Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts or thighs; 1 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp ground coriander; 1/4 tsp black pepper; 1 tsp salt (or to taste); 1 can (14.5 oz / 410 g) diced tomatoes; 1 can (10 oz / 285 g) tomatoes with green chilies; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 can (15 oz / 425 g) corn kernels, drained; 6 cups (1.4 liters) chicken broth; 1 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 cups tortilla strips or crushed tortilla chips (for serving)

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This Chicken Tortilla Soup is a warm, comforting dish packed with tender chicken, hearty vegetables, and bold spices. It’s the kind of soup that feels satisfying yet light, perfect for cozy dinners, family meals, or make-ahead lunches.

Why You’ll Love This Recipe

This recipe is easy to prepare with simple pantry ingredients and delivers deep, well-balanced flavors. It’s filling without being heavy, naturally halal, and very versatile. You can customize the spice level, add your favorite toppings, or adapt it for meal prep throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp black pepper
1 tsp salt, or to taste
1 can (14.5 oz / 410 g) diced tomatoes
1 can (10 oz / 285 g) tomatoes with green chilies
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (15 oz / 425 g) corn kernels, drained
6 cups (1.4 liters) chicken broth
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
2 cups tortilla strips or crushed tortilla chips, for serving

Directions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the chicken breasts or thighs to the pot. Sprinkle with cumin, chili powder, smoked paprika, oregano, coriander, salt, and black pepper. Cook for 3 to 4 minutes, turning the chicken to lightly coat it with the spices.

Pour in the diced tomatoes, tomatoes with green chilies, black beans, corn, and chicken broth. Stir well and bring the soup to a gentle boil.

Reduce the heat to low, cover, and let the soup simmer for 20 to 25 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

Add the lime juice and chopped cilantro. Taste and adjust seasoning if needed. Simmer for an additional 5 minutes before serving.

Serve hot with tortilla strips or crushed tortilla chips on top.

Servings and timing

This recipe makes approximately 6 servings.
Preparation time is about 15 minutes.
Cooking time is around 35 minutes.
Total time is approximately 50 minutes.

Variations

For a creamier soup, stir in 1/2 cup of coconut milk or cooking cream at the end.
For extra heat, add a finely chopped green chili or a pinch of cayenne pepper.
For a vegetable-heavy version, add zucchini or carrots during the simmering stage.
You can also use shredded rotisserie-style cooked chicken to reduce cooking time.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally.
You can also reheat individual portions in the microwave until hot.
If freezing, store without tortilla strips for up to 3 months and add toppings after reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work very well and often add extra richness and tenderness to the soup.

Is this soup spicy?

It has a mild to moderate heat level. You can easily adjust the spices to make it milder or spicier.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors develop.

Can I freeze Chicken Tortilla Soup?

Yes, it freezes well. Let it cool completely before freezing and avoid adding tortilla strips until serving.

What can I use instead of black beans?

You can substitute pinto beans, kidney beans, or chickpeas if you prefer.

How do I thicken the soup?

You can simmer it uncovered for a few extra minutes or mash some of the beans before adding them.

Can I make this soup in a slow cooker?

Yes, add all ingredients except lime juice and cilantro and cook on low for 6 to 7 hours, then shred the chicken and finish with lime and cilantro.

Is this recipe halal?

Yes, all ingredients used are halal-friendly as written.

Can I add rice to this soup?

Yes, cooked rice can be added at the end, or uncooked rice can be simmered directly in the soup with extra broth.

What toppings go well with this soup?

Fresh cilantro, sliced avocado, tortilla strips, and a squeeze of lime are all great options.

Conclusion

Chicken Tortilla Soup is a comforting, flavorful meal that’s easy to prepare and perfect for any season. With its bold spices, tender chicken, and satisfying texture, it’s a recipe you’ll come back to again and again, whether for a quick family dinner or a cozy meal prep option.