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Chicken Tortilla Soup

This chicken tortilla soup recipe is hearty, comforting, and packed with bold Mexican-inspired flavors. It combines tender shredded chicken, beans, corn, tomatoes, and a flavorful broth, then is topped with crispy tortilla strips for the perfect finish. This recipe is easy to make and ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 4 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • 6 small corn tortillas cut into strips
  • 1 tablespoon vegetable oil

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook for 3 to 4 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute.
  5. Stir in the tomato paste, diced tomatoes, black beans, corn, and chicken broth.
  6. Add the chicken breasts to the pot and bring the soup to a gentle boil.
  7. Reduce the heat and simmer for 20 minutes, or until the chicken is fully cooked.
  8. Remove the chicken from the pot and shred it with two forks.
  9. Return the shredded chicken to the soup and stir in the lime juice and cilantro.
  10. While the soup simmers, toss the tortilla strips with vegetable oil and bake at 400°F (200°C) for 8 to 10 minutes until crispy.
  11. Ladle the soup into bowls and top with the crispy tortilla strips before serving.

Notes

  • Rotisserie chicken can be used to save time.
  • Top with avocado, shredded cheese, sour cream, or jalapeños for extra flavor.
  • Adjust the chili powder to make the soup milder or spicier.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep the tortilla strips separate until serving so they stay crispy.