Description
A hearty and flavorful Classic Chicken Tortilla Soup recipe, perfect for a comforting weeknight meal. Easy to make with tender chicken, beans, corn, and warming spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional, for extra heat)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 2 cups shredded cooked chicken (rotisserie chicken is a great shortcut)
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
- Salt and freshly ground black pepper to taste
- For Serving (Optional):
- Tortilla chips, broken or cut into strips
- Shredded cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt
- Diced avocado
- More fresh cilantro
- Lime wedges
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- 2. Add the chili powder, cumin, smoked paprika, and oregano to the pot. Stir well and cook for about 1 minute, allowing the spices to toast and release their aroma. This step awakens the flavors of the spices.
- 3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the undrained diced tomatoes, rinsed black beans, and drained corn. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld. The longer it simmers, the deeper the flavor will become.
- 4. Stir in the shredded cooked chicken, chopped cilantro, and lime juice. Continue to simmer gently for another 5 minutes, or until the chicken is heated through.
- 5. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and serve immediately with your favorite toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g