Description
Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish made with tender chicken, a zesty tomato-based broth, and aromatic spices. Topped with crispy tortilla strips and your favorite garnishes, this comforting soup is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked, shredded chicken (rotisserie works great)
- Juice of 1 lime
- Salt and pepper to taste
For Garnish:
- Crispy tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using). Sauté for 3-5 minutes until softened and fragrant. - Add spices and liquids:
Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute to bloom the flavors. Add the diced tomatoes and chicken broth, bringing the mixture to a simmer. - Add chicken and beans:
Stir in the corn, black beans, and shredded chicken. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together. - Finish with lime juice:
Stir in the lime juice and adjust seasoning with salt and pepper to taste. - Serve:
Ladle the soup into bowls and top with crispy tortilla strips and your desired garnishes. Serve with lime wedges on the side.
Notes
- For a smoky flavor, roast the tomatoes or use fire-roasted canned tomatoes.
- If you prefer a thicker soup, blend a portion of it with an immersion blender before adding the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired