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easy chicken tortilla soup

Easy Chicken Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 (14-oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups shredded cooked chicken (rotisserie)
  • Juice of 1/2 lime, plus more for serving
  • Salt to taste
  • 3 small corn tortillas
  • 1/4 cup neutral oil, for frying
  • Avocado, cilantro, and lime wedges for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute.
  2. Add chili powder, cumin, and smoked paprika; cook 30 seconds until fragrant. Stir in diced tomatoes and chicken broth, scraping up any browned bits.
  3. Bring to a boil, then reduce heat to a simmer. Add black beans, corn, and shredded chicken. Simmer 10 minutes, then stir in lime juice and salt to taste.
  4. While soup simmers, cut tortillas into thin strips. Heat oil in a skillet over medium-high heat and fry strips in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and sprinkle with salt.
  5. Ladle soup into bowls, top with tortilla strips, avocado, cilantro, and a lime wedge. Serve immediately.

Notes

For a lighter option, bake the tortilla strips: toss with oil and salt, spread on a baking sheet, and bake at 400°F for 8 to 10 minutes until crisp. The soup tastes even better the next day—store the strips separately to keep them crunchy.