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Chicken Tortilla Soup

Comforting Chicken Tortilla Soup for Soul-Warming Bliss

Warm up with this comforting Chicken Tortilla Soup, perfect for chilly evenings and customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Onion, finely chopped Builds a flavor base; sweetens as it cooks.
  • 3 cloves Garlic, minced Enhances flavor; use less if sensitive to garlic.
  • 1 Jalapeño, seeded and finely chopped Optional; adds heat.
  • 1 teaspoon Ground Cumin Essential for authentic flavor.
  • 1 teaspoon Smoked Paprika Adds depth and smokiness.
  • ½ teaspoon Chili Powder Boosts spice level; adjust to taste.
  • 6 cups Low-Sodium Chicken Broth Homemade is preferred.
  • 1 can Canned Diced Tomatoes, undrained Adds acidity and body.
  • 2 cups Cooked, Shredded Chicken Rotisserie chicken is convenient.
  • 1 cup Corn Kernels, fresh or frozen Adds sweetness and texture.
  • ½ cup Black Beans, rinsed and drained Optional; can omit.
  • Salt & Black Pepper Enhances flavor; adjust to taste.
  • ¼ cup Fresh Cilantro, chopped Can substitute with parsley.
For the Topping
  • 6 Corn Tortillas, cut into thin strips Use gluten-free if necessary.
  • Vegetable Oil For frying tortillas; can also bake.
  • Optional Toppings Diced avocado, shredded cheese, sour cream, extra lime wedges.

Equipment

  • Large Pot
  • Frying pan

Method
 

Step-by-Step Instructions for Chicken Tortilla Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely chopped medium onion and sauté until it turns soft and translucent, about 5 minutes.
  2. Next, introduce 3 minced garlic cloves and 1 finely chopped jalapeño (if using) to the pot. Cook for an additional 1-2 minutes, stirring constantly.
  3. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Stir these spices into the mixture and let them toast for about 30 seconds.
  4. Pour in 6 cups of low-sodium chicken broth and a can of undrained diced tomatoes. Increase the heat to bring the mixture to a gentle boil.
  5. Stir in 2 cups of cooked, shredded chicken, 1 cup of corn kernels, and ½ cup of rinsed black beans, if using. Continue to simmer for another 10 minutes.
  6. After simmering, season your soup with salt and black pepper to taste, and stir in the juice of 1 lime.
  7. While the soup simmers, heat vegetable oil in a frying pan over medium-high heat. Fry 6 thinly sliced corn tortillas until golden and crispy, about 2-3 minutes per side.
  8. Ladle the steaming chicken tortilla soup into bowls and top each serving with the crispy tortilla strips and optional toppings.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze without tortilla strips for up to 3 months.

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