Hey there, fellow food lovers! Are you looking for a hearty, flavorful, and easy-to-make meal that your whole family will love? Well, you’ve come to the right place! Today, I’m excited to share with you my go-to recipe for the Best Chicken Tortilla Soup that’s perfect for those quick family dinners or cozy weeknight meals. This recipe is a game-changer, and I just can’t wait for you to try it!
Why You’ll Love This Recipe
- Ready in under 45 minutes—perfect for those busy weeknights!
- Packed with tender chicken, crunchy tortilla strips, and fresh flavors.
- Customizable to suit your family’s taste preferences.
- A healthy and satisfying meal that’s both comforting and delicious.
- Great for meal prep or leftovers the next day.
Ingredients
Here’s what you’ll need to make this delicious Chicken Tortilla Soup:
- 3 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup tortilla strips (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro for garnish (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this mouthwatering Chicken Tortilla Soup:
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and cook until fragrant.
- Add diced bell peppers, cumin, and chili powder to the pot. Sauté for another 5 minutes until the peppers soften.
- Place chicken breasts in the pot, pour in chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 20-25 minutes until chicken is cooked through. Remove chicken from the pot and shred using two forks.
- Return shredded chicken to the pot, mix well, and adjust seasoning if needed. Serve hot topped with tortilla strips and fresh cilantro.
Pro Tips for Making the Recipe
Here are a few tips to make your Chicken Tortilla Soup even better:
- For an extra crispy texture, bake your tortilla strips in the oven for a few minutes before adding them to the soup.
- Customize the spice level to your liking by adding more chili powder or a dash of hot sauce.
- Use store-bought tortilla strips for a quick and easy option, or make your own if you prefer homemade.
- For a creamier version, check out my How to Make Creamy Chicken Tortilla Soup Recipe.
How to Serve
Serving your Chicken Tortilla Soup is all about the toppings! Here are some ideas:
- Top with crunchy tortilla strips for that perfect texture.
- Add a sprinkle of fresh cilantro for a burst of fresh flavor.
- Serve with a side of warm tortillas or crusty bread for dipping.
- Offer a dollop of sour cream or a squeeze of lime for extra creaminess and brightness.
Make Ahead and Storage
One of the best things about this recipe is how well it holds up for meal prep and leftovers:
- Make Ahead: Prepare the soup up to a day in advance, then reheat when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
And there you have it, my friends! A delicious, easy, and satisfying Chicken Tortilla Soup recipe that’s sure to become a family favorite. Whether you’re looking for quick family dinners, easy weeknight meals, or just a comforting bowl of goodness, this recipe checks all the boxes. Don’t forget to check out my Best Chicken Tortilla Soup Recipe for even more tips and variations. Happy cooking!
Chicken Tortilla Soup
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts boneless, skinless
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium bell peppers any color, diced
- 14.5 oz fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup tortilla strips store-bought or homemade
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and cook until fragrant.
- Add diced bell peppers, cumin, and chili powder to the pot. Sauté for another 5 minutes until the peppers soften.
- Place chicken breasts in the pot, pour in chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 20-25 minutes until chicken is cooked through. Remove chicken from the pot and shred using two forks.
- Return shredded chicken to the pot, mix well, and adjust seasoning if needed. Serve hot topped with tortilla strips and fresh cilantro.
