Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

I share an Easy Tortilla Soup Recipe you can make from start to finish in under thirty minutes, featuring a surprising ingredient that might make you rethink tortilla soup.

I admit I was skeptical at first, but this Authentic Chicken Tortilla Soup surprised me in the best way. It hits bright and smoky notes without fuss and really is an Easy Tortilla Soup Recipe you can pull together in under thirty minutes.

I start by sweating a yellow onion until it’s soft, then add layers that deepen the bowl and simmer so flavors mingle fast. A quick squeeze of lime at the end wakes everything up, makes each spoonful craveable, sometimes i even add extra lime, i’m guilty as charged.

Not fancy, just bold and fast, it keeps pulling me back for more.

Ingredients

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1 can 14.5 ounce diced tomatoes with juices
• 1 can 8 ounce tomato sauce
• 4 cups low sodium chicken broth
• 2 cups cooked shredded chicken rotisserie works great
• 1 cup corn kernels frozen or canned, drained
• 1 can 15 ounce black beans, rinsed and drained (optional)
• Salt to taste
• Black pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 4 corn tortillas cut into strips or 2 cups tortilla chips for topping
• 1 avocado, diced for garnish
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/2 cup sour cream or Mexican crema

How to Make this

1. Prep everything first: dice the onion, mince the garlic and jalapeño (skip the jalapeño if you dont want heat), shred the chicken if not already, drain the corn and black beans, cut tortillas into strips or grab chips, dice the avocado and chop cilantro, squeeze the lime.

2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes, stirring so they dont brown too fast.

3. Add the minced garlic and jalapeño and cook 30 to 45 seconds until fragrant. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano and 1/2 teaspoon smoked paprika if using. Toast the spices about 20 to 30 seconds to wake up the flavor.

4. Pour in the 1
4.5 ounce can diced tomatoes with juices and the 8 ounce tomato sauce, scraping the bottom of the pot to loosen any browned bits. Let it simmer 1 to 2 minutes.

5. Add 4 cups low sodium chicken broth, bring to a gentle simmer and cook 8 to 10 minutes so the flavors meld. This keeps the total time under 30 minutes if you move quick.

6. Stir in the 2 cups cooked shredded chicken, 1 cup corn and the 15 ounce can black beans if using. Heat until the chicken is warmed through, about 3 to 5 minutes. Taste and season with salt and black pepper.

7. If you like a slightly thicker, richer soup, scoop out about 1 to 2 cups of the soup and pulse briefly in a blender then stir back in. This step is optional but it gives great body without using cream.

8. Remove from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Keep a little cilantro for garnish.

9. Crisp the tortilla strips: heat a tablespoon of oil in a skillet and fry the strips a few minutes until golden, or toss them with a little oil and bake at 400 F for 8 to 10 minutes. Or just use tortilla chips for a fast shortcut.

10. Serve hot: ladle soup into bowls, top with tortilla strips or chips, diced avocado, a sprinkle of 1 cup shredded Monterey Jack or cheddar so it melts, and a dollop of 1/2 cup sour cream or Mexican crema. Add extra lime wedges and cilantro if you want. Enjoy.

Equipment Needed

1. Large pot or Dutch oven (5 to 6 qt)
2. Cutting board
3. Sharp chef’s knife (for diceing onion, chopping cilantro)
4. Wooden spoon or heatproof spatula
5. Measuring spoons and 1 cup measuring cup
6. Can opener and a colander or fine mesh strainer
7. Blender or immersion blender (optional, for thickening)
8. Small skillet or baking sheet (to crisp tortilla strips)
9. Ladle for serving
10. Citrus reamer or fork and a small bowl (for juicing the lime)

FAQ

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!) Substitutions and Variations

• Olive oil: swap with avocado oil, light vegetable oil, or melted butter for a richer taste; all work for sautéing though butter browns quicker.
• Jalapeño (optional): use serrano for more heat, poblano or a green bell pepper if you want mild, or a pinch of cayenne or red pepper flakes if you dont have fresh chiles.
• 14.5 oz diced tomatoes: use 1 1/2 cups fresh diced tomatoes cooked down, a 14 oz can crushed tomatoes, or fire roasted diced tomatoes for a smokier flavor.
• Cooked shredded chicken: swap with shredded turkey, canned chicken, pulled pork for a different twist, or use extra black beans or chickpeas for a vegetarian option.

Pro Tips

1) Sweat the onion low and slow and let the spices bloom in oil until they actually smell nutty, not just tossed in. It takes an extra minute or two but you get way more depth, especially if your tomatoes are on the fresh side. Dont burn them though or it will taste bitter.

2) For body and a slight corn flavor, stir in 1 to 2 teaspoons masa harina (mix first with a little cold broth) or briefly blitz a cup of the soup with an immersion blender. Both thicken without cream and feel more authentic than just adding dairy.

3) Keep crunch for last. Toast or bake tortilla strips ahead and add them right before serving, and save a few chips on the side for people who like to dip. Also squeeze a bit of lime on diced avocado right after cutting so it wont brown.

4) This actually tastes better the next day so make extra, cool it fast and refrigerate or freeze in portions. Reheat gently on low, then finish with fresh lime and cilantro at the end so the herbs stay bright.