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Chicken Tortilla Soup Recipe 2

Chicken Tortilla Soup

This chicken tortilla soup is a hearty, flavorful meal that combines tender chicken, beans, corn, tomatoes, and warming spices in a rich broth.
It comes together in under an hour, making it ideal for weeknight dinners while still tasting slow-cooked and comforting.
The addition of crispy tortilla strips, creamy avocado, and fresh lime creates a balanced dish with contrasting textures and flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 539
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup
  • 2 tablespoons light olive oil
  • 1 large yellow onion chopped
  • 4 garlic cloves minced
  • 1 –2 jalapeño peppers seeded and diced
  • 32 oz chicken broth
  • 28 oz can crushed tomatoes
  • 1 lb chicken breasts
  • 15 oz can corn drained and rinsed
  • 15 oz can black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt or to taste
  • 1/3 cup chopped cilantro plus more for garnish
  • 1 1/2 tablespoons lime juice
Homemade Tortilla Strips
  • 1/4 cup olive oil
  • 8 corn tortillas
Toppings
  • 1 large avocado diced
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Frying pan
  • Knife and cutting board
  • Paper towels
  • Two forks for shredding chicken

Method
 

  1. Heat oil in a pan over medium-high heat. Cut the corn tortillas into thin strips and fry them in batches until crisp and golden. Transfer to paper towels to drain excess oil and set aside.
  2. In a large pot or Dutch oven, warm the olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño, cooking until softened and fragrant.
  3. Pour in the chicken broth and crushed tomatoes, then add the chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring the mixture to a boil, then reduce the heat and allow it to simmer until the chicken is cooked through and tender.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and continue simmering briefly to blend the flavors.
  5. Stir in the chopped cilantro and lime juice just before serving, then taste and adjust seasoning if needed.
  6. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges as desired.

Notes

Chicken tortilla soup is the kind of recipe that checks every box for a comforting homemade meal.
It is filling without being heavy, flavorful without being complicated, and adaptable enough to suit different preferences.
With its combination of warmth, freshness, and crunch, it is a dish that feels both wholesome and indulgent at the same time, making it easy to return to again and again.