Cozy Mexican Chicken Tortilla Soup Recipe
I’m about to share something that’ll transform your weeknight dinner game without requiring a degree in Mexican cuisine or a pantry raid at specialty stores. This tortilla soup combines smoky chipotle heat with bright lime in ways that make you wonder why you’ve been settling for bland chicken soup all these years. The best part? You probably have most ingredients sitting in your kitchen right now, just waiting to become something extraordinary.
Why You’ll Love this Cozy Mexican Chicken Tortilla Soup
When you’re craving something that warms you from the inside out, this Mexican chicken tortilla soup delivers everything you want in a bowl.
I love how it combines smoky chipotle heat with fresh lime brightness – it’s like a flavor party where everyone’s invited.
The best part? You probably have most ingredients already.
No hunting down exotic spices or making special trips to three different stores. Just simple pantry staples that transform into something spectacular.
Plus, those crispy tortilla chips floating on top? They’re basically edible confetti celebrating your excellent dinner choice.
What Ingredients are in Cozy Mexican Chicken Tortilla Soup?
This soup is basically a liquid hug that happens to taste incredible. The ingredient list reads like a greatest hits album of Mexican flavors – smoky chipotle, bright lime, fresh cilantro, and that perfect corn-and-tomato combo that makes everything better.
What I really appreciate about this recipe is how it doesn’t ask you to mortgage your house for specialty ingredients. Most of this stuff is probably hanging out in your pantry right now, just waiting to become something amazing.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, sliced
- 1 chipotle chile in adobo, minced
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 6 cups low sodium chicken broth
- 1 cup frozen corn kernels, thawed
- 1 ripe tomato, chopped
- 1 cup cooked chicken, shredded
- 1/2 cup cilantro leaves
- 1/4 cup fresh lime juice (about 2 limes)
- 1 dozen corn tortilla chips, broken a bit
- Lime wedges for serving
Let’s talk about that chipotle chile in adobo for a second. If you’ve never worked with these little flavor bombs, they’re basically smoked jalapeños swimming in a tangy, sweet sauce. You’ll find them in small cans in the international aisle, and honestly, they’re worth their weight in gold. One tiny can will last you forever since you only use one or two at a time.
The cooked chicken part is where this recipe becomes your weeknight hero. Got leftover rotisserie chicken lurking in your fridge? Perfect. Leftover grilled chicken from last night’s dinner? Even better. You can totally poach some chicken breasts if you’re starting from scratch, but why make life harder than it needs to be.
Fresh lime juice is non-negotiable here, though. I know it’s tempting to grab that little plastic lime from the fridge, but trust me on this one. Fresh lime juice brings a brightness that the bottled stuff just can’t match. Plus, you’ll need those lime wedges for serving anyway, so you might as well commit to the real deal.
How to Make this Cozy Mexican Chicken Tortilla Soup
Making this soup is honestly one of those cooking experiences that feels way more impressive than the actual effort you put in. The whole thing comes together in about 30 minutes, which is basically a miracle when you consider how much flavor gets packed into every spoonful.
Start by heating 2 tablespoons of vegetable oil in a medium saucepan over medium heat. While that’s warming up, you can chop your onion and get everything else prepped. Once the oil is ready, toss in the chopped onion, 2 sliced garlic cloves, that precious minced chipotle chile in adobo, 1 tablespoon of chili powder, and 2 teaspoons of kosher salt.
This is where the magic starts happening. Let everything cook until the onion softens, which takes about 15 minutes. I know that seems like forever when you’re hungry, but this step is building the flavor foundation for the entire soup. Your kitchen will start smelling absolutely incredible around the 10-minute mark, so just embrace it.
Once your onion situation is looking good and soft, pour in all 6 cups of low sodium chicken broth. Bring this beauty to a boil, then reduce the heat slightly and let it simmer uncovered for 10 minutes. This gives all those flavors time to mingle and become best friends.
Next up, add 1 cup of thawed frozen corn kernels and cook for 5 more minutes. The corn adds this lovely sweetness that plays perfectly with the smoky chipotle heat. Plus, frozen corn is actually fantastic for soup because it holds its shape and doesn’t get mushy.
Here’s where things get really exciting. Pull the saucepan off the heat completely and stir in 1 chopped ripe tomato, 1 cup of shredded cooked chicken, 1/2 cup of fresh cilantro leaves, and 1/4 cup of fresh lime juice. You add these ingredients off the heat because they don’t need cooking, they just need warming through. The tomato will soften slightly from the residual heat, the chicken will warm up perfectly, and the cilantro and lime will stay bright and fresh.
