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Bowl of chicken tortilla soup topped with tortilla strips, avocado, shredded cheese, and lime slices, with black beans, corn, and shredded chicken in a rich tomato broth.

Chicken Tortilla Soup

This chicken tortilla soup is smoky, hearty, and packed with shredded chicken, black beans, corn, and fire-roasted tomatoes in a bold, flavorful broth. Finished with crunchy tortilla strips, avocado, cheese, and lime, it’s an easy one-pot dinner with serious comfort-food energy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1½ tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and minced (optional)
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper
  • 1 tbsp tomato paste
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1 4 oz can diced green chiles
  • 6 cups low-sodium chicken broth
  • 2 cups shredded cooked chicken rotisserie works well
  • 1 cup frozen corn
  • 1 15 oz can black beans, rinsed and drained
  • 1 –2 tbsp fresh lime juice
For Serving
  • Crispy tortilla strips
  • Diced avocado
  • Fresh cilantro
  • Shredded Monterey Jack or cheddar
  • Sour cream
  • Extra lime wedges

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper. Cook 5–7 minutes until softened.
  2. Stir in garlic and jalapeño. Cook 30 seconds.
  3. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds to bloom spices. Stir in tomato paste and cook 1 minute until slightly darkened.
  4. Add diced tomatoes, green chiles, and chicken broth. Bring to a simmer and cook 15 minutes to develop flavor.
  5. Stir in shredded chicken, corn, and black beans. Simmer 8–10 minutes.
  6. Remove from heat and stir in lime juice. Adjust seasoning as needed.
  7. Serve hot with tortilla strips, avocado, cilantro, cheese, and sour cream.

Notes

  • For a slightly thicker soup, blend 1 cup of the soup and return it to the pot.
  • Add more broth when reheating; beans and corn absorb liquid.
  • Keep toppings separate for best storage and reheating texture.