Chicken tortilla soup is a beloved comfort food that warms both body and soul. Finding the right sides to complement this tangy dish can take your meal from good to great.
That’s why we’ve compiled a list of 14+ unique pairings that will make your chicken tortilla soup experience unforgettable.
From crispy toppings to savory sides, we promise to guide you through a culinary adventure that will delight your taste buds and impress your guests.
This article will explore various options, including traditional Mexican favorites, refreshing salads, and unexpected twists on classic dishes.
Get ready to find new flavors and textures that perfectly balance your chicken tortilla soup’s rich, spicy notes.
14+ Creative and Unique Sides to Serve with Chicken Tortilla Soup
Let’s look at over 14 unique and delicious pairings to make your chicken tortilla soup more enjoyable.
1. Taco Zucchini Boats
Taco Zucchini Boats offer a tasty, low-carb twist on traditional tacos. They’re perfect for those watching their carb intake but still craving Mexican flavors.
How to Make Taco Zucchini Boats
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 4 medium-sized |
| Ground meat (beef/turkey) | 1 lb |
| Black beans or veggies | 1 cup |
| Shredded cheese | 1 cup |
| Salsa | 1/2 cup |
| Taco seasoning | 2 tbsp |
| Olive oil | 1 tbsp |
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the centers to create boats.
- Heat olive oil in a pan and cook the ground meat until browned. Add taco seasoning, beans, or veggies, and cook for 5 minutes.
- Fill each zucchini boat with the meat and bean mixture.
- Top with shredded cheese and salsa.
- Place the filled zucchini boats on a baking sheet and bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
2. Albondigas (Spanish Meatballs)
Albondigas are savory Spanish meatballs that beautifully complement chicken tortilla soup. They add a rich, comforting element to your meal.
These meatballs add extra protein to your soup, making the meal more substantial.
How to Make Albondigas (Spanish Meatballs)
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground meat (beef/pork) | 1 lb |
| Cooked rice | 1/2 cup |
| Garlic, minced | 2 cloves |
| Onion, finely chopped | 1 small |
| Cilantro, chopped | 1/4 cup |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Egg | 1 large |
| Enchilada sauce | 2 cups |
| Olive oil | 1 tbsp |
Cooking Instructions
- Combine the ground meat, cooked rice, garlic, onion, cilantro, cumin, paprika, and egg in a large bowl. Mix until well combined.
- Shape the mixture into small meatballs about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
- Pour in the enchilada sauce, cover the skillet, and simmer for 20-25 minutes until the meatballs are fully cooked and have absorbed the sauce’s flavors.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
3. Taquitos
Taquitos are a crunchy, fun side dish with chicken tortilla soup. They’re ideal for dipping or eating alongside your soup.
Their crispy texture provides a nice contrast to the soup. The taquitos’ crunch and the soup’s warmth perfectly balance the textures in every bite.
How to Make Taquitos
Ingredients
| Ingredient | Quantity |
|---|---|
| Small tortillas | 12-15 |
| Shredded chicken/beef | 2 cups |
| Shredded cheese | 1 cup |
| Black beans (optional) | 1 cup |
| Olive oil or cooking spray | As needed |
| Salsa or sour cream (for serving) | As needed |
Cooking Instructions
- Preheat your oven to 400°F (200°C) if baking, or heat oil in a frying pan over medium heat if frying.
- Lay out the tortillas and place a small amount of filling (chicken, beef, or beans) and shredded cheese in the center of each tortilla.
- Roll the tortillas tightly and secure them with toothpicks if needed.
- For baking: Place the rolled taquitos on a baking sheet, spray lightly with cooking spray or brush with oil, and bake for 15-20 minutes until crispy.
- For frying: Fry the taquitos in hot oil until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
- Serve with salsa, guacamole, or sour cream for dipping.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes (baking) or 10-15 minutes (frying)
- Total Time: 25-30 minutes
4. Fried Plantains
Fried plantains are a unique and tasty side dish that adds a sweet and savory touch to your meal. Plantains are versatile and can be served as a sweet or savory dish.
For a spicy version, season with salt. If you prefer sweet, try sprinkling with cinnamon and sugar.
How to Make Fried Plantains
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe plantains | 2-3 large |
| Vegetable oil | As needed |
| Salt or cinnamon and sugar | To taste |
Cooking Instructions
- Peel the plantains and slice them diagonally into 1/4-inch thick pieces.
