Chicken Tortilla Soup No Beans Recipe

If you’re in the mood for a hearty, comforting soup that’s full of flavor but doesn’t require hours of prep, Chicken Tortilla Soup with no beans is the answer. This recipe hits all the right notes: it’s savory, spicy (but not overwhelmingly so), and has that delightful crunch from the tortilla strips that really elevate the texture. Whether you’re craving something warming on a chilly night or you want to prep a dish that’s perfect for meal prep, this recipe has got you covered. And without beans, it’s more about the chicken, the broth, and the toppings that make each spoonful irresistible.

Plus, it’s one of those dishes that’s so easy to make and can be customized in countless ways based on what you have in your kitchen. Let’s dive into the recipe and everything you need to know!

Chicken Tortilla Soup No Beans Recipe

This Chicken Tortilla Soup recipe is uncomplicated, satisfying, and brimming with flavors. With juicy chicken, fragrant spices, and a rich broth, the soup doesn’t need the filler of beans to shine. Instead, it’s all about the balance between the fresh ingredients, the perfect blend of seasonings, and, of course, the crispy tortilla strips that add an extra layer of texture. Here’s how you make it.

Ingredients Needed

For this recipe, simplicity and freshness are key. Below is a list of the ingredients that will get your Chicken Tortilla Soup cooking.

• Boneless, Skinless Chicken Breasts Or Thighs

  • This is the main protein for the soup. Thighs offer a bit more flavor, but chicken breasts work just as well if you prefer leaner meat.

• Olive Oil Or Vegetable Oil

  • For sautéing the chicken and aromatics. This helps develop flavor and gives a nice base to the soup.

• Yellow Onion

  • Sweet and slightly tangy, onions are essential in forming the flavor base of the soup.

• Garlic Cloves

  • Garlic adds a punch of savoriness that enhances the depth of flavor.

• Diced Tomatoes (canned Or Fresh)

  • Tomatoes bring acidity and balance out the richness of the broth. Canned diced tomatoes are usually more convenient, but fresh ones work just as well if they’re in season.

• Chicken Broth (or Stock)

  • The base of the soup, providing a rich and savory foundation. Opt for low-sodium chicken broth to control the saltiness.

• Cumin

  • This is the key spice that defines the flavor of tortilla soup. It gives it that earthy, slightly smoky warmth.

• Chili Powder

  • Chili powder rounds out the heat of the soup without making it too spicy.

• Lime Juice

  • A dash of fresh lime juice adds a burst of acidity that brightens the entire dish.

• Corn Tortillas

  • For making the crispy tortilla strips that top the soup. They add crunch and texture.

• Toppings (Optional but highly recommended):

  • Avocado slices
  • Shredded cheese (cheddar or Mexican blend)
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Jalapeño slices (for extra heat)

Cooking Instructions

Now that you have everything you need, let’s jump into the cooking process. It’s a simple step-by-step that takes less than 45 minutes to complete.

1. Prep The Chicken

   • If you’re using breasts, cut them into smaller chunks for quicker cooking. If you’re using thighs, you can keep them whole and shred later. Season them with salt, pepper, and a sprinkle of chili powder to give them flavor before cooking.

2. Sauté The Aromatics

   • Heat 1 tablespoon of oil in a large pot over medium heat. Once it’s shimmering, add the diced onion and cook for 3-5 minutes until softened. Add the garlic and cook for another 1-2 minutes, being careful not to burn it.

3. Cook The Chicken

   • Push the onions and garlic to one side of the pot and add the chicken pieces. Brown the chicken for 4-5 minutes on each side, then stir everything together.

4. Add The Spices And Liquids

   • Sprinkle in the cumin and chili powder, stirring to coat the chicken and aromatics. Add the diced tomatoes and chicken broth, and bring the mixture to a simmer. Let it cook for 15-20 minutes, until the chicken is fully cooked through.

5. Shred The Chicken

   • Remove the chicken from the pot, shred it using two forks, and return it to the soup. Taste and adjust seasoning if needed-salt, pepper, and lime juice can all be added to taste.

6. Make The Tortilla Strips

   • While the soup is simmering, slice the corn tortillas into thin strips. Heat a little oil in a pan over medium heat and fry the tortilla strips until golden and crispy. Drain on paper towels.

7. Assemble The Soup

   • Once the soup is ready, ladle it into bowls. Top with a handful of crispy tortilla strips and your choice of toppings, such as avocado slices, shredded cheese, and sour cream.

Ingredient Insights

The beauty of this Chicken Tortilla Soup lies in the simplicity of its ingredients. But each one plays a crucial role in the overall flavor profile:

• Chicken: Chicken breasts or thighs are both great options, but thighs tend to retain more moisture and flavor during cooking. They also shred beautifully, adding a satisfying texture to the soup.
• Chili Powder and Cumin: These two spices are the backbone of this soup’s flavor. Cumin has an earthy, almost smoky essence, while chili powder offers warmth without overpowering the taste. Both spices work together to create a rich, complex base.
• Tortilla Strips: The tortillas add not only flavor but also texture. You get a contrast between the crunchy strips and the smooth broth, which is part of what makes this dish so addictive.

Expert Tips

To make sure your Chicken Tortilla Soup turns out perfectly every time, here are some expert tips:

• For a thicker soup: If you prefer a heartier texture, you can blend some of the soup’s liquid after cooking. Use an immersion blender to partially purée the broth and vegetables, which will thicken the soup while maintaining its chunky texture.
• Season your chicken well: Don’t just rely on the soup’s broth for flavor. Season your chicken with salt, pepper, and spices before cooking. It adds depth to the overall dish.
• Crisp your tortilla strips just before serving: Tortilla strips are best when they’re crispy, so make them fresh just before serving. If you make them too far in advance, they’ll lose their crunch.
• Use fresh lime: Squeezing fresh lime into the soup just before serving brightens up all the flavors and gives it that little extra zing.
• Batch cooking: This soup stores well and actually tastes even better the next day. You can refrigerate it for up to 3 days or freeze it for longer storage.

Recipe Variations

The beauty of Chicken Tortilla Soup is how easily it can be adapted to suit different tastes or dietary preferences:

• Spicy version: Add diced jalapeños to the soup or even a few dashes of hot sauce to ramp up the heat. Alternatively, use chipotle peppers in adobo sauce for a smoky kick.
• Vegetarian twist: Swap the chicken for sautéed vegetables like bell peppers, zucchini, and corn for a vegetable-based tortilla soup. You can even add beans if you want to include them.
• Creamy version: Add a splash of heavy cream or half-and-half at the end of cooking for a rich, velvety texture. This turns the broth into something a little more decadent.
• Slow Cooker: For a hands-off approach, throw everything (except the tortilla strips) into a slow cooker. Cook on low for 4-6 hours, then shred the chicken and add the crispy tortilla strips just before serving.

Final Words

This Chicken Tortilla Soup without beans is an easy-to-make, full-of-flavor comfort dish that ticks all the boxes. It’s simple, customizable, and packed with that perfect combination of savory, spicy, and crunchy textures. Whether you serve it as a weeknight dinner, a party starter, or even a meal prep for the week ahead, it’s sure to impress.