Chicken Tortilla Soup Bowl

Chicken tortilla soup brings together hearty shredded chicken, colorful vegetables and creamy cheese in a vibrant tomato broth topped with crispy tortilla strips and a splash of lime. This recipe is the sort of effortless comfort food that perks up any weeknight dinner and comes together fast enough for busy evenings.

I first discovered this soup recipe on a cold, drizzly night when I needed a quick dinner. The first spoonful won over my most picky eater and now my family requests it at least twice a month.

Ingredients

• Butter: gives vegetables a rich base flavor and makes for a luscious mouthfeel
• Olive oil: combines with butter to prevent burning and adds healthy fats
• Green and red bell peppers: offer sweetness and color Choose peppers with glossy firm skin for maximum freshness
• Large onion: adds an aromatic backbone Yellow or white onions work best
• Tomato paste: deepens the broth’s flavor and gives a beautiful red color Look for double concentrate if possible
• Canned corn: adds juicy sweetness Use unsalted no-sugar added for best results
• Black beans: contribute protein and creaminess Buy low sodium or rinse well
• Rotisserie chicken: is tender and packed with flavor Choose one with plenty of breast and thigh meat
• Chicken broth: builds a rich soup base Homemade or low sodium store-bought both work
• Diced tomatoes: deliver acidity and sweetness Use fire-roasted for more depth
• Sour cream: lends tanginess and smoothness Choose full fat for richness
• Cream cheese: melts into the soup for a velvety finish Let it come to room temperature for easier blending
• Taco seasoning: gives instant bold flavor Look for a blend without fillers or excess salt
• Cayenne pepper and chili powder: supply warmth and spice Adjust to your preference
• Salt and pepper: round out and lift all the flavors Use kosher salt and fresh cracked pepper
• Shredded cheddar cheese for topping: creamy sharp flavor Always grate by hand if you can for the best melt
• Fresh lime juice: as a bright final touch
• Crushed tortilla chips: bring crunch

Step-by-Step Instructions

Sauté the Aromatics:

Melt butter with olive oil in a large pot over medium heat Add diced bell peppers and onions then season lightly with salt pepper cayenne and chili powder Cook while stirring for eight to ten minutes until peppers are tender and onions are soft and golden This step is the secret to the soup’s complex base flavor

Build the Soup:

Add the tomato paste to the vegetable mixture Cook and stir for two minutes until the paste darkens slightly and sticks to the pan’s bottom This caramelization boosts the soup’s taste Then pour in chicken broth followed by corn black beans shredded rotisserie chicken and canned diced tomatoes Stir well to bring all ingredients together

Simmer and Cream:

Reduce the heat to low Add sour cream softened cream cheese and taco seasoning to the pot Stir continuously until both dairy ingredients are completely melted into the broth Simmer gently for ten to twelve minutes letting flavors blend and soup thicken If you want a thicker soup keep simmering a few minutes longer

Serve with Toppings:

Ladle soup into bowls while hot Top each bowl with a handful of shredded cheddar cheese a scoop of sour cream plenty of crushed tortilla chips and a generous squeeze of lime juice Let everyone customize their bowl as they like

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My favorite part is the creamy melted cream cheese in the broth which always reminds me of my kids swirling their spoons to watch it disappear Or the time my son insisted on extra lime and made everyone try his “super zingy” version

Storage Tips

Chicken tortilla soup keeps beautifully in the refrigerator for up to four days Store in an airtight container and wait to add toppings until serving For longer storage ladle cooled soup into freezer friendly containers and freeze for up to three months Thaw overnight in the fridge and gently reheat on the stovetop stirring well to reincorporate any separated dairy

Ingredient Substitutions

If you do not have rotisserie chicken any cooked shredded chicken works Just season well with a little extra chili powder and cumin For a vegetarian version swap chicken with more beans and use vegetable broth If you are out of cream cheese try adding an extra scoop of sour cream or a splash of heavy cream

Serving Suggestions

This soup is a meal in itself but I love setting out a few extras at the table Offer sliced avocado wedges extra lime baked tortilla strips or a scoop of cooked rice on the side A simple green salad with cilantro vinaigrette is a refreshing pairing

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Cultural Context

Chicken tortilla soup has roots in Mexican home cooking where strips of dried tortillas were simmered into brothy soups Today’s Tex-Mex versions add bold seasoning hearty chicken and a creamy finish making it a comforting classic in American kitchens everywhere

Recipe FAQs

→ What type of chicken works best?

Rotisserie chicken is ideal for its tenderness and convenience. Any cooked, shredded chicken can be used.

→ How can I add extra heat?

Increase the amount of cayenne pepper or chili powder for a spicier kick, or add fresh jalapeños as a topping.

→ Can I prepare this dish ahead of time?

Yes, the soup can be made in advance. Store without toppings and add tortilla chips, cheese, and lime just before serving.

→ Are there dairy-free options?

Replace cream cheese and sour cream with dairy-free alternatives to make the soup creamy without milk products.

→ What are the best toppings?

Crispy tortilla chips, hand-shredded cheddar cheese, fresh lime juice, and a spoon of sour cream round out the flavors perfectly.