20+ Irresistible Chicken Tortilla Soup Recipes to Warm Your Soul

Chicken tortilla soup is a beloved classic that combines comforting ingredients with rich, savory flavors.

Whether you’re a fan of the spicy kick of jalapeños, the smokiness of chipotle, or the creamy richness of avocado, there’s a variation of this iconic soup for every palate.

If you’re looking to spice up your dinner routine, explore new ingredients, or simply enjoy a hearty bowl of this Mexican-inspired soup, you’re in the right place.

In this blog, we’ve curated over 20 chicken tortilla soup recipes, ranging from the traditional to the creative, featuring different flavors, textures, and spice levels.

Whether you’re looking for something light and fresh or a creamy, indulgent version, you’ll find something that hits the spot.

Let’s dive into these irresistible recipes that will keep you coming back for more.

20+ Irresistible Chicken Tortilla Soup Recipes to Warm Your Soul

There’s no shortage of ways to enjoy chicken tortilla soup, and with over 25 recipes to choose from, you’re bound to find your new favorite.

From smoky and spicy to creamy and comforting, each variation offers its own unique twist on this classic dish.

Whether you’re making it for a weeknight dinner, a family gathering, or a cozy weekend meal, chicken tortilla soup is the ultimate comfort food.

With so many variations to try, you can make a different version every time, keeping things exciting and fresh.

So grab your ingredients, get ready to cook, and let these 20+ chicken tortilla soup recipes fill your kitchen with warmth and flavor!

Classic Chicken Tortilla Soup

A warm and comforting bowl of chicken tortilla soup is a perfect way to enjoy the rich flavors of Mexican cuisine. This classic recipe combines tender chicken, hearty vegetables, and a blend of spices to create a wholesome, savory meal that’s bursting with flavor. The best part? The crunchy tortilla strips on top add texture and a satisfying crunch to each spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 2 cups shredded cooked chicken (rotisserie chicken works well)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for topping)
• Optional: sour cream, diced avocado, shredded cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the red bell pepper, green bell pepper, and jalapeño. Cook for another 4-5 minutes until the peppers are tender.
3. Stir in the cumin, chili powder, and smoked paprika, allowing the spices to bloom for 1 minute.
4. Add the chicken broth, diced tomatoes (with juice), black beans, and corn. Bring the mixture to a simmer.
5. Add the shredded chicken and cook for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Stir in the lime juice and adjust seasoning if needed.
7. Serve the soup hot, garnished with fresh cilantro, tortilla strips, and any additional toppings you prefer.

This classic chicken tortilla soup recipe is easy to make and brings a comforting warmth to the table. The combination of savory broth, tender chicken, and crisp tortilla strips makes each bite satisfying and flavorful. Perfect for a cozy night in, this soup will quickly become a favorite in your home.

Creamy Chicken Tortilla Soup with Southwest Flair

This creamy version of chicken tortilla soup brings a Southwest-inspired twist. With the addition of cream and a hint of spice, it has a velvety texture that elevates the dish to the next level. Rich, hearty, and just the right amount of spicy, this recipe is a delicious way to bring comfort to any cold day.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 2 cups shredded rotisserie chicken
• 1/2 cup heavy cream or half-and-half
• 1/2 cup sour cream
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Tortilla strips or crushed tortilla chips
• Optional: shredded cheese, diced avocado, jalapeño slices

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion is translucent.
2. Add cumin, smoked paprika, chili powder, and cayenne pepper, stirring to coat the onions and garlic with spices.
3. Pour in the chicken broth, fire-roasted tomatoes, black beans, and corn. Bring the mixture to a simmer.
4. Add the shredded chicken and cook for 10-15 minutes, allowing flavors to develop.
5. Lower the heat and stir in heavy cream and sour cream. Mix until smooth and well combined.
6. Season with salt, pepper, and lime juice. Adjust seasoning to taste.
7. Serve the soup with fresh cilantro, tortilla strips, and your choice of toppings.

