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Overhead view of a bowl of chicken tortilla soup topped with crispy tortilla strips, cilantro, and a lime wedge.

Chicken Tortilla Soup

A smoky, cumin-spiced chicken and tomato soup with black beans and corn, topped with crispy fried tortilla strips.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 medium yellow onion diced
  • - 3 garlic cloves minced
  • - 1 jalapeño diced
  • - 2 teaspoons ground cumin
  • - 1 tablespoon chili powder
  • - 1 teaspoon smoked paprika
  • - 1 can 14.5 ounces fire-roasted diced tomatoes
  • - 1 chipotle pepper in adobo sauce minced, plus 1 teaspoon adobo sauce
  • - 6 cups low-sodium chicken broth
  • - 1 pound boneless skinless chicken breasts
  • - 1 can 15 ounces black beans, drained and rinsed
  • - 1 cup corn kernels fresh or frozen
  • - 1 bay leaf
  • - Salt and black pepper to taste
  • - Juice of 1 to 2 limes
  • - 1/4 cup chopped fresh cilantro
  • - 6 corn tortillas cut into thin strips
  • - 1/2 cup vegetable oil for frying
  • - Salt for sprinkling
  • - Optional: diced avocado shredded Monterey Jack or cheddar, sour cream or crema, extra cilantro, lime wedges

Method
 

  1. Sauté the onion in olive oil over medium heat until soft, about 5 minutes.
  2. Add garlic and jalapeño, cook 1 minute; stir in cumin, chili powder, and smoked paprika, cook 30 seconds until fragrant.
  3. Add fire-roasted tomatoes, minced chipotle, and adobo sauce; cook 2 minutes.
  4. Pour in chicken broth, add bay leaf, and submerge the chicken breasts.
  5. Simmer gently, partially covered, until chicken reaches 165°F, about 18 to 20 minutes.
  6. Shred the cooked chicken and return it to the pot.
  7. Stir in black beans and corn; simmer uncovered 8 to 10 minutes until thickened slightly.
  8. Fry tortilla strips in vegetable oil, 60 to 90 seconds per batch, until golden; drain and salt.
  9. Remove bay leaf, stir in lime juice and cilantro, adjust seasoning, and serve topped with tortilla strips and desired toppings.

Notes

Naturally gluten-free base; make dairy-free by skipping the cheese and sour cream. Refrigerate up to 4 days, or freeze up to 3 months without the tortilla strips or dairy toppings. See Substitutions for a rotisserie chicken shortcut that saves about 15 minutes.