Classic Chicken Tortilla Soup for Cozy Family Nights
This classic chicken tortilla soup is a bold, comforting dish packed with shredded chicken, beans, fire-roasted tomatoes, and spices. Topped with crispy tortilla strips and fresh garnishes, it’s a protein-rich favorite for any time of year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
4 cups low-sodium chicken broth
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn
Juice of 1 lime
4 small corn tortillas, sliced into strips
Optional: avocado, shredded cheese, cilantro, sour cream, lime wedges
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for 3–4 minutes, then add garlic and jalapeño. Cook 1–2 more minutes.
- Stir in spices and toast for 30 seconds.
- Add broth, tomatoes, beans, and corn. Stir well.
- Add chicken breasts and bring to a boil. Reduce heat and simmer 20–25 minutes.
- Remove chicken, shred, and return to the pot. Stir in lime juice.
- While soup simmers, bake tortilla strips at 375°F for 10–12 minutes until crisp.
- Serve soup hot with tortilla strips and desired toppings.
Notes
Use rotisserie chicken to cut prep time. Adjust heat by adding more chili or hot sauce. Freeze leftovers without toppings for up to 3 months.