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Bowl of chicken tortilla soup topped with crispy tortilla strips, avocado slices, sour cream dollop, cilantro, and shredded cheese, lime wedge on the side, colorful Mexican-inspired food photography
Sarah Mitchell

Simple Chicken Tortilla Soup

This chicken tortilla soup is one of those recipes that feels like a warm hug in a bowl. It's smoky, slightly spicy, and loaded with tender chicken, beans, corn, and all the best toppings — crispy tortilla strips, avocado, sour cream, and a squeeze of fresh lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Toppings: tortilla strips, avocado, sour cream, cilantro, shredded cheese, lime wedges

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
  2. Add the garlic and jalapeño and cook for 1 minute until fragrant.
  3. Add the cumin, chili powder, and smoked paprika. Stir for 30 seconds to toast the spices.
  4. Pour in the diced tomatoes and chicken broth. Bring to a boil.
  5. Add the black beans, corn, and shredded chicken. Reduce heat and simmer for 20 minutes.
  6. Stir in the lime juice and season with salt and pepper to taste.
  7. Ladle into bowls and load up with toppings — tortilla strips, diced avocado, sour cream, cilantro, and shredded cheese.
  8. Serve with extra lime wedges.

Notes

Fire-roasted tomatoes add smokiness that takes this soup to another level — don't substitute regular diced tomatoes if you can avoid it. For crispy tortilla strips, cut corn tortillas into thin strips and bake at 400°F for 8-10 minutes. This soup freezes beautifully — just leave out the toppings and add them fresh when serving.