Description
A comforting and flavorful Chicken Tortilla Soup featuring tender shredded chicken, black beans, corn, and a blend of warm spices simmered in a zesty tomato and chicken broth base. Topped with crispy tortilla strips and optional garnishes like avocado and sour cream, this soup is perfect for a hearty, easy-to-make meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 (14.5 oz) can diced tomatoes with green chilies
- 6 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked shredded chicken
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Toppings
- Tortilla strips or crushed tortilla chips for topping
- Optional toppings: avocado, sour cream, shredded cheese, jalapeños
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant to release the spices’ aroma.
- Add liquids and main ingredients: Pour in the can of diced tomatoes with green chilies, chicken broth, black beans, corn, and shredded chicken. Stir well to combine everything evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20–25 minutes to allow flavors to meld and develop fully.
- Season and finish: Season with salt and black pepper according to your taste. Just before serving, stir in fresh lime juice and chopped cilantro for brightness and freshness.
- Serve with toppings: Ladle the soup into bowls and garnish with crispy tortilla strips or crushed tortilla chips. Add optional toppings such as avocado, sour cream, shredded cheese, or jalapeños based on preference.
Notes
- Rotisserie chicken works great for this recipe and saves time.
- For a spicier soup, add a chopped jalapeño or extra chili powder when cooking.
- This soup freezes well for up to 3 months—store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
