Get ready to spice up your mealtime with these mouth-watering, flavorful recipes! In this article, we’re excited to share our top 20 picks for Spicy Chilis Chicken Tortilla Soup that are sure to become new family favorites. From classic comfort food to bold and adventurous twists, there’s something for everyone in this collection.
Whether you like it creamy, smoky, or packed with vegetables, these cheddar-based soups deliver on flavor. And the best part? Each recipe is easy to make and can be customized to suit your taste buds. So grab a spoon and let’s dive into the world of spicy goodness!
Classic Chilis Chicken Tortilla Soup
Warm up with this comforting and flavorful soup inspired by the popular chain restaurant. This recipe is a simplified version of their signature dish, packed with tender chicken, crispy tortillas, and rich chili flavors.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup chicken broth
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: chopped fresh cilantro, shredded cheese, or diced avocado for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
2. In the same pot, add the onion and garlic. Cook until softened, about 3-4 minutes.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, chicken broth, browned chicken, and red kidney beans. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the soup has thickened slightly.
6. Stir in the tortilla strips and cook for an additional 2-3 minutes, until crispy.
7. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Creamy Chilis Chicken Tortilla Soup
Warm up with this comforting and creamy soup that combines the flavors of chicken, chilies, and tortillas. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium chilies (any color), diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, sauté the chicken, chilies, onion, and garlic until cooked through.
2. Add the diced tomatoes, chicken broth, and heavy cream. Bring to a simmer.
3. Add the tortilla strips and cook for 5-7 minutes or until they start to break down.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your desired toppings.
Cooking Time: 20-25 minutes
Spicy Chipotle Chilis Chicken Tortilla Soup
Warm up with this bold and flavorful soup that combines the spicy kick of chipotle peppers, the richness of chicken, and the crunch of tortilla strips. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, minced
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the onion and garlic; cook until the onion is translucent.
2. Add the chicken; cook until browned, about 5 minutes.
3. Stir in the diced tomatoes, red kidney beans, chipotle peppers, cumin, salt, and pepper.
4. Pour in the chicken broth; bring to a boil.
5. Reduce heat to low; simmer for 20-25 minutes or until the soup has thickened slightly.
6. Add the tortilla strips; cook for an additional 2-3 minutes.
Cooking Time: 30-35 minutes
Slow Cooker Chilis Chicken Tortilla Soup
Warm up with this hearty and flavorful slow cooker soup that’s perfect for a chilly evening. With tender chicken, crispy tortilla strips, and a rich broth, you’ll be hooked from the first bite!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese (optional)
Instructions:
1. Add chicken, diced tomatoes, red kidney beans, onion, garlic, cumin, paprika, salt, and pepper to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add tortilla strips to the slow cooker and stir to combine.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Cheesy Chilis Chicken Tortilla Soup
This creamy, comforting soup is a twist on traditional tortilla soup, packed with juicy chicken, crunchy tortilla strips, and melted cheese. It’s the perfect remedy for a chilly evening.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chicken broth, diced tomatoes, and cooked chicken back into the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup is hot and bubbly.
4. Meanwhile, cut the tortillas into strips and fry in a little oil until crispy. Drain on paper towels.
5. Stir in the shredded cheese until melted. Add the cilantro and season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Avocado Lime Chilis Chicken Tortilla Soup
This creamy and spicy soup is a twist on the classic tortilla soup. With the added richness of avocado and a squeeze of lime, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup half-and-half
– 2 tbsp lime juice
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro leaves for garnish
– Avocado, diced (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and bell peppers until tender.
2. Add chicken, cumin, chili powder, salt, and pepper. Cook until chicken is cooked through.
3. Add diced tomatoes, chicken broth, and half-and-half. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Stir in lime juice.
5. Add tortilla strips and cook for an additional 2-3 minutes or until softened.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro and avocado if desired.
Cooking Time: 30-40 minutes
Smoky Chilis Chicken Tortilla Soup
This hearty soup combines tender chicken, smoky chilies, and crunchy tortillas for a flavorful and filling meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large onions, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (4 oz) smoked chilies, chopped
– 6 cups chicken broth
– 2 tbsp olive oil
– 6 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, sauté onions and garlic in olive oil until softened.
