Mexican Food Soup: Hearty Chicken Tortilla Soup Recipe

Chicken tortilla soup, often called sopa de tortilla, is a Mexican soup built around tomatoes, chiles, broth, and crisp tortilla strips, with many regional and household versions. This hearty version simmers chicken directly in a gently spiced tomato broth, then finishes with fresh toppings so each bowl can be made bright, crunchy, and as spicy as you like.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as avocado or canola oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium jalapeño, seeded and finely chopped, about 15 g; leave in some seeds for more heat
4 garlic cloves, minced, about 12 g
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) dried oregano, preferably Mexican oregano if available
½ teaspoon (1 g) smoked paprika
1 chipotle pepper from a can of chipotles in adobo, finely chopped, plus 1 teaspoon (5 ml) adobo sauce
1 can (14.5 ounces / 411 g) fire-roasted diced tomatoes, with their juices
6 cups (1.4 L) low-sodium chicken broth
1½ pounds (680 g) boneless, skinless chicken thighs, trimmed
1 can (15 ounces / 425 g) black beans, drained and rinsed
1 cup (165 g) corn kernels, fresh or frozen; thaw frozen corn first
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
2 tablespoons (30 ml) fresh lime juice, from about 1 lime
¼ cup (4 g) chopped fresh cilantro, plus extra for serving
2 cups (about 50 g) plain tortilla strips or lightly crushed tortilla chips, for serving
1 medium avocado, diced, about 150 g, for serving
½ cup (60 g) crumbled queso fresco, for serving
1 lime, cut into 6 wedges, for serving

Instructions

Prepare the ingredients. Chop the onion and jalapeño, mince the garlic and chipotle, drain and rinse the beans, and measure the spices. Pat the chicken dry with paper towels. Keep the chicken separate from ready-to-eat toppings and wash your hands and cutting board after handling it. This recipe’s 20-minute prep estimate includes these tasks.
Soften the aromatics. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for about 5 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, cumin, oregano, and smoked paprika; cook for 30 seconds, just until fragrant. If the garlic starts to darken, lower the heat so it does not turn bitter.
Build the tomato broth. Add the chopped chipotle and adobo sauce, diced tomatoes with their juices, chicken broth, salt, and black pepper. Stir to combine, scraping up any flavorful browned bits from the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 9 minutes. A gentle simmer keeps the broth from reducing too quickly.
Cook the chicken. Add the chicken thighs and make sure they are mostly submerged. Cover the pot loosely and simmer gently for 18 minutes, turning the pieces once if needed. Check the thickest part of each thigh with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes; cooking time depends on the thickness of the thighs.
Shred the chicken. Transfer the cooked chicken to a clean plate and let it sit for 2 minutes, just long enough to handle safely. Shred it with two forks. Stir the black beans and corn into the soup and simmer for 3 minutes, then return the chicken to the pot and simmer for another 3 minutes. Turn off the heat, stir in the lime juice and cilantro, and taste. Add salt, pepper, or another small squeeze of lime if the broth needs it.
Finish and serve. Ladle the hot soup into bowls. Add tortilla strips, avocado, queso fresco, and extra cilantro at the table rather than simmering the toppings in the pot. Serve with lime wedges so everyone can adjust the acidity to taste. The stated cook time is about 45 minutes, including the short shredding and finishing stages.

Tips

Control the heat in small steps. Chipotle peppers vary in size and intensity, and the adobo sauce adds extra smoky heat. For a mild pot, start with half a pepper and omit the adobo; add more after tasting. For a spicier bowl, put sliced jalapeño or extra chipotle on the table instead of making the whole pot hot.
Choose the right oregano substitute. Mexican oregano has a citrusy, slightly earthy character. If you cannot find it, ordinary dried oregano works well, though the flavor will be a little less distinctive. Do not substitute a large amount of fresh oregano for the measured dried herb; fresh leaves are milder and can taste different.
Keep the broth from getting too salty. Use low-sodium broth and taste before adding extra salt, especially if your tomatoes, beans, or tortilla chips are salted. Lime also sharpens the flavor, so adjust the salt after adding the lime juice.
Add crunch only when serving. Tortilla strips left in the pot soften quickly. Put them on each bowl immediately before eating, and keep extra strips at the table for anyone who wants more crunch.

Serving Suggestions

Set out the toppings in separate small bowls and let everyone finish their own serving. Avocado contributes a cool, creamy contrast to the smoky broth; queso fresco adds a mild, crumbly saltiness; and cilantro and lime give the soup a fresh finish. If queso fresco is unavailable, use a modest amount of feta for a saltier, tangier result, or leave the cheese off. Shredded Monterey Jack will melt more than queso fresco, so add it sparingly if you want to keep the toppings distinct.