The final step is pure theater. Divide about a dozen broken corn tortilla chips among 4 warmed bowls, then ladle that gorgeous soup right over the top. Serve with lime wedges because honestly, there’s no such thing as too much lime in this equation.
The tortilla chips will soften slightly in the hot soup but still maintain some texture, creating this perfect contrast that makes every spoonful interesting. Some people like to add the chips right before eating to keep them crunchier, but I think a little softening actually makes them taste more integrated with the soup.
Cozy Mexican Chicken Tortilla Soup Substitutions and Variations
One of the best things about this soup recipe is how flexible it really is.
I love swapping ingredients based on what’s hiding in my pantry. No chipotle? Try jalapeños or poblanos instead. Vegetarian friends coming over? Skip the chicken, add black beans and extra corn. Want more heat? Toss in extra chili powder or hot sauce.
You can also experiment with toppings.
I’m talking avocado slices, shredded cheese, or sour cream. Even leftover turkey works beautifully here. The corn tortilla chips? Crush them up completely for thickness, or use strips for crunch.
What to Serve with Cozy Mexican Chicken Tortilla Soup
While this soup practically screams “complete meal” all by itself, pairing it with the right sides transforms dinner into something truly special.
I love serving warm cornbread or crusty Mexican bolillo rolls for dunking. The bread soaks up every drop of that smoky broth beautifully.
A simple avocado salad with lime dressing adds creamy contrast, while Mexican street corn provides sweet, charred flavor.
For lighter options, I’ll prep fresh pico de gallo or guacamole with extra tortilla chips.
Sometimes I throw together quick quesadillas using whatever cheese lurks in my fridge. They’re perfect for sharing and add that satisfying cheese pull we all secretly crave.
Final Thoughts
This soup has become my go-to recipe when I need something that feels like a warm hug in a bowl. The combination of smoky chipotle, bright lime, and tender chicken creates layers of flavor that’ll make your kitchen smell absolutely incredible.
What I love most is how forgiving this recipe is – you can’t really mess it up, which is perfect for those days when my brain feels scattered. The crispy tortilla chips add that perfect textural contrast, and honestly, who doesn’t love soup you can eat with a crunch?
Chicken Tortilla Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 garlic cloves sliced
- 1 chipotle chile in adobo minced
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 6 cups low sodium chicken broth
- 1 cup frozen corn kernels thawed
- 1 ripe tomato chopped
- 1 cup cooked chicken shredded
- 1/2 cup cilantro leaves
- 1/4 cup fresh lime juice about 2 limes
- 1 dozen corn tortilla chips broken into pieces
- Lime wedges for serving
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the onion, garlic, chipotle, chili powder, and salt. Cook until the onion softens, about 15 minutes.
- Add the chicken broth and bring to a boil.
- Reduce the heat slightly and simmer, uncovered, for 10 minutes.
- Add the corn and cook for 5 minutes more.
- Remove the saucepan from heat and stir in the tomato, chicken, cilantro, and lime juice.
- Divide the tortilla chips among 4 warmed bowls.
- Ladle the soup on top of the chips and serve with lime wedges.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Soup in a Slow Cooker or Instant Pot?
I’d adapt this recipe for both appliances. For the slow cooker, I’ll combine everything except tortilla chips and cook on low 4-6 hours. For the Instant Pot, I’ll use sauté then pressure cook 10 minutes.
How Long Does Leftover Chicken Tortilla Soup Last in the Refrigerator?
I’d store your leftover chicken tortilla soup in the refrigerator for up to four days. I’ll keep it in an airtight container and reheat portions as needed for best quality and safety.
Can I Freeze Chicken Tortilla Soup for Meal Prep?
I’d recommend freezing chicken tortilla soup without the tortilla chips and fresh toppings. You can freeze it for up to three months, then add fresh chips and cilantro when reheating.
What’s the Best Way to Reheat Leftover Chicken Tortilla Soup?
I reheat leftover chicken tortilla soup on the stovetop over medium-low heat, stirring occasionally until warmed through. I’ll add fresh tortilla chips and a squeeze of lime before serving.
How Spicy Is This Soup and Can I Make It Milder?
The soup’s mildly spicy from one chipotle chile and chili powder. I’d reduce or omit the chipotle for milder heat, and cut the chili powder in half. You’ll still get great flavor without the kick.