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Chicken Tortilla Soup Recipe

A cozy one-pot chicken tortilla soup with tender shredded chicken, black beans, corn, fire-roasted tomatoes, warm spices, lime, and crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 can 14.5 ounces fire-roasted diced tomatoes, undrained
  • 1 can 4 ounces diced green chiles
  • 6 cups low-sodium chicken broth
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 ½ cups frozen corn
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper
  • 2 to 3 tablespoons fresh lime juice
  • 6 small corn tortillas cut into thin strips
  • Vegetable oil as needed for frying tortilla strips
  • Diced avocado optional
  • Chopped fresh cilantro optional
  • Shredded Monterey Jack or cheddar cheese optional
  • Sour cream optional
  • Sliced jalapeños optional
  • Lime wedges for serving

Instructions
 

  • Heat olive oil in a large Dutch oven or soup pot over medium heat.
  • Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
  • Add garlic and cook for 30 seconds.
  • Stir in cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds until fragrant.
  • Add the fire-roasted tomatoes with their juices, green chiles, chicken broth, and chicken.
  • Bring the soup just to a boil. Reduce the heat to a gentle simmer, partially cover, and cook for 15 to 20 minutes, or until the chicken reaches 165°F internally.
  • Transfer the chicken to a plate and shred it into bite-sized pieces using two forks.
  • Return the shredded chicken to the pot.
  • Stir in the drained black beans and frozen corn.
  • Simmer uncovered for another 7 to 10 minutes.
  • Season with salt and black pepper. Stir in 2 tablespoons of fresh lime juice, taste, and add more lime if needed.
  • While the soup finishes cooking, heat about ¼ inch of vegetable oil in a small skillet over medium-high heat.
  • Fry the tortilla strips in small batches for 1 to 2 minutes, turning as needed, until crisp and lightly golden.
  • Transfer the tortilla strips to a paper-towel-lined plate and season immediately with a small pinch of salt.
  • Ladle the hot soup into bowls and finish with crispy tortilla strips. Add avocado, cilantro, shredded cheese, sour cream, jalapeño, and fresh lime as desired.

Notes

  • Don't add the tortilla strips to the entire pot. They soften quickly, so add them directly to each bowl just before eating.
  • Cooked rotisserie chicken can replace the raw chicken. Use about 3 cups and add it with the beans and corn.
  • For a thicker broth, mash about ½ cup of the black beans before stirring them back into the soup.
  • If the soup thickens after refrigeration, add a splash of chicken broth while reheating.