Description
This Classic Chicken Tortilla Soup is warm, hearty, and full of bold Mexican-inspired flavors. Tender shredded chicken simmers in a seasoned tomato broth, topped with crispy tortilla strips and fresh garnishes.
Ingredients
Scale
Ingredients
- 1.5 lbs boneless chicken breasts or thighs
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced
- Corn tortillas, cut into strips (for topping)
- Optional toppings: avocado, cheese, cilantro, sour cream
Instructions
Instructions
- Sauté base: Heat olive oil in a large pot. Cook onion until soft, then add garlic and cook 1 minute.
- Build soup: Add diced tomatoes, enchilada sauce, chicken broth, beans, corn, and spices.
- Cook chicken: Add chicken breasts and simmer 20–25 minutes until fully cooked.
- Shred chicken: Remove chicken, shred with forks, and return to pot.
- Finish: Stir in lime juice and adjust seasoning.
- Crisp tortillas: Bake or air-fry tortilla strips until golden and crispy.
- Serve: Top soup with tortilla strips and your favorite toppings.
Notes
For extra depth, add a chipotle pepper in adobo sauce. Soup thickens as it sits, so add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken tortilla soup, easy tortilla soup, mexican chicken soup, hearty soup recipe
