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Spicy Chicken Tortilla Soup is a hearty recipe full of shredded chicken, corn, beans, and spices then topped with crunchy tortilla strips. This spicy soup is super simple to make by simply adding everything to a pot and letting it simmer. In 30 minutes you’ll have a delicious meal for the entire family!
If you’re looking for more one-pot meals, then check out this delicious Mexican Spaghetti, Roasted Red Pepper and Gouda Soup, and Heirloom Tomato Soup!
Now that winter season is in full effect, we could all use a warm bowl of something comforting and delicious. This Spicy Chicken Tortilla Soup is a must-try during the colder months. Make a pot of this and you’ll have enough to enjoy tonight as well as yummy leftovers.
The rich tomato base and chicken broth complement the shredded chicken and corn. I like for my soup to have a little kick so I upped the heat on this recipe by adding chipotle peppers in adobe sauce and extra cayenne. And who doesn’t love that added crunch from freshly fried tortilla strips?
Of note, if you want to lessen the spice, you can reduce or omit the amount of cayenne pepper.
Table of Contents
Is tortilla soup a Mexican dish?
Tortilla soup is a traditional Mexican soup. It contains fried corn tortilla in a broth of tomato, garlic, onion, chile de árbol (Spanish for tree chili), and epazote (an herb).
Although there are many variations from the traditional soup recipe, all tortilla soups have a mix of chicken broth, tomatoes, and those crispy tortilla strips! (my favorite part)
Chicken Tortilla Soup Ingredients
Chicken Thighs: I used thighs over breasts because it’s a juicier, more succulent meat.
Garlic and Onions: Freshly sliced and diced!
Seasonings: Paprika, Chili Powder, Cumin, Cayenne Pepper, and Ground Coriander.
Chicken Stock: Use your favorite brand as this is the base of your flavor.
Fire Roasted Tomatoes and Tomato Paste: I highly recommend “fire-roasted” for a burst of smoky flavor.
Sweet Corn: This balances out the spiciness.
Black Beans: For added protein and texture.
Chipotle Peppers in Adobo Sauce: Smoked and dried jalapeños rehydrated in a slightly sweet red sauce add spice and so much flavor!
Heavy Cream: If you want a thicker, creamier soup, this is a must! It also smooths out the spiciness of the soup to give it that cozy feel!
Tortilla Strips: Store-bought is fine but homemade is even better and super easy! Simply slice tortillas into thin strips and fry them. Add salt and chili powder to taste.
Tips
- Save time and use rotisserie chicken or leftover chicken. Just roughly chop up the chicken and stir it in at the end!
- Concerned about your salt intake? Use a low-sodium chicken broth or make your own.
- If your soup needs to be thickened add cornstarch, masa, or different types of flour.
- Ensure the tortilla strips are still perfectly crunchy when it is time to serve the soup. You can quickly fry them while the soup is simmering!
- Garnish each individual bowl instead of the pot to avoid toppings being mixed into the soup.
- If you’re worried about this soup being too spicy, simply reduce the amount of cayenne (or omit entirely) and add an additional tablespoon of heavy cream.
Toppings for Chicken Tortilla Soup
Now we’re getting to the fun part. Get creative with toppings for this Spicy Chicken Tortilla Soup! In addition to tortilla strips, here are some ideas:
- Sour Cream
- Cheddar
- Green Onions
- Cilantro
- Sliced Jalapeños
- Limes
How to store leftovers
Leftover tortilla soup can be refrigerated for up to 4 days in an airtight container. You can freeze your leftovers too! Just allow the soup to cool before placing it in a Ziploc freezer-safe bag. It will last for up to 6 months!
When it’s time to reheat, you can let it sit at room temperature until defrosted and then warm in a pot.
MORE RECIPES YOU’LL LOVE!
- Cheese Quesadilla
- Creamy Chicken and Wild Rice Soup
- Tomato Gnocchi Soup
- Dutch Oven Chili
- Elotes Fries
- Crispy Baked Salsa Chicken Tacos
- Cajun Shrimp Tacos with Garlic Lime Ranch
- Chipotle Pulled Pork Nachos
- California Walnut Street Taco
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Chicken Tortilla Soup Recipe
Equipment
- Large Pot
Ingredients
- 6 Boneless skinless chicken thighs
- 2 Onions, sliced
- 3 Garlic cloves, diced
- 1 tbsp Smoked paprika
- 1 tbsp Chili powder
- 2 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp Ground Coriander
- 6 oz Can tomato paste
- 15 oz Canned sweet corn
- two 15 oz cans of black beans, drained
- two 14.5 oz cans of fire-roasted tomatoes
- 7 oz Chipotle peppers in adobo
- 4 cups Chicken stock
- 3 Limes, juiced
- 2 tbsps Heavy cream
- Cilantro, for garnish
- Tortilla strips, for garnish
- Sour cream, for garnish
- Cheddar cheese, for garnish
- Green onions, for garnish
Instructions
- Season chicken thighs with salt and pepper. Drizzle olive oil in a large pot over medium heat and sear chicken on both sides (only cook until slightly browned).
- Remove chicken and set aside (do not eat, the chicken should still be raw on the inside). Add onions and cook until softened. Add garlic, smoked paprika, chili powder, cumin, cayenne* pepper, ground coriander, and tomato paste. Cook until the mixture becomes thick, about 3 minutes.
- Add sweet corn, black beans, fire-roasted tomatoes, chipotle peppers in adobo sauce and mix together. Then add chicken stock and put chicken thighs back into the pot. Simmer on low for 15 minutes. Remove chicken and shred chicken with a fork and add back into the pot. Add lime juice and heavy cream and stir together.
- Garnish with tortilla strips** of your choice, sour cream, cheddar cheese, cilantro, green onions, and limes!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was incredible! So flavorful and just enough spice to make it enjoyable but not too hot. I will definitely be making this again!
I’m so happy to hear this, thank you!
It tastes even better than it looks in the photos! Hard to beat a hot bowl of this soup on a cold day.
Thank you!
I’m always a bit scared when it comes to making tortilla soup but your recipe made things so simple. The soup came out delicious and I served it with all of the extra additions too.
This dish was a hit with the family! The seasonings brought in so much flavor and the sweet aroma is still lingering in the kitchen. My husband raved about the tenderness of the chicken and of course, the crunchy tortilla strips. Will be making this again.
I made my own tortilla strips thanks to your note. Never thought to do it before but you were right, it made such a difference in the soup. Delicious recipe thank you!