Classic Chicken Tortilla Soup
Chicken tortilla soup is pure comfort in a bowl. With a rich broth, tender chicken, and crispy tortillas, it's the kind of dish that brings everyone to the table and keeps them reaching for seconds.
Equipment
- 1 Large Pot
- 1 Baking Sheet
Ingredients
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 1 bell pepper diced
- 14 ounce diced tomatoes 1 can
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels fresh, frozen, or canned
- 14 ounce black beans 1 can, drained and rinsed
- 1 lime juice only
- 6 corn tortillas cut into thin strips
- 1 tablespoon olive oil for tortillas
- Optional toppings diced avocado, fresh cilantro, chopped green onions, jalapeño slices, shredded cheese, alcohol-free sour cream
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Sprinkle in cumin, chili powder, smoked paprika, oregano, black pepper, and salt. Stir for a minute, letting the spices become fragrant.
- Add diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Bring to a simmer and cook for 15 minutes.
- While the soup simmers, toss tortilla strips with 1 tablespoon olive oil. Bake at 375°F for 10 to 12 minutes, or until golden and crispy.
- Stir lime juice into the soup. Ladle soup into bowls and top with crispy tortilla strips and your favorite toppings.
Notes
Store soup (without toppings) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Tortilla strips are best kept in an airtight container at room temperature. Feel free to substitute chicken with turkey or beef, or use vegetable broth for a different twist. Adjust salt and spice to taste.