Description
This Best Chicken Tortilla Soup Recipe is a comforting and flavorful Mexican-inspired classic, perfect for any season. It features tender shredded chicken, a richly spiced tomato broth, and crisp homemade tortilla strips, topped with vibrant garnishes. Quick and easy to make on the stovetop in under an hour, it’s a wholesome one-pot meal loaded with vegetables and protein, ideal for weeknight dinners or casual gatherings.
Ingredients
Units
Scale
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 4 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups shredded rotisserie chicken (or cooked chicken breast)
- 2 tablespoons fresh lime juice
For the Tortilla Strips
- 4 small corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Pinch of salt
Optional Garnishes
- Fresh cilantro, chopped
- Diced avocado
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Sour cream
- Lime wedges
- Sliced jalapeños
Instructions
- Prepare the Tortilla Strips: Preheat the oven to 400°F (200°C). Toss tortilla strips with vegetable oil and a pinch of salt. Arrange in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crisp. Set aside.
- Sauté Vegetables: In a large pot or Dutch oven over medium heat, heat olive oil. Add diced onion, garlic, jalapeño, and red bell pepper. Sauté for 5 minutes, stirring occasionally, until softened and aromatic.
- Add Spices and Tomatoes: Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to coat the vegetables with spices, then add the diced tomatoes with green chiles. Cook for 2-3 minutes to release the flavors.
- Build the Soup Base: Pour in chicken broth, black beans, and corn. Stir well, bring to a boil, then lower the heat and let simmer for 10-15 minutes so flavors meld together.
- Add Chicken and Finish: Stir in shredded chicken and fresh lime juice. Simmer for an additional 5 minutes until everything is heated through and the chicken is tender.
- Serve with Toppings: Ladle soup into bowls and top generously with crispy tortilla strips and your choice of garnishes such as cilantro, avocado, cheese, sour cream, extra lime, or sliced jalapeños.
Notes
- For a spicier soup, keep the seeds in the jalapeño or add a pinch of cayenne pepper.
- Leftovers keep well in the fridge for 3-4 days; store tortillas separately so they stay crisp.
- You can substitute rotisserie chicken with any cooked, shredded chicken or even leftover turkey.
- For a gluten-free soup, ensure your chicken broth and other ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 large bowl (approx. 2 cups)
- Calories: 330
- Sugar: 5g
- Sodium: 950mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 48mg
