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Chicken Tortilla Soup


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  • Author: sara
  • 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