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chicken tortilla soup recipe
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chicken tortilla soup recipe

Chicken Tortilla Soup is the ultimate comfort food with a bold, zesty kick. This hearty and satisfying soup combines tender shredded chicken, a rich tomato base, black beans, corn, and warm spices that fill every bite with vibrant flavor. The addition of crispy tortilla strips brings texture and crunch, while toppings like avocado, sour cream, and cilantro add brightness and freshness. Perfect for chilly evenings or quick weeknight dinners. It’s both nourishing and comforting, with a depth of flavor that feels like a warm hug. Make a large batch and enjoy leftovers throughout the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: chicken
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 15 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 –2 chipotle peppers in adobo sauce optional, for heat
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • Juice of 1 lime
  • For Garnish optional:
  • Tortilla strips or crushed tortilla chips
  • Diced avocado
  • Fresh cilantro
  • Sour cream
  • Shredded cheese

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
  2. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the onions and garlic with the spices.
  3. Stir in the tomato paste and diced tomatoes. Add the chicken broth and chipotle peppers (if using). Bring everything to a boil, then reduce the heat and let simmer for 10–15 minutes to allow the flavors to develop.
  4. Add the shredded chicken, black beans, and corn. Simmer for another 10 minutes. Stir in lime juice just before serving for brightness.
  5. Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, cheese, and cilantro as desired.

Notes

  1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  2. Freezing: Let the soup cool completely, then freeze for up to 2 months.
  3. Reheating: Warm on the stove over low heat or microwave until heated through.
  4. Avoid Soggy Chips: Store tortilla strips separately and add only when serving.