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Chicken Tortilla Soup

Chicken tortilla soup with shredded chicken simmered in a smoky, persimmon-toned tomato broth with beans and corn. Finished with crispy tortilla strips for crunch in every warm, spiced bowl.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic, minced
  • 2 cup shredded cooked chicken
  • 1 can (14.5 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 can (15 oz) black beans, drained
  • 1 cup corn kernels
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 Tortilla strips, for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot, then sauté the onion and garlic until softened, about 5 minutes, stirring occasionally until glossy and fragrant.
Build the broth
  1. Add the diced tomatoes, chicken broth, chili powder, and cumin, then bring to a simmer over medium-high heat, with small bubbles breaking the surface.
Simmer the soup
  1. Stir in the shredded chicken, black beans, and corn, then return the soup to a gentle simmer until everything is heated through.
  2. Simmer for 15 minutes to let the flavors meld, keeping a steady bubble so the broth tastes fully spiced.
Finish and serve
  1. Taste and adjust seasoning as needed, adding more chili powder or cumin until it matches your heat preference.
  2. Ladle into bowls and top with crispy tortilla strips before serving so the crunch stays intact.

Notes

For the crispiest topping, bake your own tortilla strips at 375°F for 8 to 10 minutes, then add them right before serving. Store leftovers in the refrigerator up to 3 days and reheat gently. Freezing is yes for the soup only (without tortilla strips) for up to 3 months. For a lighter option, use low-sodium chicken broth and drain-rinse the beans to reduce sodium without changing the method.