This creamy chicken tortilla soup is a luscious, comforting twist on the classic version. The blend of creaminess with a touch of spice makes each bite truly satisfying. Ideal for a hearty lunch or dinner, it will quickly become a go-to recipe for any season.

Spicy Chipotle Chicken Tortilla Soup

This spicy chipotle chicken tortilla soup is packed with bold flavors and a smoky, spicy kick thanks to chipotle peppers. Perfect for those who love a bit of heat, this recipe is hearty, robust, and perfect for cool evenings. The smoky chipotle complements the tender chicken and vegetables beautifully, creating an unforgettable flavor profile.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes, undrained
• 1-2 chipotle peppers in adobo sauce, chopped (adjust for heat preference)
• 6 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded rotisserie chicken
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: diced avocado, shredded cheese, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the red bell pepper and cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, chopped chipotle peppers, chicken broth, black beans, and corn. Bring the mixture to a boil.
4. Reduce the heat and add shredded chicken, cumin, and smoked paprika. Simmer for 10-15 minutes.
5. Season with salt, pepper, and lime juice. Adjust chipotle pepper to desired spice level.
6. Serve the soup with fresh cilantro, tortilla strips, and any additional toppings.

For those who enjoy a bit of smoky heat, this spicy chipotle chicken tortilla soup hits the mark. The chipotle peppers add depth and a hint of spice, transforming a classic soup into a flavorful adventure. Serve with crispy tortilla strips for a delightful crunch, and enjoy the robust taste with every spoonful.

Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup is a “set it and forget it” recipe that lets you come home to a delicious, aromatic meal. The slow-cooking process allows all the flavors to meld together, creating a deeply flavorful and tender soup. Simply toss all the ingredients in the slow cooker, and a warm, hearty dinner will be waiting for you!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips (for topping)
• Optional: sour cream, shredded cheese, avocado slices

Instructions:

1. Place chicken breasts at the bottom of a slow cooker.
2. Add diced onion, bell peppers, jalapeño, garlic, cumin, chili powder, smoked paprika, chicken broth, diced tomatoes, black beans, and corn. Stir gently to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir to combine.
5. Add lime juice and adjust salt and pepper to taste.
6. Serve with fresh cilantro, tortilla strips, and additional toppings of choice.

This slow cooker chicken tortilla soup is perfect for busy days when you want a hands-off approach to cooking. The long simmering time enhances the depth of flavor, and the tender chicken practically melts in your mouth. Ideal for meal prep or family dinners, it’s a nourishing, comforting meal that everyone will love.

Green Chile Chicken Tortilla Soup

This green chile chicken tortilla soup offers a twist on the classic with the unique flavor of green chilies. Lightly spicy and tangy, the green chilies add an earthy, bold flavor to the soup that perfectly complements the chicken and tortilla strips. This recipe is perfect for those who love Mexican-inspired flavors with a vibrant kick.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) green chilies (mild or hot, depending on preference)
• 1 can (15 oz) white beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional: shredded cheese, sour cream, diced avocado

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until the onion is translucent.
2. Add cumin, chili powder, and smoked paprika, stirring to bloom the spices for 1 minute.
3. Pour in the chicken broth, diced tomatoes, green chilies, white beans, and corn. Bring the mixture to a simmer.
4. Add the shredded chicken, and cook for an additional 10-15 minutes to allow flavors to blend.
5. Season with salt, pepper, and lime juice. Adjust seasoning as desired.
6. Serve the soup with fresh cilantro, tortilla strips, and any additional toppings you prefer.

This green chile chicken tortilla soup is a fresh take on a classic, with the green chilies adding a lively and zesty flavor. It’s a flavorful, satisfying soup that’s light yet filling. With each bite, you get a mix of tender chicken, hearty beans, and a hint of spice, making this a standout recipe for any occasion.

