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Easy Chicken Tortilla Soup Recipe

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★★★★★

5 from 118 reviews

This Easy Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup featuring tender shredded chicken, black beans, corn, and fire-roasted tomatoes simmered in a spiced broth. Topped with fresh cilantro, lime, jalapenos, cheese, and crispy tortilla strips, it’s perfect for a hearty weeknight meal or as a crowd-pleasing starter.

Ingredients

Scale

Soup Base

  • 1 tablespoon Olive Oil
  • ½ large Onion, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Chili Powder
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 (15-ounce can) Fire Roasted Tomatoes, with juice
  • 1 (15-ounce can) Black Beans, drained and rinsed
  • 1 cup Corn, fresh or frozen
  • 4 cups Chicken Broth, or more as needed to adjust consistency
  • 4 cups Cooked Shredded Chicken

Toppings

  • Fresh cilantro
  • Lime wedges
  • Jalapenos
  • Cheese or Cotija cheese
  • Crispy tortilla strips (see notes)

Instructions

  1. Heat Oil and Sauté Aromatics: Heat olive oil in a 4-quart soup pot over medium-high heat. Add diced onions and minced garlic, cooking until tender and fragrant, stirring as needed to prevent burning.
  2. Add Spices: Stir in chili powder, cumin, salt, and black pepper. Continue to sauté for a few minutes until the spices are toasted and fragrant, enhancing their flavor.
  3. Add Main Ingredients: Pour in the fire-roasted tomatoes with their juice, black beans, corn, and chicken broth. Stir well to combine all ingredients evenly.
  4. Simmer Soup: Increase the heat to bring the soup just to a boil. Then reduce heat to a simmer and cook for 10 to 15 minutes, allowing flavors to meld together.
  5. Add Chicken and Heat Through: Stir in the cooked shredded chicken into the soup and continue heating for a few minutes until the chicken is warmed throughout.
  6. Serve and Garnish: Serve the soup warm, topped with your choice of fresh cilantro, lime wedges, jalapenos, cheese or Cotija cheese, and crispy tortilla strips for added texture and flavor.

Notes

  • To make crispy tortilla strips: Preheat oven to 400°F. Slice 4 corn tortillas into strips, toss with 1 teaspoon olive oil and a pinch of sea salt. Bake for 8-12 minutes or until golden and crispy, tossing occasionally for even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 90 days.
  • Adjust chicken broth quantity based on desired soup consistency.
  • Optional: add fresh lime zest or a microplane zester for an extra burst of brightness.

Keywords: Chicken Tortilla Soup, Mexican Chicken Soup, Easy Chicken Soup, Tortilla Strip Soup, Comfort Food Soup

Find it online: https://liamjayne.com/easy-chicken-tortilla-soup-recipe/