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Chicken Tortilla Soup

Smoky, savory tortilla soup with crispy homemade tortilla strips and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil ​
  • 1 large yellow onion diced
  • 1 ​ red bell pepper diced
  • 4 cloves garlic minced
  • 1 ​ jalapeño seeded and minced (optional)
  • 2 teaspoons ground cumin ​
  • 2 teaspoons chili powder ​
  • 1 teaspoon smoked paprika ​
  • 1 teaspoon dried oregano ​
  • 1.5 lbs boneless skinless chicken breasts ​
  • 1 can fire-roasted diced tomatoes (28 oz)
  • 6 cups low-sodium chicken broth ​
  • 1 can black beans (15 oz), drained and rinsed
  • 1.5 cups corn kernels ​
  • ​ ​ juice of 2 limes ​
  • ​ ​ salt to taste ​
For the crispy tortilla strips
  • 8 small corn tortillas cut into thin strips
  • 2 tablespoons olive oil ​
  • 1/2 teaspoon salt ​
Toppings
  • ​ ​ Toppings diced avocado, shredded Monterey Jack or cheddar, sour cream, chopped cilantro, lime wedges, sliced jalapeños.

Equipment

  • large stockpot or Dutch oven ​

Method
 

  1. Prep: preheat oven to 400°F (200°C). Toss tortilla strips with oil and salt; spread on sheet pan.
  2. Bake strips 10-12 minutes until golden and crisp.
  3. Sauté onion and bell pepper 5-6 minutes; add garlic and jalapeño, cook 1 minute.
  4. Stir in cumin, chili powder, smoked paprika, oregano; cook 30-60 seconds.
  5. Add chicken, tomatoes, broth; bring to gentle boil.
  6. Simmer 20 minutes until chicken is cooked through.
  7. Shred chicken; return to pot.
  8. Stir in beans and corn; simmer 5 minutes. Stir in lime juice; season boldly.
  9. Ladle into bowls; pile on tortilla strips and toppings.

Notes

Bloom the spices in oil for 60 seconds — it transforms the broth from flat to restaurant-quality.
Nutrition per serving: Calories 350, Protein 32g, Carbohydrates 30g, Fat 10g, Fiber 6g, Sugar 6g, Sodium 700mg.