Chicken Tortilla Soup Recipe: Easy Cozy Dinner for Cold Nights

Let me tell you, the moment that Chicken Tortilla Soup starts simmering away on my stovetop, my whole kitchen fills with this deep, savory aroma—smoky cumin, roasted tomatoes, and that unmistakable scent of chicken mingling with a gentle heat from chili powder. It’s the kind of smell that pulls everyone in, no matter how chilly it is outside. The first time I made this cozy chicken tortilla soup with avocado, it was one of those bone-chilling winter nights. I was bundled up in my favorite old sweater (the one with the holes in the elbows), and honestly, I just wanted something that felt like a big, warm hug in a bowl.

I remember that first spoonful—the rich broth, tender shreds of chicken, creamy avocado slices, and crunchy tortilla strips. It was a pause moment for me. You know the kind—where you just stop, close your eyes, and realize you’ve stumbled onto something truly special. This soup instantly took me back to family nights at my grandma’s house, where she’d always have a pot of something simmering, and we’d gather around the table, laughing and telling stories. There’s something about the combination of flavors and textures that feels nostalgic and comforting (I wish I’d discovered this soup recipe years ago—it would have saved me from many dreary winter evenings).

My family couldn’t keep their spoons out of the pot—everyone kept sneaking extra bites before dinner was officially “served.” Even my picky eater nephew went back for seconds (which, trust me, is a rare sight). It’s dangerously easy to make, and it manages to impress every time. Whether you’re planning a potluck, need a sweet treat for your kids after sledding, or just want to brighten up your Pinterest dinner board, this chicken tortilla soup recipe is a must-try. I’ve tested it more times than I care to admit (all in the name of research, of course!) and now it’s become a staple for family gatherings, gifting, and those nights when only pure, nostalgic comfort will do. Honestly, bookmark this one—you’re going to want it on repeat, especially when the cold winds blow.

Why You’ll Love This Cozy Chicken Tortilla Soup Recipe

When it comes to soul-warming dinners, I can honestly say this chicken tortilla soup recipe stands out. Years spent cooking for my hungry crew (and learning from plenty of flops) taught me what makes a soup not just good, but unforgettable. Here’s what makes this one a keeper:

• Quick & Easy: Comes together in under 45 minutes—perfect for those busy weeknights or when you’re just too tired to fuss with dinner. You’ll be amazed how little effort it takes to get restaurant-quality flavor at home.
• Simple Ingredients: Most of what you need is probably already in your pantry or fridge. No fancy grocery trips required, which is a relief when it’s freezing outside.
• Perfect for Cold Nights: Designed for winter’s chill, this soup warms you from the inside out. It’s exactly what you want when the snow starts falling or after a long day out in the wind.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to love this. The flavors are familiar, but the toppings make it special. It’s the kind of recipe that gets requested over and over.
• Unbelievably Delicious: The texture is a dream: tender chicken, creamy avocado, crunchy tortilla strips. Each spoonful packs a punch of flavor, thanks to a perfectly balanced seasoning blend and the bright pop of lime juice.

What sets this chicken tortilla soup recipe apart? For me, it’s the homemade tortilla strips—crispy, salty, and totally addictive. Plus, blending a bit of the soup base makes the broth extra velvety (a little trick I picked up from a chef friend). And don’t get me started on the toppings: avocado, fresh cilantro, tangy cheese, and a squeeze of lime make it feel like comfort food, but with a fresh twist. It’s not just another soup—it’s the one you’ll crave. Each bite makes you close your eyes and sigh, because it’s exactly what you needed. Whether you’re aiming to impress guests or just want to turn a simple Tuesday into something memorable, this chicken tortilla soup recipe delivers every time.

