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A bowl of chicken tortilla soup with shredded chicken, black beans and corn in a red broth, topped with crispy tortilla strips, avocado, cilantro, cheese and a lime wedge

Easy Chicken Tortilla Soup

Shredded chicken, black beans and corn in a smoky tomato and chile broth, topped with crispy baked tortilla strips, avocado and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican-American
Calories: 360
Ingredients Method Notes

Ingredients
  

Soup
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano Mexican oregano if you have it
  • 1/2 teaspoon smoked paprika
  • 1 chipotle pepper in adobo minced, plus 1 teaspoon adobo sauce
  • 1 can fire-roasted diced tomatoes 14.5 ounces (411 g), with juices
  • 6 cups low-sodium chicken broth (1.4 liters)
  • 1 1/2 teaspoons salt plus more to taste
  • 2 corn tortillas torn into pieces
  • 1 1/2 pounds boneless skinless chicken breasts or thighs (680 g)
  • 1 can black beans 15 ounces (425 g), drained and rinsed
  • 1 1/2 cups corn kernels frozen or canned and drained (210 g)
  • 2 tablespoons lime juice fresh
  • 1/3 cup fresh cilantro chopped
Tortilla strips
  • 6 corn tortillas cut into thin strips
  • 1 1/2 tablespoons vegetable oil
  • 1 pinch salt and chili powder
Toppings
  • 1 avocado diced
  • 1/2 cup Monterey Jack or cotija cheese shredded or crumbled
  • sour cream and lime wedges for serving

Method
 

Tortilla strips
  1. Preheat the oven to 400°F (200°C). Toss the tortilla strips with oil, salt and chili powder, spread on a parchment-lined baking sheet and bake for 10 to 14 minutes, tossing halfway, until golden and crisp.
Soup
  1. Heat the oil in a Dutch oven over medium heat. Cook the onion, bell pepper and jalapeño for 5 minutes. Add the garlic for 30 seconds.
  2. Stir in the cumin, chili powder, oregano, smoked paprika and chipotle with adobo and cook for 1 minute.
  3. Add the tomatoes, broth, salt and torn tortillas and bring to a boil.
  4. Add the chicken, reduce to a gentle simmer, cover and cook for 15 to 20 minutes until it reaches 165°F (74°C).
  5. Remove the chicken and shred it with two forks.
  6. Briefly blend part of the broth with an immersion blender until the tortilla pieces disappear.
  7. Stir in the chicken, black beans and corn and simmer for 5 minutes. Turn off the heat and stir in the lime juice and cilantro. Season to taste.
  8. Serve topped with tortilla strips, avocado, cheese, sour cream and lime wedges.

Notes

Heat level: Use half a chipotle pepper for a mild soup.
Freezing: Freeze without toppings for up to 3 months.
Storage: Refrigerate for up to 4 days and reheat to 165°F (74°C).
Nutrition is an estimate per serving including tortilla strips but not toppings.