What’s the secret to crafting a Mexican-inspired soup that’s both comforting and packed with bold flavors in under 30 minutes? This chicken tortilla soup recipe delivers tender shredded chicken, creamy pinto beans, and a tomato-chili broth crowned with all your favorite toppings—all ready from start to finish in about 30 minutes. Unlike traditional simmer-and-stir methods that can take over an hour, this streamlined approach uses high-heat sautéing and quick-cooking ingredients to lock in maximum flavor fast Pinch of YumEpicurious. With every spoonful, you’ll enjoy a harmonious blend of smoky cumin, bright lime, and crispy tortilla strips that will keep you coming back bowl after bowl.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Sauté aromatics and spices
- Step 2: Build the tomato base
- Step 3: Add broth and chicken
- Step 4: Shred the chicken
- Step 5: Incorporate beans and corn
- Step 6: Brighten with lime
- Step 7: Prepare tortilla strips
- Step 8: Garnish and serve
- Nutritional Information (per 1½-cup serving)
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Dive In & Spice Up Your Weeknight Dinner
- FAQs
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Substitution Ideas |
|---|---|---|---|
| Olive oil | 2 Tbsp | Medium for sautéing onions and spices | Avocado oil or canola oil |
| Red onion, diced | 1 cup (150 g) | Sweet aromatic base | Yellow onion |
| Garlic, minced | 4 cloves | Pungent depth | Garlic powder (1 tsp) |
| Jalapeño, seeded & minced | 1 medium | Mild heat | Serrano pepper (hotter) |
| Ground cumin | 2 tsp | Earthy warmth | Chili powder (2 tsp) |
| Chili powder | 1 tsp | Smoky spice | Paprika + ¼ tsp cayenne |
| Dried oregano | ½ tsp | Herbaceous note | Mexican oregano preferred |
| Crushed tomatoes (28-oz can) | 1 can (800 g) | Tangy tomato base | Fire-roasted diced tomatoes |
| Vegetable or chicken broth | 3 cups (720 ml) | Soup liquid; adds savory depth | Water + 1 tsp bouillon |
| Boneless skinless chicken thighs | 1 lb (450 g) | Tender shredded protein | Chicken breasts |
| Salt | 1 tsp (adjust to taste) | Seasoning | Sea salt |
| Black beans or pinto beans, drained & rinsed | 1 can (15 oz/425 g) | Creamy body and fiber | Cooked chickpeas |
| Frozen corn | 1 cup (150 g) | Sweet burst | Fresh corn kernels |
| Lime juice, freshly squeezed | 2 Tbsp | Brightens and balances spices | Lemon juice |
| Corn tortillas, cut into strips | 4 tortillas | Crisp garnish | Tortilla chips |
| Avocado, diced | 1 medium | Creamy topping | Guacamole |
| Fresh cilantro, chopped | ¼ cup (15 g) | Herbaceous garnish | Parsley |
| Queso fresco or shredded cheese | ½ cup (60 g) | Melty, salty finish | Cotija or Monterey Jack |
Featured topping ideas: radish slices, sour cream, pickled jalapeños, and extra lime wedges.
Timing
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes—over 60% faster than hour-long braised versions thanks to quick-sauté and ready-to-use ingredients Pinch of YumEpicurious.
Step-by-Step Instructions
Step 1: Sauté aromatics and spices
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add diced onion, garlic, and jalapeño; cook 3–4 minutes, stirring occasionally, until the onion is translucent and the mixture is fragrant. Stir in cumin, chili powder, and oregano; cook 30 seconds to toast the spices and deepen their flavor profile.
Step 2: Build the tomato base
Pour in crushed tomatoes, stirring to coat the aromatics. Let the mixture bubble gently for 2 minutes, allowing the tomato’s acidity to mellow. Scrape any browned bits from the bottom of the pot to incorporate those caramelized notes.
Step 3: Add broth and chicken
Stir in the broth and bring to a rolling simmer. Nestle the chicken thighs into the hot broth, season with salt, and reduce heat to medium-low. Cover and poach the chicken for 10 minutes, or until cooked through (internal temperature 165 °F/74 °C).
Step 4: Shred the chicken
Remove the chicken thighs with tongs and place on a cutting board. Use two forks to shred the meat finely. Return the shredded chicken to the pot, stirring it into the hot soup so it absorbs the tomato-chili broth.
Step 5: Incorporate beans and corn
Add the drained beans and frozen corn to the soup. Return to a gentle simmer and cook 3–4 minutes more, until the corn is heated through. The beans add creamy heft and the corn offers sweet pops of flavor.
