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An overhead shot of a pot of the best chicken tortilla soup simmering on a stovetop, with rich broth and chunks of chicken and vegetables visible.

Chicken Tortilla Soup: The Ultimate Comfort Recipe

This Chicken Tortilla Soup is the ultimate comfort food! A rich, flavorful broth packed with tender shredded chicken, black beans, corn, and spices. Top with homemade crispy tortilla strips, avocado, and cheese for a delicious, easy weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican, Southwestern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1 Yellow Onion diced
  • 1 Jalapeño seeded and minced
  • 3 cloves Garlic minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts or thighs
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 can (15 oz) Corn drained
  • 1 can (15 oz) Fire-Roasted Diced Tomatoes undrained
  • 32 oz Low-Sodium Chicken Broth
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 Lime juiced
For the Crispy Tortilla Strips
  • 6 Corn Tortillas cut into strips
  • 1/4 cup Vegetable Oil for frying
  • Salt to taste

Equipment

  • 1 Large Dutch oven or pot
  • 1 Skillet

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and jalapeño; cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
  2. Add chili powder, cumin, smoked paprika, and oregano. Stir constantly for 30 seconds to bloom the spices.
  3. Pour in the fire-roasted tomatoes and chicken broth. Add the chicken breasts, rinsed black beans, and drained corn. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through.
  4. While the soup simmers, prepare the tortilla strips. Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in a single layer for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate and season immediately with salt.
  5. Carefully remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
  6. Stir in the fresh lime juice. Serve hot, garnished with crispy tortilla strips and your favorite toppings like avocado, cilantro, and sour cream.

Notes

Time-Saving Tip: Use a store-bought rotisserie chicken and shred the meat to save on cooking time.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Keep tortilla strips in a separate container at room temperature.