2. Add chicken, cook until browned, then add diced tomatoes, beans, smoked chilies, and broth. Bring to a boil, then simmer 30 minutes or until chicken is cooked through.
3. Stir in tortilla strips and season with salt and pepper.
4. Serve hot, topped with your choice of shredded cheese, sour cream, and diced avocado.
Cooking Time: 45-50 minutes
Vegetable-Packed Chilis Chicken Tortilla Soup
Warm up with this hearty and flavorful soup that’s packed with tender chicken, sautéed vegetables, and crunchy tortilla strips. This recipe is a perfect blend of comforting and nutritious, making it a great option for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
– 1 can black beans, drained and rinsed
– 4 cups chicken broth
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, optional
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and mixed vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Stir in chili powder, cumin, salt, and pepper.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Stir in black beans and tortilla strips. Cook for an additional 2-3 minutes or until heated through.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 35-40 minutes
Black Bean Chilis Chicken Tortilla Soup
This comforting soup is a perfect blend of spicy, smoky, and savory flavors, packed with protein-rich chicken, fiber-rich black beans, and crunchy tortillas. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups black beans, drained and rinsed
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 6 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, diced avocado for topping
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, then set aside.
2. Add onions, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, paprika, and diced tomatoes. Cook 1 minute.
4. Add black beans, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Meanwhile, toast tortilla strips by baking at 350°F (175°C) for 10-12 minutes or until crispy.
6. Ladle the soup into bowls and top with toasted tortilla strips, shredded cheese, sour cream, and diced avocado (if using).
Cooking Time: 40-45 minutes
Cilantro Lime Chilis Chicken Tortilla Soup
This vibrant and flavorful soup combines the freshness of cilantro with the boldness of chili peppers, all wrapped up in a creamy lime broth. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in diced tomatoes, broth, cilantro, lime juice, and cumin. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-15 minutes or until chicken is cooked through.
5. Add tortilla strips and stir to combine. Serve hot with your favorite toppings.
Cooking Time: 25-30 minutes
Roasted Corn Chilis Chicken Tortilla Soup
Roasted Corn Chili Chicken Tortilla Soup Recipe
This hearty soup combines the flavors of roasted corn, chili peppers, and tender chicken with crispy tortillas for a deliciously comforting meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups roasted corn kernels (fresh or frozen)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas
– Chicken broth or stock, as needed
Instructions:
1. Preheat oven to 400°F.
2. Roast the chicken for 20 minutes, then let it cool before shredding into bite-sized pieces.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the roasted corn, bell pepper, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir to combine.
5. Add the shredded chicken and enough broth or stock to cover the ingredients.
6. Simmer for 20-25 minutes or until heated through.
7. Serve with crispy tortilla strips on top.
Cooking Time: 40-45 minutes
Jalapeño Chilis Chicken Tortilla Soup
This creamy and flavorful soup combines the warmth of chicken, the crunch of tortillas, and the spicy kick of jalapeños. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large onions, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into thin strips
– 2 jalapeños, seeded and finely chopped
– 1 tsp cumin
– Salt and pepper to taste
– 1/2 cup shredded Monterey Jack cheese (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, broth, tomatoes, cilantro, tortilla strips, jalapeños, and cumin. Bring to a boil, then simmer for 20-25 minutes or until chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, topped with shredded cheese if desired.
Cooking Time: 35-40 minutes
Quinoa Chilis Chicken Tortilla Soup
A hearty and flavorful soup that combines the nutty goodness of quinoa with the warmth of chili, chicken, and tortillas. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, optional
Instructions:
1. In a large pot, sauté chicken, onion, and garlic until cooked through.
2. Add quinoa, vegetable broth, diced tomatoes, red kidney beans, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until quinoa is tender.
