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Making a flavorful chicken tortilla soup recipe can feel time-consuming

Chicken Tortilla Soup Recipe

A flavorful and hearty chicken tortilla soup recipe packed with bold spices, tender chicken, and crunchy tortilla strips. Perfect for weeknight dinners!
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Cuisine: Mexican
Keyword: Chicken Tortilla Soup Recipe
Servings: 6

Ingredients

  • 2 boneless skinless chicken breasts (or thighs)
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 14.5-ounce can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 corn tortillas cut into strips
  • 1 tablespoon fresh lime juice

Optional Toppings:

  • Shredded cheddar or Monterey Jack cheese
  • Sliced avocado
  • Chopped fresh cilantro
  • Sour cream

Instructions

Cook the Chicken:

  • Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until fully cooked (internal temperature of 165°F). Remove chicken, shred it with two forks, and set aside.

Sauté Aromatics:

  • In the same pot, sauté diced onion and garlic until softened and fragrant, about 3–4 minutes.
  • Add Spices and Base Ingredients:
  • Stir in chili powder, cumin, and paprika, then add the diced tomatoes, chicken broth, black beans, and corn. Mix well.

Simmer:

  • Return the shredded chicken to the pot. Bring the soup to a simmer and let it cook for 20 minutes to blend flavors.

Prepare Tortilla Strips:

  • While the soup simmers, cut corn tortillas into strips and either bake at 375°F for 10 minutes or fry until crispy.

Finish the Soup:

  • Stir in fresh lime juice just before serving.

Serve:

  • Ladle the soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and sour cream as desired.

Notes

  • Crock Pot Option: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken before serving.
  • Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Freeze without toppings for up to 3 months. Reheat with a splash of chicken broth if needed.
  • Customize Spice Level: Adjust chili powder or add diced jalapeños for extra heat.