Chicken Tortilla Soup
Smoky tomato-chile broth with shredded chicken, black beans, corn, and crisp tortilla strips on top. Tex-Mex comfort in thirty minutes.
- Total time:
- 35 min
- Servings:
- 4
- Per serving:
- 380 kcal
- Cost per serving:
- $3.20
- Difficulty:
- easy
Step-by-step
Heat oil in a large pot. Sauté onion 4 minutes.
Add garlic, jalapeño, cumin, paprika, oregano. Cook 1 minute.
Add tomatoes and broth. Simmer 10 minutes.
10 min timer
Stir in beans, corn, chicken. Simmer 5 minutes.
Off heat. Add lime juice and salt.
Meanwhile, fry tortilla strips in a skillet with 2 tbsp oil until golden, 3 minutes. Drain.
Ladle soup. Top with tortilla strips, cilantro, avocado, sour cream, lime.
Cook's tip
Rotisserie chicken makes this a 30-minute meal. Fire-roasted tomatoes are the smoky shortcut.
Storage
Refrigerate 4 days. Add tortilla strips fresh each time.
Freezer: Freeze soup 3 months. Skip toppings.
Nutrition per serving
- Calories
- 380
- Protein
- 28g
- Carbs
- 38g
- Fat
- 14g
- Fiber
- 8g
- Sugar
- 6g
- Sat Fat
- 2g
- Sodium
- 980mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Vegetarian version?
Skip chicken, add a second can of beans. Use vegetable broth.
Crispy tortillas without frying?
Toast strips in 400°F oven for 8 minutes with light oil spray.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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