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Easy 30-Minute Homemade Chicken Tortilla Soup

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips. Fast, easy weeknight meal that tastes better than restaurant quality. Made in one pot and ready in 30 minutes, this fan favorite will impress your friends and family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 10 small corn tortillas cut into 1/4-inch wide strips
  • 2 tablespoons olive oil for tortilla strips
  • 1 teaspoon kosher salt or to taste, for tortilla strips
  • 2 tablespoons olive oil for soup base
  • 1 cup sweet Vidalia or yellow onion peeled and diced small, about 1 medium onion
  • 1 large jalapeño pepper about 4 to 5 inches long, diced very small, seeds optional
  • 4 cloves garlic peeled and finely minced
  • 32 ounces low-sodium chicken broth about 4 cups
  • 2 cans diced tomatoes with juice 14.5-ounce cans, petite diced, no-salt-added
  • 1 can black beans 15-ounce can, drained and rinsed
  • 2 cups shredded cooked chicken store-bought rotisserie chicken recommended to save time
  • 1.5 cups corn frozen, canned drained, or fresh
  • 1 tablespoon fresh lime juice plus more to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt or to taste, adjust at end
  • 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
  • as desired for serving diced avocado optional topping
  • as desired for serving shredded cheese optional topping
  • as desired for serving sour cream optional topping

Equipment

  • Large Dutch oven or stockpot
  • baking sheet
  • Silpat or foil

Method
 

  1. Preheat oven to 375 degrees and line a baking sheet with a Silpat or foil to save cleanup time.
  2. Cut corn tortillas into quarter-inch strips and scatter them loosely on the sheet without crowding.
  3. Evenly drizzle tortilla strips with olive oil and sprinkle with kosher salt, then toss with hands to coat evenly.
  4. Bake for 15 to 18 minutes until crisp and lightly golden brown, not dark. Set aside while you prepare the soup.
  5. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat until warm and shimmering.
  6. Add diced onion and jalapeño and sauté for about 5 minutes, stirring intermittently, until vegetables begin to soften and become fragrant.
  7. Add minced garlic and sauté for 1 to 2 minutes, stirring intermittently, until fragrant and golden. Do not overcook or garlic will become bitter.
  8. Add chicken broth, tomatoes with juice, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, and smoked paprika. Stir well to combine.
  9. Bring mixture to a gentle boil and allow to boil gently for 5 to 7 minutes. If liquid level looks low or you prefer more broth, add 1 to 2 cups of water.
  10. Stir in freshly minced cilantro and boil for 1 minute to preserve brightness and herbaceous quality.
  11. Taste soup carefully and adjust all seasonings. Add salt, pepper, lime juice, chili powder, cumin, or cayenne to preference. Taste again and adjust as needed.
  12. Ladle soup into bowls and top generously with crispy tortilla strips. Garnish optionally with avocado, cheese, sour cream, and fresh cilantro. Serve immediately.

Notes

Important Notes: The seeds of jalapeño are where the heat is concentrated. Include or discard based on preference. Use store-bought rotisserie chicken to save time. Can use frozen corn straight from freezer, canned corn drained, or fresh corn. Salt levels will vary based on ingredients used. Always adjust to taste at end. Tips for Best Results: Bake tortilla strips until crisp and lightly golden brown for maximum crunchiness. Make tortilla strips while soup cooks to save time. Stir vegetables intermittently while sautéing to prevent sticking. Keep tortilla strips separate from soup until serving to maintain crispness. Storage: Refrigerator - Store soup airtight for 5 to 7 days. Extra tortilla strips keep airtight at room temp for up to 5 days. Freezer - Freeze for up to 3 to 4 months. Reheating - Reheat on stovetop over medium heat for 5 to 7 minutes or microwave for 30 to 60 seconds per portion. Always add fresh tortilla strips when reheating.