Chicken Tortilla Soup

Chicken Tortilla Soup brings smoky, savory flavor to the table with one pot and a handful of pantry staples. Tender shredded chicken, black beans, sweet corn, and fire-roasted tomatoes simmer in a lightly spiced broth. A squeeze of fresh lime keeps every spoonful bright.

The toppings make it especially fun to serve. Add crunchy tortilla strips, creamy avocado, shredded Monterey Jack, or a little sour cream. Each bowl can be as simple or loaded as you like, and a few fresh jalapeño slices bring extra heat.

Inspired by Mexico’s traditional sopa de tortilla, this easy chicken version adds extra substance without complicating dinner. Using cooked rotisserie chicken keeps prep simple, while cumin, smoked paprika, and tomatoes build rich flavor in minutes. It’s a practical, satisfying soup to make whenever a comforting meal sounds good.

Recipe Yield: 4-6 servings

INGREDIENTS

4 cups low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn (or ¾ cup canned, drained)
2 ½ cups cooked shredded chicken (rotisserie preferred)
1 ½ tbsp lime juice
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp smoked paprika
1 ½ tsp chili powder
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ cup fresh cilantro, chopped

For Toppings:
Tortilla strips or crushed tortilla chips
Shredded Monterey Jack cheese (best for melting)
Sliced avocado
Sour cream
Extra lime wedges

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.

2. Build the broth:
Pour in the chicken broth, fire-roasted tomatoes, and diced tomatoes with green chilies, including their juices. Stir well and bring to a gentle simmer.

3. Add the beans and corn:
Stir in the black beans and corn, then let simmer for 5 minutes to meld flavors.

4. Mix in the chicken:
Add the shredded chicken, stirring well. Let simmer for another 5–7 minutes until heated through.

5. Finish with lime and cilantro:
Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust salt if needed.

6. Serve and garnish:
Ladle soup into bowls and top with crispy tortilla strips, shredded Monterey Jack cheese, sliced avocado, and a dollop of sour cream. Serve with extra lime wedges for a final zesty kick!

HELPFUL TIPS TO PERFECT THIS RECIPE

• Boost the smoky kick: Add ½ tsp chipotle powder or 1 tsp adobo sauce from canned chipotle peppers with the seasonings for extra depth and heat.
• Keep the toppings crisp: Add tortilla strips just before serving so they stay crunchy. If making the soup ahead, store the toppings separately.
• Best chicken choice: Rotisserie chicken adds the best flavor, but slow-cooked or poached shredded chicken works beautifully too.