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black ceramic bowl with soup

Chicken Tortilla Soup

Chicken Tortilla Soup is a warm, zesty, and comforting dish made with tender chicken, beans, corn, and a flavorful tomato-based broth — topped with crispy tortilla strips, avocado, and cheese for the perfect balance of comfort and spice
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Course: Soup
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 jalapeño seeded and chopped (optional for spice)
  • 1 14oz can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 15oz can black beans drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 lime cut into wedges
Toppings
  • crispy tortilla strips
  • diced avocado
  • shredded Monterey Jack cheese
  • fresh cilantro
  • sour cream

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté until softened and fragrant.
  2. Stir in tomatoes, broth, beans, corn, chicken, and spices. Let simmer for 20–25 minutes, stirring occasionally.
  3. Add a squeeze of lime just before serving.
  4. Ladle into bowls and top generously with your favorite toppings.

Notes

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