Step 6: Brighten with lime
Stir in fresh lime juice and taste for seasoning. Adjust salt or add an extra dash of chili powder if you like more heat. The lime juice lifts the richness and enhances the complexity of the soup.
Step 7: Prepare tortilla strips
Meanwhile, heat a tablespoon of oil in a small skillet over medium-high heat. Add tortilla strips and fry, stirring constantly, until golden brown and crisp—about 1–2 minutes. Drain on paper towels and season lightly with salt.
Step 8: Garnish and serve
Ladle the soup into warmed bowls. Top each serving with a handful of tortilla strips, diced avocado, chopped cilantro, and a sprinkle of queso fresco or shredded cheese. Offer lime wedges on the side for an extra citrus squeeze.
Nutritional Information (per 1½-cup serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 3 g | 15% |
| Sodium | 840 mg | 35% |
| Carbohydrates | 32 g | 11% |
| Fiber | 8 g | 32% |
| Sugars | 8 g | — |
| Protein | 18 g | 36% |
| Vitamin C | 30% DV | |
| Iron | 20% DV |
*Percent Daily Values based on a 2,000–calorie diet. Nutrient data estimated using Pinch of Yum recipe values Pinch of Yum.
Healthier Alternatives for the Recipe
- Lower sodium: Use low-sodium broth and rinse beans thoroughly to reduce overall salt.
- Lower fat: Swap chicken thighs for chicken breast and reduce oil to 1 Tbsp; omit cheese or use reduced-fat varieties.
- Gluten-free: Ensure tortillas and broth are gluten-free, or substitute GF tortilla strips.
- Plant-based: Omit chicken and use extra beans, lentils, or tempeh; replace chicken broth with vegetable broth.
- Spice level: Increase jalapeño to 2 or stir in ¼ tsp cayenne for extra heat; remove seeds for milder heat.
Serving Suggestions
- Family dinner: Pair the soup with a simple side salad of romaine, avocado, and a lime-cilantro vinaigrette.
- Game day: Serve alongside loaded nachos or quesadillas for a festive Tex-Mex spread.
- Meal prep: Portion into airtight containers; keep tortilla strips and avocado separate until ready to serve.
- Brunch twist: Set up a “taco bar” with soup as the base—guests can add toppings like shredded cheese, sour cream, pico de gallo, and pickled onions.
Common Mistakes to Avoid
- Overcooking spices: Burnt cumin or chili powder tastes bitter—toast spices only 30 seconds after sautéing aromatics.
- Boiling after adding dairy: If you garnish with cheese or sour cream, remove soup from heat to prevent curdling.
- Skipping tortilla crisping: Freshly fried tortilla strips remain crisp longer; soggy strips lose their signature crunch.
- Underseasoning in layers: Season the broth before and after adding beans and chicken to build depth.
Storing Tips for the Recipe
- Refrigeration: Cool soup quickly, then store in sealed containers up to 4 days. Reheat gently on the stovetop, adding a splash of broth if too thick.
- Freezer: Freeze in individual portions without avocado or tortilla strips for up to 3 months. Thaw overnight in the fridge, then reheat and garnish fresh.
- Make-ahead: Complete soup through Step 6 and refrigerate; fry tortilla strips and dice avocado just before serving to ensure peak texture.
Dive In & Spice Up Your Weeknight Dinner
This chicken tortilla soup recipe proves that restaurant-quality Tex-Mex comfort can be ready in just 30 minutes. With its vibrant spices, creamy beans, and crisp tortilla topping, it’s a one-pot wonder you’ll return to again and again. Gather your ingredients, fire up the stovetop, and let the aromas of garlic, cumin, and fresh lime fill your kitchen. Once you’ve savored that first bowl, share your twist in the comments, rate the recipe, and subscribe for more globally inspired, data-driven meals!
FAQs
Can I use rotisserie chicken?
Yes—swap cooked shredded rotisserie chicken for thighs. Skip poaching and add chicken in Step 4, simmering just until warmed.
How do I make it in a slow cooker?
Sauté aromatics and mix all ingredients except tortillas and avocado in the slow cooker. Cook on LOW 4–5 hours. Add lime, fresh toppings, and crisp tortilla strips before serving.
What’s the best way to reheat leftovers?
Gently warm on the stovetop over low heat. Stir in a splash of broth to adjust the consistency if it’s too thick.
Can I make this soup vegetarian?
Absolutely—omit chicken and use extra beans or lentils. Substitute vegetable broth and add smoked paprika for depth.
How do I keep tortilla strips from getting soggy?
Fry or bake strips just before serving, and store them separately at room temperature in an airtight container.
