Chicken Tortilla Soup
This Chicken Tortilla Soup is a savory, Latin-inspired masterpiece that draws from traditional Mexican cuisine. With its warm, rich broth infused with aromatic spices and tender chicken, this dish captures the essence of a comforting meal. The modern twist includes a burst of lime and crispy tortilla strips that add texture and flavor, making it a perfect dish for any season.
Equipment
- Large pot or Dutch oven (5-quart / 4.7L minimum)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Citrus squeezer (optional)
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped, about 1 cup / 150g
- 2 cloves garlic minced
- 2 cups diced tomatoes about 12 oz / 340g — heirloom, Roma, or one 14.5 oz / 400g can of diced tomatoes, drained
- 4 cups chicken broth 1 liter, low-sodium preferred
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch salt to taste
Main Ingredients
- 2 cups cooked chicken shredded, about 280g — rotisserie chicken works well
- 1 cup corn kernels fresh or frozen, about 150g
- 1 cup black beans cooked or canned, drained and rinsed, about 170g
Garnishes
- 4-6 small corn tortillas cut into thin strips and baked or fried until crisp
- 1 medium avocado diced
- ¼ cup fresh cilantro roughly chopped, about 10g
- 1 medium lime cut into wedges
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring frequently to prevent burning.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Stir in the diced tomatoes, followed by the chicken broth. Bring the mixture to a gentle simmer.2 cups diced tomatoes, 4 cups chicken broth
- Add the cumin and chili powder, mixing well to combine the spices into the broth. Let it simmer for 10 minutes to infuse the flavors.1 teaspoon ground cumin, 1 teaspoon chili powder
- Incorporate the shredded chicken, corn, and black beans. Allow the soup to continue simmering for another 10–15 minutes, stirring occasionally.2 cups cooked chicken, 1 cup corn kernels, 1 cup black beans
- Taste and adjust seasoning with salt as needed. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of fresh lime juice. Serve immediately.1 pinch salt, 4-6 small corn tortillas, 1 medium avocado, 1/4 cup fresh cilantro, 1 medium lime
Notes
Storage: Refrigerate soup (without toppings) in an airtight container for up to 4 days. Keep tortilla strips, avocado, cilantro, and lime wedges separate to prevent sogginess.
Freezer-friendly: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: The soup base (through step 3) can be prepared a day ahead and refrigerated. Reheat and add chicken, beans, and corn when ready to serve.
Substitution: Swap shredded chicken for rotisserie chicken for even faster prep, or use an extra cup of black beans and vegetable broth for a vegetarian version. For a creamier texture, stir in a dollop of sour cream when serving.
Pro tip: The broth may thicken as beans absorb liquid — stir in a splash of broth or water when reheating to restore the consistency.
Nutrition
Serving: 1servingCalories: 295kcalCarbohydrates: 29gProtein: 21gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 165mgPotassium: 751mgFiber: 8gSugar: 4gVitamin A: 650IUVitamin C: 16mgCalcium: 58mgIron: 3mg
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