Name: Spicy Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 5 strips uncooked bacon cut into small pieces; 1 cup chopped onion (about one medium onion); 1 cup diced red pepper (about one red pepper); 1 finely chopped jalapeno, seeds removed; 1 Tablespoon minced garlic (about 4-5 cloves); 3 ½ cups low sodium chicken stock (830 ml); 14 oz can fire roasted diced tomatoes, undrained (396 g); 14 oz can black beans, rinsed and drained (396 g); 10 oz mild enchilada sauce (283 g); 1 cup frozen sweet corn; 7 oz can diced green chilis (200 g); 1 Tablespoon chili powder (½ Tbsp ancho chili powder and ½ Tbsp regular chili powder); 1 teaspoon sugar; ¾ teaspoon cumin; ½ teaspoon kosher salt; ½ teaspoon paprika; ½ teaspoon ground black pepper; 3-4 cups shredded or diced cooked chicken (450 g), rotisserie preferred; 4 oz cream cheese cut into cubes (113 g); 1 Tablespoon fresh lime juice; 10 corn tortillas; Olive oil for drizzling (about 1 Tablespoon); Kosher salt for sprinkling; Avocado; Cotija cheese; Cilantro; Sour cream

Get ready to cozy up with a bowl of my favorite Spicy Chicken Tortilla Soup Recipe—it’s bursting with smoky bacon, tender chicken, and that perfect hint of heat. This soup is comfort in a bowl, especially when topped with crispy homemade tortilla strips!

Two white bowls filled with creamy orange soup mixed with black beans and corn sit on a white marbled surface. Each bowl has a layer of thick soup on the bottom, topped with yellow crispy tortilla strips arranged loosely, bright green avocado chunks scattered around, fresh green cilantro leaves, and crumbled white cheese sprinkled evenly. One bowl has a dollop of white sour cream on top, and both have lime wedges placed inside the bowls near the edges. Two silver spoons rest inside the bowls. Around the bowls, there are some lime wedges, extra white cheese in a small bowl, and a bowl full of more yellow tortilla strips. The setting is bright and inviting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chicken Tortilla Soup Recipe
Top Tip
How to Serve Spicy Chicken Tortilla Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chicken Tortilla Soup Recipe

Why You'll Love This Recipe

I’ve made this spicy chicken tortilla soup more times than I can count—it’s one of those recipes that always hits the spot, no matter the season.

Flavor-packed: Smoky bacon and fire-roasted tomatoes give this soup incredible depth.
Quick and easy: Ready in just 35 minutes, perfect for busy weeknights.
Customizable heat: Adjust the jalapeno and chili powder to get your perfect spicy level.
Crispy crunch: Homemade baked tortilla strips add amazing texture.

Ingredients & Why They Work

Before you dive in, a quick tip: I love using rotisserie chicken to save time and boost flavor, and canned fire-roasted tomatoes add that smoky, slightly charred taste that brightens the whole dish.

Flat lay of uncooked bacon strips, one medium chopped onion, one diced red bell pepper, one finely chopped jalapeño pepper (seeds removed), a small white bowl of minced garlic cloves, a small white bowl of low sodium chicken stock, a small white bowl of fire roasted diced tomatoes with juice, a small white bowl of rinsed black beans, a small white bowl of mild enchilada sauce, a small white bowl of frozen sweet corn, a small white bowl of diced green chilis, a small white bowl of chili powder, a small white bowl of sugar, a small white bowl of ground cumin, a small white bowl of kosher salt, a small white bowl of paprika, a small white bowl of ground black pepper, shredded cooked chicken, cubes of cream cheese, a small white bowl of fresh lime juice, ten whole corn tortillas stacked, a small white bowl of olive oil, and a small white bowl of kosher salt, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds a smoky, savory base that's irresistible.
Chopped onion: Brings natural sweetness and aroma.
Diced red pepper: Adds vibrant color and a mild pepper flavor.
Jalapeno: Brings heat without overpowering—plus you control the spice by removing seeds.
Minced garlic: For that punch of fragrant flavor.
Low sodium chicken stock: Keeps the soup flavorful without overwhelming saltiness.
Fire-roasted diced tomatoes: Impart smoky, roasted notes and juiciness.
Black beans: Offer fiber and heartiness.
Mild enchilada sauce: Adds savory depth and a subtle spice layer.
Frozen sweet corn: Provides bursts of natural sweetness and texture.
Diced green chilis: Bring gentle heat and classic Southwestern flavor.
Chili powder (ancho + regular): The perfect combo for smokiness and mild heat.
Sugar: Balances acidity and rounds out the flavors.
Cumin: Adds earthiness and warmth.
Kosher salt: Enhances all the flavors.
Paprika: Adds mild sweetness and color.
Ground black pepper: A touch of sharp spice.
Cooked chicken: I prefer shredded rotisserie—moist, flavorful, and convenient.
Cream cheese: Melts into silky, creamy richness.
Fresh lime juice: Brightens the soup with zesty tang.
Corn tortillas: For those crispy, golden tortilla strips that make every bite fun.
Olive oil: Just enough to crisp up the tortilla strips perfectly.
Kosher salt (for tortillas): A sprinkle to bring out their flavor.
Optional toppings: Avocado, cotija cheese, cilantro, sour cream—customize as you like!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Spicy Chicken Tortilla Soup Recipe is its flexibility—feel free to adjust the heat, swap ingredients, or add your favorite toppings to make it truly your own cozy bowl of comfort.

