white chicken tortilla soup recipe
The Best white chicken tortilla soup recipe
This white chicken tortilla soup is one of those recipes that feels like a hug in a bowl. I’ve made it for years—sometimes as a quick weeknight dinner when the kids are cranky and the fridge is bare, other times as a make-ahead dish for a family gathering where everyone’s supposed to eat healthy but still wants something comforting. The way the chicken melts into the broth, the crispy tortilla strips adding just the right crunch, and the creamy avocado or lime makes it feel like a treat, even when it’s just plain soup. My kids—especially the picky ones—will eat it straight from the pot, but the adults always love drizzling extra cheese or adding fresh cilantro. It’s that kind of dish that doesn’t demand perfection, yet somehow feels special.
I love this recipe because it’s simple enough to throw together in under an hour, yet it’s packed with nutrients that make it feel like a balanced meal. The bone broth gives it depth and protein, the chicken adds lean muscle, and the veggies—like bell peppers and onions—bring in vitamins and fiber without overpowering. It’s also great for meal prep; I’ll make a big pot and freeze half for later, and the kids swear by it when they’re feeling under the weather. Plus, it’s versatile—you can swap in different proteins or veggies depending on what’s on hand, and it’s always a crowd-pleaser at potlucks or game days. My husband says it’s the only soup he’ll eat when he’s sick, and honestly? I don’t blame him. It’s that good.
White Chicken Tortilla Soup
A creamy, comforting soup featuring tender chicken, fresh vegetables, and warm tortilla chips. Perfect for a cozy meal!
🥘Ingredients
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can white beans, drained and rinsed
- 2 boneless, skinless chicken breasts, diced
- 1 cup chicken broth
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 8 small corn tortillas, cut into triangles
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped cilantro
- Lime wedges
- Red onion, thinly sliced
👨🍳Directions
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1 In a medium saucepan, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper for 3-4 minutes until softened.
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2 Add diced tomatoes (with juice), black beans, corn, and white beans. Stir well and bring to a simmer. Cook for 5 minutes.
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3 In a separate bowl, combine diced chicken with chicken broth, paprika, cumin, chili powder, salt, and pepper. Let marinate for 10 minutes.
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4 In a large pot, combine the vegetable mixture with the marinated chicken. Pour in 3 cups of chicken broth, stir, and bring to a boil. Reduce heat and simmer for 15 minutes.
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5 For a smoother soup, blend half of the soup with an immersion blender or regular blender until smooth. Return to the pot and stir in the blended portion. Simmer for another 5 minutes.
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6 Taste and adjust seasoning if needed. Keep warm.
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7 To serve, place tortilla triangles on the soup bowls. Ladle the soup over the tortillas, sprinkle with cheese, cilantro, and red onion. Serve with lime wedges.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Mixing bowls
- Blender (optional)
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How White Chicken Tortilla Soup Works
This white chicken tortilla soup is always a solid choice for any gathering because it’s simple enough to make ahead and still tastes great, while also being hearty enough to feed a crowd without fuss. It’s perfect for casual family dinners or when you need a no-stress meal that still feels special—no fancy ingredients, just comforting flavors that everyone loves. Plus, it’s easy to adjust the spices or add extra veggies if you have kids or picky eaters, so it’s always a winner.
❓ Frequently Asked Questions About White Chicken Tortilla Soup
What are the key ingredients I need to make the white chicken tortilla soup?
To make this comforting white chicken tortilla soup, you’ll need 1 lb boneless, skinless chicken breast or thighs, 1 large onion (diced), 4 garlic cloves (minced), 4 cups chicken broth, 1 (14.5 oz) can white beans (cannellini or great northern), 1 (14.5 oz) can diced tomatoes, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, 1 cup shredded Monterey Jack or cheddar cheese, 1 cup corn kernels (fresh, frozen, or canned), 1 (8 oz) can diced green chiles (optional), 1 cup corn tortillas (cut into ¼-inch pieces), and fresh cilantro (for garnish).
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How do I prepare the chicken for the soup?
First, season the chicken with salt and pepper, then cook it in a large pot or skillet over medium heat until fully done (about 5–7 minutes). Once cooked, let it cool slightly, then shred or chop it into bite-sized pieces. You can also use pre-cooked rotisserie chicken for convenience.
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Can I use store-bought tortilla chips instead of tortilla strips?
Yes! While the recipe traditionally uses corn tortillas cut into strips, you can substitute store-bought tortilla chips (like Tostitos or Fritos) for a quicker version. Simply add them directly to the soup along with the broth and let them soften for about 5–7 minutes before serving.
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What substitutions can I make if I don’t have canned tomatoes?
If you don’t have diced tomatoes, you can use fresh tomatoes (tossed with a pinch of salt and chopped finely), tomato sauce (1½ cups), or even tomato paste (2 tbsp) dissolved in a little broth. Adjust seasoning slightly if using fresh tomatoes to balance acidity.
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How do I ensure the soup is creamy without using cream?
For a rich, creamy texture without dairy, try one of these methods: – Blend a small portion of the soup with 1–2 tbsp Greek yogurt or sour cream and stir it back in. – Add ½ cup coconut milk (full-fat) for a subtle creaminess. – Use a splash of heavy cream or half-and-half (1 tbsp) if you prefer. – Simmer with 1 tbsp cornstarch mixed with 2 tbsp water and stir it in at the end for a velvety finish.
