You Know What’s Great? Chicken Tortilla Soup on a Rainy Day

I can’t even tell you how many times I’ve thrown together chicken tortilla soup when the weather turns sour. There’s just something magical (and okay, a teensy bit dramatic) about huddling next to the stove while the broth simmers away and I’m tossing tortilla strips in the oven, hoping they don’t burn because I got distracted peeling an avocado. Real life, right?

Honestly, this recipe actually started as a way to get my kids to eat something with actual vegetables hiding inside. That, and I once overbought canned tomatoes on sale—who knew those would be the MVP of so many dinners?

Why You’ll Love This (Or At Least Why I Keep Making It)

I make this when I need a dinner that’s warm but not too fussy. Like, you get a hug from your food but not the kind that clings.
My family goes absolutely bonkers for this, especially after soccer practice or, weirdly, when we’re binge-watching old detective shows (don’t ask—just go with it). Sometimes I get ambitious and make my own tortilla strips, but other times—let’s be real—I’ve just crushed a bag of store-bought chips on top. The soup forgives you either way.
And if you ever get that feeling like "ugh, not another boring chicken soup," this one definitely doesn’t taste like you’re at a bland cafeteria. (It’s more like you’re at your slightly eccentric aunt’s house who really knows her way around cumin.)

What You’ll Need (And What You’ll Probably Substitute)

Olive oil – Or, I mean, canola works if that's what you've got
1 large yellow onion, diced – If you’re totally out, I’ve even used red. Did it change my life? Nope, still tasty
3 cloves garlic, minced – Out of fresh? A heaping spoonful of the jarred stuff does in a pinch
1-2 jalapeños, seeds removed and chopped (or not, if you want some heat)
1 green bell pepper, diced – Red will work too. Orange? I tried it once, wasn’t my thing
2 teaspoon ground cumin (sometimes I eyeball this, which has occasionally been a mistake—see notes below)
1 teaspoon chili powder
1 (14-oz) can fire-roasted diced tomatoes (my grandma swore by Rotel, but honestly, whatever is on sale)
4 cups chicken broth – Though on a panicky day, I have used water and bouillon cubes. Soup still happened
2 cups shredded rotisserie chicken – Or leftovers, or frozen grilled strips, whatever gets you there faster
1 cup frozen corn (canned works too, just drain it—don’t make my soggy mistake!)
1 (14-oz) can black beans, rinsed and drained (optional, but I love ‘em)
Salt and pepper – To taste, obviously. I go heavy on the pepper
Tortilla strips or chips – Homemade: just bake corn tortillas cut into strips (see below—well, if you feel up to it)
For topping: avocado, shredded cheese, sour cream, cilantro, lime wedges. No law says you HAVE to, but does anyone regret it?

How I Actually Make It (Sometimes Chaotic, Always Good)

Heat up a big ol’ pot with a glug of olive oil over medium heat. Toss in your onion and cook til soft-ish, like 3 min. Add garlic and jalapeño. Stir around til it all smells amazing—if you catch it browning too much, just add a splash of broth and pretend it’s on purpose.
Dump in the bell pepper, cumin, and chili powder. Give it a stir. This is where I sneak a taste (raw veg and all) just to see if it’s spicy enough for my people. If not, in goes more chili powder—or honestly, a bit of hot sauce.
Pour in the diced tomatoes, broth, chicken, corn, and black beans. Mix. Bring it to a gentle boil, then let it simmer (lid off, lid on… I always forget, seems to work both ways) for about 15 minutes. Sometimes I go longer just because I get busy, but don’t stress timing here. If your chicken was really thick, maybe shred it up more with your spoon while it simmers.
Taste. Seriously, taste it now! Add salt, pepper, and anything else your heart desires. Sometimes I squeeze in a bit of lime here—other times, I forget until serving.
For those homemade tortilla strips: Preheat the oven to 375F (or 190C). Cut corn tortillas into strips, toss with a bit of oil and salt; bake til crispy, which can be anywhere from 8-12 min depending on your oven (and if you forgot to flip, it’s fine, they just taste more, um, rustic).
Ladle soup into bowls, then load up on toppings: crushed chips, avocado chunks, cheese, sour cream, the whole shebang. Or keep it barebones if you prefer. Your call, no judgment—I’ve done both depending on the day.

