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Tortilla Soup

A comforting and flavorful Tortilla Soup, loaded with chicken, black beans, and topped with crispy tortilla strips, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tortilla Strips
  • 6 corn tortillas corn tortillas Provides the base for crispy tortilla strips.
  • 1/4 cup olive oil or avocado oil For frying the tortilla strips.
  • to taste pinch Kosher salt Enhances the flavor of the strips.
For the Soup
  • 1 medium yellow onion Adds sweetness and depth to the flavor.
  • 1 large red bell pepper Contributes sweetness and slight crunch.
  • 1 medium jalapeño pepper Offers mild heat to balance flavors.
  • 3 cloves garlic Infuses aromatic flavor.
  • 1 leaf dried bay leaf Adds a subtle herbal note while simmering.
  • 6 cups chicken broth The flavorful base of the soup.
  • 1 can (15 oz) fire roasted diced tomatoes Brings a smoky, rich flavor.
  • 1 can (10 oz) diced tomatoes & green chiles Adds spice and complexity.
  • 1 can (15 oz) black beans Provides protein and heartiness.
  • 2 cups shredded cooked chicken Source of filling protein.
  • 1 cup corn Adds sweetness and texture.
  • 2 tablespoons chili powder Provides warmth and depth.
  • 1 teaspoon cumin Adds earthy notes.
  • 1 teaspoon smoked paprika Infuses smokiness into the soup.
  • 1 teaspoon dried oregano Adds a hint of earthiness.
  • to taste Kosher salt and pepper For seasoning.
  • 1/4 cup fresh cilantro leaves Adds brightness.
  • 2 tablespoons fresh lime juice Brightens the soup.

Method
 

Preparation
  1. In a small skillet, heat the olive oil over medium-high heat for frying the tortilla strips.
  2. Add tortilla strips in small batches and cook for 30 seconds to 1 minute, or until lightly browned.
  3. Remove with tongs or a slotted spoon and place on a paper towel-lined plate. Season with salt while warm and set aside.
Cooking
  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the onion, red pepper, and jalapeño. Cook until tender, about 4 minutes, stirring occasionally.
  3. Add the garlic and bay leaf and cook for 1 minute.
  4. Add the chicken broth, tomatoes, black beans, chicken, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  5. Stir and turn the heat to low. Simmer for 10 to 15 minutes.
  6. Stir in the cilantro and fresh lime juice, adjusting seasonings if necessary.
  7. Remove the bay leaf.
  8. Ladle the soup into bowls and top with tortilla strips and desired toppings. Serve immediately.

Notes

For best results, use freshly shredded chicken. This soup can be made in advance and frozen for easy weeknight meals.