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Chicken Tortilla Soup
5 from 33 votes

Chicken Tortilla Soup

Chicken Tortilla Soup blends shredded chicken with corn, black beans, jalapeño, and a flavorful mix of spices in a rich broth. Crispy baked corn tortilla strips add a crunchy texture contrast to the hearty and mildly spicy soup. Toppings like avocado, cheese, jalapeño slices, Greek yogurt, and fresh cilantro bring coolness and freshness. This soup balances a comforting warmth with fresh, bright flavors and varied textures.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Calories: 555 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Tortillas
  • 12 small corn tortillas cut into 1/4-inch wide strips
  • 2 Tablespoons olive oil
  • 1 teaspoon salt or to taste, sea salt
Soup
  • ½ Tablespoon olive oil or avocado oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 jalapeno pepper de-seeded and chopped
  • 1 oz can black beans rinsed and drained
  • 1 ½ cup corn or one 15 oz can, drained, frozen, sweet
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt sea salt
  • 1 teaspoon black pepper ground
  • 1 oz can crushed tomatoes fire roasted
  • 4 cups chicken broth or vegetable broth, low-sodium
  • 1 ½ pound chicken thigh or chicken breasts, boneless, skinless
  • ¼ cup cilantro plus more for topping
  • lime juice of 1
  • avocado for topping
  • cheese for topping, shredded
  • jalapeño for topping, slices
  • Greek yogurt for topping, or sour cream
  • lime for serving, wedges

Instructions

Stove Top
    Cup of Yum
  1. Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.
  2. If you haven’t already, cut tortillas into ¼” strips. Spread strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown. Set aside.
  3. While tortillas are baking, start making soup. In a Dutch oven or deep pot, heat oil over medium high. Sauté onion, garlic and jalapeno pepper, until fragrant and the onion is translucent, about 4-5 minutes.
  4. Add black beans, corn, spices, crushed tomatoes, broth and chicken. Bring to a boil then reduce heat to a simmer, cover and simmer for about 20-25 minutes or until chicken is tender and cooked through.
  5. Remove the chicken from the pot, allow to cool slightly and then use two forks to shred. Add shredded chicken, cilantro and lime juice and simmer for a few minutes until chicken is heated through. Taste and season with additional salt and pepper if needed.
  6. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.
Slow Cooker
  1. Add all of the ingredients except for the lime juice, cilantro and toppings into the slow cooker. Cover and cook on high for 3-4 hours or low for 7-8 hours until chicken is cooked through and easily falls apart.
  2. When soup is almost done cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Cut tortillas into ¼” strips and spread onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown.
  3. Once chicken is tender, remove from slow cooker, allow to cool slightly and then use two forks to shred.
  4. Return chicken to slow cooker. Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed.
  5. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Notes

  • If preferred, use pre-shredded cooked chicken to reduce cooking time; add when adding lime and cilantro.
  • Omit jalapeño peppers for a milder soup suitable for children.
  • Bake tortilla strips until golden and crisp for best texture; prepare ahead if desired.

Nutrition Information

Serving 1/6 recipe, no additional toppings Calories 555kcal (28%) Carbohydrates 64g (21%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Cholesterol 126mg (42%) Sodium 1055mg (44%) Potassium 701mg (15%) Fiber 11g (44%) Sugar 14g (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 555

% Daily Value*

Serving 1/6 recipe, no additional toppings
Calories 555kcal 28%
Carbohydrates 64g 21%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 1055mg 44%
Potassium 701mg 15%
Fiber 11g 44%
Sugar 14g 28%

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