Description
Make the best Chicken Tortilla Soup Recipe in 45 minutes with tender chicken, black beans, corn, fire-roasted tomatoes and crispy tortilla strips.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 can fire-roasted diced tomatoes, 14.5 ounces
6 cups chicken broth
2 cups cooked shredded chicken
1 cup corn kernels
1 can black beans, 15 ounces, drained and rinsed
6 corn tortillas
2 tablespoons vegetable oil
Fresh cilantro, for serving
Avocado slices, for serving
Queso fresco or shredded cheddar, for serving
Sour cream or Mexican crema, for serving
Lime wedges, for serving
Sliced jalapeños, optional
Green onions, optional
Instructions
1. Preheat the oven to 375°F. Slice the corn tortillas into thin strips.
2. Arrange the tortilla strips on a baking sheet. Drizzle them with vegetable oil, season lightly with salt and toss well.
3. Spread the strips into one layer. Bake for 10 to 12 minutes, flipping halfway through, until crisp and golden.
4. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
5. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
6. Add the garlic, jalapeño and red bell pepper. Cook for 2 to 3 minutes.
7. Stir in the cumin, chili powder, smoked paprika, oregano, salt and black pepper. Cook for 1 minute.
8. Add the fire-roasted tomatoes with their juices and pour in the chicken broth.
9. Bring the soup to a gentle boil, then reduce the heat to a simmer.
10. Stir in the shredded chicken, black beans and corn.
11. Simmer gently for 20 to 25 minutes so the flavors combine.
12. Taste the soup and adjust the salt, pepper or chili powder as needed.
13. Ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, cheese, sour cream and lime juice.
Notes
Rotisserie chicken provides a convenient shortcut.
For additional heat, add cayenne pepper or hot sauce.
Store the soup without toppings in an airtight container for up to 4 days.
Freeze cooled soup in freezer-safe containers for up to 3 months.
Store tortilla strips separately at room temperature to keep them crisp.
Nutritional values remain estimates and vary according to brands and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: Chicken Tortilla Soup Recipe, easy chicken soup, Mexican-inspired soup, 45-minute dinner