- Heat vegetable oil in a frying pan over medium heat.
- Add the plantain slices to the pan in a single layer, ensuring they do not overlap.
- Fry the plantains on each side for 2-3 minutes or until golden brown and caramelized.
- Remove from the pan and drain on paper towels.
- Season with salt for a savory dish. While still warm, sprinkle with cinnamon and sugar for a sweet version.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
5. Sopes
Sopes are an authentic Mexican dish that is a hearty side dish for chicken tortilla soup. They’re made from thick corn tortillas with pinched edges to create a rim.
Sopes provide a filling and tasty complement to the soup, making your dinner more satisfying.
How to Make Sopes
Ingredients
| Ingredient | Quantity |
|---|---|
| Masa harina (corn flour) | 2 cups |
| Water | 1 1/4 cups |
| Salt | 1/4 tsp |
| Refried beans | 1 cup |
| Shredded beef or chicken | 1 cup |
| Queso fresco (crumbled) | 1/2 cup |
| Salsa | As needed |
Cooking Instructions
- Mix masa harina, water, and salt in a bowl until a dough forms. Divide the dough into small balls.
- Press each ball into a thick disk, about 1/4 inch thick.
- Cook the disks on a hot grill or skillet for 1-2 minutes on each side until lightly browned.
- Paint the edges while the disks are warm to form a rim around each sope.
- Top each sope with refried beans, shredded beef or chicken, queso fresco, and salsa.
- Serve warm with chicken tortilla soup.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
6. Elote (Mexican Street Corn)
Elote is a classic Mexican street food that adds a creamy, tangy, mildly spicy side to chicken tortilla soup. Serve elote with your chicken tortilla soup for a rich, tangy contrast.
The mix of flavors complements the soup well. For easier eating, you can also serve it off the cob in a cup, often called elote en vaso.
How to Make Elote
Ingredients
| Ingredient | Quantity |
|---|---|
| Ears of corn | 4 |
| Mayonnaise | 1/4 cup |
| Sour cream | 1/4 cup |
| Lime juice | 1 tbsp |
| Chili powder | 1 tsp |
| Cotija cheese (crumbled) | 1/2 cup |
| Fresh cilantro (chopped) | 2 tbsp |
| Butter (optional) | 2 tbsp |
Cooking Instructions
- Preheat a grill to medium-high heat.
- Grill the corn on the cob, turning occasionally, until all sides are charred and tender, about 10-15 minutes.
- Mix the mayonnaise, sour cream, and lime juice in a small bowl until well combined.
- Once the corn is grilled, brush it with the butter (if using) and coat it evenly with the mayonnaise mixture.
- Sprinkle the corn with chili powder, cotija cheese, and chopped cilantro.
- Serve immediately on the cob or cut off and served in a cup (elote en vaso).
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
7. Spicy Roasted Cauliflower
Spicy Roasted Cauliflower is a tasty, crunchy side that adds heat to your meal. This spicy side pairs well with chicken tortilla soup.
It adds a nice crunch and extra heat to your meal. You can adjust the spiciness using more or less cayenne pepper to suit your taste.
How to Make Spicy Roasted Cauliflower
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Olive oil | 2 tbsp |
| Paprika | 1 tsp |
| Cayenne pepper | 1/2 tsp |
| Garlic powder | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, paprika, cayenne pepper, garlic powder, salt, and black pepper until well coated.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and crispy on the edges, tossing halfway through cooking.
- Serve hot as a crunchy and spicy side to chicken tortilla soup.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
8. Coconut Rice
Coconut Rice is a fragrant, slightly sweet side dish with savory and spicy chicken tortilla soup. Serving Coconut Rice with your soup brings a tropical touch to your meal.
It also helps balance the soup’s spiciness. Try topping the rice with toasted coconut flakes for extra flavor and crunch.
How to Make Coconut Rice
Ingredients
| Ingredient | Quantity |
|---|---|
| Jasmine rice | 1 cup |
| Coconut milk | 1 1/2 cups |
| Water | 1/2 cup |
| Sugar | 1 tbsp |
| Salt | 1/2 tsp |
| Toasted coconut flakes (optional) | 2 tbsp |
Cooking Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rice, coconut milk, water, sugar, and salt in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- If desired, top with toasted coconut flakes before serving alongside chicken tortilla soup.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
9. Jalapeño Cheddar Biscuits
Jalapeño Cheddar Biscuits are soft, cheesy, and mildly spicy sides that pair well with chicken tortilla soup.
