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Easy Zesty Mexican Chicken Tortilla Soup Recipe

Easy Zesty Mexican Chicken Tortilla Soup

A quick stovetop tortilla soup filled with cooked shredded chicken, tomatoes, beans, corn, green chiles, and warming Mexican-inspired spices. Fresh lime and cilantro added at the end keep every bowl bright and zesty.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 1 medium Medium jalapeño, seeded and finely chopped
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Smoked paprika or regular paprika
  • 14.5 ounces Diced tomatoes, preferably fire-roasted
  • 4 ounces Diced green chiles
  • 6 cups Low-sodium chicken broth
  • 15 ounces Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 2 cups Cooked shredded chicken
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finish
  • 2 tablespoons Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped
Toppings
  • 6 tortillas Corn tortillas, cut into strips and fried or baked
  • 1 avocado Avocado, diced
  • 1/2 cup Monterey Jack or Mexican-blend cheese, shredded
  • As needed Sour cream
  • As needed Lime wedges, extra cilantro, and sliced jalapeño

Method
 

Step-by-Step
  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and finely chopped jalapeño. Cook for 30–60 seconds, just until fragrant.
  3. Stir in the cumin, chili powder, and paprika. Cook for 30 seconds to bloom the spices in the oil.
  4. Add the diced tomatoes, green chiles, chicken broth, black beans, corn, kosher salt, and black pepper. Stir well.
  5. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15–20 minutes so the flavors develop.
  6. Stir in the cooked shredded chicken and simmer for 5 minutes, just until heated through.
  7. Remove the pot from the heat and stir in the lime juice and chopped cilantro. Taste and adjust the salt, pepper, or lime before serving.
  8. Ladle the soup into bowls and add tortilla strips, diced avocado, shredded cheese, sour cream, cilantro, sliced jalapeño, and lime wedges.

Notes

Add lime juice after cooking to preserve its bright flavor. Keep tortilla strips separate until serving so they remain crisp. For deeper flavor, choose fire-roasted tomatoes and toast the spices briefly in the oil. If using raw chicken, poach 1 to 1 1/2 pounds boneless, skinless chicken breasts directly in the broth until cooked through, then shred and return the meat to the soup.