What I’ve Learned Along the Way (a.k.a. The Notes)

One time I forgot to rinse the black beans. Lesson learned: always rinse, unless you like slightly gray soup (maybe you do, I’m not here to yuck anyone’s yum).
If you go crazy with the cumin—been there—it’s hard to walk it back. Actually, just add a little at first, you can always sprinkle more later.
Tortilla strips are great, but those regular old bagged chips from the back of your pantry? Lifesavers.
This is one of those magical soups that tastes even better the next day (if you can keep your household away from it for that long; mine can’t—oh well).
Don’t panic if the soup looks too thick. I once dumped in too much chicken, then just added water, and nobody was the wiser.

Ways You Can Tweak This—Some Hits, One Odd Miss

Add a can of green chilies for a sharp kick. Did it on a whim: delicious!
Sub sweet potato for corn once (tiny cubes). Family’s verdict was… “interesting.” Probably won’t repeat it, but maybe someone out there will vibe with it.
If you’re feeling bold (or cleaning out the fridge), toss in spinach or kale at the end. It wilts right in, no fuss.
I once tried smoked paprika instead of chili powder. On second thought, stick to the chili powder for that true tortilla soup vibe.

Equipment Stuff (But Don’t Get Stuck)

Big soup pot or Dutch oven is great. But honestly, I once used my old nonstick stockpot from college. Still worked.
Ladle (or, let’s be honest, a big mug works in a pinch, though you’ll look a bit silly but hey, we’ve all been there)
Baking sheet for tortilla strips, but if you only have a toaster oven, just do a few batches—it works!
What’s that? No proper chef’s knife? I’ve chopped everything here with a steak knife when desperate.

How Long Does It Last? (Not Long Around Here!)

If by some miracle you have leftovers, they hold up fine in a sealed container in the fridge for 3 days. The flavors mellow (in a good way)—and the toppings make it taste fresh all over again. Freezing is possible, though I always forget unless I double the recipe. But honestly? In my house, it never lasts more than a day, never mind freezing numbers and all that!

Here’s How I Serve Mine (But You Do You)

I always pile on way too many tortilla strips—what can I say, crunchy things make me happy. My youngest insists on extra sour cream and no visible green bits (cilantro is an "optional extra," apparently). Sometimes, I plop a lime wedge on the side because it looks nice, and my husband claims the squeeze makes it “restaurant quality.” Oh, and once I accidentally served it with toasted garlic bread when I’d run out of tortillas. Little odd, but no one complained; soup is like that—it forgives.

Lessons I’ve Learned (Sometimes the Hard Way)

Don’t rush the veggies. I once thought I was being clever by cranking the heat—just ended up with scorched onions. Medium is your friend.
If you add chicken straight from the fridge, give it time to warm up in the soup, or it’ll taste cold and weird. I did this once and wondered why the flavor seemed off. Oops.
Taste as you go. Seriously, don’t skip this or you’ll end up regretting bland soup. Learned that the hard way, too. Twice, actually.

People Ask Me (So Here You Go!)

Can I make this vegetarian? Yep! Skip the chicken, use veggie broth, and just double up the beans and corn. Tastes lovely—maybe not classic, but who’s policing your kitchen?
How spicy is it? The jalapeño is the wild card. I usually seed them, but if you want heat, leave the seeds in or use serranos (learned that the hard way!).
My soup’s too thick—help? Add a bit more broth or just water. Happened to me before, especially when I overdo the toppings.
Can I make this in a slow cooker? Actually, I find it works better if you sauté the veggies first, but yes, dump everything in (except the tortilla strips and toppings), cook on low for like 4 hours, and you’re golden.
What’s the deal with the tortilla strips? Honestly, I love homemade if I’m feeling fancy, but no shame in store-bought. Once I burned a whole batch trying to multitask—chips to the rescue!

Oh, and random tangent—I once tried tossing in some shredded cheddar while the soup cooked. It all melted into gloopy strings. Just keep it for the topping, trust me.

Chicken Tortilla Soup: A Cozy, Flavor-Packed Guide from My Kitchen

You Know What’s Great? Chicken Tortilla Soup on a Rainy Day

Why You’ll Love This (Or At Least Why I Keep Making It)

What You’ll Need (And What You’ll Probably Substitute)

How I Actually Make It (Sometimes Chaotic, Always Good)

What I’ve Learned Along the Way (a.k.a. The Notes)

Ways You Can Tweak This—Some Hits, One Odd Miss

Equipment Stuff (But Don’t Get Stuck)

How Long Does It Last? (Not Long Around Here!)

Here’s How I Serve Mine (But You Do You)

Lessons I’ve Learned (Sometimes the Hard Way)

People Ask Me (So Here You Go!)

Chicken Tortilla Soup

Ingredients

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Approximate Information for One Serving

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