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chicken tortilla soup

A hearty and flavorful chicken tortilla soup made in one pot, ready in just 30 minutes. Perfect for weeknights and casual gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 small corn tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 cup yellow onion
  • 1 large jalapeño pepper
  • 4 cloves garlic
  • 32 ounces low-sodium chicken broth
  • 28 ounces diced tomatoes
  • 1 can black beans (15 oz) drained and rinsed
  • 2 cups shredded cooked chicken
  • 1.5 cups corn frozen or canned and drained
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper optional
  • 0.33 cup fresh cilantro leaves finely minced
  • optional diced avocado for serving
  • optional shredded cheese for serving
  • optional sour cream for serving

Method
 

Preparation Steps
  1. Preheat oven to 375°F. Line a baking sheet with parchment or foil.
  2. Cut tortillas into 1/4-inch strips, toss with 1 tablespoon olive oil and a pinch of salt, then bake for 15-18 minutes until crispy.
  3. While tortillas bake, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
  4. Add diced onion and chopped jalapeño, sauté for 5 minutes until softened.
  5. Add minced garlic and cook for 1-2 minutes, stirring constantly.
  6. Pour in chicken broth, add diced tomatoes, black beans, chicken, corn, lime juice, chili powder, cumin, seasoned salt, black pepper, paprika, and cayenne. Bring to a boil.
  7. Reduce heat and simmer for 10 minutes. Stir in chopped cilantro.
  8. Taste and adjust seasoning as needed. Serve hot, topped with crispy tortilla strips, avocado, cheese, and sour cream if desired.

Notes

For extra flavor, add a dash of hot sauce or a squeeze of extra lime.