What Ingredients You Will Need

This chicken tortilla soup recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need to improvise (which, let’s face it, is half the fun of home cooking). Here’s what you’ll need:

• For the soup base:
  • 2 tablespoons olive oil (or canola oil—use what you have)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced (adds sweetness & color)
  • 1 jalapeño, seeded and minced (optional—for a hint of heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (I like McCormick for depth)
  • 1/2 teaspoon smoked paprika (gives a subtle smokiness)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander (optional, but lovely)
  • 1 (14.5-ounce/410g) can fire-roasted diced tomatoes (Muir Glen is my go-to)
  • 1 (4-ounce/113g) can diced green chilies (adds tangy flavor)
  • 6 cups (1.4 L) low-sodium chicken broth (homemade or Swanson brand)
  • 2 cups (300g) cooked chicken, shredded (rotisserie chicken saves time!)
  • 1 cup (150g) frozen corn kernels (fresh or canned works too)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime (about 2 tablespoons)
• For the tortilla strips:
  • 6 small corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil
  • Pinch of kosher salt
• For serving/topping:
  • 1 large ripe avocado, peeled, pitted, and sliced (or diced)
  • 1/2 cup (60g) shredded cheddar or Monterey Jack cheese (Cabot is great)
  • 1/4 cup (15g) fresh cilantro, chopped
  • Extra lime wedges
  • Fresh jalapeño slices (optional, for more heat)
  • Sour cream or Greek yogurt (for extra creaminess—totally optional)

Substitutions & Tips: If you need a gluten-free option, the corn tortillas work perfectly. Swap the chicken for shredded turkey in a pinch, or use a plant-based “chicken” for a vegetarian twist. No avocado? Try a dollop of guacamole instead. In summer, toss in fresh tomatoes and sweet corn for extra brightness. If you’re dairy-free, skip the cheese or use a favorite plant-based alternative.

Honestly, the soup is forgiving—if you’re missing an ingredient, just roll with it. That’s how some of my best batches happened!

Equipment Needed

• Large Soup Pot or Dutch Oven: A heavy-bottomed pot (I use my trusty Le Creuset) helps keep the heat even. If you don’t have a Dutch oven, any large pot will do.
• Sharp Chef’s Knife and Cutting Board: For dicing onions, peppers, and slicing avocado. A serrated knife works best for corn tortillas.
• Wooden Spoon or Silicone Spatula: Stirring the soup and scraping up tasty bits from the bottom of the pot.
• Baking Sheet: For crisping tortilla strips (if oven-baking instead of frying).
• Slotted Spoon or Tongs: Handy for removing tortilla strips from hot oil.
• Ladle: For serving those big, comforting bowls.
• Blender or Immersion Blender (optional): To blend a bit of the soup for a creamy texture—totally optional, but worth trying at least once.

If you don’t have a blender, don’t worry—just skip that step, and the soup will still be delicious. Stainless steel pots are easy to clean and don’t hold onto odors (learned that after using plastic utensils with tomato soup—oops!). If you’re on a budget, a simple stockpot from your local supermarket works just fine. Keep knives sharp and your cutting board clean, and you’re all set for soup success.

How to Make Cozy Chicken Tortilla Soup with Avocado

1. Prep the Veggies: Dice 1 medium onion, 1 large red bell pepper, and 1 jalapeño (seeded for less heat). Mince 3 cloves garlic. It should take about 5 minutes—don’t worry about perfect dice, just get them chopped.
2. Sauté the Base: Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook for 4-5 minutes until softened and fragrant. Add minced garlic and cook for 1 minute, stirring constantly so it doesn’t burn (you’ll smell the garlic as soon as it’s ready!).
3. Add the Spices: Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon coriander. Stir well and let the spices toast for about 30 seconds—this brings out their full flavor.
4. Build the Broth: Pour in 1 can (14.5 oz/410g) fire-roasted diced tomatoes and 1 can (4 oz/113g) diced green chilies. Add 6 cups (1.4 L) chicken broth. Stir, scraping the bottom of the pot to get up any yummy bits. Bring to a simmer.
5. Add Chicken and Corn: Stir in 2 cups (300g) shredded cooked chicken and 1 cup (150g) frozen corn. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 15-20 minutes, stirring occasionally. The soup should smell rich and hearty at this point.
6. Blend (Optional): For a creamier broth, ladle out 1 cup (240ml) of soup and blend until smooth. Stir the blended mixture back into the pot. If you like it chunky, skip this step. (I learned the hard way—don’t blend hot soup in a sealed blender unless you want a kitchen disaster!)
7. Finish with Lime: Squeeze in the juice of 1 lime (about 2 tablespoons). Taste and adjust salt and pepper as needed. If the soup tastes flat, a little more lime or salt usually does the trick.
8. Make Tortilla Strips: Cut 6 corn tortillas into thin strips. Heat 2 tablespoons vegetable oil in a skillet over medium-high. Fry strips in batches, turning until golden and crisp (about 1-2 minutes per batch). Drain on paper towels, sprinkle with a pinch of salt. Alternatively, toss strips with oil and bake at 375°F (190°C) for 8-10 minutes until crisp.
9. Prepare Toppings: Slice 1 large avocado. Chop 1/4 cup (15g) cilantro. Shred 1/2 cup (60g) cheese. Set aside lime wedges, jalapeño slices, and sour cream.
10. Serve: Ladle soup into bowls. Top each bowl with crispy tortilla strips, avocado slices, cheese, cilantro, and desired extras. Enjoy immediately—trust me, the hot soup and cool avocado combo is unbeatable!

