If you are craving a comforting bowl of best authentic chicken tortilla soup you’ll love, this recipe delivers rich broth, tender chicken, and crispy tortilla strips in every spoonful. Inspired by traditional Mexican flavors, this soup is light yet deeply satisfying, making it perfect for busy weeknights, family dinners, or cozy weekends at home.
This is not a thick, tomato-heavy version. Instead, it focuses on a seasoned chicken broth layered with aromatics, warm spices, and just enough tomato paste to deepen the flavor without overpowering it. Finished with crunchy tortillas and fresh toppings, it tastes like something you would order at a small neighborhood restaurant.
Why You’ll Love This Best Authentic Chicken Tortilla Soup
There are many reasons this soup earns a permanent spot in your recipe rotation.
First, it is quick and practical. You can have a full pot on the table in about 30 minutes, especially if you use cooked or rotisserie chicken.
Second, the flavors are balanced and clean. The broth is savory, lightly spicy, and fragrant from garlic, onion, cilantro, and jalapeño, without being overly heavy.
Third, it is customizable. You can adjust the heat, swap toppings, or make small ingredient changes while still keeping the soup authentic and satisfying.
Finally, it is family friendly. The spice level is easy to control, and everyone can build their own bowl with their favorite toppings.
Ingredients for Best Authentic Chicken Tortilla Soup
This recipe uses simple, accessible ingredients that come together to create bold flavor. All quantities are listed in US units.
Soup Base Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 1 to 2 jalapeños, finely chopped and seeds removed for mild heat
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups chicken stock or broth
- 3 cups cooked shredded chicken
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon adobo seasoning
- 1 half teaspoon black pepper
- 1 quarter teaspoon cayenne pepper, optional for extra heat
- Salt to taste
Crispy Tortilla Strips
- 4 corn tortillas, cut into thin strips
- Vegetable oil for frying
Optional Toppings
- Chopped fresh cilantro
- Sliced avocado
- Shredded Mexican blend cheese or cotija-style cheese
- Sour cream or plain Greek yogurt
- Lime wedges
Ingredient Notes and Substitutions
Chicken
Rotisserie chicken is the easiest option and adds great flavor. You can also use cooked chicken breast or thighs that have been boiled or baked and shredded.
Heat level
For mild soup, use one jalapeño and remove all seeds. For more heat, keep some seeds or add extra cayenne pepper.
Tortilla strips
Freshly fried tortilla strips give the best texture and flavor. If you are short on time, crushed tortilla chips can work, but the soup is best with homemade strips.
Butter
Butter adds richness, but olive oil can be used if you prefer.
Step-by-Step Instructions
Step 1: Fry the Tortilla Strips
Heat about 1 inch of vegetable oil in a skillet over medium heat. Once hot, add tortilla strips in small batches. Fry for 1 to 2 minutes, stirring occasionally, until golden and crisp.
Remove the strips with a slotted spoon and place them on a paper towel lined plate. Lightly sprinkle with salt and set aside.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, stirring often, until softened and translucent.
Add the jalapeño and garlic. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Step 3: Bloom the Spices
Add chili powder, paprika, garlic powder, adobo seasoning, black pepper, and cayenne pepper if using. Stir continuously for about 30 seconds. This step helps release the oils in the spices and deepens their flavor.
Step 4: Build the Broth
Stir in the tomato paste and cook for 1 minute, allowing it to coat the aromatics. Slowly pour in the chicken stock, stirring to combine and scraping the bottom of the pot if needed.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Step 5: Add the Chicken and Simmer
Add the shredded chicken to the pot and stir well. Let the soup simmer uncovered for about 15 minutes so the flavors can come together.
Taste and adjust salt as needed.
Step 6: Serve
Ladle the soup into bowls. Top with crispy tortilla strips and any optional toppings you like. Serve hot with lime wedges on the side.
Pro Tips for Success
- Fry tortilla strips just before serving to keep them extra crisp.
