Are you a fan of bold flavors and hearty meals? Look no further! Today, we’re sharing our favorite collection of 18 spicy chicken tortilla soup recipes that are sure to satisfy your cravings. From classic combinations to innovative twists, these soups are perfect for any time of year.
From the comfort of your own kitchen, you can transport yourself to Mexico with a warm, creamy bowl of goodness. Whether you’re in the mood for something light and refreshing or rich and indulgent, we’ve got you covered. So, grab a spoon and let’s dive into these mouthwatering recipes!
**Classic Chicken Tortilla Soup with Avocado**: A timeless favorite that never goes out of style…
Classic Chicken Tortilla Soup with Avocado
Savor the flavors of Mexico with this creamy and comforting soup, featuring tender chicken, crispy tortillas, and a velvety avocado puree.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into thin strips
– 1 ripe avocado, diced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Add broth, diced tomatoes, and tortilla strips. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until soup has thickened slightly.
4. Stir in diced avocado just before serving.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: About 20-25 minutes.
Creamy Chicken Tortilla Soup with Corn
This comforting soup is a twist on traditional tortilla soup, adding the sweetness of corn and creaminess from heavy cream. Perfect for a chilly evening or a quick lunch, this recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– 1 cup heavy cream
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onions, garlic, and bell pepper until cooked through.
2. Add the diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine.
3. Add the corn kernels, chicken broth, and tortilla strips. Bring to a simmer.
4. Reduce heat and let cook for 10-15 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Spicy Chipotle Chicken Tortilla Soup
Warm up with this bold and flavorful soup that combines the smokiness of chipotle peppers, the richness of chicken, and the crunch of tortilla strips. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, cilantro for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened.
2. Add chipotle pepper and cook for 1 minute.
3. Add chicken broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
4. Stir in chopped tortillas. Simmer for an additional 5-7 minutes or until strips are crispy.
5. Taste and adjust seasoning as needed. Serve hot with optional toppings.
Cooking Time: 30-40 minutes
Slow Cooker Chicken Tortilla Soup
Warm up with this comforting and flavorful slow cooker recipe that combines the comfort of chicken, beans, and tortillas with the ease of a one-pot meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (10 oz) tortilla soup mix
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, diced avocado for toppings
Instructions:
1. In a slow cooker, combine chicken, tomatoes, beans, soup mix, broth, oil, onion, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add tortilla strips to the slow cooker.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Healthy Low-Carb Chicken Tortilla Soup
This recipe is a twist on traditional chicken tortilla soup, with a focus on reducing carbs and increasing nutrients. This hearty and flavorful soup is perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped bell peppers
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4-6 low-carb tortilla strips (or substitute with zucchini noodles)
Instructions:
1. In a large pot, sauté the chicken, bell peppers, onion, and garlic in a little bit of oil until cooked through.
2. Add the chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Stir in the low-carb tortilla strips (or zucchini noodles) and cook for an additional 5 minutes.
4. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Cheesy Chicken Tortilla Soup with Jalapeños
This hearty soup combines the comforting flavors of chicken, cheese, and tortillas with a kick from jalapeños. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 jalapeños, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup shredded cheddar cheese
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and cilantro for topping
Instructions:
1. Heat oil in a large pot over medium-high. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, bell pepper, and jalapeños. Cook until vegetables are tender, about 5 minutes.
3. Pour in broth, diced tomatoes, and tortilla strips. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup has thickened slightly.
4. Stir in shredded cheese until melted. Season with salt and pepper to taste.
5. Serve hot, topped with your desired toppings (optional).
Cooking Time: 30-40 minutes
Roasted Chicken Tortilla Soup with Lime
This vibrant soup combines the comforting warmth of roasted chicken with the zesty brightness of lime and the crunch of tortilla chips. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Fresh lime juice and wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C). Season chicken with salt, pepper, cumin, and paprika. Roast for 25-30 minutes or until cooked through.
2. In a large pot, heat olive oil over medium-high. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5-7 minutes.
3. Add roasted chicken, diced tomatoes, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until flavors have melded together.
4. Just before serving, add tortilla strips to the soup and cook for an additional minute. Serve with fresh lime juice and wedges.
Cooking Time: 35-40 minutes
Black Bean and Chicken Tortilla Soup
This hearty soup combines tender chicken, creamy black beans, and crispy tortillas with a rich and flavorful broth. Perfect for a cozy night in!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked black beans (canned or cooked from scratch)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into quarters
Instructions:
1. In a large pot, heat 2 tbsp olive oil over medium-high. Add the chicken and cook until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin and chili powder. Cook for 1 minute.
4. Add the black beans, diced tomatoes, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Add the tortilla quarters to the pot and cook for an additional 2-3 minutes or until they are crispy.
6. Season with salt and pepper, to taste.
Cooking Time: 30-35 minutes
Zesty Lime Chicken Tortilla Soup
Zesty Lime Chicken Tortilla Soup Recipe
This refreshing soup combines the flavors of lime, garlic, and chicken with tender tortillas and a hint of spice. Perfect for a light and satisfying meal or as a starter for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: sour cream, shredded cheese, diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Stir in tomatoes, broth, lime juice, cumin, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 10-12 minutes or until flavors have melded together.
