Nothing beats a steaming bowl of Chicken Tortilla Soup when you’re craving something hearty, flavorful, and incredibly satisfying. This one-pot wonder is packed with smoky spices, tender shredded chicken, black beans, and fire-roasted tomatoes, all simmered together in a rich, zesty broth. Plus, it’s ridiculously easy to make—perfect for busy weeknights or cozy weekends at home.
But here’s the best part: the toppings. Whether you pile on crispy tortilla strips, creamy avocado, melty cheese, or a dollop of sour cream, every bite is packed with bold flavors and textures. And if you love a little heat, a dash of hot sauce or fresh jalapeños can take it to the next level!
Did you know that tortilla soup, or “sopa de tortilla,” has deep roots in Mexican cuisine? Traditionally made with a tomato-based broth, crispy tortilla strips, and local spices, this comforting dish has been enjoyed for generations. Over time, chicken became a popular addition, making it even more satisfying.
So, if you’re looking for a delicious, easy-to-make meal that’s both wholesome and comforting, this Chicken Tortilla Soup is about to become your new favorite. Let’s get cooking!
Recipe Yield: 4-6 servings
INGREDIENTS
1 can (15 oz) black beans, drained & rinsed
1 cup frozen corn (or ¾ cup canned, drained)
2 ½ cup cooked shredded chicken (rotisserie preferred)
4 cup low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 ½ tsp ground cumin
One tsp smoked paprika
1 ½ tsp chili powder
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp dried oregano
1 ½ tbsp lime juice
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. 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 and lime juice, stirring well. Let simmer for another 5-7 minutes until heated through.
5. Finish with fresh cilantro: Stir in chopped cilantro, then remove from heat.
6. Serve & garnish: Ladle soup into bowls and top with crispy tortilla strips, melty 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 for extra depth.
- Make it ultra-creamy: Stir in ¼ cup heavy cream or sour cream at the end for a richer finish.
- Best chicken choice: Rotisserie chicken adds the best flavor, but slow-cooked or poached shredded chicken works beautifully too.
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