Chicken Tortilla Soup Recipe

A bowl of Chicken Tortilla Soup topped with avocado chunks, crispy tortilla strips, and herbs sits surrounded by lime wedges, extra avocado, cilantro, and a colorful striped napkin atop a marble surface.

5 from 7 votes

Make Chicken Tortilla Soup that is loaded with tender chicken, tomatoes, and black beans all cooked in a zesty broth! Top with crunchy tortilla strips for a soup that is easy and the best comforting meal.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $17.37, $2.90

Ingredients

For the Soup:

1 Tablespoon Olive Oil
1 medium Onion chopped
3 garlic Cloves minced (or 1 Tablespoon Minced Garlic)
1 Jalapeño Pepper seeded and diced
2 Chicken Breasts approximately 1 pound chicken breasts
10 oz Rotel (Diced Tomatoes with Green Chilies)
15 oz. Crushed Tomatoes
14 oz. Black Beans (drained and rinsed)
1 cup Frozen Corn or canned
2 teaspoons Ground Cumin
2 teaspoons Chili Powder
1 teaspoon Salt
½ teaspoon Black Pepper
4 cups Chicken Broth
2 cups Water
½ cup Cilantro chopped and divided
1 Lime juiced

For the Tortilla Strips:

¼ Cup Olive Oil
8 Corn Tortillas approximately 6 inches

Instructions

For the Soup:

Heat the olive oil in a large pot over medium-high heat.
Add the onion, garlic, and jalapeño. Sauté for 3–5 minutes, until tender.
Add the chicken, Rotel, crushed tomatoes, black beans, corn, cumin, chili powder, salt, black pepper, chicken broth, water, and ¼ cup cilantro.
Bring to a boil, then cover and reduce the heat to low.
Cook for 25–35 minutes, until the chicken shreds easily.
Remove the chicken, shred it, and return it to the pot.
Cook for another 5–10 minutes, until heated through. Stir in the lime juice.

For the Tortilla Strips:

Heat the olive oil in a skillet over medium-high heat.
Cut the tortillas into thin strips.
Fry the tortilla strips in batches until crispy.
Serve the soup topped with the remaining ¼ cup cilantro and the tortilla strips.

Video

Notes

Check the consistency of the soup when ready and if it’s too thick, add in more water until it’s the consistency that you prefer.

You can easily use pre-shredded chicken instead of raw if you prefer. If so, just cook for 10 minutes until all the flavors are combined. I love using a shredded rotisserie chicken in this recipe.

Refrigerate any leftovers in an airtight container for up to 5 days.

If you’re sensitive to spice, make sure to use a mild Rotel so that the soup is not too spicy.

Nutrition