Chicken Tortilla Soup
Mexican-style soup with shredded chicken, tomato, beans, corn, lime, and crisp tortilla strips.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Heat olive oil in a large pot over medium heat
- b.Sauté diced onion for 5 minutes until translucent
- c.Stir in minced garlic and spices for 30 seconds
- d.Add chopped tomatoes and cook for 4 minutes
TIPBlooming the cumin and paprika in oil releases fat-soluble compounds for a deeper flavor profile. - 2
Step 2
- a.Add chicken breast, water, and salt to the pot
- b.Simmer gently for 18 minutes until chicken is cooked through
- c.Remove chicken to a plate and shred with two forks
- d.Return the shredded chicken to the simmering soup
- 3
Step 3
- a.Stir in the cooked black beans and corn kernels
- b.Simmer for 4 minutes to allow flavors to meld
- c.Remove from heat and stir in fresh lime juice
TIPWait until the heat is off to add lime juice to preserve its bright, acidic punch. - 4
Step 4
- a.Bake corn tortilla strips in the oven for 8 minutes until crisp
- b.Ladle the soup into four individual bowls
- c.Top each bowl with tortilla strips, diced avocado, and cilantro
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a shortcut, use 2-3 cups of pre-cooked shredded rotisserie chicken. Add it in Step 4 along with the beans and corn.
- 2To bake tortilla strips instead of frying, toss them with 1-2 tbsp of oil and a pinch of salt. Spread on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, flipping once, until crispy.
- 3This soup tastes even better the next day as the flavors have more time to meld. Store leftovers in the fridge for up to 4 days.
- 4For a thicker soup, you can blend a cup of the broth with a few tortilla strips or a handful of corn, then stir it back into the pot.
- 5Control the heat by adjusting the amount of jalapeño and chipotle pepper. For a milder soup, remove all seeds and membranes from the jalapeño.
Adapt it for your goals.
Creamy Version
For a richer, creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk at the end with the lime juice.
Vegetarian/VeganVegetarian/Vegan
Omit the chicken and use vegetable broth. Add an extra can of black beans or pinto beans and 1 cup of diced sweet potatoes for a hearty vegetarian version. Omit cheese and sour cream or use plant-based alternatives for a vegan soup.
Spicier KickSpicier Kick
Add a whole dried ancho or guajillo chili (rehydrated and blended with a little broth) to the soup base for a deeper, more complex heat. You can also add a pinch of cayenne pepper with the other spices.
Why this is on our healthy list.
Lean Protein Power
Chicken breast is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Dietary Fiber
With black beans and corn as key ingredients, this soup is packed with dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and supports heart health.
Antioxidant Boost
Tomatoes, onions, and garlic provide powerful antioxidants like lycopene and allicin. These compounds help protect your cells from damage caused by free radicals.
Immunity Support
Ingredients like garlic, jalapeños, and lime juice are rich in Vitamin C and other beneficial compounds that can help strengthen the immune system and fight off illness.
Frequently asked questions
A typical serving of this Chicken Tortilla Soup, including average amounts of garnishes, contains approximately 550-650 calories. The exact number can vary based on the specific toppings and their quantities.