Fall Chicken and Tortilla Soup Recipe

As the leaves start to turn and the air becomes crisp, I find myself craving dishes that warm from the inside out. This soup isn’t just about comfort; it’s about capturing the essence of fall.

The fragrant aroma of cinnamon and smoked paprika mingles with the earthy scent of slow-simmered chicken, a kind of warmth that also reminds me of Slow Cooker Roasted Pumpkin Soup, where simple ingredients slowly deepen into something rich and soothing.

There’s even a hint of that cozy sweetness I associate with Classic Pecan Pie, the kind of treat that makes autumn feel a little more nostalgic.

Each spoonful offers a symphony of textures, tender chicken, silky broth, and crunchy tortilla strips, paired with a surprising hint of sweetness from caramelized onions.

It’s a reminder of childhood fall festivals, where spices and nostalgia collide in every bite.

This recipe is my reminder that simplicity can be profoundly satisfying, especially when it’s layered with flavors that evoke the season’s magic.

Where This Recipe Started

This soup came from the idea of combining classic tortilla soup with fall spices. I once added cinnamon by accident while reaching for another spice, and the subtle warmth it added was surprisingly good. Since then, it became a dedicated fall version of the typical tortilla soup I cook throughout the year.

Small Backstory on the Dish

Tortilla soup has roots in Mexican cooking, known for its tomato base, warm spices, and crispy tortilla strips.

This version keeps that spirit but adds autumn touches, cinnamon for warmth and caramelized onions for depth, making it a cozy seasonal twist.

Why I Love This Recipe (And You Will Too)

• Warm Fall Spices: Cinnamon adds cozy depth; smoked paprika adds smokiness.
• Tender Shredded Chicken: Simple, filling, and absorbs flavors well.
• Crispy Tortilla Strips: Adds texture to every bite.
• Melted Cheese on Top: Brings richness and balance.
• Comforting & Hearty: Feels complete without needing many extra sides.
• One-Pot Simplicity: Most of the cooking happens in a single pot.
• Flexible Ingredients: Works with broth or water, breasts or thighs.
• Perfect for Autumn Nights: Lightly spiced but still familiar.

Things to Keep in Mind

• Caramelizing onions deeply adds more flavor than you’d expect.
• Shred the chicken while it’s still warm, it pulls apart easier.
• Bake tortilla strips instead of frying for a lighter crunch.
• Add cheese right before serving so it melts gently into the broth.
• Adjust spice levels to your liking, this recipe is warm and gently spiced.

Ingredient Breakdown

1. 1 lb boneless, skinless chicken breasts: Mild flavor and easy to shred; thighs also work.
2. 2 tbsp olive oil: Helps onions caramelize slowly.
3. 1 large onion, sliced: Creates a sweet, savory base.
4. 3 cloves garlic, minced: Adds aroma and depth.
5. 1 tsp ground cinnamon: Warm, subtle hint of fall.
6. 1 tsp smoked paprika: Slight smokiness to balance sweetness.
7. 4 cups chicken broth: Forms the flavorful base.
8. 1 can (14 oz) diced tomatoes: Adds acidity and body; fire-roasted works best.
9. 4 small corn tortillas, cut into strips: Baked until crisp for topping.
10. Salt and pepper: Essential for balancing flavors.
11. 1 cup shredded cheese: Monterey Jack or cheddar for melting on top.

Basic Tools to Have Ready

1. Large pot
2. Baking sheet
3. Cutting board + knife
4. Tongs
5. Wooden spoon
6. Mixing bowls

How to Make It

1. Place chicken in a pot and cover with water or broth.
2. Simmer 15 minutes until cooked; remove, cool slightly, and shred.
3. In the same pot, heat olive oil over medium heat.
4. Add sliced onions and cook 10 minutes until caramelized.
5. Stir in garlic, cinnamon, and smoked paprika; cook 1 minute.
6. Pour in broth and diced tomatoes; bring to a gentle simmer.
7. Add shredded chicken back in and season with salt and pepper.
8. Simmer 10 minutes to let flavors blend.
9. Meanwhile, bake tortilla strips at 375°F (190°C) for 8–10 minutes until crisp.
10. Taste the soup and adjust seasoning.
11. Ladle into bowls, top with shredded cheese and crispy tortilla strips.
12. Serve hot and enjoy the autumn flavors.

Easy Ingredient Swaps

• Use vegetable broth for a lighter, slightly sweeter finish.
• Use rotisserie chicken instead of boiling your own.
• Add chili powder instead of paprika for a different warmth.
• Swap tomatoes with crushed tomatoes for a smoother texture.
• Replace tortilla strips with store-bought chips if short on time.

