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Chicken Tortilla Soup

A quick and flavorful chicken tortilla soup that warms the heart and satisfies the soul, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the tortilla strips
  • 6 pieces small corn tortillas Provides a crispy topping.
  • 2 tablespoons olive oil Adds richness and helps with crisping.
  • 1 teaspoon kosher salt Enhances the flavors of all ingredients.
For the soup
  • 1 medium sweet Vidalia or yellow onion Adds sweetness and depth.
  • 1 piece jalapeno pepper Brings a spicy kick.
  • 3 cloves garlic Adds aromatic warmth.
  • 4 cups low-sodium chicken broth Flavorful soup base.
  • 1 can diced tomatoes Adds acidity and tomato flavor.
  • 1 can black beans Provides protein and texture.
  • 2 cups shredded cooked chicken Main protein source.
  • 1 cup corn Adds sweetness.
  • 2 tablespoons lime juice Brightens the dish.
  • 1 teaspoon chili powder Contributes warm flavors.
  • 1 teaspoon cumin Adds depth.
  • 1/2 teaspoon black pepper Adds warmth.
  • 1 teaspoon smoked paprika Enhances overall smokiness.
  • 1/4 teaspoon cayenne pepper Optional heat.
  • 1/4 cup fresh cilantro leaves Adds freshness.
  • 1 avocado diced Optional for serving.
  • 1 cup shredded cheese Optional topping.
  • 1/2 cup sour cream Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 375°F and line a baking sheet with a Silpat or foil.
  2. Loosely scatter the tortilla strips on the baking sheet, drizzle with olive oil, and sprinkle with kosher salt.
  3. Place in the oven and bake for about 15 to 18 minutes, or until crisp and lightly golden brown.
Cooking
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add the diced onion and jalapeno pepper, and sauté for 5 minutes until softened.
  3. Incorporate the minced garlic and sauté for 1 to 2 minutes until fragrant.
  4. Add in the chicken broth, diced tomatoes with juice, black beans, shredded chicken, corn, lime juice, chili powder, cumin, black pepper, smoked paprika, and optional cayenne.
  5. Allow the mixture to come to a boil, then reduce heat and let it simmer for 5 to 7 minutes.
  6. Stir in fresh cilantro and allow it to boil for an additional minute.
  7. Taste and adjust the seasoning if needed.
  8. Ladle the soup into bowls, top with the baked tortilla strips and any optional garnishes. Serve immediately.

Notes

To elevate your chicken tortilla soup, use high-quality broth. Let tortilla strips cool slightly to keep them crispy. Experiment with optional toppings like fresh lime or pepper. You can use rotisserie chicken to save time. This soup freezes well for easy future meals.