Description
This Chicken Tortilla Soup is bold, hearty, and full of Tex-Mex flavor. Made with tender chicken, tomatoes, beans, corn, and warm spices, it’s finished with crispy tortilla strips for the ultimate comforting and satisfying soup.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- Salt and black pepper, to taste
- Juice of 1 lime
- Optional toppings: tortilla strips, shredded cheese, avocado, cilantro, sour cream
Instructions
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened.
- Add garlic, cumin, chili powder, and smoked paprika. Cook 30 seconds until fragrant.
- Add liquids: Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Stir in black beans, corn, and shredded chicken.
- Simmer uncovered for 15–20 minutes, stirring occasionally.
- Season with salt, pepper, and lime juice.
- Serve hot with desired toppings.
Notes
For extra heat, add diced jalapeño or a pinch of cayenne. This soup tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
Keywords: chicken tortilla soup, tortilla soup, mexican soup, easy chicken soup