Shredded Chicken Tortilla Soup

Name: Shredded Chicken Tortilla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) black beans, rinsed and drained; Salt and pepper to taste; Tortilla strips; Sliced avocado; Chopped cilantro; Lime wedges; Shredded cheese

Highlighted under: Global Plate Classics

I love making Shredded Chicken Tortilla Soup on chilly evenings. This dish warms me to the core with its hearty flavors and spicy kick. As the chicken simmers, the aromatic blend of onions, garlic, and spices fills the kitchen, inviting everyone to gather around. Topped with crispy tortilla strips and fresh avocado, this soup is not just satisfying but also visually appealing. It's a dish that brings comfort and warmth, perfect for sharing with family or enjoying as a cozy solo treat.

Created by

Freya Cooper

Last updated on 2026-02-24T04:37:36.966Z

Cooking Shredded Chicken Tortilla Soup has become a cherished tradition in my kitchen. I enjoy experimenting with different spices and toppings each time I prepare it. Recently, I added a splash of lime juice at the end, enhancing the flavors remarkably and providing a refreshing twist that brightens the dish.

We tried using both store-bought rotisserie chicken and freshly boiled chicken breast, and I found that the rotisserie adds a depth of flavor that’s hard to beat. It also cuts down meal prep time significantly, allowing me to whip up a delicious soup in no time!

What You'll Love About This Recipe
Rich and vibrant flavors from fresh ingredients
Comforting and filling, perfect for cold days
Easy to customize with your favorite toppings

The Importance of Fresh Ingredients

Using fresh ingredients in your Shredded Chicken Tortilla Soup can elevate the flavor profile significantly. Fresh herbs like cilantro add a burst of brightness that pairs wonderfully with the rich broth. Opt for ripe avocados, as their creaminess complements the soup's spiciness. The choice of tomatoes matters too; using fire-roasted diced tomatoes can introduce a smoky depth, enhancing the overall complexity of the dish.

When it comes to spices, I recommend sticking to high-quality chili powder and ground cumin instead of their pre-mixed counterparts. This ensures a more robust flavor that can truly shine. Remember, the freshness of the spices can lose potency over time, so check your pantry and consider replacing any that have been sitting unused for months.

Tips for Texture and Consistency

Achieving the right texture in your soup is key to a satisfying meal. After sautéing the onions and garlic, ensure they are soft and translucent before adding the spices; this step builds a solid flavor base. When you add the chicken and black beans, aim to have a good balance between chunks of chicken and a smooth broth. If the soup looks too thick, a splash of extra chicken broth can help reach your desired consistency without compromising the flavor.

For the tortilla strips, you can pan-fry them in a small amount of vegetable oil until they are golden and crispy. This texture contrast with the tender chicken and beans creates a delightful eating experience. If you're short on time, store-bought tortilla strips can be a quick alternative, but be cautious of their saltiness to avoid overwhelming the natural flavors of the soup.

Ingredients

Gather the following ingredients to make this delicious soup.

For the Soup

2 cups shredded cooked chicken
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
Salt and pepper to taste

For Toppings

Tortilla strips
Sliced avocado
Chopped cilantro
Lime wedges
Shredded cheese

This combination of ingredients creates a rich and flavorful soup that you'll want to make again and again.

Instructions

Follow these steps to create delicious Shredded Chicken Tortilla Soup.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add Spices and Broth

Sprinkle the chili powder and cumin over the vegetables, stirring to combine. Pour in the chicken broth and add the diced tomatoes. Bring to a simmer.

Incorporate Chicken and Beans

Stir in the shredded chicken and black beans, letting it simmer for another 15 minutes. Season with salt and pepper according to taste.

Serve and Enjoy

Ladle the soup into bowls and top with tortilla strips, avocado, cilantro, shredded cheese, and a squeeze of lime juice. Enjoy your warm and hearty meal!

Serve hot and enjoy the delightful flavors!

Pro Tips

For an extra layer of flavor, consider roasting the tomatoes before adding them to the soup. This will enhance their sweetness and depth.

Storage and Freezing

This soup can be a great make-ahead option, as the flavors deepen when refrigerated. Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheating can be done on the stovetop over low heat, stirring occasionally to prevent sticking. If you notice the soup has thickened too much, simply add a bit of water or broth to restore its consistency.

For longer storage, consider freezing the soup without the toppings. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and heat on the stovetop. Always stir well before serving to reincorporate any ingredients that may have settled. This makes for a quick and delicious meal on busy days!

Variations to Try

One of the best aspects of Shredded Chicken Tortilla Soup is its versatility. If you want to adjust the spice level, try adding diced jalapeños or a splash of hot sauce to suit your preference. For a heartier vegetarian option, substitute the chicken with roasted vegetables like zucchini and bell peppers, and replace the chicken broth with vegetable broth for a robust flavor.

You can also incorporate different beans, such as pinto or kidney beans, to enhance the texture and nutrition. For a creamier finish, swirl in a dollop of sour cream or Greek yogurt just before serving. These simple variations can introduce exciting new layers to the classic recipe while keeping with the comforting essence of the original dish.

Questions About Recipes

→ Can I use frozen chicken?

Yes, you can use frozen chicken. Just ensure to cook it thoroughly before shredding.

→ What if I don't have black beans?

You can substitute black beans with pinto beans or simply omit them.

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to three days.

→ Is it gluten-free?

Yes, as long as you use gluten-free tortilla strips and check your broth for gluten.