If there’s one dish that captures the comforting spirit of crisp evenings and colorful leaves, it’s this Fall Chicken Tortilla Soup Recipe. Bursting with warm spices, vibrant bell peppers, tender shredded chicken, and all those hearty autumn flavors, this soup feels like a cozy hug in a bowl. It’s easy to make, wonderfully satisfying, and perfect for sharing on those chilly nights when you want something both nourishing and festive. The medley of textures and bright pops of cilantro and lime bring every spoonful to life, making this a total crowd-pleaser you’ll want to keep coming back to all season long.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a soup that’s rich in flavor and comforting by design. Each component plays a crucial role: from the smoky spices that add depth, to the fresh vegetables and beans that bring freshness and texture, culminating in the juicy bite of shredded chicken that truly makes this soup special.
- 1 tablespoon olive oil: This is your base for sautéing and adds a subtle richness to the soup.
- 1 medium onion (diced): Offers sweetness and a flavorful foundation when softened.
- 3 garlic cloves (minced): Adds a punch of aromatic depth and complexity.
- 1 red bell pepper (diced): Brings vibrant color and a touch of natural sweetness.
- 1 orange bell pepper (diced): Adds a mellow, fruity note along with eye-catching color contrast.
- 1 teaspoon ground cumin: A warm, earthy spice essential for that signature southwestern flair.
- 1 teaspoon chili powder: Elevates the soup with a gentle heat and smoky nuance.
- ½ teaspoon smoked paprika: Contributes an irresistible smoky aroma.
- ½ teaspoon ground coriander: Offers a subtle citrusy undertone to brighten the mix.
- 6 cups low-sodium chicken broth: The flavorful, savory liquid base to bring it all together.
- 1 (15-ounce) can fire-roasted diced tomatoes: Adds robust tomato flavor with a slight char that enhances depth.
- 1 (15-ounce) can black beans (drained and rinsed): Provides protein and a creamy texture contrast.
- 1 cup frozen corn: Introduces bursts of sweetness for balance and texture.
- 2 cups cooked shredded chicken (rotisserie or leftover): The hearty star ingredient, tender and full of flavor.
- 1 tablespoon lime juice: Finishes with a bright, zesty lift to awaken the flavors.
- Salt and pepper to taste: Simple seasoning to tailor the soup to your preference.
- ¼ cup chopped fresh cilantro: A fresh herbal punch added right before serving for color and vibrancy.
- Corn tortilla strips (store-bought or homemade): Crisp, crunchy garnish that adds welcoming texture contrast.
- Optional toppings (avocado, sour cream, shredded cheese, extra cilantro, jalapeños): Customize your bowl with creaminess, extra flavor, or heat.
How to Make Fall Chicken Tortilla Soup Recipe
Step 1: Sauté Your Aromatics and Peppers
Start by heating the olive oil over medium heat in a large pot. Toss in the diced onion and cook it gently for about 3 to 4 minutes until it softens and turns translucent. Next, stir in the minced garlic and let it cook for an additional minute until fragrant—this builds a strong flavor foundation. Add the diced red and orange bell peppers and sauté them for another 3 to 4 minutes so they become tender but still hold a bit of their crispness and brightness.
Step 2: Spice It Up
Sprinkle in the ground cumin, chili powder, smoked paprika, and coriander. Stir constantly for about 30 seconds until the spices release their beautiful aromas. This step is key to layering the warm and inviting flavors you crave in a Fall Chicken Tortilla Soup Recipe—without it, the soup would be missing its signature cozy vibe.
Step 3: Combine the Broth and Main Ingredients
Pour in the low-sodium chicken broth, then add the fire-roasted diced tomatoes, rinsed black beans, frozen corn, and shredded cooked chicken. Stir everything together well to combine the savory base with hearty elements that provide substance and nutrition. Turn the heat up slightly so the pot reaches a boil, then reduce it to a simmer.
Step 4: Let the Flavors Marry
Allow the soup to simmer gently for 20 minutes, giving all the ingredients time to meld and develop full, rich flavor. This resting period is what transforms a simple mix into a soul-soothing bowl of goodness. Don’t rush it—this simmering is where the magic happens in your Fall Chicken Tortilla Soup Recipe.
