Description
This flavorful Chicken Tortilla Soup combines tender chicken, fire-roasted tomatoes, black beans, and spices simmered in a rich chicken broth. Topped with crispy tortilla strips, avocado, cheese, and fresh cilantro, it’s a comforting and satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped (about 1 cup)
- 1 jalapeño, seeded and diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 (32-oz) container chicken broth
- 1 (28-oz) can fire-roasted tomatoes
- 1 pound boneless skinless chicken breasts
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 pinch cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 lime, juiced
- 1/3 cup fresh cilantro, chopped
Toppings and Garnishes
- 6 small corn tortillas
- 2 tablespoons olive oil
- Salt, to taste
- Crispy tortilla strips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Lime wedges
- Fresh cilantro
Instructions
- Prepare the soup base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and jalapeño, cooking until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and cayenne pepper (if using), and cook for another 1-2 minutes until fragrant.
- Add liquids and chicken: Pour in the chicken broth and fire-roasted tomatoes with their juices. Stir to combine, then add the whole boneless skinless chicken breasts to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
- Shred chicken and add beans and corn: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot along with the drained black beans and frozen corn. Stir well and simmer uncovered for an additional 5-10 minutes to heat through and blend flavors. Season with salt and pepper to taste.
- Prepare crispy tortilla strips: While the soup simmers, preheat a skillet over medium heat. Cut the 6 small corn tortillas into thin strips. Heat 2 tablespoons olive oil in the skillet, and fry the tortilla strips in batches until golden and crispy. Remove and drain on paper towels, seasoning with a pinch of salt.
- Finish the soup: Stir the lime juice and chopped fresh cilantro into the soup just before serving to brighten the flavors.
- Serve and garnish: Ladle the soup into bowls and top generously with crispy tortilla strips, diced avocado, shredded cheese, sour cream, lime wedges, and extra cilantro as desired.
Notes
- For extra heat, keep the jalapeño seeds and add more cayenne pepper as preferred.
- You can substitute chicken thighs for chicken breasts if you prefer a richer flavor.
- To make this soup in a slow cooker, sauté the aromatics first, then add all ingredients except the toppings and cook on low for 6 hours.
- Leftover soup keeps well refrigerated for up to 4 days and freezes beautifully.
- Use gluten-free corn tortillas to keep the dish gluten free.