Fall Chicken Tortilla Soup Recipe

This fall chicken tortilla soup is what I make when I want something warm, filling, and a little lively without being heavy. It’s cozy in the way soups are when the weather cools, but it still has brightness from tomatoes, lime, and spices that keep it from feeling too rich. I usually make a big pot on a Sunday and stretch it across a few dinners, adding different toppings depending on the mood.

Behind the Recipe

I started leaning into tortilla soup more in the fall when I wanted something heartier than a simple broth but lighter than chili. This version came together after a few tweaks—less grease, more vegetables, and a spice blend that warms without overwhelming. It’s become one of those reliable soups that works whether you’re cooking just for yourself or for a table full of people.

Recipe Origin or Trivia

Chicken tortilla soup has roots in Mexican-inspired cooking, traditionally made with tomatoes, chilies, and crisp tortilla strips. Over time, it’s been adapted into many home-style versions, especially in cooler months when soups become a staple meal.

Why You’ll Love This Recipe

• Hearty but balanced: Filling without being heavy
• Perfect for fall: Warm spices and cozy broth
• Great for leftovers: Flavors improve overnight
• Customizable toppings: Everyone can build their own bowl
• One-pot friendly: Easy cleanup
• Comforting and fresh: Rich but still bright
• Family-friendly: Easy to adjust spice level

Chef’s Pro Tips for Perfect Results

• Brown the chicken first: Builds deeper flavor
• Toast the spices: Briefly warming them boosts aroma
• Shred chicken gently: Keeps it tender
• Finish with lime: Acid makes everything pop

Kitchen Tools You’ll Need

1. Large pot or Dutch oven: For simmering the soup
2. Cutting board: For prep
3. Sharp knife: Makes chopping easier
4. Wooden spoon: For stirring
5. Tongs or forks: For shredding chicken

Ingredients in This Recipe

1. Chicken breasts or thighs: Lean protein that stays tender
2. Olive oil: For sautéing
3. Onion: Forms the savory base
4. Garlic: Adds warmth and depth
5. Bell peppers: Add color and mild sweetness
6. Canned diced tomatoes: Create the soup base
7. Tomato paste: Adds richness
8. Chicken broth: Forms the flavorful liquid
9. Ground cumin: Adds warmth and earthiness
10. Chili powder: Brings gentle heat
11. Smoked paprika: Adds subtle smokiness
12. Corn kernels: Add sweetness and texture
13. Black beans: Make the soup heartier
14. Salt: Enhances all flavors
15. Black pepper: Adds mild heat
16. Lime juice: Bright finishing note

Ingredient Substitutions

• Chicken breasts → chicken thighs: Juicier, more forgiving
• Black beans → pinto beans: Similar texture
• Bell peppers → poblano peppers: Adds mild smoky heat
• Corn → sweet potato cubes: For a more autumn feel

Ingredient Spotlight

• Chicken: Absorbs spice and stays tender in broth
• Smoked paprika: Adds warmth without making the soup spicy

Fall Chicken Tortilla Soup

This chicken tortilla soup features tender shredded chicken simmered in a smoky broth infused with roasted peppers and butternut squash. The soup has a smooth, velvety texture with a hint of sweetness and spice, topped with crispy tortilla strips for contrast. It showcases vibrant fall flavors and comforting warmth in every bowl.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Soup

Cuisine: Fall, Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• Chicken breasts or thighs: Lean protein that stays tender
• Olive oil: For sautéing
• Onion: Forms the savory base
• Garlic: Adds warmth and depth
• Bell peppers: Add color and mild sweetness
• Canned diced tomatoes: Create the soup base
• Tomato paste: Adds richness
• Chicken broth: Forms the flavorful liquid
• Ground cumin: Adds warmth and earthiness
• Chili powder: Brings gentle heat
• Smoked paprika: Adds subtle smokiness
• Corn kernels: Add sweetness and texture
• Black beans: Make the soup heartier
• Salt: Enhances all flavors
• Black pepper: Adds mild heat
• Lime juice: Bright finishing note

Equipment

• Large pot or Dutch oven: For simmering the soup
• Cutting board: For prep
• Sharp knife: Makes chopping easier
• Wooden spoon: For stirring
• Tongs or forks: For shredding chicken

Method

 

1. Heat oil: Warm olive oil in a large pot over medium heat
2. Cook chicken: Brown chicken on both sides, then remove
3. Sauté vegetables: Cook onion, garlic, and peppers until soft
4. Add spices: Stir in cumin, chili powder, and smoked paprika
5. Add tomatoes and broth: Stir in tomato paste, diced tomatoes, and broth
6. Return chicken: Add chicken back to the pot
7. Simmer: Cook until chicken is tender
8. Shred chicken: Remove, shred, and return to soup
9. Add beans and corn: Simmer briefly
10. Finish: Season and stir in lime juice

Notes

For extra smoky flavor, char the peppers until blackened. Adjust spice levels by adding more cumin or chili powder. The soup can be made ahead and stored in the fridge for up to 3 days.

You can also try out other recipes

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Texture & Flavor Secrets

• Layered cooking: Builds depth step by step
• Balanced broth: Tomatoes and spices stay harmonious
• Final acidity: Keeps the soup from tasting flat

Cooking Tips & Tricks

• Don’t overboil: Gentle simmer keeps chicken tender
• Taste at the end: Adjust salt and lime last
• Add broth if needed: Soup thickens as it sits

What to Avoid

• Overcooking chicken: Can make it stringy
• Skipping seasoning adjustments: Soup needs final tuning
• Too many spices at once: Balance matters

Nutrition Facts (Approximate per serving)

• Calories: 340
• Protein: 32g
• Fat: 9g
• Carbohydrates: 32g
• Fiber: 7g
• Sodium: 680mg

Preparation Time

• Prep: 20 minutes
• Cook: 40 minutes
• Total: About 1 hour

Make-Ahead and Storage Tips

• Refrigerate: Store up to 5 days
• Freeze: Freeze soup without toppings for up to 3 months
• Reheat gently: Add broth if thickened

How to Serve This Dish

• With tortilla strips: Classic and crunchy
• Toppings: Avocado, cheese, sour cream, cilantro
• With bread: Warm rolls or cornbread

Creative Leftover Transformations

• Tortilla soup bowls: Serve over rice
• Taco filling: Reduce broth and use in tortillas
• Baked enchilada filling: Thicken and roll
• Chili-style: Add extra beans and reduce liquid

Additional Tips

• Use rotisserie chicken: Saves time
• Make toppings fresh: Texture matters
• Let it rest: Flavor improves overnight

Make It a Showstopper

• Topping bar: Let everyone customize
• Fresh tortilla strips: Fry or bake for extra crunch
• Finish with herbs: Cilantro or green onions brighten the bowl

Variations to Try

• Creamy tortilla soup: Add a splash of cream
• Spicy fall version: Add chipotle peppers
• Slow cooker version: Cook on LOW for 6–8 hours
• Pumpkin tortilla soup: Stir in pumpkin puree
• Extra veggie: Add zucchini or spinach

FAQ’s

1. Can I make this in a slow cooker?: Yes, add toppings after cooking
2. Is this soup spicy?: Mild, adjustable
3. Can I use rotisserie chicken?: Absolutely
4. Does it freeze well?: Yes, without toppings
5. Can I skip the beans?: Yes
6. Is it gluten-free?: Yes
7. How do I thicken it?: Simmer uncovered or add more beans
8. Can I make it dairy-free?: Yes
9. Can I double the recipe?: Yes, it scales well
10. How long does it last in the fridge?: About 5 days

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.