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Chicken Tortilla Soup

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Chicken Tortilla Soup is a hearty Mexican-inspired dish made with shredded chicken, beans, corn, tomatoes, and bold spices, topped with crispy tortilla strips and fresh garnishes. It’s comforting, flavorful, and easy to make in under an hour.

Ingredients

  1. 2 cups cooked chicken, shredded or cubed
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 1 can (14.5 oz) diced tomatoes
  5. 1 can (15 oz) black beans, drained and rinsed
  6. 1 cup corn kernels (frozen, fresh, or canned)
  7. 6 cups chicken broth
  8. 1 tbsp tomato paste (optional)
  9. 2 tbsp lime juice
  10. 2 tsp ground cumin
  11. 1 tsp chili powder
  12. 1 tsp smoked paprika
  13. Salt and pepper to taste
  14. 2 tbsp olive oil
  15. 4 corn tortillas, cut into strips (or store-bought chips)
  16. Optional toppings: avocado slices, shredded cheese, sour cream, chopped cilantro, lime wedges, jalapeños

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and cook 1 minute more.

  1. Add cumin, chili powder, paprika, salt, and pepper. Toast spices for 1–2 minutes.
  2. Stir in diced tomatoes, tomato paste, black beans, corn, and chicken broth. Bring to a simmer.
  3. Add shredded chicken and simmer 15–20 minutes to develop flavor.
  4. Stir in lime juice and adjust seasoning as needed.
  5. For tortilla strips: bake at 375°F (190°C) for 10–15 minutes until golden, or pan-fry until crisp.
  6. Serve soup hot, topped with tortilla strips and desired toppings.

Notes

  1. Rotisserie chicken is a great shortcut.
  2. Bake tortilla strips for a lighter option instead of frying.
  3. Add jalapeños or chipotle for extra spice.
  4. For a creamy version, stir in a splash of cream or blend part of the soup.
  5. Soup tastes even better the next day after flavors meld.

Nutrition

Find it online: https://thefamilycooking.com/chicken-tortilla-soup-2/