Tomatillo Chicken Tortilla Soup

This tomatillo chicken tortilla soup is a vibrant, tangy variation that uses tomatillos for a burst of fresh flavor. The tartness of the tomatillos adds a unique dimension, creating a lighter, citrusy flavor profile. Combined with warm spices and crispy tortilla strips, this soup is refreshing and packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb tomatillos, husked, rinsed, and diced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp coriander powder
• 6 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional: sliced avocado, sour cream, shredded cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the tomatillos and jalapeño, and cook for 5-6 minutes until the tomatillos break down slightly.
3. Stir in cumin, chili powder, and coriander powder, and cook for 1 minute.
4. Pour in the chicken broth, black beans, and corn. Bring to a boil, then reduce to a simmer.
5. Add shredded chicken and cook for 10-15 minutes, allowing the flavors to meld together.
6. Season with salt, pepper, and lime juice to taste.
7. Serve with fresh cilantro, tortilla strips, and additional toppings as desired.

Tomatillo chicken tortilla soup is a refreshing and tangy twist on traditional tortilla soup, thanks to the tartness of the tomatillos. This lighter, citrusy version is perfect for anyone looking for a unique, flavorful meal that doesn’t feel too heavy. The combination of spices, fresh ingredients, and crispy tortilla strips makes it a deliciously satisfying soup for any time of year.

Smoky Bacon and Chicken Tortilla Soup

Adding bacon to this smoky chicken tortilla soup adds a new layer of savory depth. The bacon infuses the broth with a smoky richness that complements the spices and chicken. This hearty, flavorful soup is perfect for those who enjoy a touch of smokiness in their dishes and want a comforting, soul-warming meal.

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded cheese, avocado, sour cream

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Add the onion, garlic, and red bell pepper to the pot. Sauté until softened, about 5 minutes.
3. Stir in cumin, chili powder, and smoked paprika, letting the spices bloom for 1 minute.
4. Add chicken broth, diced tomatoes, pinto beans, and corn. Bring the mixture to a boil.
5. Reduce the heat, add shredded chicken, and simmer for 10-15 minutes, allowing flavors to meld.
6. Season with salt, pepper, and lime juice to taste.
7. Serve with crispy bacon, fresh cilantro, tortilla strips, and any additional toppings.

This smoky bacon and chicken tortilla soup takes a classic favorite to the next level. The bacon adds a rich, savory depth that elevates every spoonful, making this soup hearty and satisfying. It’s an excellent choice for cozy evenings and will quickly become a family favorite.

Coconut Lime Chicken Tortilla Soup

This unique coconut lime chicken tortilla soup has a tropical twist that adds a creamy, fragrant layer to the traditional recipe. Coconut milk gives it a silky texture and adds a hint of sweetness, while the lime and cilantro bring in fresh, zesty notes. This soup is light yet incredibly flavorful, perfect for any time of the year.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1-2 limes (to taste)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional: diced avocado, shredded cheese, lime wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, red bell pepper, and jalapeño until softened, about 5 minutes.
2. Stir in cumin and chili powder, allowing the spices to bloom.
3. Add chicken broth, diced tomatoes, and coconut milk. Stir to combine, then add black beans and shredded chicken.
4. Bring the soup to a simmer and cook for 10-15 minutes.
5. Season with salt, pepper, and lime juice to taste.
6. Serve with fresh cilantro, tortilla strips, and your favorite toppings.

This coconut lime chicken tortilla soup is a refreshing and unexpected twist that combines tropical flavors with traditional Mexican spices. The creaminess of coconut milk paired with the zesty lime juice creates a delicate, vibrant flavor. It’s perfect for those looking to try something new and exciting while enjoying the comfort of chicken tortilla soup.

Roasted Poblano Chicken Tortilla Soup

Roasting poblanos adds a rich, earthy flavor to this chicken tortilla soup, giving it a subtle smokiness that pairs beautifully with the spices and tender chicken. This hearty and aromatic soup is ideal for cold nights when you’re craving a deeply flavored, satisfying meal.

