Chicken Tortilla Soup
A bold and flavorful soup packed with tender chicken, smoky spices, and vibrant toppings like avocado, tortilla strips, and cheese. Perfect for cozy family dinners or gatherings with friends.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Baking sheet (for tortilla strips, if baking)
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño seeded and diced, optional
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 can 14 oz diced tomatoes (preferably fire-roasted)
- 4 cups chicken broth or homemade chicken broth with shredded chicken
- 1 cup tomato sauce
- 2 cups shredded cooked chicken
- 1 cup corn fresh, canned, or frozen
- 1 can 15 oz black beans (rinsed and drained)
- Juice of 1 lime
- Salt and pepper to taste
For the Toppings:
- 4 corn tortillas sliced into strips, fried or baked
- 1 cup Shredded cheese cheddar or Monterey Jack
- 1/4 cup Fresh cilantro chopped
- 1 Sliced avocado
- 1/2 cup Sour cream or Greek yogurt
- 1 Lime (cut into wedges)
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 5–7 minutes until softened and fragrant.
Toast the Spices:
- Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1–2 minutes to release their full flavor.
Build the Broth:
- Add the diced tomatoes, tomato sauce, and chicken broth (or homemade chicken broth). Stir well and bring to a gentle simmer. Cook for 10 minutes.
Add Chicken and Beans:
- Stir in the shredded chicken, black beans, and corn. Simmer for another 10 minutes to heat through.
Finish with Lime and Seasoning:
- Remove from heat. Stir in the lime juice and season with salt and pepper to taste.
Prepare Tortilla Strips:
- Slice tortillas into strips and either fry in hot oil until crispy or bake at 375°F (190°C) with a drizzle of oil for 10–12 minutes.
Serve and Garnish:
- Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado, sour cream, and cilantro. Serve with lime wedges on the side.
Notes
For a vegetarian version, use vegetable broth and skip the chicken.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.