This Chicken Tortilla Soup is a flavorful and hearty meal that’s perfect for a quick dinner. Ready in just 30 minutes, it’s packed with tender chicken, black beans, corn, and a variety of spices that give it a rich, comforting flavor. Homemade crispy tortilla strips add the perfect crunch to every bite. This recipe is easy to customize with your favorite toppings like avocado, cheese, and sour cream.

Ingredients
Tortilla Strips:
- 10 small corn tortillas, cut into 1/4-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
Soup:
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper, about 4 to 5 inches long, diced very small (seeds included or discarded based on preference)
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- Two 14.5-ounce cans diced tomatoes and juice (petite diced, no-salt-added)
- One 15-ounce can black beans, drained and rinsed
- 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time, or cook your own)
- 1 ½ cups corn (frozen straight from the freezer or fresh)
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- ¼ teaspoon cayenne pepper, optional and to taste
- ⅓ cup fresh cilantro leaves, finely minced
- Diced avocado, optional for serving
- Shredded cheese, optional for serving
- Sour cream, optional for serving
Instructions
Make the Tortilla Strips:
- Preheat oven to 375°F and line a baking sheet with a Silpat or foil for easier cleanup.
- Scatter the tortilla strips on the baking sheet, drizzle with olive oil, sprinkle with kosher salt, and toss with your hands to coat evenly.
- Bake for about 15 to 18 minutes, or until crisp and lightly golden brown. Set aside.
Make the Soup:
- While the tortilla strips bake, start the soup. Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add the onion and jalapeno, and sauté for about 5 minutes, or until the vegetables begin to soften, stirring intermittently.
- Add the garlic and sauté for another 1 to 2 minutes, stirring intermittently.
- Add the chicken broth, diced tomatoes and their juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, and optional cayenne pepper. Bring to a boil.
- Allow the mixture to boil gently for about 5 to 7 minutes. If the soup looks too thick or you prefer more broth, add 1 to 2 cups of water and adjust the salt and seasoning levels at the end.
- Add the cilantro and boil for 1 minute.
- Taste the soup and adjust the seasoning as needed, adding more salt, pepper, chili powder, cumin, or cayenne if desired.
- Ladle the soup into bowls, top with tortilla strips, and optionally garnish with avocado, cheese, and/or sour cream. Serve immediately.
Tips
- Customize the Heat: Control the spiciness by adjusting the amount of jalapeno and cayenne pepper.
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken.
- Broth Consistency: If you like a brothier soup, add extra chicken broth or water as needed.
- Make Ahead: The soup can be made ahead of time and reheated. Add the tortilla strips just before serving to maintain their crunch.
- Garnishes: Personalize your soup with your favorite toppings like diced avocado, shredded cheese, or a dollop of sour cream for added creaminess.
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