Chicken Tortilla Soup

Introduction

Chicken tortilla soup is a beloved staple of Mexican and Tex-Mex cuisine, celebrated for its bold flavors, comforting warmth, and satisfying texture. This hearty soup combines tender chicken, aromatic spices, vegetables, and crispy tortilla strips to create a dish that’s both nourishing and deeply flavorful. Whether enjoyed on a chilly evening or as a weekend comfort meal, chicken tortilla soup brings together the essence of traditional Mexican cooking with modern ease. Its versatility allows home cooks to personalize it with their favorite ingredients, making it a timeless favorite across households in North America and beyond.

The History

The roots of chicken tortilla soup trace back to the culinary traditions of central Mexico, particularly in regions like Puebla and Oaxaca, where soups and stews have long been part of daily meals. Originally inspired by caldo tlalpeño, a traditional Mexican soup named after Tlalpan, a borough of Mexico City, chicken tortilla soup evolved from this rustic dish that typically includes chicken, tomatoes, chilies, and rice. Over time, especially during the 20th century, the recipe crossed borders and was adapted by American chefs and home cooks, who introduced toppings like fried tortilla strips, avocado, cheese, and sour cream—elements not always present in the original version.

The name “tortilla soup” comes from the use of fried corn tortilla pieces, which are either added as a garnish or used to thicken the broth. The dish gained widespread popularity in the United States during the 1980s and 1990s, appearing on menus at Southwestern restaurants and becoming a go-to recipe in mainstream cookbooks. Today, variations abound, but the core elements—chicken, tomatoes, garlic, onions, chili peppers, and cumin—remain consistent, preserving its cultural identity while allowing room for creativity and regional flair.

Ingredients Breakdown

The magic of chicken tortilla soup lies in the harmony of its ingredients, each contributing depth, aroma, and texture to the final dish. Here’s a detailed breakdown:

• Chicken: Boneless, skinless chicken breasts or thighs are commonly used. Thighs offer more flavor and tenderness due to their higher fat content, while breasts provide a leaner option.
• Broth: Chicken broth forms the liquid base. Homemade broth enhances richness, but high-quality store-bought versions work well too.
• Tomatoes: Canned fire-roasted diced tomatoes add smoky sweetness, while fresh Roma tomatoes can be used for brightness if preferred.
• Aromatics: Onions, garlic, and bell peppers (often poblano or green bell) build the foundational flavor profile when sautéed.
• Chili Peppers: Dried ancho or guajillo chilies contribute mild heat and earthy notes. Jalapeños or serranos can be added for extra spice.
• Spices: Ground cumin, smoked paprika, oregano, and sometimes a pinch of cinnamon or coriander deepen the flavor complexity.
• Corn: Fresh, frozen, or canned sweet corn adds sweetness and texture.
• Beans: Black beans or pinto beans are optional but common additions for heartiness and fiber.
• Lime Juice: Freshly squeezed lime juice brightens the soup just before serving.
• Tortillas: Corn tortillas are cut into strips and baked or fried until crisp, providing a crunchy contrast.
• Garnishes: Avocado, cilantro, crumbled queso fresco or cotija cheese, sour cream, radishes, and lime wedges elevate the dish visually and taste-wise.

Each ingredient plays a role in building layers of flavor, from savory and spicy to tangy and fresh.

