Go Back
Chicken Tortilla Soup Recipe
Ash Tyrrell

Chicken Tortilla Soup Recipe

When I first made this chicken tortilla soup, I couldn’t believe how much it delivered on flavor with so little effort. The warmth of the spices, the richness of the broth, and the fun of crispy tortilla strips on top made it an instant family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 jalapeño pepper seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound chicken breasts about 2 medium
  • 1 28- ounce can crushed tomatoes
  • 4 cups chicken broth
  • 1 14- ounce can black beans drained and rinsed
  • 1 14- ounce can corn drained and rinsed
  • 1/2 cup cilantro chopped
  • 1 lime juiced
  • 1 teaspoon salt or to taste

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add chopped onions, garlic, and diced jalapeño, then sauté until they become fragrant and tender. This builds a flavorful base for the soup.
  2. Place the chicken breasts into the pot, followed by the crushed tomatoes, chicken broth, black beans, corn, ground cumin, chili powder, and half of the chopped cilantro. Give everything a good stir, bring it to a boil, and then reduce the heat to a simmer. Cook for about 25 minutes to allow the chicken to cook through and the flavors to meld.
  3. Carefully remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the pot, letting the soup simmer for another 5 minutes. Stir in the fresh lime juice for an added zing.
  4. While the soup is cooking, cut corn tortillas into thin strips. You can fry them in a pan with oil until crispy or bake them at 350°F for about 15 minutes. These crunchy strips are the perfect topping for your soup.

Notes

  • Use leftover chicken: If you’ve got cooked chicken or rotisserie chicken in the fridge, use it to save time.
  • Make it spicier: Toss in an extra jalapeño or sprinkle some red pepper flakes.
  • Prep toppings ahead: Chop cilantro, dice avocados, and cut lime wedges while the soup cooks.
  • For a thicker broth: Blend a small portion of the soup before adding the chicken back in.