As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And when it comes to soups, few can match the flavor and excitement of chicken tortilla soup with a spicy kick. In this article, we’ll be exploring 18 different recipes for chilis chicken tortilla soup that are sure to tantalize your taste buds.
From classic combinations to creamy concoctions and spicy twists, these recipes offer something for everyone. Whether you’re in the mood for a slow-cooked, comforting bowl or a quick and easy meal, we’ve got you covered. So grab a spoon, get cozy, and let’s dive into the world of delicious chilis chicken tortilla soup!
Classic Chilis Chicken Tortilla Soup
This hearty soup is a twist on the popular restaurant chain’s famous dish, packed with tender chicken, flavorful spices, and crispy tortilla strips. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 3 cloves of garlic, minced
– 2 cups of chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese, for serving (optional)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until cooked through.
2. Add the chicken broth, diced tomatoes, cumin, chili powder, and paprika. Bring to a boil then reduce heat and simmer for 20 minutes.
3. Meanwhile, cut the tortillas into strips and fry in hot oil until crispy. Drain on paper towels.
4. Stir in shredded cheese (if using). Ladle soup into bowls and top with crispy tortilla strips.
Cooking Time: 45-50 minutes
Creamy Chilis Chicken Tortilla Soup
This hearty soup combines the flavors of chicken, chilies, and creamy goodness, all wrapped up in a crispy tortilla bowl. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 6-8 corn tortillas
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, diced avocado for toppings
Instructions:
1. Cook the chicken in a large pot until browned, about 5 minutes.
2. Add the onion, garlic, cumin, paprika, and cayenne pepper. Cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes with green chilies and chicken broth. Bring to a simmer.
4. Reduce heat and let cook for 10-15 minutes or until the soup has thickened slightly.
5. Stir in heavy cream and season with salt and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the soup bowls by placing a scoop of the soup into each, followed by a crispy tortilla bowl.
Cooking Time: 25-30 minutes
Spicy Chilis Chicken Tortilla Soup with Avocado
This recipe combines the flavors of spicy chilies, tender chicken, and creamy avocado in a delicious tortilla soup. Perfect for a comforting meal on a chilly day!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco (Mexican cheese)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 6-8 corn tortillas, cut into strips
– 1 ripe avocado, diced
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, diced tomatoes, cilantro, queso fresco, cumin, smoked paprika, and cayenne pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes.
3. Add cooked chicken to the pot and stir to combine.
4. Simmer for an additional 5 minutes or until heated through.
5. Stir in tortilla strips and cook for 2-3 minutes or until crispy.
6. Serve hot, topped with diced avocado, salt, and pepper.
Cooking Time: 25-30 minutes
Slow Cooker Chilis Chicken Tortilla Soup
Warm up with this delicious and hearty slow cooker soup that combines the flavors of chili and tortilla soup. This recipe is perfect for a chilly day or a quick weeknight dinner.
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 can (16 oz) black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 packet of chicken tortilla soup mix
– 4 cups chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, red kidney beans, black beans, onion, garlic, and chicken tortilla soup mix.
2. Pour in chicken broth and add olive oil. Stir until well combined.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add corn tortilla strips to the slow cooker.
5. Season with salt and pepper to taste.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chilis Chicken Tortilla Soup with Black Beans
Get cozy with this comforting, flavorful soup that combines tender chicken, creamy black beans, and crunchy tortillas. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (10 oz) enchilada sauce
– 2 cups chicken broth
– 1 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, optional
Instructions:
1. In a large pot, cook the chicken in 2 tbsp olive oil until browned. Remove from heat.
2. Add onion, garlic, and red bell pepper to the pot; cook until tender.
3. Stir in diced tomatoes, enchilada sauce, and chicken broth. Bring to a simmer.
4. Add cumin, salt, and pepper. Simmer for 15-20 minutes or until chicken is cooked through.
5. Add black beans and stir to combine.
6. Cook tortilla strips in the soup for 2-3 minutes or until slightly softened.
7. Taste and adjust seasoning as needed. Serve hot with shredded cheese, if desired.
Cooking Time: 30-40 minutes
Zesty Chilis Chicken Tortilla Soup with Lime
A flavorful and refreshing twist on traditional chicken soup, this recipe combines the tanginess of lime juice with the warmth of chilies and the comfort of tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2-3 dried ancho chilies, stemmed and seeded
– 4 cups chicken broth
– 1/2 cup water
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh lime juice, for serving (about 2 tbsp per serving)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and chilies; cook until peppers are tender, about 3-4 minutes.
