Go Back

Chicken Tortilla Soup

Chicken Tortilla Soup with shredded chicken simmered in a bold tomato-and-broth base and finished with crispy tortilla strips. Loaded with corn and black beans, it delivers hearty texture and bright lime-topped flavor in every bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 clove garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 lb boneless chicken breast
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tbsp taco seasoning
  • 6 corn tortillas, cut into strips
  • 1 avocado Toppings
  • 1 cilantro Toppings
  • 1 lime Toppings
  • 1 cheese Toppings

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. Heat the olive oil in a large pot over medium heat and sauté the onion until soft, 8-10 minutes, stirring occasionally and looking for translucent edges.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant and not browned.
  3. Stir in the diced tomatoes, chicken broth, and chicken breast, then bring to a simmer over medium-high heat, until you see steady bubbles around the edges.
  4. Cook for 15-18 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, with the surface lightly bubbling.
Shred and finish
  1. Remove the chicken, shred it, and return it to the pot along with the black beans, corn, and taco seasoning, stirring until evenly distributed.
  2. Simmer for 5-10 more minutes, until the soup thickens slightly and the flavors meld, with a steady gentle bubble.
Make tortilla strips and serve
  1. Meanwhile, fry or bake the tortilla strips until crispy, baking at 400°F for 10-15 minutes until golden and dry at the edges.
  2. Serve the soup topped with crispy tortilla strips, avocado, cilantro, lime, and cheese, adding toppings right before eating so the strips stay crisp.

Notes

Bake tortilla strips at 400°F for extra-crispy, lower-mess strips. Refrigerate soup (without topping) in a sealed container for up to 3-4 days; freeze soup without tortilla strips for up to 3 months and reheat until hot before adding fresh crisp strips. For a lighter option, use reduced-sodium chicken broth and a lower-sodium taco seasoning.