Fall Chicken and Tortilla Soup

This chicken tortilla soup combines tender shredded chicken, fragrant spices, and caramelized onions in a rich, flavorful broth. Topped with crunchy tortilla strips and served warm, it features a comforting texture and a harmonious blend of savory, sweet, and smoky notes evocative of autumn flavors.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: Fusion

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts can also use thighs
• 2 tbsp olive oil
• 1 large onion thinly sliced
• 3 cloves garlic minced
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes preferably fire-roasted
• 4 small corn tortillas cut into strips
• to taste salt and pepper
• 1 cup shredded cheese such as monterey jack or cheddar

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Baking sheet
• Tongs

Method

 

1. Place chicken in a pot and cover with water (just enough to cook the chicken). Bring to a simmer, then cook until the chicken is cooked through, about 15 minutes. Remove the chicken, let it cool slightly, then shred with two forks.
2. In the same pot, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and fragrant, about 10 minutes. This helps develop a sweet, savory base flavor.
3. Add the minced garlic, cinnamon, and smoked paprika to the onions. Stir and cook for about 1 minute until the spices are fragrant and the mixture bubbles slightly.
4. Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a gentle simmer, stirring occasionally to combine all the flavors.
5. Stir in the shredded chicken and season with salt and pepper to taste. Let the soup simmer gently for another 10 minutes so the flavors meld together.
6. While the soup simmers, preheat the oven to 375°F (190°C). On a baking sheet, spread the tortilla strips in an even layer and bake until crispy and golden, about 8-10 minutes. Tongs help turn them for even crispness.
7. Taste the soup and adjust seasoning if needed. Ladle the hot soup into bowls, sprinkle with shredded cheese, and add crispy tortilla strips on top for a crunchy contrast.
8. Serve immediately, allowing the cheeses to melt slightly into the hot broth and the tortilla strips to add crunch with each spoonful. Enjoy the warm, spiced flavors of autumn.

Notes

For extra depth, garnish with chopped cilantro or a squeeze of lime. Leftovers can be stored in the refrigerator for up to 3 days.

Spotlight: Cinnamon + Smoked Paprika

This duo gives the soup its fall character. Cinnamon adds softness and warmth, while smoked paprika brings depth. Together, they create a cozy flavor that makes this soup feel unique but still familiar.

Texture & Flavor Notes

• Soft shredded chicken throughout the broth.
• Warm spices balanced by tomatoes.
• Sweet undertones from caramelized onions.
• Crispy tortilla strips add crunch.
• Melted cheese brings everything together.

Avoid These Mistakes

• Don’t rush caramelizing the onions, low and slow gives the best flavor.
• Avoid boiling after adding tomatoes; simmer gently.
• Don’t skip seasoning the broth, it makes a big difference.
• Don’t burn tortilla strips; they crisp quickly near the end.

Nutritional Overview

• Calories: 320–340
• Protein: 25g
• Fat: 12–15g
• Carbs: Moderate from tortillas and tomatoes
• Sodium: Varies based on broth and cheese
• High in comfort value.

Storing & Reheating

• Keeps well in the fridge for 3 days.
• Store tortilla strips separately so they stay crisp.
• Reheat on low heat to preserve chicken texture.
• Freeze without cheese or tortilla strips for up to 2 months.

How to Serve It

• Add a handful of tortilla strips right before eating.
• Sprinkle fresh cilantro or green onions on top.
• Serve with lime wedges for brightness.
• Pair with cornbread or warm crusty bread.

Ideas for Leftovers

• Turn into a thicker stew by adding cooked rice.
• Add beans or corn for a next-day variation.
• Use as a filling for burritos with cheese and tortillas.
• Turn into a tortilla soup casserole by topping with cheese and baking.

Variations You Can Try

• Creamy Tortilla Soup: Add a splash of cream or evaporated milk.
• Spicy Version: Add jalapeños or chipotle in adobo.
• Vegetarian: Use vegetable broth and add beans instead of chicken.
• Roasted Chicken Version: Use leftover roasted chicken for deeper flavor.
• Slow Cooker Style: Let everything simmer low and slow for several hours.

Frequently Asked Questions

1. Can I use chicken thighs?
   Yes, they stay extra tender.
2. Can I skip cinnamon?
   Yes, but it adds the fall flavor twist.
3. Can I air-fry the tortilla strips?
   Absolutely, cook at 350°F for 4–5 minutes.
4. Is this soup spicy?
   Only mildly; add heat if you prefer.
5. Can I add vegetables?
   Corn, peppers, or beans work well.
6. Does cheese have to be added?
   No, but it adds richness.
7. Can I make it ahead?
   Yes, just add tortilla strips when serving.
8. Is rotisserie chicken okay?
   Works perfectly and saves time.
9. Can I blend the soup?
   Blend half if you want a thicker texture.
10. Does it freeze well?
    Yes, minus cheese and tortilla strips.

As I ladle the last of it into my bowl, I feel grateful for the simple pleasure of a homemade, seasonal soup.

Each bowl feels like a small celebration of autumn’s bounty and the flavors that come with it.

There’s a certain magic in taking time to gather ingredients, savor aromas, and enjoy slow, comforting meals. This soup is more than just a recipe, it’s a small ritual rooted in the heart of fall.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.