For a fuller meal, serve the soup with warm corn tortillas, Mexican rice, or a simple green salad dressed with lime. A side of sliced radishes or shredded cabbage offers another crisp contrast. The soup is filling enough to serve as a main course, but smaller bowls also work as a first course before tacos or grilled vegetables. Put the lime wedges and tortilla strips on the table at the last moment; both are better added fresh than heated in the soup.

Variations

Make it vegetarian. Replace the chicken broth with vegetable broth and omit the chicken. Add another 15-ounce (425 g) can of beans, or use 1½ cups (250 g) cooked chickpeas, and simmer them with the corn for the final 6 minutes. The broth will be lighter and less meaty, while the extra legumes make the bowls more substantial.

Use chicken breast. Boneless, skinless breasts work, but they can dry out if simmered for too long. Add them as directed and begin checking their thickest parts at about 15 minutes; remove each piece when it reaches 165°F (74°C), then shred it and return it to the soup for the finishing simmer. The thermometer, rather than the clock alone, determines when poultry is safely cooked.

Make it less smoky or more tomato-forward. Leave out the chipotle and adobo for a gentler broth, or use a small pinch of ancho chile powder if you want mild chile flavor without the same smoky heat. For a brighter tomato taste, stir in another ½ cup (120 g) of diced tomatoes. If you add more tomatoes, taste before adding extra lime, since the broth may already have enough tang.

Use tortilla strips instead of chips. Cut 4 small corn tortillas, about 100 g total, into thin strips. Toss them with 1 teaspoon (5 ml) oil, spread them on a baking sheet, and bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp. Let them cool before serving. Baking times vary by tortilla thickness, so watch closely near the end. This adds a separate oven step, so prepare the strips while the soup simmers.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Store the soup and toppings separately in airtight containers; the soup keeps for 3–4 days in the refrigerator, while tortilla strips are best kept dry at room temperature and used within a day or two. Avocado is best cut just before serving. If you have already added tortilla strips, they will soften in storage, but the soup remains usable.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. Add a splash of broth or water if the soup has thickened. You can also reheat a serving in the microwave in a microwave-safe bowl, stirring once or twice so it heats evenly, and checking the temperature in more than one spot.

To freeze, cool the soup promptly in shallow containers and freeze it without the tortilla strips, avocado, or cheese. For best quality, use it within 2–3 months. Thaw it in the refrigerator, then reheat to 165°F (74°C) before serving. The chicken and broth freeze well; the beans may soften slightly after thawing, which changes the texture but not the basic flavor.

Frequently Asked Questions

Is chicken tortilla soup the same as Mexican tortilla soup? Tortilla soup, or sopa de tortilla, has many versions, and the name can refer to soups with different broths, chiles, and toppings. Some versions focus on a tomato-and-chile broth with fried tortilla strips, while others include chicken or vegetables. This recipe is a chicken-based version inspired by that style, not a claim to one definitive regional formula.

Can I make the soup ahead? Yes. Cook the soup through the chicken, beans, and corn steps, then cool and refrigerate it promptly. Reheat it gently to 165°F (74°C), stir in the lime and cilantro, and add fresh toppings just before serving. For the freshest flavor, you can wait to add the lime and cilantro until after reheating.

Can I use cooked or rotisserie chicken? Yes. Skip the raw chicken step and add about 3 cups (400–450 g) of shredded cooked chicken when you add the beans and corn. Simmer until the chicken is thoroughly hot, then verify leftovers reach 165°F (74°C) when reheating. Because the chicken is already cooked, this option shortens the simmering time and can make the soup a convenient way to use leftovers.

What can I use instead of chipotle in adobo? For the closest practical substitute, use ½ teaspoon (1 g) ancho chile powder plus a small pinch of smoked paprika. It gives the broth chile flavor and some smokiness, but it will not have the same tangy, saucy character as chipotle in adobo. For a mild soup, simply omit the chipotle and let diners add hot sauce or sliced chile to their own bowls.

Why is my soup too spicy, and how can I fix it? Different chipotle peppers and jalapeños vary in heat, so the same measured amount can produce different results. Stir in extra broth, tomatoes, or a little more corn and beans to spread the heat through a larger batch. Serve the bowls with avocado, queso fresco, or a spoonful of plain yogurt or sour cream; these toppings soften the perceived heat without removing the spice from the pot.

Can I make this in a slow cooker? You can, although the stovetop method gives you more control over the sautéed aromatics and the chicken’s doneness. First cook the onion, jalapeño, garlic, and spices in a skillet, then transfer them to the slow cooker with the tomatoes, broth, and chicken. Cook until the chicken reaches 165°F (74°C), then shred it and stir in the beans and corn near the end so they heat through without becoming overly soft. Slow-cooker models and settings vary, so rely on the thermometer rather than a fixed time alone.

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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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