3. Add chicken broth, water, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
4. Stir in tortilla strips. Simmer for an additional 2-3 minutes or until soup has thickened slightly.
5. Serve hot, with a squeeze of fresh lime juice.
Cooking Time: 25-30 minutes
Chilis Chicken Tortilla Soup with Corn
This creamy and flavorful soup is a twist on the classic Chili’s recipe. With tender chicken, crunchy tortillas, and sweet corn, this comforting bowl will become your new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 1 cup shredded cheddar cheese (optional)
– Sour cream or Greek yogurt for serving (optional)
Instructions:
1. In a large pot, sauté onion, bell pepper, and garlic until softened.
2. Add chicken, cumin, chili powder, and paprika. Cook until the chicken is browned.
3. Pour in broth, diced tomatoes, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Stir in tortilla strips and cook for an additional 5-7 minutes or until they’re crispy.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with shredded cheese and a dollop of sour cream or Greek yogurt if desired.
Cooking Time: 35-40 minutes
Cheesy Chilis Chicken Tortilla Soup
Warm up with a bowl of our Cheesy Chilis Chicken Tortilla Soup, filled with tender chicken, crunchy tortillas, and a rich, cheesy broth.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
Instructions:
1. In a large pot, heat oil over medium-high. Add onion, garlic, and bell pepper; cook until vegetables are tender.
2. Add chicken, broth, diced tomatoes, and cheddar cheese. Bring to a simmer.
3. Cook for 15-20 minutes or until chicken is cooked through.
4. Stir in tortilla strips and season with salt and pepper.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Chilis Chicken Tortilla Soup with Cilantro
This hearty soup is a twist on traditional tortilla soup, featuring shredded chicken, creamy cilantro sauce, and crunchy tortilla strips. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 1/4 cup cilantro leaves and stems
– 1/2 cup half-and-half or heavy cream
Instructions:
1. In a large pot, sauté chicken, onion, bell pepper, and garlic until cooked through.
2. Add broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add tortilla strips and cook for an additional 5 minutes.
4. Stir in cilantro and half-and-half or heavy cream. Simmer for 2-3 minutes or until warmed through.
5. Serve hot, garnished with extra cilantro if desired.
Cooking Time: 30-35 minutes
Chilis Chicken Tortilla Soup with Jalapeños
This recipe brings together the flavors of chicken, tortillas, and jalapeños in a spicy and satisfying soup perfect for any time of year. With its creamy texture and bold flavor, this soup is sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 jalapeños, sliced
– 1 red bell pepper, diced
– 8 oz cream cheese
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. In a large pot, cook the chicken in chicken broth until cooked through. Shred the chicken with two forks.
2. Add the diced onion, minced garlic, sliced jalapeños, and red bell pepper to the pot. Cook until the vegetables are tender.
3. Stir in the cream cheese, cumin, paprika, salt, and pepper until melted and smooth.
4. Add the shredded chicken back into the pot and stir to combine.
5. Simmer for 10-15 minutes or until heated through.
6. Serve hot with tortilla strips on top.
Cooking Time: 25-30 minutes
Chilis Chicken Tortilla Soup with Sour Cream
A comforting and flavorful soup that combines the richness of sour cream with the warmth of chicken and spices. This recipe is a twist on the classic Chilis menu item, easy to make at home.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Sour cream, for serving
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 broth, tomatoes, cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Add tortilla strips and simmer for an additional 5 minutes.
5. Serve hot, topped with sour cream.
Cooking Time: 25-30 minutes
Chilis Chicken Tortilla Soup with Tortilla Strips
This hearty soup combines the flavors of chicken, beans, and spices with the crunch of crispy tortilla strips. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Vegetable oil, for frying
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, cumin, chili powder, and paprika. Cook until chicken is browned.
3. Add diced tomatoes, beans, and salt. Simmer for 20 minutes.
4. Meanwhile, cut tortillas into thin strips and fry in hot oil until crispy.
5. Serve soup with crispy tortilla strips on top.
Cooking Time: 30-40 minutes
Chilis Chicken Tortilla Soup with Roasted Tomatoes
This hearty soup combines the flavors of roasted tomatoes with tender chicken and crispy tortilla strips, all wrapped up in a warm and comforting bowl. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large onions, diced
– 3 cloves garlic, minced
– 2 cups roasted tomatoes (see note)
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast tomatoes according to package instructions.