Step-by-Step Recipe

1. Prepare the Tortilla Strips: Preheat oven to 375°F (190°C). Cut 4–6 corn tortillas into thin strips. Toss with 1–2 tablespoons of vegetable oil, salt, and a pinch of cumin. Spread on a baking sheet and bake for 10–15 minutes, flipping halfway, until golden and crisp. Set aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and cook until translucent (about 5 minutes). Stir in 1 diced poblano pepper and 1 diced red bell pepper; cook for another 5 minutes until softened.
3. Add Garlic and Spices: Add 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and a pinch of black pepper. Stir constantly for 1 minute until fragrant.
4. Incorporate Tomatoes: Pour in two 14.5-ounce cans of fire-roasted diced tomatoes (with juices). Simmer for 8–10 minutes, stirring occasionally, to develop flavor and thicken slightly.
5. Prepare the Broth Base: Add 6 cups of chicken broth and bring to a gentle boil. Reduce heat and let simmer for 15 minutes to meld flavors.
6. Cook the Chicken: Add 1 pound boneless, skinless chicken breasts or thighs to the pot. Cover and simmer for 20–25 minutes, or until chicken reaches 165°F internally. Remove chicken, shred with forks, and return to the pot.
7. Add Vegetables: Stir in 1 cup of corn (fresh, frozen, or canned) and 1 (15 oz) can of rinsed black beans (optional). Simmer for another 10 minutes.
8. Finish with Lime Juice: Squeeze in juice of 1–2 limes, depending on preference. Taste and adjust seasoning with salt and pepper.
9. Assemble Bowls: Ladle soup into bowls. Top generously with baked tortilla strips, diced avocado, crumbled cheese, chopped cilantro, a dollop of sour cream, and extra lime wedges.

Tips

• Toast the Spices: Blooming spices in oil for 30–60 seconds unlocks their essential oils and intensifies flavor.
• Use Roasted Tomatoes: Fire-roasted tomatoes add a subtle smokiness that enhances the overall depth of the soup.
• Don’t Overcook the Chicken: Remove chicken as soon as it reaches 165°F to prevent dryness. Shredding helps retain moisture.
• Bake, Don’t Fry Tortillas: For a healthier version, bake tortilla strips instead of frying. They’ll still get crisp and golden.
• Make Ahead: The soup base (without garnishes) can be made 2–3 days in advance and refrigerated, or frozen for up to 3 months. Reheat gently and add fresh toppings before serving.
• Boost Flavor with Chile Puree: Soak 1–2 dried ancho chilies in hot water for 15 minutes, remove stems and seeds, then blend with some soaking liquid. Add this puree to the soup for authentic depth.
• Balance Acidity: If the soup tastes too acidic, a small pinch of sugar or honey can balance the tartness from tomatoes and lime.

Variations and Customizations

One of the greatest strengths of chicken tortilla soup is its adaptability. Here are several popular twists and customizations:

• Vegetarian/Vegan Version: Omit chicken and use vegetable broth. Add extra beans, roasted sweet potatoes, or mushrooms for heartiness. Use vegan cheese and skip sour cream or replace with cashew cream.
• Spicy Kick: Add diced jalapeño while sautéing, include chipotle peppers in adobo sauce, or finish with hot sauce like Cholula or Tapatío.
• Creamy Version: Blend half the soup and mix back in for a thicker texture, or stir in ¼–½ cup of heavy cream or coconut milk for richness.
• Instant Pot Method: Sauté aromatics using the sauté function, then add remaining ingredients except garnishes. Cook on high pressure for 10 minutes, quick release, and shred chicken in the pot.
• Slow Cooker Version: Combine all ingredients except garnishes and lime juice in a slow cooker. Cook on low for 6–8 hours. Shred chicken and finish with lime before serving.
• Seafood Twist: Replace chicken with cooked shrimp or shredded rotisserie crab meat added at the end.
• Grain Addition: Stir in cooked rice, quinoa, or orzo for a more filling soup.
• Fruit Infusion: Add diced mango or pineapple as a garnish for a sweet and spicy contrast.

Health Considerations and Nutritional Value

Chicken tortilla soup can be a nutritious and balanced meal when prepared with wholesome ingredients. A typical serving (about 1.5 cups without excessive toppings) contains approximately:

• Calories: 250–350 (varies based on ingredients and toppings)
• Protein: 20–25g (from chicken and beans)
• Fat: 8–12g (mostly unsaturated from olive oil and avocado)
• Carbohydrates: 25–35g (from corn, beans, tortillas)
• Fiber: 6–8g (thanks to beans, vegetables, and corn tortillas)
• Sodium: 600–900mg (can be reduced by using low-sodium broth and limiting added salt)

Health Benefits:

• High in lean protein supports muscle maintenance and satiety.
• Rich in antioxidants from tomatoes, peppers, and garlic.
• Dietary fiber promotes digestive health and helps regulate blood sugar.
• Vitamin C from lime juice and bell peppers boosts immune function.
• Healthy fats from avocado support heart and brain health.

