Easy and Tasty Chicken Tortilla Soup
Tender chicken adds satisfying protein.Tomatoes, garlic, and onions create a flavorful broth.Black beans and corn make the soup hearty and colorful.Cumin and chili powder provide a warm Southwestern flavor.Crispy tortilla strips add a delicious crunch.Fresh lime, avocado, and cilantro bring a refreshing finish.
Ingredients
For the soup
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, optional
- Salt and black pepper, to taste
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
For the crispy tortilla strips
- 4 small corn tortillas
- 1 tablespoon olive oil
- A pinch of salt
Optional toppings
- 1 avocado, diced
- ½ cup shredded cheddar or Monterey Jack cheese
- ¼ cup sour cream or Mexican crema
- Fresh cilantro leaves
- Lime wedges
- Sliced jalapeños
- Crushed tortilla chips
Instructions
- Shred the cooked chicken into bite-sized pieces. Chop the onion, mince the garlic, drain and rinse the black beans, and prepare the corn and green chiles.Cut the corn tortillas into thin strips. Dice the avocado, chop the cilantro, and slice the lime so the toppings are ready when the soup is finished.
- Heat one tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Avoid letting the garlic brown too much.
- Add the cumin, chili powder, smoked paprika, oregano, and optional cayenne pepper. Stir for approximately 30 seconds to release the spices' aromas.Add the diced tomatoes and green chiles. Stir well and cook for 2–3 minutes to develop the flavor of the soup base.
- Pour in the chicken broth. Add the black beans and corn, then stir everything together.Bring the mixture to a gentle boil. Reduce the heat to low and simmer for approximately 15 minutes, allowing the flavors to blend.
- Stir the shredded chicken into the soup and simmer for another 5–10 minutes, until the chicken is thoroughly heated.Taste the broth and add salt and black pepper as needed. If you prefer a thinner soup, add extra broth. For a richer flavor, allow it to simmer uncovered for a few additional minutes.
- Heat one tablespoon of olive oil in a skillet over medium heat. Add the tortilla strips in a single layer, working in batches if necessary.Cook for 2–4 minutes, turning occasionally, until golden and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt.Alternative: For a lower-oil option, lightly brush or toss the tortilla strips with oil and bake at 375°F (190°C) for approximately 8–12 minutes, turning once until crisp.
- Turn off the heat and stir in the fresh lime juice and chopped cilantro. Taste once more and adjust the seasoning to your preference.The lime juice adds a bright, refreshing flavor that balances the tomatoes, spices, and savory chicken broth.
- Ladle the hot soup into bowls. Top with crispy tortilla strips, diced avocado, shredded cheese, and a little sour cream if desired.Finish with fresh cilantro and lime wedges. Serve immediately while the broth is hot and the tortilla strips remain crunchy.Calories and Nutritional
Notes
- Use cooked chicken: Rotisserie chicken or leftover roasted chicken makes preparation faster and easier.
- Rinse canned beans: This removes excess canning liquid and can help reduce sodium.
- Adjust the spice level: Reduce the cayenne and chili powder for a milder soup or add jalapeños for extra heat.
- Choose corn tortillas: They provide a classic flavor and crisp texture for the tortilla strips.
- Add lime at the end: Fresh lime juice gives the broth a brighter, more balanced flavor.
- Keep tortilla strips separate: Add them immediately before serving to prevent them from becoming soggy.
- Check the broth seasoning: Store-bought chicken broth can contain considerable sodium, so taste before adding salt.
- Prepare toppings separately: Fresh avocado, cilantro, cheese, and lime let everyone customize their bowl.