Description
This Chicken Tortilla Soup is a bold, cozy, and satisfying one-pot meal packed with tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a seasoned broth. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, it’s comfort food done right.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Tortilla strips, for topping
- Sliced avocado, for garnish
- Fresh cilantro, chopped, for garnish
- Shredded cheese (optional), for topping
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté onion, garlic, and red bell pepper until soft, about 5 minutes.
- Add cumin, chili powder, and paprika. Stir and toast for 1 minute.
- Stir in corn, black beans, tomatoes, and chicken broth. Bring to a boil.
- Reduce heat and stir in shredded chicken. Simmer for 15–20 minutes.
- Add lime juice and season with salt and pepper to taste.
- Serve hot with tortilla strips, avocado, cilantro, and cheese if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Soup flavor deepens the next day, making it ideal for leftovers.
- Freeze in portions for easy meal prep.
- Top only when serving to keep garnishes fresh and crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg
Keywords: chicken tortilla soup, mexican soup, easy chicken soup, one pot soup, weeknight dinner