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–+ servings

Chicken Tortilla Soup

A bright, slightly smoky broth loaded with shredded chicken, black beans, and sweet corn, finished with crunchy tortilla strips and a squeeze of lime. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped any color
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups chicken broth use low-sodium for tighter salt control
  • 2 cups cooked chicken, shredded rotisserie or leftover
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper
Toppings
  • 1 cup tortilla strips store-bought or homemade
  • 1 avocado, diced for garnish
  • 1/4 cup fresh cilantro, chopped for garnish
  • lime wedges for serving

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and chopped bell pepper. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes.
Cooking
  1. Add the diced tomatoes, chicken broth, shredded chicken, black beans, corn, chili powder, cumin, and salt and pepper to taste. Stir to combine.
  2. Bring the pot to a gentle boil, then reduce heat to low and simmer uncovered for about 20 minutes.
  3. Taste and adjust seasoning.
Serving
  1. Ladle soup into bowls and top each serving with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 10gSugar: 4g

Notes

Use rotisserie chicken to cut prep time. For extra crunch, bake tortilla strips instead of frying. Store toppings separately to keep them fresh.

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