You can make them ahead of time and reheat them, making them a handy side dish option.
How to Make Jalapeño Cheddar Biscuits
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Salt | 1/2 tsp |
| Cold butter (cubed) | 1/2 cup (1 stick) |
| Sharp cheddar cheese (shredded) | 1 cup |
| Jalapeños (seeded and diced) | 2 large |
| Buttermilk | 3/4 cup |
Cooking Instructions
- Preheat your oven to 425°F (220°C).
- Combine the flour, baking powder, and salt in a large bowl.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and diced jalapeños.
- Gradually add the buttermilk, stirring just until the dough comes together.
- Turn the dough out onto a floured surface and gently knead a few times until smooth.
- Pat the dough into a 1-inch thick circle and cut out biscuits using a biscuit cutter or the rim of a glass.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the biscuits are golden brown.
- Serve warm with chicken tortilla soup.
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 27-30 minutes
10. Avocado Fries
Avocado Fries are a unique side dish that combines a crispy outside with a creamy, rich inside.
These fries go well with chicken tortilla soup, adding texture and flavor to your meal. For extra taste, try serving them with a lime-cilantro dip.
How to Make Avocado Fries
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe avocados | 2 large |
| All-purpose flour | 1/2 cup |
| Eggs (beaten) | 2 large |
| Panko breadcrumbs | 1 cup |
| Garlic powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Olive oil or cooking spray | As needed |
| Lime-cilantro dip (optional) | For serving |
Cooking Instructions
- Preheat your oven to 425°F (220°C) or heat oil in a frying pan over medium heat.
- Cut the avocados, remove the pits, and slice each half into wedges.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, salt, and pepper.
- Dredge each avocado slice in flour, dip it in the beaten eggs, and coat it with the panko mixture.
- For baking: Place the breaded avocado slices on a baking sheet lined with parchment paper, lightly spray with cooking spray, and bake for 12-15 minutes until golden and crispy.
- For frying: Fry the breaded avocado slices in hot oil until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve hot with chicken tortilla soup and lime-cilantro dip.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 12-15 minutes (baking) or 10-15 minutes (frying)
- Total Time: 22-30 minutes
11. Stuffed Avocados
Stuffed Avocados are a fresh, hearty side dish that adds flavor and nutrients to your meal. The creamy avocado pairs well with the hearty filling, creating a balanced side.
You can change the fillings to suit different tastes, making this a versatile side dish option.
How to Make Stuffed Avocados
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe avocados | 2 large |
| Black beans (cooked) | 1 cup |
| Shredded cheese | 1/2 cup |
| Salsa | 1/2 cup |
| Lime juice | 1 tbsp |
| Fresh cilantro (chopped) | 2 tbsp |
| Salt and pepper | To taste |
Cooking Instructions
- Cut the avocados in half and remove the pits.
- Scoop out some of the avocado flesh to create a larger cavity for the filling, and place the scooped flesh in a bowl.
- In the same bowl, mash the scooped avocado with lime juice, salt, and pepper.
- Add the black beans, shredded cheese, and salsa to the mashed avocado mixture and stir to combine.
- Fill each avocado half with the mixture, mounding it slightly.
- Garnish with chopped cilantro and serve immediately with chicken tortilla soup.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: None (ready to serve)
- Total Time: 10 minutes
12. Tostones (Twice-Fried Plantains)
Tostones are a crunchy, savory side dish that adds great texture and flavor to your meal. They’re a tasty way to bring some variety to your dinner table.
How to Make Tostones
Ingredients
| Ingredient | Quantity |
|---|---|
| Green plantains | 2 large |
| Vegetable oil | For frying |
| Salt | To taste |
| Garlic powder (optional) | 1/2 tsp |
Cooking Instructions
- Peel the plantains and slice them into 1-inch thick rounds.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the plantain slices in the hot oil for 2-3 minutes on each side until they are lightly golden.
- Remove the plantains from the oil and drain on paper towels.
