Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is the ultimate comfort food. Packed with tender shredded chicken, black beans, corn, and zesty seasonings, this hearty soup is topped with crispy tortilla strips, creamy avocado, and a burst of lime for extra flavor. It’s easy to make, customizable with your favorite toppings, and perfect for a cozy dinner with family or friends!

Why You’ll Love This Recipe

This Chicken Tortilla Soup is flavorful, filling, and comes together in just 40 minutes. The combination of hearty ingredients like chicken, beans, and corn is perfectly balanced by the savory broth, while the crispy tortilla strips add texture and crunch. The best part? It’s fully customizable—add your favorite toppings like cheese, sour cream, or extra cilantro to make it your own. Whether you’re craving something warm on a chilly evening or serving a crowd, this soup is a crowd-pleaser!

Ingredients

For the Tortilla Strips:

• 1/4 cup olive oil

• 8 small corn tortillas, cut into thin strips

For the Soup:

• 1 tbsp olive oil

• 1 medium onion, chopped

• 3 tsp garlic, minced

• 28 oz crushed tomatoes (canned)

• 3 cups chicken broth (low sodium)

• 2 tsp chili powder

• 1 tsp dried oregano

• 1 tsp cumin

• 1 lb boneless, skinless chicken breasts (about 2 medium-sized breasts)

• 15 oz black beans (drained and rinsed)

• 14 oz corn (drained)

• 4 oz diced green chiles (canned)

• 1/3 cup cilantro, chopped (divided)

• 1 lime (juice of)

• Salt, to taste

• 1 large avocado, diced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Tortilla Strips:

1. Heat 1/4 cup olive oil in a heavy-bottomed pan over medium-high heat. Once the oil is hot and shimmery, carefully add the tortilla strips in small batches.

2. Cook the strips until they are browned and crispy. Place the cooked strips on a paper towel-lined plate to drain, then set aside.

For the Soup:

1. In a large pot, heat 1 tbsp olive oil over medium-high heat. Add the chopped onion and sauté until tender, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds, until fragrant.

2. Stir in the crushed tomatoes, chicken broth, chili powder, dried oregano, and cumin. Bring the mixture to a boil, then add the uncooked chicken breasts. Cook for 15-17 minutes, until the chicken is cooked through.

3. Remove the chicken from the soup and place it on a cutting board. Shred the chicken with two forks or chop it into small pieces. Return the shredded chicken to the soup base.

4. Add the black beans, corn, diced green chiles, and 1/4 cup of the chopped cilantro to the soup. Bring the mixture to a simmer for 5 minutes to heat through.

5. Just before serving, squeeze in the lime juice and season with additional salt if needed.

6. Ladle the soup into bowls and top with the crispy tortilla strips, extra cilantro, diced avocado, and an additional lime wedge if desired. Enjoy!

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Spicy Kick: Add extra jalapeños or hot sauce to the soup for a spicy kick.

• Vegetarian Option: Skip the chicken and add extra beans (black beans, pinto beans, or chickpeas) or roasted vegetables like sweet potatoes or zucchini.

• Toppings: Customize your toppings with shredded cheese, sour cream, or a handful of tortilla chips for extra crunch.

• Low-Carb Option: Replace the corn with cauliflower rice for a lower-carb version.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

• Reheating: Reheat in a pot on the stovetop or in the microwave until heated through. If the soup thickens too much, add a bit more chicken broth or water to reach the desired consistency.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have more time to meld together. It’s perfect for meal prepping!

Can I use rotisserie chicken instead of cooking fresh chicken breasts?

Yes, rotisserie chicken works great in this recipe! Just shred it and add it to the soup after the broth and spices are simmering.

How can I make this soup spicier?

For a spicier version, you can add more diced jalapeños, some red pepper flakes, or a spoonful of chili paste.

Can I use other types of beans?

Yes, you can substitute black beans with pinto beans, kidney beans, or any beans you prefer. Just make sure they are drained and rinsed if using canned beans.

Can I add more vegetables?

Absolutely! Feel free to add chopped bell peppers, zucchini, or spinach for more vegetables in the soup.

How can I thicken this soup?

If you prefer a thicker consistency, you can mash some of the beans with a fork or blend part of the soup in a blender, then return it to the pot.

Conclusion

Easy Chicken Tortilla Soup is a delicious, hearty, and customizable meal that’s perfect for a cozy dinner. With its flavorful broth, tender chicken, and crispy tortilla strips, it’s comfort food at its finest. Plus, it’s quick and easy to make, making it a great option for busy weeknights or when you need a satisfying meal in no time. Try it today, and don’t forget to top it with your favorite fixings for the ultimate bowl of comfort!

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