Go Back
Easy Homemade Chicken Tortilla Soup Recipe for a Cozy Dinner

Easy Homemade Chicken Tortilla Soup

A brothy chicken tortilla soup made with fire-roasted tomatoes, black beans, corn, green chiles, and fragrant spices. Finish each bowl with crunchy tortilla strips and fresh toppings for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 1 jalapeño Jalapeño, seeded and minced
  • 3 cloves Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried oregano
  • 6 cups Chicken broth
  • 14.5 ounces Diced tomatoes, preferably fire-roasted
  • 4 ounces Diced green chiles
  • 1 cup Corn kernels, fresh or frozen
  • 15 ounces Black beans, drained and rinsed
  • 2 cups Cooked, shredded chicken
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Tortilla Strips
  • 6 small tortillas Small corn tortillas
  • 1 tablespoon Vegetable or olive oil
  • 1/4 teaspoon Salt
Garnishes
  • As desired Avocado, diced
  • As desired Shredded Monterey Jack or Mexican cheese
  • As desired Fresh cilantro
  • As desired Lime wedges
  • As desired Sour cream
  • As desired Sliced jalapeño

Method
 

Step-by-Step
  1. Cut the corn tortillas into thin strips. Toss them with 1 tablespoon oil and 1/4 teaspoon salt, then bake at 400°F for 8-12 minutes, stirring once, until crisp.
  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced jalapeño, and cook for 4-5 minutes until softened.
  3. Add the garlic, cumin, chili powder, and oregano. Stir and cook for about 30 seconds, just until the garlic and spices become fragrant.
  4. Pour in the chicken broth and diced tomatoes. Add the green chiles, corn, black beans, kosher salt, and black pepper, then bring the soup to a boil.
  5. Reduce the heat and simmer the soup uncovered for 20-25 minutes so the vegetables soften and the broth takes on the flavor of the toasted spices.
  6. Stir in the cooked shredded chicken and simmer for 3-5 minutes, just until heated through. Add the lime juice, then taste and adjust the salt and pepper.
  7. Ladle the soup into bowls and add tortilla strips, avocado, cheese, cilantro, sour cream, sliced jalapeño, and lime wedges as desired.

Notes

Use leftover roast chicken or store-bought rotisserie chicken for the easiest preparation. Keep tortilla strips separate until serving so they remain crisp. For raw chicken, simmer 1 to 1 1/2 pounds boneless, skinless chicken breasts in the broth for approximately 15-20 minutes, remove them to shred, and return the meat to the soup.