Zesty Chicken Tortilla Soup Recipe
Warm up with this comforting Chicken Tortilla Soup, bursting with bold Mexican flavors! Perfect for busy weeknights, meal prep, or cozy weekends, this one-pot wonder is loaded with shredded chicken, black beans, corn, and the perfect blend of spices. Garnished with crunchy tortilla strips, creamy avocado, and a squeeze of fresh lime, it’s a crowd-pleaser every time!
Ingredients:
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
4 cups chicken broth (low-sodium preferred)
1 (14.5 oz) can diced tomatoes
1 cup corn kernels (fresh or frozen)
1 (15 oz) can black beans, drained and rinsed
2 cups cooked, shredded chicken (rotisserie chicken works great!)
Salt and black pepper, to taste
Juice of 1 lime
Optional Toppings for the Ultimate Bowl:
Crispy fried tortilla strips or crushed tortilla chips
1 ripe avocado, diced
Sour cream or Greek yogurt
Fresh chopped cilantro
Lime wedges
Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 more minute until fragrant.
2. Build the Base:
Pour in chicken broth and diced tomatoes with their juices. Add corn and black beans. Stir well and bring to a gentle simmer.
3. Add Chicken:
Stir in the shredded cooked chicken. Let the soup simmer uncovered for 10–15 minutes, allowing all the flavors to meld. Season with salt, pepper, and fresh lime juice.
4. Garnish and Serve:
Ladle the hot soup into bowls. Top with crunchy tortilla strips, diced avocado, a dollop of sour cream, and chopped cilantro. Add a lime wedge on the side for an extra zing!
Why You’ll Love This Chicken Tortilla Soup:
Easy to make in under 30 minutes
High-protein, fiber-rich, and naturally gluten-free
Perfect for meal prep, family dinners, or cozy lunches
Customize with your favorite toppings!
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