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Chicken Tortilla Soup

Creamy chicken tortilla soup with avocado and crispy tortilla strips.
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This Chicken Tortilla Soup is a wholesome, flavorful weeknight dinner that is a reliable crowd-pleaser for both kids and adults. It features a rich, spiced broth with shredded chicken, black beans, and corn, and is served with a fun array of customizable toppings like crispy tortilla strips, avocado, and cheese.

Ingredients

Scale
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs removed, finely diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
  • 4 cups (32 oz) low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Corn tortillas, cut into strips and baked or fried, for serving
  • Ripe avocado, diced or sliced, for serving
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving
  • Shredded Monterey Jack or cheddar cheese, for serving
  • Sour cream or plain Greek yogurt, for serving
  • Thinly sliced radishes or red onion, for serving

Instructions

  1. Heat oil in a large Dutch oven or pot over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
  2. Stir in garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  3. Sprinkle cumin, chili powder, and smoked paprika over vegetables. Stir constantly for 30 seconds to bloom the spices.
  4. Pour in tomatoes with juices and chicken broth. Stir, scraping up any bits from the pot bottom. Add corn and black beans.
  5. Season chicken with salt and pepper. Nestle chicken into the simmering broth. Bring to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook until chicken is cooked through, 15-25 minutes depending on cut.
  6. Remove chicken to a plate. Let cool slightly, then shred with two forks.
  7. Return shredded chicken to the pot. Simmer for 5 more minutes. Taste and adjust seasoning.
  8. Serve soup hot with desired toppings like crispy tortilla strips, avocado, cilantro, lime, cheese, sour cream, and radishes.

Notes

For a richer broth, swap 1 cup chicken broth for 1 cup beer. The soup freezes well for up to 3 months; freeze without dairy or avocado toppings. Always add crispy toppings just before eating to prevent sogginess.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-tortilla-soup/