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Super easy chicken tortilla soup in white bowl topped with crispy tortilla

Super Easy Chicken Tortilla Soup

Hearty, flavorful chicken tortilla soup with tender chicken, savory broth, tomatoes, beans, corn, and bold Mexican spices for a comforting one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced (optional, for heat)
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes fire-roasted preferred
  • 1 can (10 oz) diced tomatoes with green chilies such as Rotel
  • 4 cups chicken broth
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 lime juiced
  • salt and pepper to taste
  • 6 small corn tortillas cut into thin strips
  • 2 tbsp olive oil for tortilla strips
  • 0.5 tsp salt for tortilla strips

Equipment

  • large pot or Dutch oven
  • baking sheet
  • sharp knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips and toss with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread evenly on baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and crispy. Set aside for serving.
  2. In large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced onion, minced garlic, jalapeño, and red bell pepper. Sauté for about 5 minutes until softened and fragrant.
  3. Stir in ground cumin, chili powder, and smoked paprika, letting spices toast for 1 minute to release their flavors. Add canned diced tomatoes (with their juices) and diced tomatoes with green chilies. Stir well.
  4. Pour in chicken broth, black beans, corn, and shredded chicken. Stir to combine. Bring soup to a boil, then reduce heat and simmer for about 20 minutes to allow flavors to meld together.
  5. Before serving, stir in fresh lime juice and taste for seasoning. Add salt and pepper as needed.
  6. Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, avocado slices, shredded cheese, or any toppings of choice. Serve with extra lime wedges for a zesty kick.

Notes

Use rotisserie chicken for convenience and time-saving. Fire-roasted tomatoes add extra smoky flavor to the soup. Toast spices for 1 minute for better flavor release. Make tortilla strips fresh in the oven for the best crunch. Store soup separately from tortilla strips for optimal texture when reheating leftovers.