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Chicken Tortilla Soup

Chicken Tortilla Soup

A cozy and flavorful soup filled with tender chicken, hearty beans, and savory spices. Finished with crunchy tortilla strips, it is perfect for family dinners, potlucks, or chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 can 14 oz diced tomatoes
  • 1 cup corn kernels
  • 1 can 15 oz black beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Toppings
  • 1 cup tortilla strips
  • ½ cup shredded cheese
  • ¼ cup chopped cilantro
  • 1 avocado diced
  • 1 lime sliced

Method
 

  1. Heat olive oil in a large pot and sauté onion until soft. Add garlic and cook briefly.
  2. Pour in chicken broth and diced tomatoes. Stir in cumin, chili powder, paprika, salt, and pepper.
  3. Add shredded chicken, beans, and corn. Simmer for 15 minutes.
  4. Taste and adjust seasoning as needed.
  5. Serve hot with tortilla strips, cheese, cilantro, avocado, and lime.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze the soup base without toppings for up to 3 months.
  • Add tortilla strips just before serving to keep them crispy.
  • Rotisserie chicken works well for a quicker version.