Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced (optional); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (14.5 oz) can diced tomatoes; 4 cups chicken broth; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 2 cups cooked and shredded chicken; Juice of 1 lime; 1/4 cup chopped fresh cilantro; Crispy tortilla strips, for topping; Optional toppings: avocado, sour cream, shredded cheese, lime wedges

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Chicken Tortilla Soup is a vibrant, flavorful Mexican-inspired soup featuring tender chicken, vegetables, and a savory broth, topped with crispy tortilla strips. This hearty, comforting soup is perfect for any season and packed with bold flavors.

Why You’ll Love This Recipe

This Chicken Tortilla Soup is easy to make, full of wholesome ingredients, and bursting with flavor. The combination of tender chicken, smoky spices, tangy tomatoes, and crunchy tortilla strips makes every bite satisfying. It’s a crowd-pleaser and perfect for weeknight dinners or meal prep.

Chicken Tortilla Soup

Ingredients

For the Soup:

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
4 cups (1 liter) chicken broth
1 (14-ounce / 400 g) can diced tomatoes
1 cup (150 g) frozen corn
2 cups (300 g) cooked chicken, shredded or diced
1 (15-ounce / 425 g) can black beans, drained and rinsed
1 lime, juiced

For Serving / Garnish:

4–6 corn tortillas, cut into strips and toasted or fried
1/2 cup (50 g) shredded cheddar or Monterey Jack cheese
1/4 cup (60 ml) sour cream
Fresh cilantro, chopped
Avocado slices (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Cook for 5–6 minutes until softened.
Add spices:
Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
Add broth and tomatoes:
Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add chicken, beans, and corn:
Stir in shredded chicken, black beans, and corn. Simmer for another 5–7 minutes until heated through.
Finish with lime:
Remove from heat and stir in lime juice for brightness. Adjust seasoning with salt and pepper if needed.
Prepare tortilla strips:
While the soup simmers, cut tortillas into thin strips and either bake at 375°F (190°C) for 10 minutes or fry in a small amount of oil until crispy.
Serve:
Ladle soup into bowls and top with tortilla strips, shredded cheese, sour cream, chopped cilantro, and avocado slices if desired.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the soup.
Vegetarian: Replace chicken with extra beans and vegetables and use vegetable broth.
Cheesy Chicken Tortilla Soup: Stir in extra shredded cheese into the soup before serving.
Creamy Version: Add 1/2 cup (120 ml) heavy cream or coconut milk for a richer soup.
Slow Cooker Version: Combine all ingredients except tortilla strips and cheese in a slow cooker and cook on low for 4–6 hours.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Add tortilla strips just before serving to keep them crispy.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a convenient shortcut.

Can I make this soup ahead of time?

Yes, make the soup in advance and store it in the refrigerator. Add tortilla strips and garnishes just before serving.

Can I freeze Chicken Tortilla Soup?

Yes, freeze without the tortilla strips for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use canned corn and beans?

Yes, both work perfectly. Just drain and rinse the beans.

How do I make it spicier?

Add diced jalapeños, a pinch of cayenne, or hot sauce to taste.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be baked or fried into strips for garnish.

Can I make this soup vegetarian?

Yes, replace chicken with extra beans, corn, and vegetables and use vegetable broth.

How can I thicken the soup?

Blend a portion of the soup with an immersion blender, then stir back into the pot.

Can I add rice or quinoa?

Yes, cooked rice or quinoa can be stirred in for a heartier soup.

What should I serve with Chicken Tortilla Soup?

Serve with warm tortillas, cornbread, or a fresh green salad for a complete meal.

Conclusion

Chicken Tortilla Soup is a flavorful, comforting dish that combines tender chicken, hearty vegetables, and a savory broth with crunchy tortilla strips. It’s quick to prepare, customizable, and perfect for a satisfying weeknight dinner or a cozy meal anytime.

Jane