Ingredients:

• 2 poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional: sour cream, shredded cheese, diced avocado

Instructions:

1. Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 15-20 minutes until the skin is charred, turning halfway through. Remove from the oven, cover with a towel, and let steam for 5 minutes. Peel off the skin, remove seeds, and dice the peppers.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, and sauté until softened.
3. Stir in cumin, smoked paprika, and chili powder, allowing the spices to bloom for 1 minute.
4. Add chicken broth, diced tomatoes, pinto beans, corn, and roasted poblano peppers. Bring the mixture to a simmer.
5. Add shredded chicken and cook for 10-15 minutes, allowing flavors to meld.
6. Season with salt, pepper, and lime juice. Adjust seasoning to taste.
7. Serve with fresh cilantro, tortilla strips, and your choice of toppings.

Roasted poblano chicken tortilla soup brings a unique depth of flavor, thanks to the smoky, slightly spicy poblanos. This hearty soup is rich, savory, and wonderfully aromatic. Perfect for a cozy dinner, it’s a recipe that’s sure to impress with its complex and satisfying flavor profile.

White Chicken Tortilla Soup

This white chicken tortilla soup offers a milder, creamier take on the classic recipe. With a creamy broth and subtle flavors of green chilies, it’s both comforting and satisfying. The soup is made with white beans, corn, and tender chicken, creating a delightful combination that’s perfect for chilly days or family gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 6 cups chicken broth
• 1 can (15 oz) white beans, rinsed and drained
• 1 can (15 oz) green chilies, diced
• 2 cups shredded cooked chicken
• 1 cup frozen corn kernels
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded Monterey Jack cheese, avocado slices, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Stir in cumin and chili powder, allowing the spices to bloom for 1 minute.
3. Add chicken broth, white beans, green chilies, corn, and shredded chicken. Bring the mixture to a simmer and cook for 10-15 minutes.
4. Reduce the heat, stir in the heavy cream, and let the soup heat through, without boiling.
5. Season with salt, pepper, and lime juice to taste.
6. Serve the soup with fresh cilantro, tortilla strips, and your choice of additional toppings.

White chicken tortilla soup is a creamy, comforting variation that’s perfect for those who prefer milder flavors. The creamy broth, combined with the delicate spice of green chilies, creates a rich and satisfying soup that’s ideal for a cozy meal at home.

Vegetable-Packed Chicken Tortilla Soup

For a nutritious twist, this vegetable-packed chicken tortilla soup incorporates a variety of veggies alongside tender chicken and spices. Loaded with bell peppers, zucchini, carrots, and corn, it’s a hearty, filling option that’s both flavorful and nutritious. Perfect for anyone looking to add more vegetables to their diet while enjoying a classic favorite.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 large carrot, peeled and diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: diced avocado, shredded cheese, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add red and yellow bell peppers, zucchini, and carrots. Cook for an additional 5-7 minutes until vegetables begin to soften.
3. Stir in cumin and chili powder, allowing the spices to coat the vegetables.
4. Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Season with salt, pepper, and lime juice to taste.
6. Serve with fresh cilantro, tortilla strips, and additional toppings as desired.

This vegetable-packed chicken tortilla soup is a vibrant, wholesome meal that’s perfect for the whole family. The abundance of fresh vegetables makes this soup as nutritious as it is delicious, offering a healthy, hearty option for lunch or dinner. With every bite, you’ll enjoy a mix of textures and flavors that make this soup both satisfying and refreshing.

Southwest Chicken Tortilla Soup with Quinoa

Adding quinoa to this Southwest chicken tortilla soup not only boosts its nutritional value but also gives it an extra layer of texture and heartiness. With bold flavors from Southwestern spices and the nutty taste of quinoa, this unique twist on chicken tortilla soup is as filling as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded cheese, sour cream, diced avocado

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, and red bell pepper until softened, about 5 minutes.
2. Add quinoa, cumin, chili powder, and smoked paprika, stirring to combine.
3. Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Bring the mixture to a boil.
4. Reduce heat to a simmer and cook for 15-20 minutes, or until the quinoa is cooked through.
5. Season with salt, pepper, and lime juice to taste.
6. Serve the soup hot with fresh cilantro, tortilla strips, and any additional toppings you prefer.

