Chicken Tortilla Soup
A bold and comforting one-pot soup with juicy chicken, rich broth, and fresh toppings. Perfect for chilly nights or casual gatherings.
Equipment
- - Soup pot or Dutch oven
- - Cutting board & knife
- Ladle
- - Forks (for shredding chicken)
Ingredients
- - 2 tbsp vegetable oil
- - 1 onion diced
- - 3 cloves garlic minced
- - 1 jalapeño minced (optional)
- - 1 tsp cumin
- - 1 tsp chili powder
- - ½ tsp smoked paprika
- - 6 cups chicken broth
- - 1 can 14 oz diced tomatoes
- - 1 can 15 oz black beans, rinsed
- - 1 cup corn fresh/frozen/canned
- - 2 boneless chicken breasts
- - Juice of 1 lime
- - Salt & pepper to taste
- - Tortilla strips
- - Garnishes: avocado cilantro, sour cream
Instructions
- Heat oil. Sauté onion for 5 mins. Add garlic & jalapeño, cook 1–2 mins.
- Stir in spices, cook 1 min. Add broth, tomatoes, beans, and corn.
- Add chicken, simmer covered for 20–25 mins until cooked.
- Shred chicken and return to pot. Add lime juice. Simmer 5 mins.
- Serve with tortilla strips and desired toppings.
Notes
- Sub rotisserie chicken for a shortcut
- Make ahead and refrigerate up to 3 days
- Freeze leftovers (without toppings) up to 3 months
- Make ahead and refrigerate up to 3 days
- Freeze leftovers (without toppings) up to 3 months