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Chicken Tortilla Soup

A delicious homemade chicken tortilla soup recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup canned black beans, drained
  • 1 cup frozen corn
  • Salt and pepper to taste
  • Corn tortilla strips for topping

Method
 

  1. Saute. Heat olive oil in a large pot over medium heat. Cook onion for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  2. Simmer. Add fire-roasted tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Nestle the whole chicken breasts into the broth. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
  3. Shred. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot along with the black beans and corn. Simmer for 5 more minutes.
  4. Serve. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, sour cream, cilantro, and a squeeze of lime.

Notes

Fire-roasted tomatoes add a smoky depth that regular canned tomatoes can't match. Cook the chicken whole in the broth, then shred. It stays juicier than dicing it first. Bake tortilla strips at 400F for 8 minutes instead of frying for a healthier crunch.