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Bowl of chicken tortilla soup topped with tortilla strips, avocado, cheese and cilantro

Chicken Tortilla Soup

An easy one-pot soup with shredded chicken, black beans, corn and tomatoes in a seasoned broth, finished with lime and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Soup
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 bell pepper any color, diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika smoked if you have it
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes fire-roasted if you can find them
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 lime juiced
  • Salt and black pepper to taste
Toppings
  • Tortilla chips lightly crushed
  • Shredded cheese
  • Diced avocado, cilantro or sour cream optional

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes, until soft.
  2. Stir in the garlic, chili powder, cumin and paprika and cook for 30 seconds.
  3. Add the broth, tomatoes and chicken. Bring to a boil, then reduce the heat, cover and simmer for 15–18 minutes, until the chicken reaches 165°F.
  4. Move the chicken to a plate and shred it with two forks.
  5. Return the chicken to the pot with the black beans and corn. Simmer for 5 minutes.
  6. Stir in the lime juice and season with salt and pepper.
  7. Ladle into bowls and top with crushed tortilla chips, cheese and any other toppings you like.

Notes

  • Using cooked chicken? Add 2–3 cups of shredded chicken with the beans and corn and simmer for 10 minutes total.
  • To make your own tortilla strips, cut 4 corn tortillas into thin strips, toss with 1 tablespoon of oil and a pinch of salt and bake at 400°F for 8–10 minutes.
  • For more heat, add a diced jalapeño with the onion or a pinch of cayenne with the spices.
  • Slow cooker: add everything except the lime juice and toppings. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir in the lime.