4. Add tortilla strips; cook for an additional 2-3 minutes or until tender.
5. Serve hot with your choice of toppings.
Cooking Time: 20-22 minutes
Smoky Chicken Tortilla Soup with Cilantro
A hearty and flavorful soup that combines the comfort of chicken tortillas with the smokiness of chipotle peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 red bell peppers, diced
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into strips
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onions, garlic, and bell peppers in a little oil until tender.
2. Add the chicken, chipotle peppers, and cumin. Cook until the chicken is browned.
3. Pour in the chicken broth, diced tomatoes, and tortilla strips. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 25-30 minutes
Vegetable-Packed Chicken Tortilla Soup
This hearty soup is a flavorful blend of tender chicken, colorful vegetables, and crunchy tortillas. Perfect for a cozy meal or as a quick lunch option, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Pour in broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add tortilla strips and season with salt and pepper. Simmer for an additional 2-3 minutes or until tortillas are crispy.
Cooking Time: 25-30 minutes
Authentic Mexican Chicken Tortilla Soup
Experience the rich flavors of Mexico with this hearty and comforting tortilla soup recipe. This classic dish is a staple in many Mexican households, and is sure to become a favorite in yours too.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Fresh cilantro leaves for garnish
– Lime wedges for serving
Instructions:
1. In a large pot, sauté the onions, garlic, and red bell pepper until softened.
2. Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Add the tortilla strips to the pot and cook for an additional 5-7 minutes or until they are tender.
5. Serve hot, garnished with cilantro and a squeeze of lime juice.
Cooking Time: 30-40 minutes
Quick 30-Minute Chicken Tortilla Soup
Looking for a flavorful and filling meal that can be ready in no time? This Quick 30-Minute Chicken Tortilla Soup recipe is the perfect solution. With just a few simple ingredients and some quick cooking, you’ll have a delicious and satisfying soup in under half an hour.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/2 cup water
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional toppings: shredded cheese, diced avocado, sour cream
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent (3 minutes).
3. Add chicken; cook until browned (5-6 minutes).
4. Add tomatoes, broth, water, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until soup has thickened slightly.
5. Stir in tortilla strips and adjust seasoning as needed.
6. Serve hot with desired toppings.
Cooking Time: 30 minutes
Gluten-Free Chicken Tortilla Soup
This hearty and flavorful soup is a twist on traditional tortilla soup, with the added bonus of being gluten-free! Made with tender chicken, crunchy vegetables, and soft corn tortillas, this recipe is perfect for a quick and satisfying meal.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chicken broth (gluten-free)
• 1 can black beans, drained and rinsed
• 1 cup corn tortillas, cut into small pieces
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Pour in chicken broth, black beans, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in tortilla pieces and continue to simmer for an additional 5 minutes or until tortillas are soft and absorbed.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Chicken Tortilla Soup with Quinoa
This creamy and flavorful soup is a perfect blend of tender chicken, crispy tortillas, and nutty quinoa. It’s a one-pot wonder that’s quick to prepare and packed with nutritious goodness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups quinoa, rinsed and drained
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped fresh cilantro
– 1/2 cup crumbled tortilla chips
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add quinoa to the pot and cook for 2-3 minutes, stirring frequently.
4. Pour in chicken broth, diced tomatoes, and cooked chicken. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until quinoa is tender.
5. Stir in tortilla chips and cilantro. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Spicy Chicken Tortilla Soup with Hominy
A hearty and flavorful soup that combines the spiciness of tortillas, hominy, and chicken for a delicious and warming meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups diced yellow onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup hominy, drained and rinsed
– 2 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 4-6 corn tortillas, cut into quarters
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté chicken, onion, and garlic until cooked through.
2. Add diced tomatoes with green chilies, hominy, chicken broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer 20-25 minutes or until the flavors have melded together.
3. Add tortilla quarters and cook for an additional 5-7 minutes or until they are slightly softened.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro, lime wedges, or crumbled queso fresco if desired.
Cooking Time: 35-40 minutes
Chicken Tortilla Soup with Crispy Tortilla Strips
Warm up with this comforting and flavorful soup that combines the perfect blend of chicken, spices, and crispy tortilla strips.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: shredded cheese, sour cream, and diced avocado for topping
Instructions:
1. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5-7 minutes.
3. Stir in cumin, paprika, salt, and pepper. Add diced tomatoes and chicken broth; bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Meanwhile, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange tortilla strips in a single layer and bake for 10-12 minutes or until crispy.
6. Serve hot, topped with crispy tortilla strips and your choice of shredded cheese, sour cream, and diced avocado.
Cooking Time: 45-50 minutes
Chicken Tortilla Soup with Fresh Pico de Gallo
This vibrant soup combines the comfort of chicken tortilla soup with the brightness of fresh pico de gallo, making it a perfect meal for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Fresh Pico de Gallo (recipe below)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until cooked through.
2. Add broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, fry tortillas in a little oil until crispy.
4. Serve soup with crispy tortilla strips and top with Fresh Pico de Gallo.
Fresh Pico de Gallo:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine ingredients in a bowl. Adjust seasoning as needed.
Cooking Time: 40-45 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering chicken tortilla soup recipes! From classic and creamy to spicy and smoky, there’s something for everyone in this collection. With a range of variations including avocado, corn, chipotle peppers, and more, you’ll never tire of this delicious and comforting dish. Whether you’re looking for a quick 30-minute meal or a slow-cooked simmer, these recipes are sure to satisfy your cravings.
Leave a Reply