This Chicken Tortilla Soup is a comforting and hearty dish, full of shredded chicken, beans, corn, and veggies, topped with crispy tortilla strips and fresh toppings. Perfect for a cozy dinner, this soup is both easy to make and packed with flavor.
Why You’ll Love This Recipe
- Hearty & Flavorful: Packed with rich broth, tender chicken, and crispy tortilla strips.
- Quick & Easy: Ready in about 40 minutes, making it perfect for a weeknight meal.
- Customizable: Top with avocado, sour cream, cheese, or fresh lime to suit your taste.
- Make-Ahead: Great for meal prep or as leftovers that get even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
- For garnish: Tortilla strips, avocado, cilantro, sour cream, lime wedges, and shredded cheese
Directions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add the chopped onion, garlic, and jalapeño (if using) and cook for about 5 minutes until softened.
- Cook the Chicken: Add the chicken breasts to the pot along with the beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for about 25 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the chicken to the pot and stir to combine.
- Add Lime Juice: Stir in the lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, avocado, cilantro, sour cream, and lime wedges.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy: Add more jalapeños or hot sauce for extra heat.
- Vegetarian: Use plant-based chicken or beans as the protein source.
- Crispy Tortilla Strips: Make your own by frying or baking tortilla strips tossed in oil.
- Low-Carb: Skip the beans and serve over cauliflower rice.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
FAQs
Can I use rotisserie chicken?
Yes, using shredded rotisserie chicken is a great time-saver and adds extra flavor to the soup.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works just as well for a vegetarian version of the soup.
How can I make the soup spicier?
Add more jalapeños, cayenne pepper, or a dash of hot sauce to increase the spice level.
What can I serve with this soup?
Serve with cornbread, tortilla chips, or a side salad for a complete meal.
Conclusion
This Chicken Tortilla Soup is a rich, comforting dish that’s perfect for any time of year. With flavorful broth, tender chicken, and crispy toppings, it’s sure to become a family favorite. Serve with your favorite garnishes for a meal everyone will love!
Print
Chicken Tortilla Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Chicken Tortilla Soup is a hearty and comforting dish, loaded with tender shredded chicken, beans, corn, and veggies, all simmered in a rich, flavorful broth. Topped with crispy tortilla strips and your favorite garnishes like avocado and sour cream, this easy-to-make soup is perfect for a cozy dinner. Ready in just 40 minutes, it’s a great option for a weeknight meal or meal prep!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
- For garnish: Tortilla strips, avocado, cilantro, sour cream, lime wedges, and shredded cheese
Instructions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño (if using) and cook for about 5 minutes until softened.
- Cook the Chicken: Add the chicken breasts to the pot, along with the black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and let the soup simmer for about 25 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Add Lime Juice: Stir in the lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, avocado, cilantro, sour cream, and lime wedges.
Notes
- For extra spice, add more jalapeños or a splash of hot sauce to the soup.
- For a vegetarian version, use plant-based chicken or add more beans for protein.
- For crispy tortilla strips, make your own by frying or baking small tortilla pieces tossed in oil.
- For a low-carb version, skip the beans and serve over cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
