Description
This hearty and flavorful Chicken Tortilla Soup combines tender shredded chicken, roasted corn, black beans, and fire-roasted tomatoes with bold fajita seasoning. Finished with crispy tortilla strips and fresh cilantro, this comforting soup is perfect for an easy weeknight dinner or a cozy meal any time of year.
Ingredients
Vegetables and Aromatics
- 1 cup chopped yellow onion (about ½ a medium onion)
- 1 cup chopped bell pepper (about 1 medium red, orange, or yellow bell pepper)
- 1 tablespoon minced garlic (about 3 large cloves)
- 1 cup frozen roasted corn kernels
- 2 tablespoons chopped cilantro
Liquids and Canned Goods
- 1 (32-ounce) low-sodium chicken stock
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
Proteins
- 16 ounces shredded rotisserie chicken
Other Ingredients
- 1 tablespoon olive oil
- 1 (1.25-ounce) packet fajita seasoning mix
- 6 small corn tortillas, sliced into strips
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bell pepper, stirring frequently. Cook the veggies for about 5 minutes, or until they soften and become fragrant.
- Add garlic and seasoning: Stir in the minced garlic and fajita seasoning mix, coating the vegetables evenly. Cook for 1-2 minutes to allow the garlic and spices to release their flavors.
- Simmer soups base: Add the frozen roasted corn kernels, fire-roasted diced tomatoes with their juices, and chicken stock. Stir to combine everything, then bring the soup to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
- Incorporate remaining ingredients: Add the drained and rinsed black beans, shredded rotisserie chicken, and sliced tortilla strips into the pot. Simmer the soup for an additional 10 minutes so that the chicken heats through and the tortilla strips soften slightly, thickening the soup.
- Finish and serve: Stir in the chopped cilantro just before serving for a fresh burst of flavor. Ladle the hot soup into bowls and enjoy immediately.
Notes
- For extra heat, add a diced jalapeño when sautéing the onions and peppers.
- Use gluten-free corn tortillas to keep the soup gluten-free.
- Substitute vegetable broth and omit chicken for a vegetarian version.
- Leftover soup keeps well refrigerated for up to 3 days and freezes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
