Easy & Hearty Chicken Tortilla Soup Recipe

This is the perfect soup recipe for cozy season! Here’s why your family is going to love it.

• Big Tex-Mex flavor. This soup is smoky, spicy, savory, tangy, and a little bit sweet thanks to the corn. Every bite has the perfect balance of flavors!
• Super satisfying. If you like soups that you can make a meal out of, you will LOVE this tortilla soup. All the veggies and protein-packed chicken make it hearty and satisfying.
• Customizable. Change up the veggies based on the seasons or your preferences and pick your favorite toppings to put your own spin on this chicken tortilla soup recipe.

What You’ll Need

Here’s what you’ll need for this chicken tortilla soup. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Chicken breasts – I use boneless skinless chicken breasts for ease. If you prefer dark meat, you can use boneless skinless chicken thighs.
• Low-sodium chicken broth – Use chicken bone broth for some extra nutrients.
• Bay leaf
• Coconut oil – Or another oil you like to cook with.
• Onion and garlic – These form the backbone of flavor for the soup.
• Canned chipotle – You’ll need one pepper from the can, plus some of the sauce too. (Freeze anything you don’t use for another day, or add Pineapple Chipotle Salmon Tostadas to your menu later in the week!)
• Smoked paprika – The chipotle adds some smokiness, but the smoked paprika amps up the smoky notes in this soup even more.
• Fire-roasted tomatoes – While regular diced tomatoes will work too, fire-roasted tomatoes are extra flavorful.
• Zucchini and yellow squash
• Sweet corn – I use canned, but frozen is fine too, or use fresh when it’s in season.
• Fresh cilantro
• Limes – Fresh lime juice adds a bright note to the soup.
• Salt & pepper

How to Make Chicken Tortilla Soup

Let’s get started! Here’s a step-by-step guide to making this recipe.

• Poach the chicken. Bring the broth, bay leaf, and chicken breasts to a boil in a pan. Cook for 10 to 15 minutes, or until the chicken is cooked through.
• Sauté the aromatics. In a separate large pot over medium-high, melt the coconut oil, then soften the onions and garlic. Stir in the chipotle pepper and sauce with the smoked paprika and cook for 2 to 3 minutes more.
• Add the veggies. Stir in the tomatoes and cook for 2 to 3 minutes, then add the zucchini and squash. Add salt and pepper and cook for 5 to 6 minutes.
• Shred the chicken. Remove the chicken from the broth (but reserve the broth!) and shred it with two forks. 
• Simmer. Add the corn, shredded chicken, lime juice, cilantro, and broth to the large pot. Reduce heat to medium-low and simmer for 30 minutes.
• Serve. Top with diced avocado, cheese, tortilla chips, and anything else you like!

Tips and Variations

Here are a few more pointers for making this chicken tortilla soup recipe.

• Make your own tortilla strips. Cut corn tortillas into slices and fry them in oil for homemade crispy tortilla strips to add to your soup. 
• Add beans. For an extra hearty soup, add a can of rinsed and drained pinto beans or black beans.
• Change it up with the seasons. In the fall and winter, cubed sweet potato and butternut squash would be delicious in this tortilla soup!

What to Serve With Tortilla Soup

This chicken tortilla soup recipe is a meal on its own, but if you want it to go a little further, serve it with a salad like this Mexican Chopped Salad or Avocado Corn Salad. It would also pair well with cornbread.

How to Store

• Refrigerator: Transfer leftover chicken tortilla soup to an airtight container and refrigerate for up to 4 days.
• Freezer: You can freeze this soup in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
• To reheat: Warm individual servings in the microwave or heat in a pan on the stovetop over medium heat.