Chicken Tortilla Soup

3.67 from 6 votes

This Chicken Tortilla Soup is hearty, satisfying, and full of bold Tex-Mex flavors! With plenty of shredded chicken and black beans, it’s a soup that’s worthy of a meal—and everyone will love the crispy tortilla strip topping!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Mexican

Keyword: chicken tortilla soup, chicken tortilla soup recipe, easy chicken tortilla soup, easy soup, soup

Servings: servings

Calories: 267kcal

Author: Kasey Schwartz

Equipment

1 Dutch oven
1 Skillet

Ingredients

Soup

2 Tablespoons olive oil
1 medium onion diced
1 large jalapeno seeded and minced
3 cloves garlic minced
1 ½ teaspoons cumin
1 teaspoon chili powder
1 (14 ounce) can diced tomatoes
3 cups chicken stock
1 (14 ounce) can black beans drained
1 cup corn
1 pound chicken breasts cooked and shredded
¼ cup cilantro
1 large lime juiced
salt & black pepper to taste

Tortilla Strips

6 (6 inch) corn tortillas cut into strips
¼ cup olive oil
salt

Instructions

In a Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Add the cumin and chili powder and toast for 3 minutes, stirring constantly.
2 Tablespoons olive oil, 1 medium onion, 1 large jalapeno, 3 cloves garlic, 1 ½ teaspoons cumin, 1 teaspoon chili powder
Add the tomatoes, chicken stock, beans, corn, and shredded chicken. Bring to a boil, reduce to a simmer, and cook for 25 minutes. Before serving, add the cilantro, lime juice, and season to taste.
1 (14 ounce) can diced tomatoes, 3 cups chicken stock, 1 (14 ounce) can black beans, 1 cup corn, 1 pound chicken breasts, ¼ cup cilantro, 1 large lime, salt & black pepper to taste
For the tortillas, heat the oil in a pan until hot over medium-high heat. Add the tortilla strips in batches and cook until crispy. Remove to a plate lined with paper towels to drain. Sprinkle with salt as desired.
6 (6 inch) corn tortillas, ¼ cup olive oil, salt

Nutrition