Description
Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired soup made with shredded chicken, tomatoes, corn, beans, and spices, topped with crispy tortilla strips and fresh garnishes. It’s a comforting one-pot meal perfect for any night of the week.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño (if using), and sauté for 3–4 minutes until softened.
- Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, black beans, corn, and shredded chicken. Stir to combine.
- Bring the soup to a simmer and cook for 15–20 minutes to allow flavors to meld.
- Stir in lime juice and chopped cilantro just before serving.
- Ladle soup into bowls and top with crispy tortilla strips and desired toppings like avocado, sour cream, cheese, or lime wedges.
Notes
- Use rotisserie chicken to save time.
- Adjust spice level by adding more or less jalapeño or chili powder.
- Tortilla strips can be homemade or store-bought.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
