Chicken Tortilla Soup
A bold and warming Mexican-inspired soup loaded with tender chicken, fire-roasted tomatoes, and black beans. Topped with crunchy tortilla strips and creamy avocado.
Soups & Stews · Prep 15 min · Cook 35 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 6 cups chicken broth
- 14.5 oz fire-roasted diced tomatoes, 1 can
- 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 whole lime, juiced
- 1/4 cup fresh cilantro, chopped
- for garnish tortilla strips
- 1 whole avocado, diced, for garnish
A Soup That Deserves Its Own Fan Club
This chicken tortilla soup is the recipe that friends text me about months after I serve it. It is smoky, a little spicy, loaded with tender chicken, and the crunchy tortilla strips on top make every spoonful exciting. I could eat it three times a week and never get tired of it.
The Smokiness Secret
Saute diced onion and minced garlic in olive oil until soft. Add cumin, chili powder, smoked paprika, and a pinch of cayenne -- let the spices bloom in the hot oil for about 30 seconds until your kitchen smells incredible. Pour in fire-roasted diced tomatoes and chicken broth.
Nestle in chicken breasts (or thighs), bring to a simmer, cover, and cook for 20-25 minutes until the chicken is cooked through. Remove, shred with two forks, and return to the pot. Stir in black beans and corn.
The Toppings Make It
Ladle into bowls and pile on the toppings: crispy baked tortilla strips, diced avocado, sour cream, shredded cheese, fresh cilantro, and a big squeeze of lime.
Tina's Tips
- Fire-roasted tomatoes add a smoky depth that regular canned tomatoes simply cannot match
- Bake your own tortilla strips -- cut corn tortillas into strips, toss with oil and salt, bake at 200°C/400°F until crispy
- Add a squeeze of lime right before eating -- it wakes up every flavor in the bowl
- Use chicken thighs for juicier, more flavorful meat that does not dry out in the broth
- This soup gets better overnight -- the flavors deepen and meld beautifully in the fridge
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