3. Stir in tortilla strips and cook for an additional 5 minutes.
4. Season with salt and pepper to taste. Serve hot, topped with shredded cheese if desired.
Cooking Time: 30-40 minutes
Zesty Chilis Chicken Tortilla Soup
This flavorful soup combines the comfort of chicken tortilla soup with a zesty kick from green chilies and cream cheese. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup cream cheese, softened
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese (optional), for serving
Instructions:
1. In a large pot, combine chicken, chicken broth, diced tomatoes with green chilies, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
3. Stir in cream cheese until melted and well combined.
4. Add tortilla strips and cook for an additional 5 minutes, or until heated through.
5. Serve hot, topped with shredded cheese (if desired).
Cooking Time: 30-40 minutes
Pumpkin Chilis Chicken Tortilla Soup
This creamy and flavorful soup is a twist on traditional tortilla soup, featuring roasted pumpkin and chicken as the stars of the show. Perfect for a chilly fall or winter evening, this recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium pumpkins, peeled and cubed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into strips
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F. Roast pumpkin, onion, and red bell pepper for 30 minutes.
2. In a large pot, sauté chicken, garlic, cumin, chili powder, paprika, salt, and pepper in olive oil until cooked through.
3. Add roasted vegetables, chicken broth, diced tomatoes, and tortilla strips to the pot. Simmer for 20-25 minutes or until soup has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot with desired toppings.
Cooking Time: 50-60 minutes
Garlic Herb Chilis Chicken Tortilla Soup
This creamy and flavorful soup combines the best of both worlds – the spicy kick of Chilis with the comfort of a warm, homemade tortilla soup. With the addition of garlic and herbs, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp paprika
– 1/4 tsp cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 6 cups chicken broth
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into strips
Instructions:
1. In a large pot, sauté the chicken in olive oil until cooked through.
2. Add garlic, oregano, paprika, and cumin; cook for 1 minute.
3. Stir in diced tomatoes, beans, and chicken broth; bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
5. Stir in shredded cheese until melted.
6. Add tortilla strips and cilantro; serve hot.
Cooking Time: 30-40 minutes
Sweet Potato Chilis Chicken Tortilla Soup
Warm up with this hearty and flavorful soup that combines the comfort of sweet potatoes, chicken, and chilies with the crunch of tortillas. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: shredded cheese, sour cream, or cilantro for topping
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper until tender.
2. Add the chicken and cook until browned.
3. Add the sweet potatoes, diced tomatoes with green chilies, cumin, salt, and pepper. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in tortilla strips and cook for an additional 2-3 minutes or until crispy.
6. Serve hot, topped with your choice of shredded cheese, sour cream, or cilantro.
Cooking Time: 30-35 minutes
Tomato Basil Chilis Chicken Tortilla Soup
This hearty soup combines the flavors of juicy chicken, sweet tomatoes, and savory basil with a hint of spice from Chiles. Perfect for a chilly evening or a comforting meal on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups diced fresh tomatoes (or 1 can diced tomatoes)
– 1/4 cup chopped fresh basil
– 1/4 cup chopped Chiles (optional)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 6 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add chicken, tomatoes, basil, Chiles (if using), paprika, salt, and pepper. Cook until chicken is cooked through.
3. Add broth and bring to a simmer.
4. Stir in tortilla strips. Simmer for 10-15 minutes or until soup has thickened slightly.
5. Serve hot, garnished with additional basil if desired.
Cooking Time: 30-40 minutes
Low-Carb Chilis Chicken Tortilla Soup
This creamy and flavorful soup is a twist on traditional tortilla soup, with the added bonus of being low-carb friendly. Perfect for a quick and satisfying meal that won’t break your diet.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 6-8 low-carb tortilla chips, crushed
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, and red bell pepper; cook until tender, about 5-7 minutes.
4. Stir in the diced tomatoes, chicken broth, and crushed tortilla chips.
5. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream or half-and-half; season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Mango Chilis Chicken Tortilla Soup
This bold and flavorful soup combines the sweetness of mango with the spiciness of chilies, all wrapped up in a rich chicken broth. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can diced mango (14 oz)
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add broth, mango, black beans, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro and topped with tortilla strips (if using).
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meal routine with these 20 amazing recipes for chicken tortilla soup! From classic and creamy to spicy and smoky, there’s something for everyone. Try our slow cooker version or add some heat with chipotle peppers. Or go bold with avocado lime or roasted corn. Whether you’re in the mood for cheesy or low-carb options, we’ve got you covered. Explore our collection of recipes and find your new favorite way to enjoy chicken tortilla soup.
