Anjali Arora
This fall-inspired chicken tortilla soup is a rich and hearty dish featuring tender shredded chicken, roasted bell peppers, and fire-roasted tomatoes in a flavorful, spiced broth.
With warming touches of cumin, smoked paprika, and cinnamon, it captures the cozy flavors of autumn. Crispy homemade tortilla strips add the perfect crunch, while a squeeze of lime and fresh cilantro garnish brighten the dish.
Perfect for a comforting fall meal or festive gatherings, this soup is a nourishing blend of savory, smoky, and tangy flavors.
Table of Contents
Behind the Recipe
This soup blends classic Mexican flavors with a seasonal twist. The fire-roasted tomatoes and smoky spices bring depth and warmth, while the crispy tortilla strips provide a satisfying texture contrast. Perfect for a comforting dinner, this recipe is a great way to enjoy the rich flavors of fall.
Why You’ll Love This Recipe?
- Cozy and comforting, perfect for fall
- Rich, smoky, and savory flavor profile
- Packed with protein and veggies
- Simple to make with wholesome ingredients
- Customizable with toppings like lime, cilantro, and avocado
Chef’s Pro Tips for Perfect Results
- Use low-sodium chicken broth to control the salt levels in the soup.
- Roast the bell peppers for extra flavor; you can do this ahead of time.
- Fry the tortilla strips just before serving to maintain their crispiness.
- Adjust seasoning (cumin, paprika, and cinnamon) to your preference for a personalized flavor.
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Knife and chopping board
- Skillet or frying pan for tortilla strips
- Stirring spoon
- Measuring spoons and cups
Ingredients in This Recipe
- 2 tablespoons olive oil (for sautéing)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 red bell peppers, roasted and chopped
- 1 can (14 oz) fire-roasted tomatoes with juices
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken (shredded or chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 corn tortillas (cut into strips)
- ½ cup vegetable oil (for shallow frying tortilla strips)
- Lime wedges (for serving)
- Fresh cilantro, chopped (for garnish)
Ingredient Substitutions
- Corn tortillas: You can use flour tortillas or tortilla chips instead of making your own strips.
- Chicken broth: Use vegetable broth for a lighter version.
- Smoked paprika: Regular paprika can be used, but smoked paprika adds a nice depth.
- Cilantro: Parsley can be used if you don’t like cilantro.
- Roasted bell peppers: You can substitute with fresh bell peppers, though roasting them first brings out more flavor.
Ingredient Spotlight
- Fire-Roasted Tomatoes: Add smoky depth and tangy sweetness to the soup.
- Chicken: Provides lean protein that makes the soup filling and hearty.
- Tortilla Strips: Bring a crunchy texture that contrasts beautifully with the soup.
- Cumin and Smoked Paprika: Add warmth and earthy smokiness, perfect for fall.
- Ground Cinnamon: Ground cinnamon is optional and used here to give a subtle fall-inspired warmth. For a more traditional tortilla soup flavor, you can skip it.
How To Make This Recipe
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted bell peppers, fire-roasted tomatoes, chicken broth, and shredded chicken. Stir to combine.
- Season with cumin, smoked paprika, cinnamon, salt, and pepper.
- Bring the soup to a simmer for 20–25 minutes to allow the smoky spices and roasted flavors to fully develop.
- While the soup is simmering, Add enough oil to lightly cover the base of the skillet for even frying.
- Fry the tortilla strips in batches for 2–3 minutes, or until golden and crispy. Drain on paper towels.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Fall-Inspired Chicken Tortilla Soup
This chicken tortilla soup features a smoky, spicy flavor profile with the comforting aroma of roasted peppers, cumin, smoked paprika, and a hint of cinnamon. It is a hearty, chunky stew with tender shredded chicken, ripe tomatoes, and crispy tortilla strips, finished with vibrant toppings. The final dish has a rich, flavorful broth with a satisfying balance of spice and freshness, topped with crunchy chips and fresh lime.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted bell peppers, fire-roasted tomatoes, chicken broth, and shredded chicken. Stir to combine.
- Season with cumin, smoked paprika, cinnamon, salt, and pepper.
- Bring the soup to a simmer for 20–25 minutes to allow the smoky spices and roasted flavors to fully develop.
- While the soup is simmering, Add enough oil to lightly cover the base of the skillet for even frying.
- Fry the tortilla strips in batches for 2–3 minutes, or until golden and crispy. Drain on paper towels.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For added depth, include a dash of hot sauce or diced avocados on top. You can prepare the chicken ahead of time for quicker assembly. Adjust spice levels by adding more smoked paprika or cinnamon according to taste.
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Make-Ahead and Storage Tips
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Allow the soup to cool slightly before storing in airtight containers to prevent condensation and maintain freshness.
- The tortilla strips can be stored separately and fried just before serving for optimal crispness.
- Freeze the soup for up to 2 months. To reheat, thaw and heat on the stovetop.
How to Serve This Dish
Serve with fresh lime wedges for a burst of acidity, and garnish with chopped cilantro for a fresh, herbal finish. This soup pairs perfectly with avocado slices or a side of crispy tortilla chips for added texture. For a more authentic presentation, top with crumbled queso fresco, Mexican crema, or thinly sliced radishes.
Additional Tips
- For a thicker soup, blend part of the mixture and stir it back in for added creaminess.
- You can add other vegetables like corn or zucchini for added texture.
- For extra heat, add diced jalapeños to the soup during cooking or top with hot sauce.
Creative Leftover Transformations
- Use the leftover soup as a base for taco bowls.
- Turn it into a chicken tortilla casserole by layering it with cheese and baking.
- Add leftover soup to a burrito filling for extra flavor.
Make It a Showstopper
- Serve in large bowls with a generous helping of crispy tortilla strips on top.
- Garnish with sour cream, cheese, or sliced avocado for a decadent finish.
Variations to Try
- Spicy Version: Add diced jalapeños or chili flakes to the soup for extra heat.
- Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a richer texture.
- Vegetarian Version: Replace the chicken with black beans or tofu for a plant-based option.
FAQs
- Can I make this soup in a slow cooker? For best flavor, sauté onion and garlic first, then transfer to the slow cooker with remaining ingredients and cook on low for 6–8 hours.
- Can I use leftover turkey instead of chicken? Yes, leftover turkey works wonderfully in this soup!
- How do I keep the tortilla strips crispy? Store them separately from the soup and add them just before serving.
- Can I freeze this soup? Yes, store it in an airtight container and freeze for up to 2 months.
- What else can I serve with this soup? Serve with a side salad, cornbread, or sliced avocado for a complete meal.
- Can I use store-bought tortilla chips instead of frying my own? Yes, store-bought tortilla chips will work just fine as a topping for the soup.
- Can I make this soup spicier? Yes, add diced jalapeños, chili flakes, or a splash of hot sauce to increase the spice level.
- Can I add beans to this soup for extra texture? Yes, adding black beans or pinto beans will give the soup more heartiness and protein.
- Can I make this soup ahead of time for meal prep? Yes, this soup stores well in the fridge for up to 3 days and can be frozen for longer storage.
- What other vegetables can I add to this soup? You can add corn, zucchini, or diced tomatoes for extra texture and flavor.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.