I finally perfected the Best Chicken Tortilla Soup, and I’ll reveal the unexpected pantry trick and one simple technique behind it.

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I can’t promise this wont ruin other soups for you, but after I shot the Best Chicken Tortilla Soup Recipe (VIDEO) I kept eating it straight from the pot. The video version, Instant Pot Chicken Tortilla Soup With Rotisserie Chicken, shows a surprising mix of smoky and bright notes that keep you guessing with every spoonful.

A tiny kick from jalapeño plays off creamy slices of avocado for texture that just works. I wanted to build something bold, not polite, and the result is a soup that feels both simple and a little bit rebellious.

You’ll want to know the trick.

Ingredients

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Chicken: Lean protein fills you up and boosts satiety, easy to shred.
Black beans: Great fiber and plant protein adds creaminess and mild earthy flavor.
Corn: Sweet starch, adds crunch and color provides carbs and small fiber.
Fire roasted tomatoes: Smoky, tangy, low calorie vitamin C boost makes broth brighter.
Avocado: Healthy fats, creamy texture mellows spice and makes soup richer.
Tortillas or chips: Adds crunch or soft chew, provides carbs great for scooping.
Cilantro and lime: Bright herb and citrus cuts richness, brings fresh herbal pop.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeds removed and minced (optional)

1 red bell pepper, seeded and diced

1 tablespoon tomato paste

1 teaspoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for more heat)

1 (14.5 oz) can diced fire roasted tomatoes

1 (4 oz) can diced green chiles, drained

4 cups low sodium chicken broth

1 1/2 pounds boneless skinless chicken breasts OR about 3 cups cooked shredded rotisserie chicken

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn (or 1 (15 oz) can corn, drained)

Salt and freshly ground black pepper, about 1 to 1 1/2 teaspoons salt and 1/2 teaspoon pepper

1 tablespoon fresh lime juice (about 1 lime)

1/4 cup fresh cilantro, chopped plus extra for garnish

6 to 8 corn tortillas OR 2 cups tortilla chips (for topping)

1 avocado, sliced (for serving)

1 cup shredded Monterey Jack or cheddar cheese

Sour cream or Mexican crema (for serving)

Optional: 1 chipotle pepper in adobo, minced (for smoky heat)

How to Make this

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1. Prep everything first so you dont scramble later: dice 1 medium yellow onion, mince 3 garlic cloves, mince the jalapeño if using and seed it if you want less heat, dice 1 red bell pepper, drain the black beans and corn if canned, chop cilantro, slice avocado and grab 6 to 8 corn tortillas or 2 cups tortilla chips and the cheese and sour cream.

2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, garlic, jalapeño and red pepper and sauté until soft, about 5 minutes.

3. Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano and 1/2 teaspoon cayenne if using. Cook 1 minute until fragrant, scraping the browned bits off the bottom.

4. Add 1 (1
4.5 oz) can fire roasted diced tomatoes, 1 (4 oz) can diced green chiles, 4 cups low sodium chicken broth, 1 (15 oz) can black beans and 1 cup frozen corn (or the drained 15 oz can). If you want smoky heat add the minced chipotle in adobo now.

5. For raw chicken breasts: nestle 1 1/2 pounds boneless skinless chicken breasts into the broth, season with about 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, bring to a simmer and cook gently 18 to 22 minutes until cooked through. For rotisserie chicken: add 3 cups shredded cooked chicken after the soup simmers and heat through 5 minutes.

6. Instant Pot option: use the Sauté function to do steps 2 and 3 in the IP, add the tomatoes, chiles, broth, beans and corn, then add raw chicken breasts, seal and pressure cook on high 8 minutes, natural release 5 minutes then quick release. Remove chicken, shred and return to pot. If using rotisserie chicken add it after pressure cooking.

7. Slow cooker option: after doing steps 2 and 3 on the stove, transfer everything to the slow cooker, add the broth, tomatoes, chiles, beans and corn and raw chicken, cook on high 3 to 4 hours or low 6 to 8 hours, shred chicken and stir back in. If using rotisserie chicken add it in the last 30 minutes.

8. Remove the chicken to shred with two forks, then return shredded chicken to the soup. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro, taste and adjust salt and pepper.

9. Make tortilla strips: stack the corn tortillas, cut into strips, toss with a little oil and salt and bake at 400 F about 8 to 10 minutes until crisp, or fry briefly in hot oil, or just use tortilla chips if you want easy.

