This spicy chicken tortilla soup is bright, comforting, and good for you. Fresh vegetables and tender chicken simmer together with a touch of heat, then finish with a squeeze of lime and a sprinkle of cheese for a satisfying bowl.
Why this spicy chicken tortilla soup is so good
- Full of fresh vegetables for bright flavor and nutrition.
- Moderately spicy; easily toned down by skipping chili powder or green chilies.
- Comforting and makes excellent leftovers.
- Delicious and simple to prepare.
- Includes crisp homemade tortilla strips for texture.
How to make spicy chicken tortilla soup
- Heat a splash of vegetable oil in a large skillet over medium-high heat. Cook the chopped onion, tomatoes, green chilies, and garlic for 5–7 minutes until softened.
- Transfer the sautéed vegetables to a blender, add 1/2 cup water, and blend until smooth.
- Push the blended mixture through a sieve into a large soup pot set over medium heat; discard the solids. Add a little olive oil to the pot if desired.
- Pour in 10 cups of water and bring to a rapid boil over medium-high heat.
- Add the chicken breasts to the boiling liquid and cook 15–20 minutes, until cooked through. Remove the breasts, shred them with two forks, then return the shredded chicken to the pot.
- Stir in chili powder, cumin, oregano, corn, black beans, diced tomatoes, salt, and pepper. Reduce heat and simmer for 20 minutes to let the flavors meld.
- While the soup simmers, cut corn tortillas into strips and fry them in hot oil for 1–2 minutes until crisp. Drain on paper towels and season with salt immediately.
- Ladle the soup into bowls and top with avocado, tortilla strips or chips, shredded cheese, cilantro, green onions, and a squeeze of lime, if you like. Serve hot and enjoy.
Can I use canned vegetables instead of fresh vegetables?
Fresh vegetables deliver the best flavor and texture in this soup, so they are recommended. Canned vegetables will work in a pinch but won’t provide the same brightness.
Do I have to blend the vegetables?
Blending the vegetables is optional. Blending creates a smooth, rich base and a consistent color, but you can skip it if you prefer a chunkier soup.
Can I use store-bought rotisserie chicken for this recipe?
Yes. Using rotisserie chicken saves time and still gives great flavor—simply shred and add it to the simmering soup near the end of cooking.
What can I serve this spicy chicken tortilla soup with?
- Shredded cheese
- Lime wedges
- Sliced avocado
- Steamed rice
- Egg noodles
Top Tip:
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Ingredients
- 2 chicken breasts
- 1 onion, chopped
- 3 tomatoes, chopped
- 1 red bell pepper, chopped
- 2 green chilies, diced (optional)
- 3 garlic cloves, minced
- 1 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 10 cups water (or chicken stock for richer flavor)
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 green onion, sliced
- 1 tbsp chopped cilantro
Instructions
- Sauté the onion, tomatoes, green chilies, and garlic in a large skillet with vegetable oil over medium-high heat for 5–7 minutes.
- Blend the cooked vegetables with 1/2 cup water until smooth, then strain the mixture into a large soup pot.
- Add 10 cups of water to the pot and bring to a boil. Add the chicken breasts and cook 15–20 minutes until done. Remove and shred the chicken, then return it to the pot.
- Stir in chili powder, cumin, oregano, corn, black beans, diced tomatoes, salt, and pepper. Simmer 20 minutes.
- While simmering, fry tortilla strips for 1–2 minutes until crispy, drain and salt them.
- Serve the soup topped with avocado, tortilla strips, cheese, cilantro, green onions, and a squeeze of lime.
Nutrition (per serving, approximate)
Calories: 147 kcal | Carbohydrates: 12 g | Protein: 17 g | Fat: 2 g | Fiber: 2 g
Additional Info
Prep time: 10 minutes • Cook time: 50 minutes • Total time: ~1 hour • Serves: 6