Go Back
–+ servings

chicken soup

A classic chicken tortilla soup made with chicken, tomatoes, corn, black beans, avocado, cheese, and crunchy tortilla strips! This fast, easy weeknight meal is ready in 30 minutes and a fan favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 120 kcal

Ingredients
  

For the Tortilla Strips

  • 10 small corn tortillas cut into 0.25-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste

For the Soup

  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
  • 1 large jalapeno pepper diced, seeds removed for less spice (optional)
  • 4 cloves garlic peeled and finely minced
  • 4 cups low-sodium chicken broth 32 ounces
  • 29 ounces diced tomatoes and juice two 14.5-ounce cans, petite diced, no-salt-added
  • 15 ounces black beans one 15-ounce can, drained and rinsed
  • 2 cups shredded cooked chicken
  • 1.5 cups corn frozen (straight from freezer), canned (drained), or fresh
  • 1 tablespoon lime juice plus more to taste if desired
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika regular paprika may be substituted
  • 0.25 teaspoon cayenne pepper optional and to taste
  • 0.33 cup fresh cilantro leaves finely minced, or to taste

Optional Garnishes

  • diced avocado for serving (optional)
  • shredded cheese for serving (optional, e.g., cheddar or Mexican blend)
  • sour cream for serving (optional)

Instructions
 

Make the Tortilla Strips

  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to save cleanup time.
  • Loosely scatter the tortilla strips, evenly drizzle with 2 tablespoons olive oil, evenly sprinkle with 1 teaspoon kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
  • While strips bake, begin making the soup.

Make the Soup

  • To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  • Add the onion, diced jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the minced garlic and sauté for 1 to 2 minutes. Stir intermittently.
  • Add the chicken broth, diced tomatoes and juice, black beans, shredded cooked chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, black pepper, smoked paprika, and optional cayenne pepper. Bring the mixture to a boil.
  • Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  • Add the finely minced cilantro and boil for 1 minute.
  • Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  • Ladle soup into bowls, top generously with the baked tortilla strips, and optionally garnish with diced avocado, shredded cheese, and/or sour cream; serve immediately.

Notes

This recipe is naturally gluten-free as written. Always double-check labels on ingredients like broth and canned goods to ensure they are gluten-free.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!