Variation: For an extra smoky twist, I sometimes add a chipotle chili in adobo sauce along with the enchilada sauce. It gives the soup a wonderful depth of flavor without overpowering the other ingredients.
Dietary Adaptation: If you’re avoiding bacon, substituting with 2 tablespoons of butter or olive oil works well; just note the soup will be milder but still delicious.
Seasonal Switch: When fresh sweet corn is in season, I love roasting it first for added sweetness before tossing it into the soup instead of frozen corn.
Heat Level: Feel free to dial the spice up or down by adjusting the amount of jalapeno or chili powder—this soup adapts beautifully to your preferred level of warmth.

Step-by-Step: How I Make Spicy Chicken Tortilla Soup Recipe

A round light blue pot filled with four main layers: shredded pale cooked chicken on the top right, bright yellow corn kernels just left of the chicken, dark red tomato and black bean stew below the corn, and a mix of red and green pepper stew with tomato at the bottom left. A wooden spoon is placed inside the pot resting on the tomato and bean mixture. The pot sits on a white marbled surface with a white cloth that has black stripes. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Crispy Tortilla Strips

I start by preheating my oven to 415°F (215°C), which is perfect for baking the tortilla strips. While the oven warms up, it’s time to slice the corn tortillas into neat ¼ inch thick by 2 inch long strips. Laying them out evenly on a parchment paper-lined baking sheet, I drizzle about a tablespoon of olive oil and sprinkle kosher salt, then toss them gently with a spatula to ensure each strip gets a light, flavorful coating. This step guarantees that crispy crunch we all love as a topping.

Step 2: Cook the Bacon Until Beautifully Crispy

In a large heavy-bottomed pot or Dutch oven, I add those small pieces of bacon over medium heat. I let them cook slowly until they’re browned, crisp, and wonderfully fragrant—this usually takes about 5 to 7 minutes. Once done, I remove them carefully with a slotted spoon onto a paper towel-lined plate to drain the excess fat. That bacon flavor becomes the savory backbone of our soup.

Step 3: Sauté the Aromatics

With the bacon fat still in the pot, I add the chopped onion, diced red pepper, and the finely chopped jalapeno (with seeds removed for moderate heat). I sauté them over medium heat until the onions are translucent and soft—about 3 to 5 minutes—filling the kitchen with fresh, vibrant aromas. Then, I stir in the minced garlic and cook it for just 30 seconds to unlock its fragrant magic without letting it burn.

Step 4: Combine Broth, Beans, Veggies, and Spices

Next, I slowly pour in the low sodium chicken stock, undrained fire-roasted diced tomatoes, rinsed and drained black beans, mild enchilada sauce, frozen sweet corn, and the diced green chilis. I sprinkle in the chili powder (half ancho, half regular for that perfect smoky-spicy balance), sugar, cumin, kosher salt, paprika, and freshly ground black pepper. A good stir ensures everything mingles evenly, and this mixture begins to smell deeply comforting and spicy.

Step 5: Add Chicken and Let It Simmer

I fold in my shredded rotisserie chicken, which adds wonderfully tender texture and rich flavor without extra fuss. Then I bring the entire pot to a gentle simmer, and let it cook uncovered for 20 minutes, stirring occasionally. This simmering melds all the flavors together beautifully while the soup thickens slightly.

