chicken tortilla soup

Chicken Tortilla Soup

Chicken tortilla soup is warm, hearty, and bursting with bold Tex-Mex flavor. Loaded with tender chicken, beans, corn, and spices, then finished with crispy tortilla strips, it’s a comforting one-pot meal that’s perfect any time of year.

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 cups chicken broth
2 cups cooked chicken, shredded
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
Salt and black pepper, to taste
Juice of 1 lime

For Topping:
Tortilla strips or crushed tortilla chips
Shredded cheddar or Monterey Jack cheese
Sour cream
Avocado slices
Fresh cilantro

Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened.

Stir in the garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds until fragrant.

Add the chicken broth, shredded chicken, diced tomatoes, black beans, and corn.

Bring to a boil, then reduce heat and simmer for 20 to 25 minutes.

Season with salt and black pepper. Stir in lime juice just before serving.

Ladle into bowls and top with tortilla strips, cheese, sour cream, avocado, and cilantro.

Helpful Tips:
Rotisserie chicken works great for convenience.
For extra heat, add jalapeño or hot sauce.
Use fire-roasted tomatoes for deeper flavor.

Serving Suggestions:
Serve with warm cornbread or crusty bread.
Great for meal prep and leftovers.
Freezes well without toppings.

Chicken tortilla soup is cozy, flavorful, and endlessly customizable — a comforting classic that always hits the spot. 🌶️🍲