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Chicken Tortilla Soup

Chicken tortilla soup with tender shredded chicken simmers in a ruby-red tomato broth with smoky chili powder and cumin, then gets topped with crunchy tortilla strips. The soup simmers until the flavors meld, while the tortilla strips stay crisp when added right before serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 6 cup chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 2 cup cooked shredded chicken
  • 1 can (15 oz) black beans, drained
  • 1 cup corn kernels
  • 1 corn tortillas, cut into strips and fried or baked
  • 1 avocado, lime, and cilantro, for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Heat the olive oil in a large pot and saute the onion until soft, about 5 minutes over medium heat, until the onion looks translucent.
  2. Add the garlic, chili powder, and cumin, cooking until fragrant, about 30 seconds to 1 minute over medium heat, with a noticeable toasted aroma.
  3. Pour in the chicken broth and crushed tomatoes, then bring to a simmer, about 3 to 5 minutes, until you see steady bubbling at the edges.
  4. Stir in the shredded chicken, black beans, and corn, mixing until evenly combined and warmed through, about 2 minutes.
  5. Simmer for 20 minutes to let the flavors meld, keeping a gentle simmer (small bubbles) so the broth thickens slightly.
  6. Season with salt and pepper to taste, then stir well, adjusting until the broth tastes balanced.
Serve
  1. Ladle into bowls and top with crispy tortilla strips, then finish with avocado, lime, and cilantro right before eating so the strips stay crisp.

Notes

Bake the tortilla strips for a lighter, less greasy crunch than frying, and keep the toppings separate when storing. Refrigerate the soup base (without toppings) for up to 4 days; rewarm gently on the stove. Freezing is yes for the soup base only (avoid freezing toppings); thaw and reheat, then add fresh tortilla strips. For a lower-fat option, use reduced-sodium chicken broth and serve with less olive oil or skip any added oil for crisp strips by baking.