Step 6: Bake the Tortilla Strips Until Crispy

While the soup simmers away, I slide my prepared baking sheet of tortilla strips into the preheated oven. They bake for about 10 minutes until perfectly crisp and lightly golden. After baking, they cool right on the tray—ready to add that essential crunch to each bowl of soup.

Step 7: Add Cream Cheese and Lime Juice

Once the soup has simmered and is piping hot, I add the cubes of cream cheese along with a tablespoon of fresh lime juice. Stirring gently but thoroughly, I watch the cream cheese melt smoothly into the soup, creating a lovely creamy texture with a hint of tang from the lime that brightens the whole pot.

Step 8: Stir the Bacon Back In and Serve

Finally, I fold the crisp bacon pieces back into the soup, giving just one last stir to incorporate those smoky bits throughout. Then comes the fun part—ladling the hot soup into bowls, topping generously with crispy tortilla strips and your favorite optional toppings like creamy avocado, salty cotija cheese, fresh cilantro, or a dollop of sour cream. Each spoonful is a comforting celebration of bold flavors and textures.

Top Tip

Making the perfect Spicy Chicken Tortilla Soup Recipe is all about layering flavors and textures carefully. These tips will help you bring out the best in every bowl.

Use Rotisserie Chicken: Using pre-cooked shredded rotisserie chicken saves time and adds great flavor, making your soup both quick and tasty.
Don’t Skip the Bacon: The smoky crisp bacon bits add depth and texture that really elevate the soup beyond the ordinary, so I recommend keeping them in.
Homemade Tortilla Strips: Baking your own tortilla strips at 415°F for 10 minutes gives you that perfect crunch without the greasiness of frying.
Stir in Cream Cheese Last: Adding cream cheese after simmering and letting it melt in slowly is key to a creamy, velvety soup without curdling or separating.

How to Serve Spicy Chicken Tortilla Soup Recipe

The image shows a white bowl filled with creamy orange-colored soup containing visible black beans, corn, and small pieces of tomato. On top, there is a layer of crispy golden tortilla strips scattered across one side. On the other side, there are chunks of light green avocado, a lime wedge, and fresh green cilantro leaves. In the center, a dollop of white sour cream is placed, topped with small green herb pieces. The bowl is set on a teal cloth over a white marbled surface, and a silver spoon rests inside the soup on the right side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This soup is a canvas for your favorite fresh toppings! Creamy avocado slices, crumbled cotija cheese, bright cilantro leaves, and a dollop of sour cream add wonderful layers of coolness and richness. Don’t forget a squeeze of fresh lime for an extra pop of brightness.

Side Dishes

Serve your Spicy Chicken Tortilla Soup with a side of warm, soft corn tortillas, or try a crisp Mexican street corn salad for some extra zest. A simple mixed greens salad with a citrus vinaigrette also pairs beautifully, balancing the smoky, creamy flavors of the soup.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container in the refrigerator to keep it fresh for up to 4 days. This way, you can easily reheat and savor the flavors again.

Freezing

This soup freezes well, minus the tortilla strips which are best added fresh. Cool the soup completely, then transfer it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of chicken stock or water. Add fresh tortilla strips and your favorite toppings just before serving for the best experience.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Simply omit the bacon and chicken, and substitute the chicken stock with vegetable stock. You can add extra beans or vegetables to keep it hearty.

How spicy is this soup?

The spice level is moderate thanks to the jalapeno and chili powders. You can adjust the heat by adding more jalapeno or chili powder for extra kick, or reduce them if you prefer milder flavors.

Can I use flour tortillas instead of corn for the strips?

While flour tortillas can work, corn tortillas have a better texture and flavor for strips in this soup. Corn tortillas crisp up nicely and add an authentic touch.

Is cream cheese necessary?

No, you can skip the cream cheese if you prefer a less creamy soup. It does add a nice velvety texture and tang, but the soup is delicious without it too.

Final Thoughts

This Spicy Chicken Tortilla Soup Recipe is one of those comforting, soul-warming dishes that feels like a hug in a bowl. With the smoky bacon, tender chicken, and crisp homemade tortilla strips, every spoonful brings layers of flavor and texture. Whether you’re cozying up on a chilly evening or feeding a crowd, this soup never disappoints. I hope you enjoy making it as much as I loved sharing it with you!