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Chicken Tortilla Soup

A bold and flavorful soup packed with tender chicken, smoky spices, and vibrant toppings like avocado, tortilla strips, and cheese. Perfect for cozy family dinners or gatherings with friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Baking sheet (for tortilla strips, if baking)

Ingredients
  

For the Soup:

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and diced, optional
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 can 14 oz diced tomatoes (preferably fire-roasted)
  • 4 cups chicken broth or homemade chicken broth with shredded chicken
  • 1 cup tomato sauce
  • 2 cups shredded cooked chicken
  • 1 cup corn fresh, canned, or frozen
  • 1 can 15 oz black beans (rinsed and drained)
  • Juice of 1 lime
  • Salt and pepper to taste

For the Toppings:

  • 4 corn tortillas sliced into strips, fried or baked
  • 1 cup Shredded cheese cheddar or Monterey Jack
  • 1/4 cup Fresh cilantro chopped
  • 1 Sliced avocado
  • 1/2 cup Sour cream or Greek yogurt
  • 1 Lime (cut into wedges)

Instructions
 

Sauté the Aromatics:

  • Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 5–7 minutes until softened and fragrant.

Toast the Spices:

  • Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1–2 minutes to release their full flavor.

Build the Broth:

  • Add the diced tomatoes, tomato sauce, and chicken broth (or homemade chicken broth). Stir well and bring to a gentle simmer. Cook for 10 minutes.

Add Chicken and Beans:

  • Stir in the shredded chicken, black beans, and corn. Simmer for another 10 minutes to heat through.

Finish with Lime and Seasoning:

  • Remove from heat. Stir in the lime juice and season with salt and pepper to taste.

Prepare Tortilla Strips:

  • Slice tortillas into strips and either fry in hot oil until crispy or bake at 375°F (190°C) with a drizzle of oil for 10–12 minutes.

Serve and Garnish:

  • Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado, sour cream, and cilantro. Serve with lime wedges on the side.

Notes

For a vegetarian version, use vegetable broth and skip the chicken.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Keyword Chicken tortilla soup, easy chicken soup, one-pot meal, spicy chicken, spicy chicken soup, tortilla soup recipe