Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 4 cloves garlic, minced; 4 cups chicken broth; 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices; 1 pound uncooked boneless, skinless chicken thighs; 1 (14 ounce) can black beans, drained & rinsed; 1 (12 ounce) can corn, drained; 1 (4 ounce) can diced green chilies; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; Salt & pepper to taste; Lime juice (optional, to taste); Toppings (optional, to taste): tortilla strips/chips, shredded cheese, cilantro, sour cream, avocado

Jump to Recipe·Print Recipe

This Easy Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for a cozy night in. It features tender, shredded chicken, black beans, corn, and a rich tomato broth seasoned with cumin, smoked paprika, and chili powder. Ready in just 40 minutes, it’s an ideal meal for busy weeknights or whenever you’re craving a hearty bowl of soup!

Why You’ll Love This Recipe

This chicken tortilla soup is the ultimate comfort food. The tender, shredded chicken and savory broth blend perfectly with the earthy spices and sweet corn. It’s a quick, one-pot meal that comes together in under 40 minutes and can easily be customized with your favorite toppings like crispy tortilla strips, shredded cheese, and fresh avocado. Whether you’re looking for a warm meal on a chilly evening or a flavorful soup to share with friends, this recipe is sure to satisfy! Chicken Tortilla Soup

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
4 cups chicken broth
2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
1 pound uncooked boneless, skinless chicken thighs
1 (14 ounce) can black beans, drained & rinsed
1 (12 ounce) can corn, drained
1 (4 ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt & pepper to taste
Lime juice (optional, to taste)
Toppings (optional, to taste): tortilla strips/chips, shredded cheese, cilantro, sour cream, avocado

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until it becomes lightly browned.
Stir in the garlic and cook for another 30 seconds, until fragrant.
Add the chicken broth, fire-roasted diced tomatoes with juices, black beans, corn, green chilies, cumin, smoked paprika, chili powder, salt, and pepper to the pot. Increase the heat to high, bringing the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer, partially covered, for 20-25 minutes.
Remove the chicken thighs from the pot and shred them using two forks.
For a smoother soup with a thicker broth, use an immersion blender to purée the soup (leave it a little chunky if you prefer).
Add the shredded chicken back into the soup and stir well. Optionally, squeeze fresh lime juice into the soup for added brightness. Adjust seasoning with salt and pepper as needed.
Serve the soup hot, topping each bowl with tortilla strips, shredded cheese, cilantro, sour cream, and avocado as desired.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Version: Replace the chicken thighs with extra beans, such as pinto or kidney beans, for a vegetarian alternative.
Spicy Kick: Add a few slices of jalapeños or a splash of hot sauce to heat things up.
Extra Veggies: You can add bell peppers, zucchini, or carrots for more flavor and texture in your soup.
Chicken Breast Option: If you prefer leaner meat, swap the chicken thighs for boneless, skinless chicken breasts.
Dairy-Free Option: Skip the cheese and sour cream for a dairy-free version of this soup.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over medium heat until warmed through, or use the microwave for individual servings. If the soup thickens too much during storage, simply add a little more chicken broth to reach your desired consistency.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Just be sure to adjust the cooking time as they may cook faster than thighs.

2. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! You can make it ahead and store it in the fridge for up to 3-4 days. It also freezes well for up to 3 months.

3. Can I use frozen chicken?

You can use frozen chicken thighs in this recipe, but you’ll need to simmer the soup for a little longer to ensure the chicken is fully cooked and tender.

4. How do I shred the chicken easily?

Once the chicken is cooked, use two forks to pull apart the meat into shreds. It’s quick and easy when the chicken is tender from simmering in the broth.

5. Can I use other beans instead of black beans?

Yes, you can substitute black beans with pinto beans, kidney beans, or even white beans depending on your preference.

6. Can I make this soup spicier?

If you want to increase the heat, add more chili powder, cayenne pepper, or jalapeños. You can also top it with a drizzle of hot sauce for an extra spicy kick.

7. Can I make this soup in a slow cooker?

Yes, you can cook this soup in a slow cooker. Add all the ingredients (except the lime juice and toppings) and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken and add it back into the soup before serving.

8. Can I skip the lime juice?

Lime juice is optional, but it adds a nice burst of freshness and acidity to balance the flavors of the soup. If you prefer, you can leave it out or substitute with lemon juice.

9. Can I make this soup without a blender?

Yes, you can skip the immersion blender if you prefer a chunkier soup. Just shred the chicken and stir it back into the broth for a hearty texture.

10. What toppings go well with chicken tortilla soup?

Toppings like crispy tortilla strips, shredded cheese, sour cream, fresh cilantro, and avocado are all excellent choices to enhance the flavors of this soup.

Conclusion

This Easy Chicken Tortilla Soup is a quick, hearty, and delicious meal that’s perfect for any occasion. The rich, seasoned broth, tender chicken, and variety of spices come together to create a comforting dish that’s sure to satisfy your cravings. With customizable toppings and an easy-to-follow recipe, this soup is a must-try for anyone who loves a good bowl of comfort food. Plus, it’s ready in just 40 minutes!