3. In a large pot, sauté onions and garlic until softened.
4. Add chicken, roasted tomatoes, bell pepper, cumin, paprika, salt, and pepper. Cook until chicken is cooked through.
5. Add chicken broth and diced tomatoes. Bring to a simmer.
6. Simmer for 15-20 minutes or until flavors have melded together.
7. Stir in tortilla strips. Serve hot with shredded cheese and chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Chilis Chicken Tortilla Soup with Chipotle
Warm up with a spicy twist on classic tortilla soup! This Chilis-inspired recipe combines rich chicken broth, tender chicken, and smoky chipotle peppers for a flavor-packed meal that’s perfect for any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 chipotle peppers in adobo sauce, chopped
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, diced avocado for toppings
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 red bell pepper. Cook until vegetables are tender, about 3-4 minutes.
3. Add cumin, smoked paprika, chipotle peppers, and diced tomatoes. Stir to combine.
4. Pour in chicken broth and bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until chicken is cooked through.
6. Meanwhile, toast tortilla strips in the oven or skillet until crispy.
7. Serve soup hot, topped with toasted tortillas and your choice of toppings.
Cooking Time: 20-25 minutes
Chilis Chicken Tortilla Soup with Quinoa
This recipe combines the flavors of Chilis’ famous chicken tortilla soup with the nutritious benefits of quinoa, making for a satisfying and filling meal. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked quinoa
– 1/4 cup chopped onion
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, sauté onion and bell pepper in a little oil until softened.
2. Add chicken, cumin, and chili powder. Cook until chicken is browned.
3. Add broth, tomatoes, and quinoa. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Stir in tortilla strips and cook for an additional 5-7 minutes or until they’re tender.
5. Serve hot, topped with your choice of cheese, sour cream, and avocado.
Cooking Time: 35-40 minutes
Chilis Chicken Tortilla Soup with Bell Peppers
Get cozy with this comforting soup inspired by Chili’s popular recipe. This creamy, flavorful soup is packed with tender chicken, crunchy bell peppers, and the perfect blend of spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large onion, diced
– 2 large bell peppers (any color), diced
– 3 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup half-and-half or heavy cream
– 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 bell peppers; cook until tender.
2. Add garlic, cumin, paprika, and cayenne pepper; cook for 1 minute.
3. Add chicken; cook until browned.
4. Stir in diced tomatoes, broth, and half-and-half or heavy cream. Bring to a simmer.
5. Reduce heat to low and let soup cook for 15-20 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot with tortilla strips on top.
Cooking Time: 20-25 minutes
Chilis Chicken Tortilla Soup with Homemade Broth
Warm up with this comforting recipe that’s perfect for a chilly day. This homemade chicken tortilla soup is made with love, featuring tender chicken, crunchy tortilla strips, and a rich, flavorful broth.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 4 cups water
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tsp cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until translucent.
2. Add garlic, bell pepper, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add chicken, water, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
4. Remove chicken from pot and shred into bite-sized pieces. Return chicken to pot.
5. Stir in tortilla strips and cook for an additional 10-15 minutes or until they’re crispy and golden brown.
6. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese and a sprinkle of cilantro if desired.
Cooking Time: 45-50 minutes
Chilis Chicken Tortilla Soup with Fresh Herbs
Warm up with this twist on the popular restaurant chain’s recipe, featuring fresh herbs and bold flavors.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro leaves, chopped (optional)
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, garlic, and bell pepper; cook until browned, about 5-6 minutes.
3. Add broth, tomatoes, cumin, paprika, salt, and pepper; bring to a boil.
4. Reduce heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in tortilla strips; cook for an additional 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro and parsley if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these delicious chicken tortilla soup recipes! With 18 mouth-watering variations, you’ll never get bored. From classic and creamy to spicy and zesty, each recipe adds a unique twist to this comforting favorite. Try adding avocado, black beans, or roasted tomatoes for added flavor and texture. Or go all out with chipotle peppers or jalapeños for an extra kick. Whatever your taste buds desire, you’ll find it in this collection of recipes that will keep you coming back for more.