Introduction
Chicken Tortilla Soup, or Sopa Azteca, is the quintessential Mexican comfort dish—a vibrant, hearty meal that effortlessly balances smoky, savory, and spicy notes. Unlike many creamy soups, this recipe relies on a rich, aromatic tomato and chile-infused broth, brimming with shredded chicken, black beans, and corn. It is traditionally served piping hot, adorned with crunchy, homemade tortilla strips, fresh avocado, and a squeeze of bright lime, making it a textural masterpiece perfect for cozy weeknights or casual entertaining.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 pounds (680 g) cooked chicken breast, shredded
- 4 cups (950 ml) low-sodium chicken broth
- 1 (15 oz / 425 g) can crushed tomatoes
- 1 (15 oz / 425 g) can black beans, rinsed and drained
- 1 cup (240 ml) frozen corn kernels
- 1 tablespoon (15 g) chili powder
- 1 teaspoon (5 g) ground cumin
- ½ teaspoon (2.5 g) dried oregano
- Salt and black pepper to taste
- Juice of 1 large lime
For Garnish (Optional):
- Tortilla strips (fried or baked)
- Diced avocado
- Shredded Monterey Jack or cotija cheese
- Fresh cilantro, chopped
Step-by-step Preparation
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
Tip: Cooking the spices briefly in oil “blooms” them, enhancing their flavor dramatically before the liquid is added.Build the Broth Base: Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for 15 minutes. This allows the spices and tomatoes to fully meld together, creating a deep, complex flavor.
Add Fillings and Simmer: Stir in the shredded chicken, black beans, and corn kernels. Continue to simmer for an additional 5–10 minutes, or until the chicken and corn are heated through. Season aggressively with salt and pepper to achieve the perfect balance.
Tip: If you prefer a thicker soup, carefully remove about 1 cup of the broth and fillings, blend it until smooth, and stir it back into the pot.Finish and Serve: Remove the soup from the heat and stir in the fresh lime juice. Ladle the hot soup into bowls. Garnish generously with homemade tortilla strips, diced avocado, cheese, and fresh cilantro. Serve immediately.
Tip: For the best flavor, do not add the lime juice until the very end, as prolonged heat can dull its brightness.
Nutritional Information
Chicken Tortilla Soup is a highly nutritious and balanced meal. An average serving (about 1.5 cups, without heavy garnishes) contains approximately 320–350 calories, 30g of protein, and 8–10g of fiber. It is naturally low in saturated fat (when using lean chicken breast) and is an excellent source of vitamins A and C (from the tomatoes and corn) and potassium. The inclusion of black beans makes it a heart-healthy dish that promotes digestive wellness.
Storage
Leftover Chicken Tortilla Soup should be stored in an airtight container in the refrigerator for up to 3–4 days. It also freezes exceptionally well; store in freezer-safe containers for up to 3 months. To reheat, thaw overnight if frozen, then warm gently on the stovetop over medium-low heat until steaming. Avoid microwaving if possible, as it can sometimes make the chicken tough. Always store crunchy garnishes (like tortilla strips and avocado) separately, adding them only right before serving.
Conclusion
This Chicken Tortilla Soup recipe is highly adaptable. For a smoky kick, add one finely minced chipotle pepper in adobo sauce along with the spices in Step 1. Alternatively, make it vegetarian by substituting the chicken broth with vegetable broth and doubling the amount of beans and corn. Serve alongside a simple Mexican rice pilaf or warm cornbread for a truly satisfying meal that brings the vibrant flavors of Mexico right to