Step 5: Brighten and Finish
Turn off the heat and stir in fresh lime juice, salt, and pepper to taste. Just before serving, fold in the chopped cilantro to add a fresh burst of color and herbal brightness. These final touches lift the soup from comforting to unforgettable.
How to Serve Fall Chicken Tortilla Soup Recipe
Garnishes
The joy of this soup is in the finishing touches. Pile on crispy corn tortilla strips for crunch, add creamy slices of avocado, dollops of sour cream, a sprinkle of shredded cheese, fresh cilantro leaves, and some sliced jalapeños if you like a kick. Each garnish offers a new flavor and texture dimension that makes every bite exciting and tailored to your taste.
Side Dishes
This soup truly shines as a hearty main course but pairs beautifully with a simple green salad, warm cornbread, or even a side of Spanish rice. These sides add extra freshness, a hint of sweetness, or more sustenance, rounding out your meal perfectly for a cozy autumn dinner.
Creative Ways to Present
For a festive dinner party, serve the soup in rustic bowls nestled on a wooden board surrounded by small bowls of garnishes. Or, for a casual weeknight, let everyone customize their bowls right at the table. You can even ladle the soup into small cups as an appetizer for a fall-themed gathering. Whatever you choose, the presentation invites warmth and friendliness to the table.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers just as delicious—if not more so—as freshly made.
Freezing
To freeze, transfer the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken broth or water if it feels too thick. Remember to add fresh cilantro and tortilla strips after reheating for that signature freshness and crunch.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the shredded chicken or replace it with extra beans or a meat substitute. The spices and veggies will still deliver all the cozy fall flavors you want.
What type of chicken works best?
Rotisserie chicken is fantastic for convenience and flavor, but leftover cooked chicken or poached chicken breast shredded finely also works wonderfully. It all depends on how much time you have and what you prefer.
How spicy is this Fall Chicken Tortilla Soup Recipe?
This version has a gentle warmth from chili powder—mildly spicy but very approachable. You can always amp up the heat by adding jalapeños, chipotle pepper in adobo, or extra chili powder to suit your taste.
Can I make tortilla strips from scratch?
Definitely! Simply cut corn tortillas into thin strips, toss with a bit of oil and salt, and bake or fry until crisp. Homemade strips add a fresh crunch that pairs perfectly with the soup.
Is this soup gluten-free?
Yes, all the ingredients in this Fall Chicken Tortilla Soup Recipe are naturally gluten-free. Just be sure to use gluten-free tortilla strips if you’re buying them from the store.
Final Thoughts
This Fall Chicken Tortilla Soup Recipe is one of those meals that just feels right when the air turns cool and the days grow shorter. It’s easy to prepare, packed with nourishing ingredients, and full of flavors that remind you why fall is a season to savor. I truly hope you give it a whirl and discover just how cozy and delicious a bowl of soup can be when made with heart and the perfect mix of ingredients. Enjoy every spoonful!
Print
Fall Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Fall Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish perfect for cozy dinners. It combines tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, simmered with warm spices like cumin, chili powder, and smoked paprika. Topped with crispy corn tortilla strips and optional garnishes like avocado and sour cream, this gluten-free soup is both hearty and healthy.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 tablespoon lime juice
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro
Toppings
- Corn tortilla strips (store-bought or homemade)
- Optional: avocado, sour cream, shredded cheese, extra cilantro, jalapeños
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Peppers and Spices: Add the diced red and orange bell peppers to the pot and cook for another 3–4 minutes until they begin to soften. Stir in the ground cumin, chili powder, smoked paprika, and ground coriander, cooking for 30 seconds until the spices become fragrant.
- Add Liquids and Main Ingredients: Pour in the low-sodium chicken broth, then add the fire-roasted diced tomatoes, drained black beans, frozen corn, and shredded chicken. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld together.
- Season and Finish: Stir in lime juice and season the soup with salt and pepper to taste. Just before serving, mix in the chopped fresh cilantro.
- Serve: Ladle the soup into bowls and top with crispy corn tortilla strips and your choice of optional toppings such as avocado slices, sour cream, shredded cheese, extra cilantro, or jalapeños.
Notes
- This soup is ideal for using up leftover chicken or rotisserie chicken.
- For an extra spicy kick, add a chopped chipotle pepper in adobo sauce during the spice addition step.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze leftover soup for up to 3 months; thaw completely before reheating.
