Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe is quick, easy, and packed with bold Mexican flavors! Perfect for a cozy dinner, it's ready in just 30 minutes.
Equipment
- Large Pot
- Wooden Spoon
- Cutting board
- Chef's Knife
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can diced green chiles (4 oz)
- 4 cups chicken broth
- 1 cup corn kernels
- 1 can black beans (15 oz, drained and rinsed)
- 2 cups cooked chicken breast shredded
- 1 juice lime
- 0.25 cup fresh cilantro chopped
For the Tortilla Strips
- 3 small corn tortillas cut into strips
- 1 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until soft and fragrant. Stir in cumin, chili powder, and smoked paprika for extra flavor.
- Pour in diced tomatoes and green chiles, stirring to combine. Let it cook for 2–3 minutes before adding the chicken broth.
- Bring the mixture to a simmer, then add corn, black beans, and shredded chicken. Reduce heat and let it cook for 10–15 minutes.
- While the soup simmers, heat vegetable oil in a small pan. Fry the tortilla strips until crispy, then drain on a paper towel and sprinkle with salt.
- Stir in lime juice and chopped cilantro. Serve hot with crispy tortilla strips, avocado slices, and shredded cheese.