Why You’ll Love this Spicy Chicken Tortilla Soup
If you’re looking for a bowl of pure comfort on a busy weeknight, this Spicy Chicken Tortilla Soup is about to become your new best friend.
I’m obsessed with how it balances bold flavors with diet-friendly ingredients.
What makes it special? The combination of cumin, chili powder, and fresh cilantro creates layers of flavor without piling on calories.
The crispy baked tortilla strips add satisfying crunch without deep-frying.
And let’s talk about the protein—those thin strips of roasted chicken breast keep you full longer.
The creamy avocado and just-enough cheddar cheese make it feel indulgent.
Who says healthy can’t be delicious?
What Ingredients are in Spicy Chicken Tortilla Soup?
This Spicy Chicken Tortilla Soup brings together the perfect balance of flavors and textures while keeping things light and diet-friendly.
It’s amazing how something so satisfying can still be good for you. The combination of aromatic spices with lean protein makes this soup a powerhouse of nutrition that doesn’t sacrifice taste.
And the best part? You probably have most of these ingredients in your pantry already.
- 3 (6-inch) corn tortillas
- 4 cups chicken broth
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1/2 teaspoon salt
- 4 ounces boneless, skinless chicken breasts, roasted or grilled and cut into thin strips
- 1/4 cup avocado, chopped
- 4 tablespoons cheddar cheese, shredded
When shopping for these ingredients, quality really does make a difference.
Try to find ripe avocados that yield slightly to pressure—they’ll give that perfect creamy contrast to the spicy broth.
And while pre-shredded cheese is convenient, freshly shredded cheddar melts much more beautifully into the soup.
Don’t have fresh cilantro? In a pinch, you could substitute dried, but the bright, fresh flavor of the real thing is worth the extra trip to the store.
How to Make this Spicy Chicken Tortilla Soup
Making this soul-warming soup starts with the tortilla strips that add the perfect crunch. Preheat your oven to 200 degrees, then thinly slice one of your 6-inch corn tortillas and arrange the strips on a baking sheet. Let them bake for about 15-20 minutes until they’re delightfully crisp—these will be your garnish at the end.
Meanwhile, take the remaining 2 tortillas and crush them into small pieces; they’ll help thicken your soup and add that authentic tortilla flavor throughout.
Next, heat 2 tablespoons of the chicken broth in a pot (no need for oil, which keeps this recipe diet-friendly) and add your large chopped onion and 2 minced garlic cloves. Cook them for about 2 minutes until softened but not browned.
Now for the flavor explosion—add the remaining chicken broth, those crushed tortillas, 1/2 cup tomato sauce, 1 tablespoon chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 bay leaf, and 1/2 teaspoon salt. This combination creates that signature tortilla soup aroma that’ll have everyone wandering into the kitchen asking what’s cooking.
Bring this fragrant mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing all those spices to meld together.
When the simmering time is up, fish out that bay leaf (nobody wants to bite into that surprise!) and carefully transfer the mixture to a blender. Working in batches to avoid any hot soup disasters, puree until smooth.
Return the soup to the pot and add your 4 ounces of roasted or grilled chicken breast strips. When serving, top each bowl with those crispy tortilla strips you baked earlier, a few chunks of the 1/4 cup chopped avocado, and a sprinkle of the 4 tablespoons shredded cheddar cheese.
The contrast of the hot soup with cool avocado and melting cheese? Absolutely divine, and still friendly for those watching their calories.
Spicy Chicken Tortilla Soup Substitutions and Variations
While the basic recipe delivers wonderful flavor, you can easily adapt this spicy chicken tortilla soup to suit your tastes or make use of ingredients you already have on hand.
I often swap in rotisserie chicken when I’m short on time—such a lifesaver. Not a fan of avocado? Try a dollop of Greek yogurt instead of sour cream for that creamy texture with extra protein.
Vegetarians can use vegetable broth and black beans in place of chicken.
For extra heat, I toss in a diced jalapeño or a dash of hot sauce. Sometimes I add corn or zucchini when my garden’s overflowing.
What to Serve with Spicy Chicken Tortilla Soup
What pairs perfectly with a steaming bowl of spicy chicken tortilla soup?
I love serving mine with a simple side salad of mixed greens, avocado slices, and a light lime vinaigrette. The cool, crisp vegetables balance the soup’s heat beautifully.
Warm corn muffins or crusty whole grain bread make excellent dipping companions, soaking up all that flavorful broth. Trust me, you won’t want to waste a drop.
For a complete meal, add a small quesadilla filled with just a touch of cheese and fresh herbs.
Not hungry enough for all that? Simply top your soup with those crispy tortilla strips, avocado, and a sprinkle of cheese.
Final Thoughts
This spicy chicken tortilla soup has become my go-to comfort food for so many reasons.
It’s nutritious yet satisfying, perfect for weight management while still delivering incredible flavor. I love how the crispy tortilla strips add texture against the velvety broth, and how the avocado adds creaminess without guilt.
What I appreciate most is its versatility—you can adjust the spice level to suit your taste or even meal prep it for busy weeknights.
The best part? You’re getting a restaurant-quality soup that’s actually good for you. Trust me, once you try this recipe, store-bought versions will never taste the same again.
Spicy Chicken Tortilla Soup
Ingredients
Equipment
Method
- Preheat oven to 200°F (95°C).
- Take one corn tortilla and slice it into thin strips. Arrange on a baking sheet and bake for 15-20 minutes until crisp. Set aside for garnish.
- Take the remaining 2 tortillas and crush them into small pieces to help thicken the soup.
- In a large pot, heat 2 tablespoons of the chicken broth. Add the chopped onion and minced garlic. Cook for about 2 minutes until softened but not browned.
- Add the remaining chicken broth, crushed tortillas, tomato sauce, chopped cilantro, ground cumin, chili powder, bay leaf, and salt to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld together.
- Remove the bay leaf from the soup. Carefully transfer the mixture to a blender, working in batches if necessary, and puree until smooth.
- Return the pureed soup to the pot and add the chicken strips.
- Serve hot, topped with the baked tortilla strips, chopped avocado, and shredded cheddar cheese.
