Go Back

Chicken Tortilla Soup

A warm, inviting bowl that brims with tender chicken, bright tomatoes, hearty vegetables, and a kiss of smoky cumin. This soup gets its soul from a quick spice blend, a squeeze of lime, and crispy tortilla strips that add texture and a comforting crunch in every bite. Perfect for cozy weeknights or a Sunday family meal, it’s easy to customize with your favorite toppings and pantry staples.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 320 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can (14 oz) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup corn kernels
  • 1 cup black beans
  • 1 pinch salt and pepper
  • 4 small tortillas
  • 2 tablespoons vegetable oil
  • 1 lime
  • 1/4 cup fresh cilantro
  • 1/2 avocado

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 4–5 minutes.
  • Stir in the minced garlic and let it bloom for about 30 seconds, until fragrant.
  • Add the chicken breasts (or thighs) to the pot and sprinkle with cumin, chili powder, and smoked paprika. Sauté for 2–3 minutes, letting the spices toast lightly and coat the meat.
  • Pour in the crushed tomatoes and chicken broth, then bring the mixture to a gentle simmer. Reduce the heat to low and cover. Let simmer for 15–20 minutes, until the chicken is cooked through and tender.
  • Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  • Stir in the corn and black beans. Taste and season with salt and pepper as needed. Simmer uncovered for another 5 minutes to meld the flavors.
  • While the soup simmers, prepare the tortilla chips. Slice the tortillas into thin strips. If you’d like a crisper chip, toss the strips with a little vegetable oil and bake at 400°F (200°C) for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, you can fry them briefly in a skillet with a tablespoon of oil until crisp.
  • Ladle the soup into bowls. Top with a handful of tortilla crisp strips, chopped cilantro, and a squeeze of lime. Add avocado slices if you like for extra creaminess.
  • Serve hot with additional lime wedges on the side and a small bowl of tortilla chips for dipping. Enjoy the comforting warmth and bright toppings in every spoonful.