- Use low sodium chicken stock so you can control the salt level.
- Do not skip blooming the spices. This step makes a noticeable difference in flavor.
- If the soup thickens too much, add a splash of broth or water.
- For deeper flavor, let the soup rest for 5 minutes off heat before serving.
Flavor Variations
Spicy chipotle version
Add 1 teaspoon chipotle powder or a small amount of adobo sauce for smoky heat.
Creamy tortilla soup
Stir in 1 half cup heavy cream or coconut milk at the end for a richer texture.
Vegetable boost
Add corn kernels, zucchini, or diced tomatoes during the simmering step.
Lime forward
Add fresh lime juice directly to the pot just before serving for brighter flavor.
Extra herbaceous
Stir in extra chopped cilantro or a small amount of fresh oregano at the end.
Serving Suggestions
This soup is satisfying on its own, but it also pairs well with simple sides.
Serve it with warm flour tortillas or a side of Mexican-style rice. A light salad with citrus vinaigrette balances the richness of the soup. For entertaining, set up a topping bar so guests can customize their bowls.
Storage and Freezing Instructions
Refrigeration
Store leftover soup without tortilla strips in an airtight container in the refrigerator for up to 4 days.
Freezing
The soup base freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.
Reheating
Reheat over medium heat, stirring occasionally. Add fresh tortilla strips just before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~26 g |
| Carbohydrates | ~22 g |
| Fat | ~14 g |
| Fiber | ~3 g |
| Sodium | ~780 mg |
Values are estimates and will vary based on toppings and ingredients used.
FAQ About Best Authentic Chicken Tortilla Soup
What makes chicken tortilla soup authentic?
Authentic chicken tortilla soup focuses on a seasoned broth rather than a thick tomato base. It uses simple aromatics, warm spices, shredded chicken, and crispy tortilla strips added at the end for texture.
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. Make the soup base in advance and store it in the refrigerator. Fry fresh tortilla strips right before serving for the best texture.
Is this soup spicy?
The heat level is moderate and easy to adjust. Removing jalapeño seeds and skipping cayenne pepper keeps it mild, while adding extra spice increases the heat.
Can I use store-bought tortilla chips?
You can, but homemade tortilla strips provide better flavor and crunch. If using chips, add them just before eating so they do not become soggy.
How do I keep the chicken tender?
Use pre-cooked chicken and avoid boiling the soup aggressively after adding it. Gentle simmering keeps the chicken moist and tender.
Best Authentic Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- skillet
- slotted spoon
- cutting board
- knife
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 1–2 jalapeños, finely chopped and seeds removed
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups chicken stock or broth
- 3 cups cooked shredded chicken
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp adobo seasoning
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- salt to taste
- 4 corn tortillas, cut into thin strips
- vegetable oil for frying
Instructions
- Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry tortilla strips in batches for 1 to 2 minutes until golden and crisp. Drain on paper towels and lightly salt.
- In a large pot, melt the butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in jalapeño and garlic and cook for 1 minute until fragrant.
- Add chili powder, paprika, garlic powder, adobo seasoning, black pepper, and cayenne if using. Stir constantly for about 30 seconds to bloom the spices.
- Stir in tomato paste and cook for 1 minute. Slowly add the chicken stock, stirring well, and bring to a gentle boil before reducing heat.
- Add the shredded chicken and simmer uncovered for about 15 minutes. Taste and adjust salt as needed.
- Ladle soup into bowls and top with crispy tortilla strips and desired toppings. Serve hot with lime wedges.
Notes
Nutrition
Final Thoughts
This best authentic chicken tortilla soup you’ll love is proof that simple ingredients can create incredible flavor. With its comforting broth, tender chicken, and crunchy tortilla strips, it is a recipe you will come back to again and again. Whether you make it for a quick dinner or a relaxed weekend meal, it delivers warmth, balance, and satisfaction in every bowl.
