This chicken tortilla soup gets a fresh, garden-vegetable twist with tender zucchini and yellow squash, which soak up the smoky, spiced broth without turning mushy. It’s a one-pot meal that’s hearty enough for dinner but light enough for lunch, and the crispy tortilla strips on top add the perfect crunch. The combination of juicy chicken, sweet squash, and a rich tomato-chile base makes this a soup you’ll crave all year round.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (14.5 oz / 411 g) can diced fire-roasted tomatoes, with their juices
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 cups (355 ml) water
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts (about 2 large)
- 2 medium zucchini (about 8 oz / 225 g each), quartered lengthwise and sliced into 1/2-inch pieces
- 2 medium yellow squash (about 8 oz / 225 g each), quartered lengthwise and sliced into 1/2-inch pieces
- 1 cup (165 g) frozen corn kernels, thawed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- Salt and black pepper, to taste
- For serving: 6 corn tortillas, cut into thin strips and baked or fried until crisp, plus optional toppings: shredded cheese, diced avocado, fresh cilantro, lime wedges, sour cream
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic, jalapeño (if using), cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes with their juices, chicken broth, and water. Stir to combine. Bring the mixture to a boil over high heat.
- Add the chicken breasts to the pot. Reduce the heat to medium-low, cover, and simmer gently for 15 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer.
- Remove the chicken to a cutting board. Let it rest for 5 minutes, then shred it with two forks.
- Add the zucchini and yellow squash to the pot. Increase the heat to medium and cook, uncovered, for 5 minutes, or until the squash is just tender but still has a slight bite.
- Stir in the corn, black beans, and shredded chicken. Cook for 2-3 minutes until everything is heated through. Season with salt and pepper to taste.
- Ladle the soup into bowls and top generously with crispy tortilla strips and any other desired toppings. Serve hot.
Tips
- Don’t overcook the squash: Add it near the end and keep the simmer short. Overcooked zucchini and squash turn mushy and lose their shape.
- Make crispy tortilla strips easily: Cut corn tortillas into thin strips, toss with a little olive oil and salt, and bake at 400°F (200°C) for 10-12 minutes, turning once, until golden and crisp.
- Control the spice: The jalapeño adds a gentle kick. For a milder soup, omit it entirely. For more heat, keep the seeds or add a pinch of cayenne.
- Use rotisserie chicken: To save time, skip step 3-4 and add 3 cups (about 420 g) of shredded rotisserie chicken with the squash in step 5. Just heat it through.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with a simple green salad with lime vinaigrette or a side of warm cornbread. For a more substantial dinner, serve it over a scoop of cooked rice or quinoa. Set out bowls of shredded Monterey Jack cheese, diced avocado, chopped cilantro, and lime wedges so everyone can customize their bowl.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans or chickpeas for protein.
- Creamy version: Stir in 1/2 cup (120 ml) of heavy cream or a dollop of cream cheese at the end for a richer, creamier broth.
- Different proteins: Swap the chicken for shredded pork, ground turkey (cook it first, then proceed), or even shrimp (add in the last 3 minutes).
- Roasted vegetables: For a deeper flavor, roast the zucchini and squash in the oven at 425°F (220°C) for 15 minutes before adding them to the soup.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To reheat, warm it in a pot over medium heat, stirring occasionally, until bubbling. You can also microwave individual portions in 1-minute intervals, stirring in between. The soup will thicken slightly as it sits; add a splash of broth or water when reheating if needed. The tortilla strips should be stored separately at room temperature in a sealed bag and added just before serving to keep them crisp. The soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen zucchini and squash? Yes, but they will be softer and release more water. Add them frozen directly to the soup in step 5 and reduce the cooking time to 3-4 minutes, as they will cook faster.
How can I make this soup spicier? To add more heat, keep the seeds in the jalapeño, add a diced serrano pepper, or stir in a teaspoon of hot sauce or a pinch of cayenne pepper with the other spices.
Can I make this in a slow cooker? Absolutely. Sauté the onion and spices in a skillet first, then transfer to the slow cooker with the tomatoes, broth, and chicken. Cook on low for 4-6 hours, then shred the chicken and add the zucchini, squash, corn, and beans. Cook on high for 20-30 minutes until the squash is tender.
What can I use instead of corn tortillas? If you don’t have corn tortillas, you can top the soup with crushed tortilla chips, or use flour tortillas cut into strips and baked. For a low-carb option, use fried or baked strips of jicama or simply omit them and add extra avocado.
Is this soup gluten-free? Yes, as written, all ingredients are naturally gluten-free. Just be sure to check the labels on your chicken broth and spices to ensure they are certified gluten-free if you have a sensitivity.
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work great and add more flavor. Cook them the same way; they are safe to eat at 165°F (74°C) and will be tender and juicy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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