Description
This chicken tortilla soup is a bold, comforting classic made with tender shredded chicken, fire-roasted tomatoes, black beans, and crisp homemade tortilla strips. Perfect for weeknight dinners or make-ahead meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups chicken broth (low sodium)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cooked chicken breasts, shredded (or 2 cups rotisserie chicken)
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Crispy tortilla strips (store-bought or homemade)
- Avocado, sour cream, and shredded cheese for topping
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add garlic and spices (cumin, chili powder, smoked paprika, cayenne) and cook for 1 minute until fragrant.
3. Stir in diced tomatoes and chicken broth. Bring to a boil.
4. Reduce heat to low, then add black beans, corn, and shredded chicken. Simmer for 15–20 minutes.
5. Add lime juice and season with salt and pepper. Stir in fresh cilantro.
6. Meanwhile, bake or air fry tortilla strips until crisp.
7. Ladle soup into bowls and top with tortilla strips, avocado, cheese, or sour cream as desired.
Notes
This soup stores well for up to 4 days in the fridge.
Freeze without toppings for up to 3 months.
Use rotisserie chicken for a faster option or leftover grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
