Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is a warm, comforting dish that packs a punch of flavor with every spoonful. Made with a savory tomato-based broth, shredded chicken, and spices, it’s the perfect blend of Mexican-inspired ingredients. Top it off with crunchy tortilla strips, creamy avocado, and a squeeze of lime for a meal that’s both nourishing and delicious.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can corn, drained
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1 tablespoon lime juice
• Salt and pepper to taste

For Garnishing:

• Tortilla strips or crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Chopped fresh cilantro
• Diced avocado
• Lime wedges
• Sour cream

Instructions:

1. Sauté Vegetables:
   Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, red bell pepper, and jalapeño, cooking for another 2 minutes.
2. Add Spices:
   Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir well to coat and cook for 1 minute to release the flavors.
3. Simmer the Soup:
   Pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add Chicken:
   Stir in the shredded chicken and lime juice. Let the soup simmer for another 5 minutes to heat through. Season with salt and pepper to taste.
5. Prepare Garnishes:
   If using tortilla strips, lightly fry them in a bit of oil until crispy, or use store-bought tortilla chips.
6. Serve:
   Ladle the soup into bowls and top with your choice of garnishes, such as tortilla strips, cheese, avocado, cilantro, or a dollop of sour cream. Serve with lime wedges on the side for an extra burst of flavor.

Tips:

• For a spicier soup, keep the seeds in the jalapeño or add a dash of hot sauce.
• You can substitute pinto beans or kidney beans for black beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Chicken Tortilla Soup is a one-pot wonder that’s easy to make and packed with bold, zesty flavors. Whether you’re serving it for a cozy family dinner or as part of a casual gathering, this soup is sure to impress. Don’t forget to load up on your favorite toppings to make it uniquely yours!

Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup is a flavorful and hearty meal filled with tender chicken, beans, veggies, and spices, topped with crispy tortilla strips and your favorite garnishes.

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Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 garlic cloves minced
• 1 red bell pepper diced
• 1 jalapeño seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 1 14.5 oz can diced tomatoes
• 1 14.5 oz can black beans, drained and rinsed
• 1 14.5 oz can corn, drained
• 2 cups cooked and shredded chicken rotisserie chicken works well
• 1 tablespoon lime juice
• Salt and pepper to taste
• For Garnishing:
• Tortilla strips or crushed tortilla chips
• Shredded cheddar or Monterey Jack cheese
• Chopped fresh cilantro
• Diced avocado
• Lime wedges
• Sour cream

Instructions

 

• Sauté Vegetables:
• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, red bell pepper, and jalapeño, cooking for another 2 minutes.
• Add Spices:
• Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir well to coat and cook for 1 minute to release the flavors.
• Simmer the Soup:
• Pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
• Add Chicken:
• Stir in the shredded chicken and lime juice. Let the soup simmer for another 5 minutes to heat through. Season with salt and pepper to taste.
• Prepare Garnishes:
• If using tortilla strips, lightly fry them in a bit of oil until crispy, or use store-bought tortilla chips.
• Serve:
• Ladle the soup into bowls and top with your choice of garnishes, such as tortilla strips, cheese, avocado, cilantro, or a dollop of sour cream. Serve with lime wedges on the side for an extra burst of flavor.