4.5 from 273 votes
Chicken Tortilla Soup
Chicken Tortilla Soup combines shredded chicken, black beans, corn, and fire-roasted tomatoes in a spiced broth flavored with chili powder, cumin, smoked paprika, and oregano. The soup features a mix of tender vegetables and chicken simmered with garlic, onion, and jalapeño for a balanced heat. Crispy homemade tortilla strips provide a contrasting crunch when added on top. The fresh finish of cilantro and lime juice brightens the soup, making it a hearty and textured option for colder days or casual meals.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Calories:
319 kcal
Course:
Main Course, Soup
Cuisine:
Mexican
Ingredients
For the Tortilla Strips:
- 8 corn tortilla cut into thin strips
- 1/4 cup olive oil or avocado oil
- kosher salt to taste
For the tortilla soup:
- 1 tablespoon olive oil or avocado oil
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 1 jalapeno pepper seeds removed and minced, small
- 4 garlic minced, cloves
- 1 bay leaf dried
- 32 ounces chicken broth
- 14.5 ounces diced tomatoes fire roasted
- 10 ounces green chiles like Rotel
- 10 ounces diced tomatoes like Rotel
- 15 ounces black beans rinsed and drained
- 2 cups chicken we use rotisserie chicken, shredded, cooked
- 1 cup corn frozen or fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1/3 cup cilantro chopped, fresh leaves
- 1 tablespoon lime juice fresh
- sour cream
- avocado
- cilantro
- lime
- cheese optional toppings, shredded cheese; lime wedges
Instructions
- To make the tortilla strips: In a small skillet, heat the olive oil over medium-high heat. Add tortilla strips in small batches and cook for 30 seconds to 1 minute, or until lightly browned. Remove with tongs or a slotted spoon and place on a plate that has been lined with a paper towel. Season with salt while they are still warm. Set aside.
- To make the soup: In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and jalapeño. Cook until tender, about 4 minutes, stirring occasionally. Add the garlic and bay leaf and cook for 1 minute.
- Add the chicken broth, tomatoes, black beans, chicken, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and turn the heat to low. Simmer for 10 to 15 minutes. Stir in the cilantro and fresh lime juice. Taste and adjust seasonings, if necessary. Remove the bay leaf.
- Ladle the soup into bowls and top with tortilla strips and desired toppings. Serve immediately.
Cup of Yum
Notes
- Store any leftovers in the refrigerator for up to five days or freeze for up to three months for extended storage.
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
36g
(12%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
26mg
(9%)
Sodium
543mg
(23%)
Potassium
596mg
(13%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
1033IU
(21%)
Vitamin C
34mg
(38%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 319
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 543mg | 23% |
| Potassium | 596mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.