Chicken Tortilla Soup Recipe: Authentic, Creamy, and Easy Variations to Try

Name: Chicken Tortilla Soup Recipe: Authentic, Creamy, and Easy Variations to Try
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 cups cooked shredded chicken (rotisserie works well); 6 cups chicken broth; 1 tablespoon olive oil; 1 medium onion diced; 2 garlic cloves minced; 4 medium tomatoes or 1 can diced tomatoes; 1 cup corn kernels; 1 cup black beans optional; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 corn tortillas cut into strips and fried or baked; Toppings: chopped cilantro diced avocado, shredded cheese, lime wedges, sour cream

fromlamyrecipes.com lamyrecipes.com/chicken-tortilla-soup-recipe

This authentic chicken tortilla soup brings bold Mexican flavors to your kitchen. Made with tender shredded chicken, tomatoes, spices, and crispy tortilla strips — it’s comforting, fresh, and easy to make at home.

45 min

cook 30 min

Ingredients

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened (about 3 minutes).
3. Add tomatoes, cumin, chili powder, paprika, and cook for 5–7 minutes.
4. Pour in the broth and bring to a gentle boil.
5. Add the shredded chicken, corn, and black beans.
6. Simmer for 15–20 minutes to blend the flavors.
7. Taste and season with salt and pepper.
8. Fry or bake tortilla strips until golden and crispy.
9. Serve the soup hot with tortilla strips and desired toppings.

Notes

Roasting fresh tomatoes before adding boosts flavor. Blend part of the soup for a thicker texture if desired. Can be made a day ahead — flavors deepen after resting. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.