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Dorothy Thomas

Chicken Tortilla Soup Recipe

A hearty, flavorful Mexican-inspired soup with tender chicken, crispy tortilla strips, and a rich tomato-based broth. Perfect for cozy nights!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: Mexican-American, Tex-Mex
Calories: 320

Ingredients
  

  • 15 ml 1 tbsp Olive oil
  • 1 Onion, diced
  • 3 Garlic cloves, minced
  • 1 Jalapeño, seeded & diced (optional)
  • 450 g 1 lb Boneless chicken breasts or thighs
  • 5 g 1 tsp Ground cumin
  • 5 g 1 tsp Chili powder
  • 14 oz/400g 1 cup Diced tomatoes
  • 1 L 4 cups Chicken broth
  • 240 ml 1 cup Corn kernels (fresh/frozen)
  • 15 oz/425g 1 can Black beans, rinsed
  • 1 Lime, juiced
  • To taste Salt & pepper
Toppings
  • Crispy tortilla strips
  • Avocado slices
  • Fresh cilantro
  • Shredded cheese
  • Sour cream

Equipment

  • Large pot or Dutch oven
  • Baking sheet (for tortilla strips)
  • Blender (optional, for broth)

Method
 

  1. Sauté Aromatics: Heat olive oil in a pot. Add onion, garlic, and jalapeño. Cook until soft (3–4 mins).
  2. Cook Chicken: Add chicken, cumin, and chili powder. Sear until lightly browned.
  3. Simmer Soup: Pour in tomatoes, broth, corn, and beans. Bring to a boil, then reduce heat. Simmer for 20–25 mins until chicken is cooked.
  4. Shred Chicken: Remove chicken, shred with forks, and return to the pot.
  5. Season: Stir in lime juice, salt, and pepper. Adjust to taste.
  6. Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, cheese, and sour cream.

Notes

  • Vegetarian Option: Replace chicken with extra beans or tofu.
  • Spice Level: Adjust jalapeño or add hot sauce for extra heat.
  • Make Ahead: Soup tastes even better the next day! Store toppings separately.