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A bowl of Easy Chicken Tortilla Soup with chicken, tortilla strips, and creamy avocado.

Chicken Tortilla Soup

This one-pot Chicken Tortilla Soup is a cozy, filling dish, perfect for busy nights. With bold Tex Mex flavors, it features tender chicken, beans, corn, and crunchy tortilla toppings that make it a fun and easy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken breast or thighs Thighs stay juicier, but breasts shred easily.
  • 1 medium Onion, diced Base flavor of the soup.
  • 2 cloves Garlic, minced Add with onion for flavor.
  • 4 cups Chicken broth Vegetable broth can also be used.
  • 1 cup Salsa Use mild, medium, or hot.
  • 1 can (15 oz) Black beans, rinsed and drained Can substitute with pinto beans or chickpeas.
  • 1 cup Corn Canned, frozen, or leftover corn works.
  • 1 tsp Cumin Core spice for flavor.
  • 1 tsp Chili powder Core spice for flavor.
  • 1/2 tsp Smoked paprika Optional but adds a nice touch.
  • 1 medium Lime, juiced Wakes the flavors up.
  • 1 cup Tortilla strips Can bake or pan crisp, or use crushed tortilla chips.

Method
 

Preparation
  1. Saute onion in a little oil until soft, then add garlic for about 30 seconds.
  2. Stir in cumin and chili powder for a quick bloom.
  3. Add broth, salsa, beans, and corn.
  4. Nestle in the chicken and simmer until it's cooked through, then shred it right in the pot.
  5. Finish with lime juice and salt to taste, and add toppings like tortilla strips, cilantro, avocado, cheese, and extra salsa if desired.

Notes

This soup holds well for leftovers and tastes better the next day. Keep toppings separate for crunch. Can substitute ingredients as needed.