storage, freeze portions in freezer-safe containers for up to 3 months, and thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Tortilla Soup contains roughly 855 calories, with 31g protein, 125g carbohydrates, and 36g fat. It is an excellent source of iron (222% of the Daily Value), calcium (82% of the Daily Value), and dietary fiber (75% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead and store it in the refrigerator. The flavors will meld beautifully overnight. Just remember to add the tortilla strips fresh before serving to maintain their crispness.
What can I use instead of chicken broth?
If you need a substitute for chicken broth, vegetable broth works well for a vegetarian version. Alternatively, you can use homemade stock or even water, though you might want to increase the seasonings to enhance the flavor.
Can I add more vegetables to the soup?
Absolutely! Feel free to toss in diced bell peppers, zucchini, or even black beans for added nutrition and flavor. Just ensure that any additional veggies are cooked until tender to blend well with the chicken and broth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).