Hearty chicken tortilla soup is a delicious, wholesome, and filling soup that you can make in about 30 minutes. It’s a tomato-based soup packed with chicken, vegetables, beans, and classic Mexican-inspired flavors. It’s loaded with all the best toppings including tortilla chips, cilantro, sour cream, and avocado. This one-pot meal is a quick and easy option to throw together on a busy weeknight and one that is loved by all. A true family favorite.
Prep Time: 10 minutes | Cook Time: 25 minutes | Category: Soup | Method: Stovetop | Cuisine: Mexican
Table of Contents
INGREDIENT
- 2 tablespoons olive oil
- 2 chicken breasts, boneless and skinless, cut into 1-inch strips
- 1 medium onion, finely chopped
- ½ tablespoon garlic, minced
- 1 jalapeño pepper, finely diced
- 1 carrot, thinly sliced
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper (optional)
- 1 (14 oz.) can of crushed tomatoes
- 4 cups chicken broth
- 1 (14 oz.) can of black beans, drained
- 1 cup frozen corn
- 1 cup tortilla chips, broken into small pieces (or tortilla strips)
- ¼ cup fresh cilantro, finely chopped
- 1 lime, thinly sliced
- 2-3 tablespoons sour cream
- 1 avocado, thinly sliced
- ¼ cup cheddar cheese, shredded
INSTRUCTIONS
- In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
- Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
- Add onions, garlic, jalapeño, and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).
- Add canned tomatoes, chicken broth, black beans, and corn. Stir occasionally and bring the soup to a boil, for about 5 minutes.
- Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
- Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, cheddar cheese, or any combination of these toppings that you like.
NOTES
- How to make with cooked chicken: You can also make this soup using ¾ to 1 cup of leftover roast chicken or store-bought rotisserie chicken. Shred the chicken using a fork and add it in along with the onions, garlic, jalapeño, and carrot (skipping step 2 where you cook the chicken).
- How to store: Store chicken tortilla soup still in the pot (covered with the lid) or transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- How to freeze: Once cooled, transfer any leftover chicken tortilla soup to an airtight container or portion them out into freezer bags and freeze for up to 3 months. When ready to serve, allow the soup to thaw overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
- How to reheat: Reheat on the stove over medium-low heat for about 5 minutes until warmed through. Serve it loaded up with your favorite toppings.
