Chicken Tortilla Soup
This chicken tortilla soup is a hearty Mexican-inspired comfort dish packed with tender chicken, beans, corn, and spices. Finished with crispy tortilla strips and fresh toppings, it’s the perfect easy dinner any night of the week.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 jalapeño seeded and diced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can 14 oz fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 2 cups cooked chicken breast shredded or cubed
- Salt and pepper to taste
- 6 corn tortillas cut into strips
- 1 avocado sliced (for topping)
- 1 cup shredded cheese cheddar or Monterey Jack
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, bell pepper, and jalapeño until softened.
- Stir in cumin, chili powder, and paprika; cook for 1 minute.
- Add diced tomatoes, chicken broth, beans, and corn. Stir well.
- Add cooked chicken, season with salt and pepper. Simmer 20 minutes.
- Meanwhile, bake tortilla strips at 375°F (190°C) for 8–10 minutes until crispy (or fry lightly in oil).
- Ladle soup into bowls. Top with tortilla strips, avocado slices, shredded cheese, cilantro, and lime juice.
Notes
Adjust spice level by adding or reducing jalapeño or chili powder.
For a creamier soup, stir in ½ cup heavy cream or a dollop of sour cream before serving.
Make it vegetarian by swapping chicken for extra beans or roasted veggies.