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–+ servings
Chicken Tortilla Soup

How to Make the Best Chicken Tortilla Soup at Home

This Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a zesty broth with a hint of spice. Topped with crispy tortilla strips, avocado, and cheese, it’s a one-pot meal perfect for any day of the week!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 320 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1 10 oz can diced tomatoes with green chilies (e.g., Rotel)
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken rotisserie works well
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro chopped
  • For the Toppings:
  • Crispy tortilla strips or crushed tortilla chips
  • Avocado diced
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream
  • Jalapeño slices
  • Extra lime wedges

Instructions
 

  • Sauté the Aromatics:
  • Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
  • Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
  • Simmer the Soup:
  • Add fire-roasted tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine.
  • Bring to a simmer, then add shredded chicken, black beans, and corn. Simmer for 15-20 minutes to blend flavors.
  • Finish the Soup:
  • Stir in lime juice and fresh cilantro. Taste and adjust seasoning if needed.
  • Serve:
  • Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and any other toppings of choice.

Notes

  • Make It Spicier: Add diced jalapeños or a pinch of cayenne pepper.
  • Slow Cooker Option: Add all ingredients (except lime juice and cilantro) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in lime juice and cilantro before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 28gFat: 10gSaturated Fat: 3gSugar: 6g
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