Easy Chicken Tortilla Soup
Comforting, hearty, and bursting with bold Tex-Mex flavors, this Easy Chicken Tortilla Soup is the ultimate one-pot meal that’s ready in just 45 minutes! Packed with tender shredded chicken, black beans, sweet corn, and a zesty blend of spices, this recipe balances smoky, savory, and tangy notes perfectly. Topped with crunchy homemade tortilla strips, creamy avocado, and a sprinkle of cheddar cheese, every spoonful delivers a delicious mix of textures and flavors. Ideal for busy weeknights, this nourishing soup is simple to make and customizable with your favorite toppings. Plus, it’s a crowd-pleaser that’s sure to warm hearts and bellies alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 14 ounces diced tomatoes (with juice)
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces corn tortillas
- 0.25 cup vegetable oil (for frying tortilla strips)
- 1 medium avocado, diced (for topping)
- 0.5 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic, green bell pepper, and red bell pepper, and cook for another 5 minutes.
Add ground cumin, paprika, and chili powder, stirring to coat the vegetables with the spices.
Stir in the diced tomatoes (with juice) and chicken broth, and bring the mixture to a boil.
Lower the heat to a simmer and add shredded chicken, black beans, and frozen corn. Cook for 10 minutes to allow the flavors to develop.
Stir in lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
While the soup simmers, prepare the tortilla strips. Cut the corn tortillas into thin strips.
Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, then transfer to a plate lined with paper towels to drain excess oil.
Ladle the soup into bowls and serve hot. Top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 6258 mg | 272% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 40.9 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1105 mg | 85% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6163 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