Troubleshooting: If your broth tastes bland, add a splash more lime or another pinch of salt. If it’s too spicy, add extra broth or a dollop of sour cream. If soup is too thick, stir in a little water or chicken stock. When making tortilla strips, watch closely—they go from golden to burnt in a flash (don’t walk away!).

Personal Tips: Prep toppings while the soup simmers to save time. Double the batch for leftovers—just as good (maybe better) the next day. If you’re feeling fancy, sprinkle a little smoked sea salt on the avocado right before serving. Yum!

Cooking Tips & Techniques for Perfect Chicken Tortilla Soup

After dozens of batches, I’ve picked up a few tricks—and made my share of mistakes along the way! Here are some tried-and-true tips to make your chicken tortilla soup recipe foolproof:

• Toast Your Spices: Don’t skip the step of sautéing spices with the veggies. It really wakes up the flavors (I learned this after a few “flat” tasting soups).
• Rotisserie Chicken Shortcut: When you’re short on time, rotisserie chicken is your friend. It’s juicy, flavorful, and saves you at least 20 minutes of prep.
• Watch the Tortilla Strips: Whether frying or baking, keep an eye on them. They burn fast! If you’re multitasking, use a timer so you don’t end up with a pan of blackened strips (been there, done that).
• Layer the Toppings: Add avocado and cheese right before serving so they keep their texture and flavor. Cilantro goes last for a pop of freshness.
• Adjust to Your Taste: Like it spicier? Leave the jalapeño seeds in or add extra chili powder. Prefer mild? Skip the jalapeño and use sweet bell peppers instead.
• Consistency Matters: If you want a thicker soup, blend a portion of the broth or add extra tortillas to simmer. For a lighter broth, add more chicken stock or water.
• Don’t Overcook the Chicken: If using raw chicken, simmer gently until just cooked then shred. Overcooking leads to dry, stringy meat (I’ve made that mistake more than once).
• Multitasking Strategies: Prep toppings and tortilla strips while the soup simmers. Clean as you go—makes the post-dinner mess way less daunting.

Remember, every cook has off days. My first attempt was way too salty (I misread the measurements), but with practice, you’ll nail the balance. Trust your senses—taste as you go, and don’t be afraid to tweak. That’s how great soup happens!

Variations & Adaptations for Every Taste

One of the best things about chicken tortilla soup is how easy it is to customize. Here are a few favorite twists:

• Vegetarian Version: Swap the chicken for black beans or pinto beans (about 2 cups/320g). Use vegetable broth instead of chicken broth. Still hearty, still delicious!
• Low-Carb Adaptation: Skip the tortilla strips and add extra avocado or shredded lettuce for crunch. Or use baked cheese crisps instead of tortillas for a fun twist.
• Seasonal Flavor Boost: In the summer, toss in fresh corn, zucchini, and diced tomatoes. In the fall, add roasted sweet potato cubes for a bit of sweetness.
• Dairy-Free Option: Omit the cheese and sour cream. Top with extra avocado and fresh herbs for creaminess without dairy.
• Spicy Lovers: Add a splash of hot sauce or extra jalapeño. Chipotle powder gives a smoky kick (just don’t overdo it unless you love heat!).
• Cooking Methods: For a slow cooker version, add all soup ingredients and cook on low for 6 hours. Shred chicken before serving and add toppings fresh.