10. Serve hot with sliced avocado, 1 cup shredded Monterey Jack or cheddar, a dollop of sour cream or Mexican crema and extra cilantro. Crumble the tortilla strips or chips on top, squeeze extra lime if you like, and enjoy.

Equipment Needed

1. large pot or Dutch oven for sautéing and simmering
2. chef’s knife and cutting board for the veg and chicken
3. measuring spoons and measuring cups
4. wooden spoon or spatula to stir
5. colander or fine mesh strainer to drain beans and corn
6. tongs and two forks to remove and shred the chicken
7. baking sheet and pastry brush for the tortilla strips (or a heavy skillet to fry)
8. ladle plus bowls and spoons for serving

FAQ

Can I use rotisserie chicken instead of raw chicken breasts? A: Yes, rotisserie is a life saver if you're short on time. Add shredded rotisserie chicken in the last 5 minutes just to warm through so it doesn't get mushy. If using raw breasts, simmer them in the broth 15 to 20 minutes then shred and return to the pot.

How do I make the soup thicker or heartier? A: Simmer longer to reduce the broth, or blend 1 cup of the soup (or some tomatoes and veg) and stir it back in. For a richer, authentic corn flavor stir in 1 to 2 tablespoons masa harina mixed with a little broth. Crushed tortilla chips or torn corn tortillas added near the end will also thicken it up. Dont overdo cornstarch, it can make it gummy.

Can I make this in a slow cooker or Instant Pot? A: Yep. Slow cooker: saute the onion/pepper first if you can, then 4 hours on low or 2 on high with raw chicken, shred before serving. Instant Pot: saute then pressure cook 10 minutes with a quick release or 12 minutes with a natural release. Add canned corn and beans after pressure cooking to avoid them getting too soft.

How should I store and reheat leftovers? A: Keeps in the fridge 3 to 4 days or freeze up to 3 months. Thaw overnight, reheat gently on the stove with a splash of broth because it thickens when cold. If reheating in microwave add a little liquid, stir halfway. Dont add avocado or tortilla chips until serving or they get soggy.

Can I make a vegetarian version? A: Absolutely. Use vegetable broth, skip the chicken and add extra black beans or roasted sweet potato for substance. You can also use diced tofu or jackfruit for texture. Taste and bump up spices since veg broth is milder.

What toppings work best and when should I add the tortillas? A: Classic toppings are avocado, shredded cheese, cilantro, lime, sour cream or crema and chopped onion. For crispy tortillas, fry or bake strips and sprinkle on top right before serving. If you want tortilla body in the soup, tear 2 to 3 corn tortillas into the simmering soup and cook a few minutes to soften and thicken it.

Best Chicken Tortilla Soup Recipe (VIDEO) Substitutions and Variations

Chicken breasts: swap with boneless skinless chicken thighs (juicier and more forgiving), shredded rotisserie chicken (fast, great flavor), or cubed firm tofu if you want a vegetarian version.
Fire roasted diced tomatoes: use regular diced tomatoes plus 1 tsp smoked paprika for that smoky note, or canned tomato sauce in a pinch, or fresh chopped tomatoes sauteed until slightly charred.
Black beans: pinto beans or kidney beans work well (same texture), or cannellini for a milder flavor; you can also leave beans out and add extra corn or quinoa for body.
Frozen corn: swap with a 15 oz can of drained corn, fresh cut corn off the cob (about 1 1/4 cups), or charred frozen sweet corn for a bit of sweetness and texture.

Pro Tips

1. Bloom the spices and actually brown the tomato paste, dont just dump them in and call it done. Let the cumin, chili powder and paprika sizzle in the oil for a minute and cook the paste until it darkens a bit, that little bit of caramelization gives the whole soup way more depth.

2. Season in layers and taste as you go, especially if you use canned ingredients. Add only about half the salt early on, then finish seasoning after the chicken is in and the soup has reduced a little, you can always add more but you cant take it away.

3. Keep the tortilla crunch separate. Make extra baked or fried strips and store them apart from the soup so they stay crisp, toss them with a squeeze of lime and a pinch of salt right before serving for extra brightness.

4. For leftovers and make-ahead: the soup actually improves overnight but it will thicken, so thin with a splash of broth or water when reheating. Dont freeze avocado or chips with it, add fresh cilantro and lime at serving time so the flavors stay bright.