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Chicken Tortilla Soup

A warm and hearty Chicken Tortilla Soup filled with tender chicken, savory broth, and crispy tortilla strips, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
  • 4 cups chicken broth Use low sodium if preferred.
  • 1 can (14 oz) diced tomatoes No salt added if possible.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed Can substitute with pinto beans.
  • 1 cup corn Canned or frozen works.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • as needed Tortilla strips for serving
  • as needed Avocado, lime, and cilantro for garnish Add as toppings to enhance flavor.

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.
  2. Stir in the chili powder and cumin, letting them cook for about a minute to awaken their flavors.
  3. Add the diced tomatoes, black beans, and corn to the pot, stirring to combine the ingredients.
  4. Carefully pour in the chicken broth, then season with salt and pepper to taste. Bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat and add the shredded chicken. Allow the soup to simmer for 10-15 minutes.
  6. Serve hot in bowls, topped with crispy tortilla strips, fresh avocado slices, a squeeze of lime, and a sprinkle of cilantro.

Notes

For a thicker broth, allow the soup to simmer longer. Taste throughout the cooking process for seasoning adjustments.