Description
This hearty and flavorful Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and diced tomatoes simmered in a spiced chicken broth. Garnished with crispy tortilla strips and fresh cilantro, this Mexican-American classic is perfect for a comforting and nutritious meal.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound boneless skinless chicken breast
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes with juices
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla strips or crushed tortilla chips
Optional Toppings
- Avocado
- Sour cream
- Shredded cheese
- Jalapeños
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened, then stir in the minced garlic and cook for an additional minute to release the aromas.
- Add spices and chicken: Place the chicken breasts into the pot and sprinkle with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the chicken evenly with spices.
- Add liquids and vegetables: Pour in the diced tomatoes with juices, chicken broth, black beans, corn kernels, and tomato paste. Stir thoroughly to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup and stir well to incorporate.
- Finish with lime and cilantro: Stir in the lime juice and chopped fresh cilantro. Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips and your choice of optional toppings such as avocado, sour cream, shredded cheese, and jalapeños for added flavor and texture.
Notes
- For a quicker version, use rotisserie chicken added during the last 10 minutes of cooking.
- Add diced jalapeños or a dash of hot sauce for extra heat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To keep the soup gluten-free, ensure your tortilla strips are made without gluten.