To make the soup even healthier:

• Use whole grain or blue corn tortillas for increased fiber.
• Limit high-fat toppings like sour cream and cheese, or opt for Greek yogurt and reduced-fat cheese.
• Load up on extra vegetables like zucchini, kale, or spinach.
• Control portion sizes of fried tortilla strips or bake them for less fat.

Ingredients

• 6 corn tortillas, cut into strips
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, diced
• 1 poblano pepper, seeded and diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Pinch of black pepper
• 2 (14.5 oz) cans fire-roasted diced tomatoes (with juice)
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup corn (frozen, canned, or fresh)
• 1 (15 oz) can black beans, drained and rinsed (optional)
• Juice of 1–2 limes
• Salt to taste
• For Garnish: Diced avocado, crumbled queso fresco or cotija, chopped fresh cilantro, sour cream, sliced radishes, lime wedges

Directions

1. Preheat oven to 375°F (190°C). Toss tortilla strips with 1 tablespoon olive oil, salt, and a pinch of cumin. Arrange on a baking sheet and bake for 10–15 minutes, flipping once, until crisp. Set aside.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until soft and translucent (about 5 minutes).
3. Add poblano and red bell pepper. Cook for 5–7 minutes until tender.
4. Stir in garlic, cumin, smoked paprika, oregano, and black pepper. Cook for 1 minute until fragrant.
5. Pour in diced tomatoes with their juice. Simmer for 8–10 minutes, stirring occasionally.
6. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
7. Place chicken in the broth. Cover and simmer for 20–25 minutes until chicken is cooked through.
8. Remove chicken and shred with two forks. Return to the pot.
9. Stir in corn and black beans (if using). Simmer for 10 minutes.
10. Off heat, stir in lime juice. Season with salt and additional pepper to taste.
11. Ladle soup into bowls. Top with tortilla strips and desired garnishes: avocado, cheese, cilantro, sour cream, radishes, and lime wedges.
12. Serve immediately and enjoy!

FAQ

Can I use rotisserie chicken?
Yes! Using pre-cooked rotisserie chicken saves time. Add the shredded meat during the last 10 minutes of cooking to heat through.

How long does chicken tortilla soup keep?
It lasts 4–5 days in the refrigerator when stored in an airtight container. Freeze for up to 3 months. Note: Tortilla strips lose crispness when stored, so add them fresh when serving.

Can I make it gluten-free?
Absolutely. Ensure the broth and all packaged ingredients are certified gluten-free. Corn tortillas are naturally gluten-free, but check labels for cross-contamination.

Why is my soup too acidic?
The acidity likely comes from tomatoes and lime. Balance it by adding a pinch of sugar, honey, or a splash of cream. Adjusting the amount of lime juice next time also helps.

What can I substitute for chicken?
Try shredded turkey, tofu, jackfruit (for vegan), or omit protein and double the beans for a vegetarian version.

Can I use canned tomatoes instead of fire-roasted?
Yes, but fire-roasted add a deeper, smoky flavor. Regular diced tomatoes work fine—consider adding a pinch of smoked paprika to compensate.

Is chicken tortilla soup spicy?
It depends on your ingredients. Traditional versions are mildly spicy. Control heat by adjusting chilies, jalapeños, or skipping them altogether.

Summary

Chicken tortilla soup is a vibrant, flavorful dish rooted in Mexican tradition and embraced globally for its comforting warmth and customizable nature. Packed with tender chicken, rich broth, garden-fresh vegetables, and crunchy tortilla strips, it’s a satisfying meal that nourishes both body and soul.