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Chicken Tortilla Soup 1

Authentic Chicken Tortilla Soup

This hearty Chicken Tortilla Soup combines comforting warmth with vibrant southwestern spices, tender shredded chicken, and crunchy tortilla strips. Made in just one pot, it balances authentic Mexican flavors and nutrition perfectly, making it ideal for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mexican
Servings 8 servings
Calories 285 kcal

Equipment

  • Dutch Oven or Large Pot
  • Cutting Board
  • Knife

Ingredients
  

Soup Base

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño seeds removed and diced (optional for extra heat)
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 6 cups low-sodium chicken broth
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 2 pounds boneless, skinless chicken breasts
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/4 cup fresh lime juice about 2 limes
  • 1/2 cup fresh cilantro chopped

For Garnish

  • corn tortilla strips homemade or store-bought
  • avocado diced
  • shredded Mexican cheese blend
  • sour cream or Greek yogurt
  • lime wedges
  • additional fresh cilantro

Instructions
 

  • Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic, diced bell pepper, and jalapeño (if using), cooking for another 2-3 minutes until fragrant and slightly softened.
  • Sprinkle in the cumin, chili powder, oregano, and smoked paprika. Stir continuously for 30 seconds to toast the spices, enhancing their flavor profile.
  • Pour in the chicken broth and fire-roasted tomatoes, stirring to combine and scraping any browned bits from the bottom of the pot. Add the whole chicken breasts to the pot and bring the mixture to a boil. Reduce heat to maintain a gentle simmer, cover, and cook for 25 minutes until the chicken is cooked through and tender.
  • Remove the chicken breasts from the soup and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and add the black beans and corn. Simmer for an additional 10 minutes to allow the flavors to meld together.
  • Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings as needed, adding salt and pepper to your preference.
  • Serve in warm bowls with desired garnishes: tortilla strips, diced avocado, shredded cheese, sour cream or Greek yogurt, lime wedges, and additional cilantro.

Notes

The soup's flavor improves overnight as ingredients meld, making it perfect for meal prep.
For a slow cooker version, add all ingredients except lime juice, cilantro, and garnishes. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and add lime juice and cilantro before serving.
For a shortcut, use about 3 cups of shredded rotisserie chicken instead of cooking raw chicken breasts.
To make thicker, blend 1 cup of the soup (including some beans) and return to the pot, or add 1/4 cup masa harina mixed with 1/2 cup water during the last 10 minutes of cooking.

Nutrition

Calories: 285kcalCarbohydrates: 20gProtein: 32gFat: 9gSaturated Fat: 2gSodium: 580mgPotassium: 720mgFiber: 6gSugar: 4gVitamin A: 35IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword Chicken Tortilla Soup, Mexican Soup, Tortilla Soup, Chicken Soup
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