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 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Keyword: chicken tortilla soup, easy soup, soup
Author: Kasey Schwartz
1large jalapenoseeded and minced
114ozcan diced tomatoes
114ozcan black beansdrained
1lb.chicken breastscooked and shredded
salt & black pepper to taste
66” corn tortillascut into strips
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.
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.
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.