Chicken Tortilla Soup
Chicken Tortilla Soup is a hearty, flavorful Mexican-inspired soup made with shredded chicken, tomatoes, corn, beans, and spices — topped with crispy tortilla strips, avocado, and cheese. It’s warm, comforting, and perfect for a cozy weeknight dinner or meal prep.
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and diced (optional for heat)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 14.5 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn fresh, canned, or frozen
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie or homemade
- Salt and pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
For topping:
- Crispy tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheese cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño. Sauté for 3–4 minutes until softened.
- Add spices: Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to release flavor.
- Add liquids and veggies: Pour in diced tomatoes, black beans, corn, and chicken broth. Stir to combine.
- Simmer: Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add chicken & lime: Stir in shredded chicken, lime juice, and cilantro. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and top with tortilla strips, avocado, cheese, and sour cream.
Notes
- For extra richness, add ½ cup of heavy cream or a splash of coconut milk.
- You can make this in a slow cooker — cook on LOW for 6 hours or HIGH for 3 hours.
- To make it spicy, keep the jalapeño seeds or add chipotle peppers in adobo sauce.
- Great for meal prep — store in the fridge up to 4 days or freeze up to 3 months.