Chicken Tortilla Soup

This Chicken Tortilla Soup combines warmth, comfort, and bold Tex-Mex flavors perfectly. This soup is hearty, satisfying, and packed with delicious ingredients, made with shredded chicken, tomatoes, beans, and aromatic spices.

Topped with crispy tortilla strips, creamy avocado, and a squeeze of fresh lime, every spoonful is bursting with flavor.

Whether you’re looking for an easy weeknight dinner, a meal-prep option, or a cozy dish for colder months, this soup is a must-try!

Why You’ll Love This Recipe

1. Hearty & Nourishing: Packed with protein, fiber, and warm spices for a satisfying meal.
2. One-Pot Convenience: Easy to make with minimal cleanup.
3. Customizable Toppings: Add cheese, sour cream, or fresh cilantro for a personal touch.
4. Great for Meal Prep: Tastes even better the next day and freezes well.
5. Bold Tex-Mex Flavor: A perfect blend of smoky, tangy, and slightly spicy notes.

Ingredients Breakdown

Each ingredient plays a key role in making this soup flavorful, rich, and comforting:

1. Shredded Chicken: Use rotisserie chicken for convenience or cook and shred your own for the freshest taste.
2. Fire-Roasted Tomatoes: These add a deep, smoky flavor compared to regular canned tomatoes.
3. Black Beans & Corn: Provide texture, fiber, and a slight sweetness to balance the spice.
4. Chicken Broth: Creates a flavorful base—use homemade or low-sodium broth for better control of salt levels.
5. Onion & Garlic: Essential aromatics that build a deep, savory flavor.
6. Jalapeño (Optional): Adds a mild heat that enhances the Tex-Mex profile.
7. Ground Cumin & Smoked Paprika: Warm spices that give the soup an earthy depth.
8. Lime Juice: Brightens the flavors and adds a fresh tang.
9. Tortilla Strips: Fried or baked for a crispy, satisfying topping.
10. Avocado & Cheese (Optional): For creamy, rich contrast to the spiced broth.

How to Make the Recipe

Step 1: Prepare the Base

Heat olive oil in a large pot over medium heat. Sauté the diced onion and jalapeño (if using) for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Flavor

Pour in the fire-roasted tomatoes, chicken broth, and black beans. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Let the mixture simmer for 10 minutes to blend the flavors.

Step 3: Add the Chicken & Corn

Stir in the shredded chicken and corn, then let the soup simmer for another 10 minutes to allow the flavors to develop.

Step 4: Crisp Up the Tortilla Strips

While the soup simmers, preheat the oven to 375°F (190°C). Toss the tortilla strips with a drizzle of olive oil and spread them on a baking sheet. Bake for 8-10 minutes until crispy, or pan-fry them in a small amount of oil for a more authentic crunch.

Step 5: Finish & Serve

Stir in the lime juice and fresh cilantro, then remove the soup from heat. Ladle into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a squeeze of fresh lime. Serve hot and enjoy!

Chicken Tortilla Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A warm and comforting soup made with shredded chicken, tomatoes, beans, and spices, topped with crispy tortilla strips, avocado, and a squeeze of lime for a flavorful, Tex-Mex classic.

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Ingredients

For the Soup:

• 2 cups cooked, shredded chicken (rotisserie or homemade)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional)
• 1 can (14.5 oz) fire-roasted tomatoes
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped

For the Toppings:

• 4 small corn tortillas, cut into strips
• ½ avocado, diced
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup sour cream (optional)
• Lime wedges
• Extra cilantro for garnish

Instructions

1. Heat olive oil in a pot and sauté onion, jalapeño, and garlic.
2. Add fire-roasted tomatoes, chicken broth, black beans, and seasonings. Simmer for 10 minutes.
3. Stir in shredded chicken and corn, then cook for another 10 minutes.
4. Crisp tortilla strips in the oven or pan-fry until golden brown.
5. Stir in lime juice and fresh cilantro, then ladle the soup into bowls.
6. Top with crispy tortilla strips, avocado, cheese, and a squeeze of lime.
7. Serve hot and enjoy!

Notes

1. Make It Spicier: Add diced chipotle peppers or extra chili powder for more heat.
2. Thicker Soup: Blend half the soup before adding the shredded chicken for a richer texture.
3. Vegetarian Version: Swap chicken for extra beans and use vegetable broth.
4. Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months without toppings.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 1100mgCarbohydrates: 29gFiber: 6gSugar: 7gProtein: 21g

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Wrapping it up

This Chicken Tortilla Soup is the perfect balance of bold Tex-Mex flavors and comforting warmth. It’s easy to make, packed with protein, and full of texture thanks to the crispy tortilla strips and fresh toppings.

Whether you’re meal-prepping or serving a crowd, this recipe is guaranteed to be a hit.

Grab a bowl, load it up with your favorite toppings, and enjoy a delicious homemade soup that’s both nourishing and satisfying!