Chicken Tortilla Soup

Here’s a flavorful and hearty Chicken Tortilla Soup recipe that’s easy to make and packed with Tex-Mex flavor:

🌶️ Chicken Tortilla Soup Recipe

🕒 Prep Time: 15 mins

🕒 Cook Time: 30 mins
🍽️ Servings: 4–6

🥘 Ingredients:

For the Soup:

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 jalapeño, seeded and minced (optional)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp paprika

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes (fire-roasted if possible)

• 1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel)

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn kernels (frozen or canned and drained)

• 2 cups cooked, shredded chicken (rotisserie chicken works great)

• Salt and pepper to taste

• Juice of 1 lime

• 1/4 cup chopped fresh cilantro (optional)

For the Tortilla Strips:

• 4 corn tortillas, cut into thin strips

• 2 tbsp vegetable oil

• Salt to taste

👨‍🍳 Instructions:

1. Make the Tortilla Strips:

• Preheat oven to 375°F (190°C).

• Toss tortilla strips in oil and a pinch of salt. Spread on a baking sheet in a single layer.

• Bake 10–12 minutes or until crisp and golden, flipping once halfway.

2. Cook the Soup Base:

• Heat olive oil in a large pot over medium heat. Add onion, and cook until soft (about 5 minutes).

• Stir in garlic and jalapeño; cook for 1 minute.

• Add cumin, chili powder, and paprika; stir until fragrant (30 seconds).

3. Add Remaining Ingredients:

• Add chicken broth, diced tomatoes, tomatoes with green chilies, black beans, corn, and shredded chicken.

• Bring to a boil, then reduce heat and simmer for 15–20 minutes.

• Season with salt, pepper, lime juice, and stir in chopped cilantro if using.

4. Serve:

• Ladle into bowls and top with crispy tortilla strips.

🧀 Optional Toppings:

• Sliced avocado

• Shredded cheese (cheddar, Monterey Jack)

• Sour cream

• Extra lime wedges

• Jalapeño slices

• Fresh cilantro