Chicken tortilla soup

Here’s a hearty Chicken Tortilla Soup — flavorful, slightly spicy, and loaded with shredded chicken and crispy tortilla strips 🌶️🥣

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Chicken Tortilla Soup

Serves: 4–6
Time: ~35–40 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1–2 jalapeños or green chilies, diced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 can (400 g / 14 oz) diced tomatoes
• 4 cups chicken stock
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans (drained and rinsed)
• Salt & pepper, to taste
• Juice of 1 lime
• Optional toppings:
  • Tortilla strips or crushed tortilla chips
  • Shredded cheese
  • Avocado slices
  • Fresh cilantro
  • Sour cream

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Instructions

1. Sauté aromatics
   Heat olive oil in a large pot over medium heat. Cook onion, garlic, and jalapeño 3–4 minutes until softened.
2. Add spices
   Stir in cumin, chili powder, and smoked paprika. Cook 1 minute until fragrant.
3. Add liquids & chicken
   Add diced tomatoes (with juice) and chicken stock. Bring to a simmer.
4. Add veggies & beans
   Stir in corn and black beans. Simmer 10–15 minutes to combine flavors.
5. Finish soup
   Add shredded chicken and simmer 5 more minutes. Stir in lime juice and adjust salt & pepper.
6. Serve
   Ladle soup into bowls and top with tortilla strips, cheese, avocado, sour cream, and cilantro.

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Tips & Variations

• Spicy: Add a pinch of cayenne or hot sauce.
• Thicker soup: Blend 1–2 cups of soup and then return to pot for a creamy texture.
• Make ahead: Soup stores well in the fridge for 3–4 days or freezes for 2–3 months.
• Vegetarian version: Omit chicken and use vegetable stock, adding extra beans or tofu for protein.

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I can also give a slow-cooker version of Chicken Tortilla Soup that’s ready with minimal hands-on time and has extra rich flavor.

Do you want me to do that?