Chicken Tortilla Soup
There’s nothing quite like a steaming bowl of Chicken Tortilla Soup to warm your soul and satisfy your cravings. This vibrant, zesty soup is a hearty blend of tender shredded chicken, bold spices, and a medley of vegetables, all topped with crispy tortilla strips for that irresistible crunch. It’s the perfect combination of comfort food and Mexican flair, making it a favorite for weeknight dinners or weekend gatherings alike.
Servings 6
Calories 320kcal
Cost $12–$15
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional, for heat
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn drained if canned
- 2 cups cooked shredded chicken breast (or rotisserie chicken)
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Stir for about 30 seconds to toast the spices. Then add the tomato paste and canned diced tomatoes. Let everything cook for 3–4 minutes to develop the flavors.
- Add the chicken broth, black beans, and corn. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes. This step allows the soup to thicken slightly and the flavors to meld.
- Stir in the shredded chicken and simmer for another 5–7 minutes, until the chicken is heated through. Taste and adjust with salt, black pepper, or extra spices if desired.
- Turn off the heat and stir in the lime juice and chopped cilantro. These add a burst of freshness and brightness that balances the richness of the soup.
- Ladle the soup into bowls and pile on your favorite toppings — crispy tortilla strips, avocado, cheese, sour cream, and more. Serve with lime wedges for an extra zesty finish.
Notes
1. Use Rotisserie Chicken for Speed:
If you’re short on time, rotisserie chicken is your best friend. It adds depth of flavor and saves the hassle of cooking chicken from scratch. 2. Toast the Spices:
Briefly toasting your spices in oil before adding liquid deepens their flavor and gives your soup a more complex taste. Don’t skip this step! 3. Homemade Tortilla Strips Make a Difference:
Cut corn tortillas into strips, toss with oil and a bit of salt, and bake at 375°F (190°C) for 8–10 minutes. They’re so much better than store-bought chips and add a satisfying crunch. 4. Adjust Consistency to Preference:
Want it brothier? Add more chicken stock. Prefer it thick? Let it simmer uncovered a bit longer or mash some of the beans in the pot.
If you’re short on time, rotisserie chicken is your best friend. It adds depth of flavor and saves the hassle of cooking chicken from scratch. 2. Toast the Spices:
Briefly toasting your spices in oil before adding liquid deepens their flavor and gives your soup a more complex taste. Don’t skip this step! 3. Homemade Tortilla Strips Make a Difference:
Cut corn tortillas into strips, toss with oil and a bit of salt, and bake at 375°F (190°C) for 8–10 minutes. They’re so much better than store-bought chips and add a satisfying crunch. 4. Adjust Consistency to Preference:
Want it brothier? Add more chicken stock. Prefer it thick? Let it simmer uncovered a bit longer or mash some of the beans in the pot.