Chicken Tortilla Soup 🍲🌮

Chicken Tortilla Soup 🍲🌮

This Chicken Tortilla Soup is a warm, hearty favorite packed with tender chicken, tomatoes, beans, and bold spices. Topped with crispy tortilla strips, creamy avocado, and fresh toppings, it’s the perfect cozy meal for any night of the week.

Serves

4–6 people

Ingredients

For the soup

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For serving

• Tortilla strips or crushed tortilla chips
• 1 avocado, sliced
• ½ cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro (optional)
• Lime wedges

Instructions

1. Sauté the onion

In a large pot, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened.

2. Add garlic

Stir in minced garlic and cook for 30 seconds until fragrant.

3. Build the soup

Add diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well.

4. Simmer

Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Add chicken

Stir in shredded chicken and cook for another 5 minutes until heated through.

6. Serve

Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.

Serving Ideas

• Serve with warm cornbread or dinner rolls
• Add a dollop of sour cream
• Pair with a fresh side salad

Quick Tip

For extra flavor, simmer the soup a little longer—the spices deepen as it cooks.