- Using a flat object (such as the bottom of a glass), flatten each plantain slice to about 1/2 inch thickness.
- Return the flattened plantains to the hot oil and fry for 2-3 minutes on each side until they are crispy and golden brown.
- Remove from the oil, drain on paper towels, and immediately season with salt and garlic powder if desired.
- Serve hot alongside chicken tortilla soup.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 10-15 minutes
- Total Time: 15-20 minutes
13. Mexican Shrimp Cocktail
Mexican Cocktail Shrimp is a refreshing, spicy side dish that pairs well with rich, zingy chicken tortilla soup.
You can serve this shrimp cocktail as an appetizer or side with your soup. It adds a light, refreshing seafood touch to your meal.
How to Make Mexican Shrimp Cocktail
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked shrimp (peeled and deveined) | 1 lb |
| Tomato juice (or clamato) | 1 1/2 cups |
| Lime juice | 1/4 cup |
| Jalapeño (seeded and diced) | 1 small |
| Red onion (finely chopped) | 1/4 cup |
| Cilantro (chopped) | 1/4 cup |
| Avocado (diced) | 1 large |
| Tomato (diced) | 1 large |
| Cucumber (diced) | 1/2 cup |
| Salt | To taste |
| Hot sauce (optional) | To taste |
Cooking Instructions
- Combine the tomato juice, lime juice, jalapeño, red onion, cilantro, tomato, cucumber, and salt in a large bowl. Stir until well mixed.
- Add the cooked shrimp to the mixture and stir until the shrimp is evenly coated.
- Gently fold in the diced avocado.
- Taste and adjust the seasoning with more lime juice, salt, or hot sauce if desired.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled in individual cups or a large bowl alongside chicken tortilla soup.
Cooking Time
- Preparation Time: 15 minutes
- Refrigeration Time: 30 minutes
- Total Time: 45 minutes
14. Tomato and Avocado Salad
Tomato and Avocado Salad is a fresh, light side that pairs well with chicken tortilla soup.
This salad adds a cool, crisp element to your meal. Its fresh flavors balance the warm, spicy soup. The creamy avocado also provides a nice texture that contrasts with the soup.
How to Make Tomato and Avocado Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe tomatoes (diced) | 2 large |
| Avocados (diced) | 2 large |
| Red onion (finely chopped) | 1/4 cup |
| Fresh cilantro (chopped) | 2 tbsp |
| Olive oil | 3 tbsp |
| Lime juice | 2 tbsp |
| Red wine vinegar | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions
- Combine the diced tomatoes, avocados, red onion, and cilantro in a large bowl.
- To create the vinaigrette, whisk together the olive oil, lime juice, red wine vinegar, salt, and black pepper in a small bowl.
- Pour the vinaigrette over the tomato and avocado mixture and gently toss to coat evenly.
- Taste and adjust seasoning as needed.
- Serve immediately alongside chicken tortilla soup.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: None (ready to serve)
- Total Time: 10 minutes
15. Cornbread
Cornbread is a slightly sweet, moist bread with chicken tortilla soup. Its mild sweetness and soft texture contrast nicely with the spicy, savory soup.
Combining spicy soup and sweet bread creates a balanced, satisfying meal.
How to Make Cornbread
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Sugar | 1/4 cup |
| Baking powder | 1 tbsp |
| Salt | 1/2 tsp |
| Milk | 1 cup |
| Eggs | 2 large |
| Butter (melted) | 1/4 cup |
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, eggs, and melted butter together in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into an oiled skillet or baking pan.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes clean.
- Let the cornbread cool slightly before cutting it into squares or wedges.
- Serve warm with chicken tortilla soup.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
Wrapping It Up
Chicken tortilla soup is a meal, but pairing it with the right sides can boost your dining experience.
From crunchy tostones to refreshing shrimp cocktails, we’ve explored various options to complement your soup.
Each side dish brings unique flavors and textures, enhancing the overall meal.
Whether you’re looking for something light like a tomato and avocado salad or a heartier option like jalapeño cheddar biscuits, there’s a perfect pairing for every preference.
Remember, the key is to balance flavors and textures. Don’t be afraid to mix and match these sides to create your ideal meal.
So, the next time you serve chicken tortilla soup, try one (or more!) of these delicious accompaniments. Your taste buds will thank you!
