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Chicken Tortilla Soup
5 from 27 votes

Chicken Tortilla Soup

Chicken Tortilla Soup offers a richly seasoned broth with shredded chicken, black beans, corn, and diced tomatoes simmered with Mexican spices like chili powder and cumin. The soup is garnished just before serving with fresh mozzarella, avocado, tortilla chips, and optional toppings, layering creamy, crunchy, and fresh textures and flavors that enhance its warmth and heartiness.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 757 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 yellow onion chopped
  • 2 bell pepper any color(s) you like, chopped, sweet variety
  • 3 garlic minced, large cloves
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano dried, Mexican
  • ½ teaspoon chipotle powder ground
  • 1 to 2 teaspoons kosher salt to taste
  • ¼ teaspoon black pepper
  • 1 can 28 ounces diced tomatoes
  • 3 tablespoons tomato paste
  • 32 ounces chicken broth low-sodium
  • 1 can 14 ounces corn, drained - or use fresh sweet corn kernels, so good!
  • 1 can 14 ounces black beans, rinsed and drained
  • 3 to 4 cups cooked shredded chicken breasts - a roasted deli chicken works great!
  • 2 teaspoons lime juice freshly squeezed
Optional Garnishes, see Notes for more ideas:
  • fresh mozzarella cut into 1″ chunks - or use small mozzarella balls or "pearls"
  • avocado cut into 1" chunks, fresh

Instructions

    Cup of Yum
  1. Heat a medium-sized, heavy-bottomed soup pot over medium heat. Add oil. Once oil is shimmering, stir in onion, sweet bell peppers, and garlic. Stir occasionally, until just softened, about 4-5 minutes.
  2. Then add chili powder, cumin, garlic powder, oregano, chipotle powder, salt, pepper, tomatoes, tomato paste, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes. 
  3. Stir in corn, black beans, shredded chicken, and lime juice. Simmer for 10 minutes more, or until heated throughout.
  4. To serve: Place avocado and mozzarella in the bottom of individual serving bowls. Ladle hot soup over the top. The cheese will stay in its form but become melted and ooey-gooey, yummy! Top soup with cilantro, green onions, sour cream, and tortilla crisps or chips. Offer fresh lime slices on the side for squeezing over the top.

Notes

  • Optional garnishes like fresh cilantro, green onions, jalapeño slices, pickled jalapeños, pickled red onions, tortilla chips, and lime slices enhance flavor and texture.
  • Fresh corn kernels can be used instead of canned corn for a sweeter taste.
  • Leftover roasted chicken or deli chicken works well shredded in this soup to add convenience and flavor.
  • The cheese melts partially from the hot soup, adding a creamy texture without completely liquefying.

Nutrition Information

Serving 1 Calories 757kcal (38%) Carbohydrates 37g (12%) Protein 79g (158%) Fat 33g (51%) Saturated Fat 8g (40%) Polyunsaturated Fat 22g (129%) Cholesterol 211mg (70%) Sodium 1033mg (43%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 757

% Daily Value*

Serving 1
Calories 757kcal 38%
Carbohydrates 37g 12%
Protein 79g 158%
Fat 33g 51%
Saturated Fat 8g 40%
Polyunsaturated Fat 22g 129%
Cholesterol 211mg 70%
Sodium 1033mg 43%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.