Description
Easy Chicken Tortilla Soup is a hearty, comforting soup recipe packed with shredded chicken, black beans, corn, and bold spices. Perfect for a quick dinner, this Mexican-inspired soup is easy to make and full of flavor. It’s the ideal one-pot weeknight meal with tortilla crunch and fresh lime.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 small jalapeño, seeded and minced (optional)
1 teaspoon chili powder
1 teaspoon cumin
1 can diced tomatoes (14.5 ounces)
1 can black beans, drained and rinsed (15 ounces)
1 cup corn, frozen or canned
4 cups chicken broth
2 cups cooked shredded chicken
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1 cup tortilla strips or crushed tortilla chips
Instructions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in garlic and jalapeño. Cook for 1 minute until fragrant.
3. Sprinkle in chili powder and cumin. Stir well to coat the vegetables.
4. Add diced tomatoes, black beans, corn, and chicken broth. Stir to combine and bring to a gentle boil.
5. Stir in cooked shredded chicken. Lower the heat and let the soup simmer for 15 to 20 minutes.
6. Season with salt, pepper, and lime juice. Stir in chopped cilantro just before serving.
7. Ladle into bowls and top with tortilla strips. Optional toppings include cheese, avocado, or sour cream.
Notes
This soup freezes well without the tortilla chips.
Add cream cheese or sour cream for a creamy twist.
Use rotisserie chicken to save time and deepen flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg