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–+ servings

Chicken Tortilla Soup

A comforting and flavorful Chicken Tortilla Soup, perfect for busy weeknights and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Dinner, Soup
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 Jalapeño Seeded and finely chopped, optional
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika Can use regular paprika
  • ½ teaspoon Chili Powder Adjust to taste
  • 6 cups Low-Sodium Chicken Broth Homemade is preferred
  • 1 can Canned Diced Tomatoes 14.5 ounces, undrained
  • 2 cups Cooked, Shredded Chicken Rotisserie chicken is convenient
  • 1 cup Corn Kernels Fresh or frozen
  • ½ cup Black Beans Rinsed and drained, optional
  • Salt & Black Pepper Adjust to taste
  • 1 Lime Juice Juice of 1 lime
  • ¼ cup Fresh Cilantro Chopped, can substitute with parsley
For the Topping
  • 6 Corn Tortillas Cut into thin strips
  • Vegetable Oil For frying tortillas
Optional Toppings
  • Diced Avocado Adds creaminess
  • Shredded Cheese Choose your favorite type
  • Sour Cream Adds tangy creaminess
  • Extra Lime Wedges For a zesty kick

Equipment

  • Large Pot
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in 3 minced garlic cloves and 1 finely chopped jalapeño (if using). Cook for 1-2 minutes until fragrant.
  3. Add 1 teaspoon each of ground cumin and smoked paprika, along with ½ teaspoon of chili powder. Stir and let toast for about 30 seconds.
  4. Pour in 6 cups of low-sodium chicken broth and a can of diced tomatoes (14.5 ounces, undrained). Stir well and bring to a gentle boil.
  5. Once boiling, reduce heat and let simmer uncovered for 15 minutes, stirring occasionally.
  6. After 15 minutes, add 2 cups of shredded chicken, 1 cup of corn kernels, and ½ cup of rinsed black beans (optional). Simmer for another 10 minutes.
  7. Taste and season with salt, black pepper, and the juice of 1 lime.
  8. Heat vegetable oil in a skillet over medium-high heat. Fry 6 corn tortillas (cut into strips) until golden and crispy, about 2-3 minutes.
  9. Ladle the Chicken Tortilla Soup into bowls, topping with crispy tortilla strips and optional toppings.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

For optimal flavor, use homemade broth and adjust the spice levels according to taste.

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