Description
A comforting and flavorful Chicken Tortilla Soup recipe that is easy to make and perfect for a delicious weeknight dinner. This Mexican-inspired soup is packed with tender shredded chicken, beans, corn, and spices, topped with crunchy tortilla strips and your favorite toppings.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (14.5-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/4 cup fresh cilantro (chopped)
- juice of 1 lime
- salt and pepper to taste
For Toppings:
- tortilla strips or crushed tortilla chips
- optional toppings: avocado, shredded cheese, sour cream, jalapeños, green onions
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened. Add garlic, jalapeño, cumin, chili powder, and smoked paprika.
- Add broth and tomatoes: Pour in chicken broth and diced tomatoes; bring to a boil.
- Simmer soup: Add black beans, corn, and chicken. Simmer for 15–20 minutes.
- Finish soup: Stir in lime juice, cilantro, salt, and pepper. Ladle into bowls and top with tortilla strips and desired toppings.
Notes
- Rotisserie chicken makes this soup fast and easy.
- For extra heat, keep jalapeño seeds or add hot sauce.
- Soup can be made in advance; it reheats well and freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
