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chicken tortilla soup

Creamy Chicken Tortilla Soup

A warm and comforting soup made with tender shredded chicken, tomatoes, beans, and cozy spices. Topped with crispy tortilla strips and fresh garnishes, it’s perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Base
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño diced (optional)
  • Filling
  • 2 cups shredded cooked chicken
  • 1 can 15 oz black beans
  • 1 cup corn kernels
  • 1 can 14 oz diced tomatoes
  • 1 can 10 oz diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Topping
  • 1 cup tortilla strips
  • ½ cup shredded cheese
  • 1 diced avocado
  • 2 tbsp chopped cilantro
  • Lime wedges
  • ¼ cup sour cream optional

Method
 

  1. Heat olive oil in a large pot and sauté onion until soft.
  2. Add garlic and jalapeño and cook until fragrant.
  3. Stir in tomatoes, broth, and spices and bring to a simmer.
  4. Add chicken, beans, and corn and simmer for 15–20 minutes.
  5. Serve hot with tortilla strips, avocado, cheese, and cilantro.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze without toppings for best results.
  • Adjust spice level by adding or reducing jalapeño.
  • Add extra broth if the soup becomes too thick.