Go Back

Chicken Tortilla Soup

A comforting and flavorful chicken tortilla soup featuring tender chicken, beans, corn, and crispy tortilla strips, perfect for meal prep and cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tortilla Strips
  • 6 small small corn tortillas Create a crunchy topping when baked.
  • 2 tbsp olive oil Adds richness and helps crisp the tortillas.
  • 1 tsp sea salt Enhances the overall flavor of the soup.
For the Soup
  • 1 medium yellow onion Provides sweetness and depth to the broth.
  • 2 cloves garlic Infuses the dish with robust flavor.
  • 1 medium jalapeño pepper Adds a spicy kick to the soup.
  • 1 can black beans Contributes protein and heartiness.
  • 1 cup frozen sweet corn Brings a touch of sweetness and color.
  • 1 tbsp chili powder Provides warmth and depth to the flavor.
  • 1 tsp cumin Adds earthiness that complements the spices.
  • 1 tsp smoked paprika Introduces a smoky flavor profile.
  • 1/4 tsp ground pepper Provides an additional layer of heat.
  • 1 can fire roasted crushed tomatoes Forms the soup’s base with a rich flavor.
  • 4 cups low-sodium chicken broth Adds depth without excessive salt.
  • 1 lb boneless skinless chicken thighs Ensures a tender and juicy protein addition.
  • 1/4 cup cilantro Offers freshness and brightness to the finished soup.
  • 2 tbsp lime juice Adds acidity that balances the flavors.
  • 1 medium avocado Provides creaminess as a topping.
  • 1 cup shredded cheese Adds richness and flavor when melted.
  • 1/2 cup jalapeño slices Enhances spiciness for those who love heat.
  • 1/2 cup Greek yogurt or sour cream Offers creaminess and tang as a garnish.
  • 1 lime lime wedges Perfect for squeezing over the soup for added brightness.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Cut the tortillas into 1/4 inch strips, spread on baking trays, drizzle with oil, and sprinkle with salt.
  3. Bake for 13-15 minutes until crispy and golden.
Cooking
  1. Warm oil in a Dutch oven over medium-high heat.
  2. Add onion, garlic, and jalapeño; sauté for 4-5 minutes until fragrant.
  3. Stir in black beans, corn, spices, crushed tomatoes, broth, and chicken.
  4. Increase heat to high and bring the mixture to a boil.
  5. Reduce heat and let simmer for 20-25 minutes until chicken is cooked through.
  6. Remove chicken from the pot, shred it, and return it to the soup.
  7. Stir in cilantro and lime juice for added flavor.
  8. Serve topped with cheese, avocado, jalapeños, yogurt, and tortilla strips.
Slow Cooker Option
  1. Combine all ingredients (except lime juice and cilantro) in a slow cooker.
  2. Cook on high for 3-4 hours or low for 7-8 hours, then finish as above.

Notes

This soup is great for meal prep, freezing well for up to three months. Add tortilla strips just before serving for maximum crunch.