Easy Chicken Tortilla Soup Recipe: Flavorful Weeknight Comfort
I am so glad you are here! This easy chicken tortilla soup recipe delivers big, bold flavor perfect for a busy weeknight dinner. It is a comforting, family-favorite meal made simply on the stovetop.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- Salt and black pepper to taste
- For Serving: Corn tortillas, cut into strips, for frying, avocado slices, shredded Monterey Jack cheese, fresh cilantro, lime wedges
Instructions
- Prepare the tortilla strips: Heat 1 inch of vegetable oil in a small, deep skillet to 350°F (175°C). Fry the corn tortilla strips in batches until golden brown and crisp, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside.
- Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
- Add garlic and spices: Stir in the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Simmer the soup base: Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
- Add chicken and beans: Stir in the shredded chicken and rinsed black beans. Reduce heat to low, cover partially, and let the soup simmer for 10 minutes to allow the flavors to combine. Season with salt and pepper to your taste.
- Serve: Ladle the hot soup into bowls. Top each serving generously with the crispy tortilla strips, avocado slices, shredded cheese, fresh cilantro, and serve with a lime wedge on the side.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you prefer a creamier tortilla soup, stir in 1/2 cup of heavy cream or cream cheese during the last 5 minutes of simmering.
- To make this a spicy tortilla soup, add 1/2 teaspoon of cayenne pepper or one finely minced jalapeño with the onions.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 32
- Cholesterol: 75