Why You’ll Love This Mexican Chicken Tortilla Soup

• It’s a texture paradise. You get the silky broth, the soft chicken, the creamy avocado, and the crispy tortillas all in one spoonful. It’s impossible to get bored with every single bite.
• The flavor is deep and complex, but the method is simple. We’re building layers of flavor by charring the tomatoes and toasting the spices, which creates a base that tastes like it simmered for hours, even though it comes together relatively quickly.
• It’s a fantastic clean-out-the-fridge meal. Got some corn, a half can of black beans, or a zucchini looking lonely? Toss it in! This soup is wonderfully forgiving and welcomes your own creative twists.
• Leftovers are arguably even better. Like many great soups, the flavors meld and intensify overnight. Making a big batch means you have delicious, ready-to-go lunches for a couple of days.

Ingredients & Tools

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeds removed for less heat, minced
• 1 tbsp ground cumin
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 4 cups chicken broth (low-sodium is best)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 medium tomatoes, halved
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• Juice of 1-2 limes
• Salt and black pepper to taste
• 1/3 cup fresh cilantro, chopped

Tools: A large stockpot or Dutch oven, a baking sheet, blender or immersion blender, and a few mixing bowls.

Honestly, using chicken thighs makes a big difference here—they stay incredibly moist and shred so beautifully. And don’t skip the fire-roasted tomatoes if you can find them; they add a subtle smokiness that really elevates the whole soup.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? I really recommend thighs for this recipe. They have more fat, which means they’re much harder to overcook and they’ll stay tender and juicy as they simmer in the broth. Breasts can work, but you have to be more careful not to overcook them.
• What about the heat level? The jalapeño is your main control knob. For a mild soup, remove the seeds and ribs entirely. For a good kick, leave some seeds in. You can always add a pinch of cayenne pepper at the end if you want more fire.
• Why char the fresh tomatoes? This step is a game-changer! Broiling or pan-searing the tomato halves until they’re slightly blackened adds a wonderful, deep, smoky-sweet flavor that you just can’t get from canned tomatoes alone. It’s the secret to a truly authentic taste.
• Don’t forget the acid! The lime juice at the end is non-negotiable. It brightens up all the rich, savory flavors and makes everything pop. Taste the soup before and after adding the lime—you’ll be amazed at the transformation.

How to Make Mexican Chicken Tortilla Soup

Serving Suggestions

Complementary Dishes

• Simple Quesadillas — A cheesy, crispy quesadilla is the perfect tool for scooping up every last drop of soup from the bowl. It’s a match made in heaven.
• Avocado & Citrus Salad — A light salad with creamy avocado, orange segments, and a bright lime vinaigrette provides a fresh, cool contrast to the warm, spicy soup.
• Grilled Corn on the Cob — If it’s summer, throw some corn on the grill. The smoky, buttery kernels echo the flavors in the soup and make the meal feel like a real fiesta.

Drinks

• Classic Margarita — The tangy lime and tequila cut through the richness of the soup beautifully. It’s a celebratory pairing that just feels right.
• Ice-Cold Mexican Lager — A crisp, light beer like Corona or Modelo is a no-fuss, refreshing choice that complements the spices without overpowering them.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are fantastic for cleansing the palate between spoonfuls.

Something Sweet

• Churros with Chocolate Sauce — The ultimate finish! The warm, cinnamon-sugary churros dipped in rich chocolate are a classic and indulgent way to end the meal.
• Mango Sorbet — A scoop of bright, fruity sorbet is light, refreshing, and the perfect sweet note after a savory meal.
• Tres Leches Cake — If you’re feeding a crowd, this moist, milky cake is a showstopping dessert that everyone will adore.

Top Mistakes to Avoid

• Mistake: Skipping the tomato charring step. I know it’s an extra step, but it adds a crucial layer of smoky flavor that you simply can’t replicate otherwise. It’s the heart of this recipe!
• Mistake: Overcooking the chicken. If you’re using chicken breasts, be especially vigilant. Simmer just until cooked through (about 15-20 minutes) to avoid dry, stringy meat. Thighs are more forgiving, but even they can overdo it.
• Mistake: Adding the lime juice too early. The bright, acidic flavor of lime mellows and can become bitter with long cooking. Always stir it in at the very end, right before serving.
• Mistake: Forgetting to taste and season at the end. Soups need salt. The amount can vary based on your broth. Taste it after adding the lime and be generous with the salt and pepper until the flavors truly sing.

Expert Tips

• Tip: Make your own tortilla strips. Cut corn tortillas into thin strips, toss with a tiny bit of oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crispy. They’re infinitely better than store-bought chips and have a fantastic corn flavor.
• Tip: Use an instant-read thermometer for the chicken. Take the guesswork out! Chicken is perfectly cooked and safe to eat at 165°F (74°C). This ensures it’s juicy every single time.
• Tip: Let the soup rest. If you have the time, turn off the heat and let the soup sit for 15-20 minutes before serving. This allows the flavors to marry and deepen even more.
• Tip: Freeze for a future easy meal. This soup freezes beautifully. Cool it completely, then store it in airtight containers for up to 3 months. It’s a lifesaver on a busy night.

FAQs

Can I make this soup in a slow cooker?
Absolutely! It’s a great set-it-and-forget-it option. Sauté the onions, jalapeño, and spices in a pan first (this step is important for flavor), then transfer everything except the chicken to the slow cooker. Place the whole, raw chicken thighs on top. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the beans, corn, lime juice, and cilantro at the end.

How can I make this vegetarian/vegan?
It’s surprisingly easy! Omit the chicken and use vegetable broth. For protein, add an extra can of beans (pinto beans work well) or a cup of cooked lentils. You might want to add a tablespoon of soy sauce or tamari to boost the savory, umami flavor that the chicken broth usually provides. Top with vegan cheese or a dollop of cashew cream.

My soup is too thin. How can I thicken it?
The easiest way is to take about a cup of the soup (mostly the broth and beans), blend it until smooth, and stir it back into the pot. Alternatively, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering soup until it thickens.

What are the best toppings?
This is where the fun begins! Go wild with a topping bar. Essential toppings are crispy tortilla strips, diced avocado, a squeeze of lime, and cilantro. Other fantastic options are shredded cheese (like Monterey Jack or Cotija), a dollop of sour cream or Greek yogurt, sliced radishes for crunch, and a drizzle of hot sauce or crema.

How long will leftovers last in the fridge?
Stored in an airtight container, the soup (without the crispy toppings) will keep well for 3-4 days. The flavor actually improves! Reheat it gently on the stovetop over medium-low heat. I recommend adding fresh toppings each time you serve it to keep the textures interesting.