Thick and Hearty Chicken Tortilla Soup is the kind of dinner that actually sticks to your ribs.
Shredded chicken, black beans, corn, diced tomatoes, tomato sauce, and green chiles all simmer together, then a squeeze of lime at the end brightens everything back up.
This isn’t a thin, watery soup that leaves everyone digging through the pantry an hour later. It’s got real body to it.
A bit of masa harina stirred in gives the broth that thick, almost velvety texture, and baked tortilla strips on top add the crunch every good bowl of tortilla soup needs.
It’s also a great one to make ahead. The flavors actually deepen overnight, so leftovers taste even better than the first bowl.
Just keep the tortilla strips stored separately until you’re ready to eat so they don’t go soft.
Why You’ll Love This Thick and Hearty Chicken Tortilla Soup
High Protein Main Dish
Each serving has chicken and black beans, so this soup has enough protein to work as a full meal.
Hearty Texture
The masa harina thickens the broth without making it heavy. It gives the soup more body and helps everything feel more filling.
Great for Leftovers
The soup stores well in the refrigerator. Keep the tortilla strips in a separate container so they stay crisp.
Pantry-Friendly Ingredients
This recipe uses canned tomatoes, tomato sauce, green chiles, black beans, frozen corn, and chicken broth. These are common items to keep on hand for soup nights.
Mexican-Inspired Flavor
Cumin, chili powder, smoked paprika, oregano, green chiles, and lime give this soup a warm, bold flavor without making it complicated.
Ingredient Substitutions
Chicken Breast
Use cooked rotisserie chicken breast if you want to save prep time. Remove the skin before shredding.
Black Beans
Use pinto beans if you don’t have black beans. Rinse and drain them well before adding them to the soup.
Frozen Corn
Use canned corn if that’s what you have. Drain it before adding it to the pot.
Masa Harina
Use finely crushed corn tortillas if you don’t have masa harina. Stir them into the soup and let them soften as the soup simmers.
Red Bell Pepper
Use green, yellow, or orange bell pepper. The flavor will change a little, but the soup will still work.
Diced Green Chiles
Use a small amount of chopped jalapeño if you want more heat. Start with less and adjust to taste.
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Thick and Hearty Chicken Tortilla Soup
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Equipment
Ingredients
For the Tortilla Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 4 cups reduced-sodium chicken broth
- 1 can (14½ oz) diced tomatoes
- 1 can (8oz) tomato sauce
- 1 can (4oz) diced green chiles
- 2 cups cooked boneless skinless chicken breast shredded
- 1 can (15oz) black beans well rinsed and drained
- 1 cup frozen corn
- 2 tablespoon masa harina
- ¼ cup water
- 1 tablespoon lime juice
- ½ teaspoon salt
For the Tortilla Strips:
- 4 small corn tortillas
- 1 teaspoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F
- Cut the corn tortillas into thin strips. Place the tortilla strips on a baking sheet.
- Drizzle the tortilla strips with 1 teaspoon olive oil. Sprinkle the tortilla strips with ¼ teaspoon salt. Toss the tortilla strips until coated.
- Arrange the tortilla strips in a single layer.
- Bake for 7 to 10 minutes, until crisp and lightly golden. Set the tortilla strips aside.
- In a large Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the garlic, cumin, chili powder, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, diced tomatoes, tomato sauce, and green chiles. Stir well.
- Bring the soup to a gentle boil. Reduce the heat to medium-low. Simmer uncovered for 15 minutes.
- Carefully transfer about 2 cups of the soup to a blender. Blend until smooth.
- Return the blended mixture to the pot.
- Add the shredded chicken, black beans, and corn. Stir to combine.
- In a small bowl, add the masa harina and water. Stir until smooth. Pour the masa harina mixture into the soup.
- Simmer for 8 to 10 minutes, stirring occasionally, until thickened and heated through.
- Stir in the lime juice and ½ teaspoon salt.
- Taste and adjust the seasoning as needed.
- Divide the soup among 6 bowls.
- Top each serving with the baked tortilla strips.
Notes
Tips and Tricks
Blend Carefully – Hot soup can expand in a blender. Leave space in the blender jar and hold the lid down with a towel. Rinse the Beans Well – Rinsing the black beans helps remove extra liquid from the can and keeps the broth from getting cloudy. Adjust the Salt at the End – The broth, canned tomatoes, green chiles, and beans can all add salt. Taste after the soup simmers, then add more if needed.Storing and Reheating
Refrigerate – Store the soup in an airtight container in the refrigerator for up to 4 days. Store the tortilla strips in a separate container at room temperature. Freeze – Freeze the soup without the tortilla strips for up to 3 months. Let it cool before placing it in freezer-safe containers. Reheat on Stovetop – Place the soup in a saucepan or Dutch oven over medium-low heat. Warm, stirring occasionally, until heated through. Reheat in Microwave – Place a serving in a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring between each interval, until hot.Nutrition
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