Chicken Tortilla Soup
A bold, flavorful Chicken Tortilla Soup that’s packed with tender shredded chicken, smoky spices, black beans, and sweet corn - all in a rich, tomatoey broth. Load it up with crispy tortilla strips, cheese, avocado, and a squeeze of lime for the ultimate cozy, easy weeknight dinner!
Servings: 6 servings
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 yellow onion chopped (about 1 cup)
- 1 jalapeño seeded and diced
- 3 cloves garlic peeled and minced
- 1 teaspoon smoked paprika or regular ground paprika
- 2 teaspoons ground cumin
- 1 (32-oz) container chicken broth
- 1 (28-oz) can fire-roasted tomatoes
- 1 pound boneless skinless chicken breasts
- 1 (15-oz) can black beans drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 pinch cayenne pepper optional for heat
- salt and pepper to taste
- 1 lime juiced
- ⅓ cup fresh cilantro chopped
- toppings crispy tortilla strips, diced avocado, shredded cheddar or Monterey Jack cheese, sour cream, lime wedges, fresh cilantro
For the tortilla strips (optional)
- 6 small corn tortillas
- 2 tablespoons olive oil
- salt to taste
Instructions
Prepare tortilla strips (optional)
- Prep: Preheat oven to 375°F.
- Prepare tortillas: Cut 6 small corn tortillas into ¼-inch strips. Toss with 2 tablespoons olive oil and a pinch of salt.
- Bake: Spread strips evenly on a baking sheet and bake for 12–15 minutes, or until golden and crisp. Set aside for garnish.
Make soup
- Cook aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 yellow onion (chopped), 1 jalapeño (diced - with or without seeds), and 3 cloves garlic (minced). Sauté for 5-8 minutes, stirring occasionally, until softened and fragrant.
- Season: Stir in 1 teaspoon smoked paprika and 2 teaspoons ground cumin. Cook for 1 minute to toast spices.
- Add liquids: Pour in 1 (32-oz) container chicken broth and 1 (28-oz) can fire-roasted tomatoes (not drained). Bring to a gentle simmer.
- Assemble soup: Add 1 pound boneless skinless chicken breasts, 1 (15-oz) can black beans (drained and rinsed), and 1 cup frozen corn. Season with 2 teaspoons chili powder, 1 pinch cayenne pepper (if using) plus salt and pepper.
- Simmer soup: Cover and simmer on low for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Finish soup: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir in 1 lime (juice) and ⅓ cup fresh cilantro (chopped). Taste and adjust seasonings if needed.
- Serve: Ladle soup into bowls. Top with crispy tortilla strips and your favorite toppings like avocado, cheese, sour cream, or extra lime juice. Serve warm and enjoy!
Notes
Ingredient notes
- Chicken – Chicken breasts shred great, but thighs work well, too.
- Fire-roasted tomatoes – Adds depth; swap with regular canned tomatoes + a pinch of smoked paprika.
- Black beans – Pinto beans work too, or leave them out for a bean-free version.
Recipe tips
- Sauté aromatics properly – Soft, fragrant onions, garlic, and jalapeños = a more flavorful soup.
- Toast the spices – Cooking them in oil first deepens their flavor.
- Simmer, don’t boil – Keeps the chicken tender instead of tough.
- Adjust consistency – Too thick? Add broth. Too thin? Simmer longer or stir in a bit of mashed beans.
- Taste before serving – Add more lime, salt, or spice if needed.
Storage tips
- Refrigerate – Store cooled soup in an airtight container for up to 3 days.
- Freeze – Soup freezes well for 3 months; leave out lime juice and cilantro, adding them fresh when serving.
- Reheat – Warm gently on the stovetop until steaming hot, adding broth if needed.