Southwest chicken tortilla soup with quinoa is a hearty, nutritious meal that brings bold flavors and a unique texture. The quinoa adds a satisfying bite and complements the Southwest-inspired spices beautifully. It’s perfect for a filling dinner that’s as delicious as it is nourishing, making it an excellent choice for busy weeknights or meal prepping.

Chipotle Chicken Tortilla Soup

For those who enjoy a touch of heat and smokiness, this chipotle chicken tortilla soup adds a bold twist. With the deep, smoky flavor of chipotle peppers, this version brings a delightful kick that pairs perfectly with tender chicken and classic tortilla soup ingredients. It’s a warming, hearty meal with an unforgettable flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1-2 chipotle peppers in adobo sauce, minced (adjust for heat preference)
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded cheese, diced avocado, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in cumin, chili powder, and minced chipotle peppers, allowing the spices to bloom for 1-2 minutes.
3. Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Bring the soup to a simmer and cook for 15-20 minutes, letting the flavors meld.
4. Season with salt, pepper, and lime juice to taste.
5. Serve with fresh cilantro, tortilla strips, and any desired toppings.

Chipotle chicken tortilla soup is perfect for spice lovers who crave a smoky, robust flavor. The chipotle peppers add a depth and heat that elevates the dish, making it ideal for warming up on chilly evenings. This bold and satisfying soup will quickly become a favorite for those who love a kick in their meals.

Avocado Lime Chicken Tortilla Soup

Avocado lime chicken tortilla soup brings a refreshing, zesty twist to the traditional recipe. The creamy avocado complements the tanginess of fresh lime juice, resulting in a lighter, vibrant soup. This recipe is perfect for spring or summer, but it’s equally delightful year-round for anyone craving fresh flavors.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Juice of 2 limes (or more, to taste)
• 2 ripe avocados, diced (plus extra for garnish)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded cheese, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in cumin and chili powder, allowing the spices to bloom for 1 minute.
3. Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Bring the soup to a simmer and cook for 10-15 minutes.
4. Stir in lime juice and season with salt and pepper to taste.
5. Add diced avocado just before serving, or add as a topping. Garnish with cilantro, tortilla strips, and any additional toppings.

This avocado lime chicken tortilla soup is a refreshing, zesty option that’s light yet satisfying. The creamy avocado and tangy lime create a delightful contrast, making each spoonful a burst of fresh flavors. It’s a perfect choice for a bright and flavorful meal that feels like a breath of fresh air.

Spicy Tomato and Basil Chicken Tortilla Soup

A fusion of Mexican and Italian flavors, this spicy tomato and basil chicken tortilla soup combines the rich flavors of tomatoes and basil with the heat of jalapeños and Mexican spices. The result is a unique, flavorful soup that’s both comforting and exciting. It’s a wonderful way to bring a twist to classic chicken tortilla soup.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 6 cups chicken broth
• 1 can (15 oz) diced tomatoes with basil, undrained
• 1 can (15 oz) cannellini or white beans, rinsed and drained
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or crushed tortilla chips
• Optional toppings: grated Parmesan, diced avocado, sour cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño, and sauté until softened, about 5 minutes.
2. Stir in cumin and chili powder, letting the spices bloom for 1 minute.
3. Add chicken broth, diced tomatoes with basil, white beans, and shredded chicken. Bring the soup to a simmer and cook for 10-15 minutes.
4. Season with salt and pepper to taste.
5. Serve with fresh basil, cilantro, tortilla strips, and additional toppings as desired.

Spicy tomato and basil chicken tortilla soup is a creative, bold recipe that combines the best of Mexican and Italian flavors. The basil brings a sweet herbal note that balances the spiciness of the jalapeño, creating a unique and satisfying dish. This fusion soup is a delicious way to enjoy the familiar comforts of both cuisines in one bowl.

Note: More recipes are coming soon!