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Amazing 6 Spicy Chicken Tortilla Soup Hacks

Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup recipe brings the joy of Sunday Flavor to your everyday with warm, zesty Tex-Mex spices and satisfying shredded chicken. It is a comforting bowl perfect for any day you need a little extra warmth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen corn kernels
  • Salt and black pepper to taste
  • For Serving: Avocado slices, fresh cilantro, lime wedges, crumbled cotija cheese, crispy tortilla strips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
  4. Add the cumin, chili powder, oregano, and smoked paprika. Cook for 30 seconds, stirring constantly to toast the spices.
  5. Pour in the chicken broth and diced tomatoes (with their juice). Bring the mixture to a simmer.
  6. Add the shredded chicken and frozen corn. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to meld.
  7. Taste the soup and season with salt and pepper as needed.
  8. Ladle the soup into bowls. Top generously with your favorite garnishes like avocado, cilantro, cheese, and crispy tortilla strips.

Notes

  • You can use rotisserie chicken to save prep time.
  • For homemade tortilla strips, lightly fry thin strips of corn tortillas until golden and crisp.
  • Adjust the amount of jalapeño or add a pinch of cayenne pepper to control the spice level.
  • Lime juice brightens the soup’s flavor right before serving.

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