Save to Pinterest The aroma of this chicken tortilla soup takes me back to a chilly autumn evening when I first attempted to recreate my favorite restaurant dish at home. I remember standing in my kitchen, hesitant about the combination of spices, when the scent of sautéing onions, garlic, and smoky paprika began to fill the air. My small apartment kitchen windows fogged up as the soup simmered, and I knew something magical was happening in that pot. What started as an experiment quickly became a staple in my cooking repertoire.
Last winter when my friend Sarah was going through a tough time, I packed this soup in a thermos and drove it to her place. We sat on her couch, steam rising from our mugs of tortilla soup, and talked for hours. She later told me it was exactly what she needed that day, both the warmth of the soup and the company. The jalapeños had made her eyes water a bit, but she insisted it was just the emotion of the moment.
Ingredients
- Fire-roasted tomatoes: This is absolutely non-negotiable for that authentic smoky depth, and I learned the hard way that regular diced tomatoes create an entirely different flavor profile.
- Smoked paprika: Just a half teaspoon transforms the entire soup, giving it that cooked-all-day taste even when youve only simmered it for 30 minutes.
- Corn tortillas: Look for thinner varieties that crisp up nicely, as the thicker ones can sometimes remain a bit chewy in the center.
- Chicken breasts: I prefer using boneless skinless thighs when I have them, as they stay more tender and flavorful even if you accidentally simmer too long.
Instructions
- Crisp those tortilla strips first:
- While the oven preheats, slice your tortillas into thin strips about the width of your pinky finger. Youll know theyre perfectly done when they turn golden and make a satisfying snap when broken.
- Build your flavor base:
- As the onions, peppers and jalapeños sizzle in the pot, take a moment to appreciate how they slowly soften and release their aromas. This is where all that good flavor begins.
- Bloom the spices:
- When you add those aromatic spices to the vegetables, youll notice an immediate intensification of fragrance filling your kitchen. This quick 30-second step awakens all the essential oils in the spices.
- Simmer with patience:
- Keep the heat low enough that you see gentle bubbles rather than a rolling boil. The chicken should poach gently until it practically falls apart when you press it with a spoon.
- Shred and return:
- I like to shred the chicken directly over the pot so any juices drip right back into the soup. The finer you shred it, the more chicken flavor distributes throughout every spoonful.
Save to Pinterest My neighbor Maria, who grew up in Mexico City, stopped by once while I was making this soup. She smiled nostalgically at the scent and asked for a taste. After a spoonful, she nodded approvingly but then gently took the spoon from my hand to add a touch more lime and a pinch of salt. That small adjustment made all the difference, teaching me that sometimes the simplest tweaks can transform a dish from good to exceptional.
Serving Suggestions
I love setting up a little topping bar when serving this soup at gatherings. Small bowls of diced avocado, shredded cheese, sour cream, and lime wedges allow everyone to customize their bowl. The interactive element always sparks conversation, and Ive noticed people tend to go back for seconds just to try different topping combinations. My brother-in-law always piles on so much cheese you can barely see the soup underneath.
Make Ahead Options
The base soup without tortilla strips keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep Sundays. I often make a double batch, freezing half in individual portions for those inevitable busy weeknights when cooking from scratch feels impossible. Just remember to store those crispy tortilla strips separately in an airtight container at room temperature to maintain their crunch.
Adapting For Dietary Needs
This recipe flexes beautifully to accommodate various dietary restrictions without sacrificing flavor. When my sister went vegetarian, I started swapping in two cans of black beans for the chicken and vegetable broth for the chicken broth, creating an equally satisfying meal. For my lactose-intolerant friend, I offer cashew cream instead of sour cream, and he swears he cant tell the difference.
- For a lower-carb version, replace the corn with diced zucchini and use thin slices of baked cheese crisps instead of tortilla strips.
- To make it vegan, use beans for protein and add a tablespoon of nutritional yeast to the broth for depth of flavor.
- For extra protein without more meat, stir in a can of drained black beans during the last five minutes of cooking.
Save to Pinterest Theres something about a steaming bowl of chicken tortilla soup that feels like a warm hug at the end of a long day. Whether youre making it for just yourself or sharing with loved ones, I hope it brings you the same comfort and satisfaction it has brought to my table over the years.
Questions & Answers About This Recipe
- → Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Store it in the refrigerator for up to 4 days. Keep the tortilla strips separate and add them just before serving to maintain their crunch.
- → How can I make this vegetarian?
Simply omit the chicken breasts and swap the chicken broth for vegetable broth. Add a can of black beans (drained and rinsed) during the simmering step to maintain protein. The cooking time remains the same.
- → Can I use store-bought tortilla chips instead of making strips?
Yes! While homemade strips are fresher and crispier, you can crumble store-bought tortilla chips on top for a quick shortcut. Just add them right before serving so they don't get soggy.
- → How do I adjust the spice level?
For a milder version, remove all seeds from the jalapeño or omit it entirely. To increase the heat, leave some seeds in the jalapeño, add cayenne pepper, or serve with hot sauce on the side.
- → Can I freeze this soup?
Yes! Freeze the soup without the tortilla strips or toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Make fresh tortilla strips when serving.
- → What other proteins work well in this soup?
Shredded rotisserie chicken is a great time-saver. You could also use leftover turkey, or make it heartier with diced pork. For a seafood twist, try adding shrimp during the last 5 minutes of cooking.