Personally, I love adding roasted poblano peppers for a deep, smoky flavor. It’s a little extra work, but wow—it makes the soup taste like something from a fancy restaurant. Don’t be afraid to experiment! The best batches usually happen when you’re out of something and have to get creative.

Serving & Storage Suggestions

This chicken tortilla soup recipe tastes best served piping hot, straight from the pot. Ladle into deep bowls and pile on the toppings—avocado, tortilla strips, cheese, cilantro, and a squeeze of lime for brightness. Honestly, it looks gorgeous enough for a Pinterest board!

Pair with a side of warm cornbread or a simple salad. If you’re hosting, set up a “soup bar” with bowls of toppings so everyone can build their own. For a cozy dinner, serve with Mexican rice or a pitcher of homemade limeade.

Storage: Cool leftover soup completely, then transfer to airtight containers. Store in the fridge up to 4 days, or freeze for up to 2 months. (Leave out the tortilla strips and avocado—they don’t freeze well.)

Reheating: Warm gently in a saucepan over medium heat, stirring occasionally. If it thickens too much, add a splash of broth. Microwave works too, but stir halfway to avoid hot spots. Add fresh toppings after reheating for best flavor.

Note: Flavors deepen overnight, so leftovers are even better. The broth gets richer and the spices mellow out for a truly comforting lunch the next day!

Nutritional Information & Benefits

This chicken tortilla soup recipe is packed with protein and fiber, making it a satisfying, balanced meal. Each serving (about 2 cups/480ml) contains approximately:

• Calories: 350
• Protein: 22g
• Carbs: 35g
• Fat: 14g
• Fiber: 7g

Health Benefits: Chicken provides lean protein; avocado delivers healthy fats and potassium. Tomatoes and peppers offer vitamin C and antioxidants. Using corn tortillas keeps this gluten-free, and you can adjust toppings for dairy-free or low-carb diets.

Potential allergens include dairy (cheese, sour cream) and corn. For wellness, I love this soup because it’s filling without feeling heavy, and you can sneak in extra veggies or beans for even more nutrition. It’s comfort food you can feel good about eating, especially on cold nights!

Conclusion: Why This Chicken Tortilla Soup Recipe Is Worth a Spot in Your Kitchen

There’s something about a steaming bowl of chicken tortilla soup that just makes winter better. Between the rich broth, tender chicken, creamy avocado, and crunchy tortilla strips, every spoonful is like a little celebration. If you’re looking for an easy, cozy dinner that feels special (but isn’t fussy), this soup is it.

I love how adaptable it is—make it spicy, mild, vegetarian, or extra cheesy. It’s become a cold-night staple at our house, and I hope it brings as much warmth and comfort to your kitchen as it does to mine. Don’t be afraid to put your own spin on it!

If you try this chicken tortilla soup recipe, let me know how you customized it! Leave a comment below, share your soup creations on Pinterest, or tag me on social—there’s nothing better than seeing your family enjoying a homemade meal. Stay warm and happy cooking, friends!

FAQs: Chicken Tortilla Soup Recipe Questions Answered

Can I make chicken tortilla soup ahead of time?

Yes! Prepare the soup base up to 2 days ahead and store it in the fridge. Just add fresh toppings and tortilla strips right before serving for best flavor and texture.

What kind of chicken works best?

Rotisserie chicken is easiest for quick prep, but any cooked, shredded chicken works (thighs give extra richness). You can also cook raw chicken breasts directly in the broth, then shred them.

How do I make it spicier or milder?

For more spice, add extra jalapeño or a pinch of cayenne. For a milder soup, skip the jalapeño and use only sweet peppers. Adjust chili powder to your taste!

Can I freeze chicken tortilla soup?

Absolutely! Freeze the soup without tortilla strips or avocado in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, then add fresh toppings.

What are the best toppings for chicken tortilla soup?

Classic toppings include avocado, crispy tortilla strips, shredded cheese, fresh cilantro, and lime wedges. You can also add jalapeño slices, sour cream, or diced red onion for extra flavor.

Print