Description
This one-pot Chicken Tortilla Soup is an easy weeknight dinner that’s loaded with amazing flavor. It’s made with shredded chicken, black beans, red bell pepper, corn, homemade taco seasoning, and fresh lime juice. Top each bowl with crispy tortilla strips and you have a comforting meal that the whole family will love.
Ingredients
Units
Scale
For The Soup:
- 2 tablespoons of olive oil, plus more for drizzling
- 1 medium red onion, diced (about 1 cup)
- 1 medium red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced small
- 4 garlic cloves, finely minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 28oz can crushed tomatoes (or diced tomatoes)
- 1lb boneless skinless chicken breasts (2 large breasts)
- 4 cups chicken or vegetable broth
- 1 14oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup fresh chopped cilantro, plus more for serving
- 1 to 2 tablespoons fresh lime juice, to taste
- 1 teaspoon fresh lime zest
For The Tortilla Strips:
- 8 small corn tortillas
- Olive oil, for drizzling (about 1 to 2 tablespoons)
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper
Instructions
- Make the tortilla strips. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Use a knife or pizza cutter wheel to cut the tortillas into ½-inch strips. Add the tortilla strips to a large bowl. Drizzle the tortilla strips with olive oil. Sprinkle the tortilla strips with the chili powder, ground cumin, and a generous pinch of salt and freshly ground black pepper. Toss to evenly coat the tortilla strips.
- Transfer the seasoned tortilla strips to the baking sheet and spread in an even single layer. Bake for 15 to 20 minutes, tossing halfway through until golden brown and your desired crispiness is reached. Keep a close eye on the tortilla strips because they can burn easily. Set aside to cool.
- Make the soup. Heat the olive oil in a large pot over medium-high heat. Add the onion, bell pepper, and jalapeño pepper, and sauté for 5 to 8 minutes, or until the veggies have softened.
- Add garlic, chili powder, ground cumin, smoked paprika, dried oregano, and salt, and let cook for 1 minute. Stir in the crushed tomatoes (or diced tomatoes if using). Let cook for 2 to 3 minutes.
- Add the chicken, broth, black beans, and corn. Bring to a low boil, then reduce the heat to the lowest setting. Let simmer for 20 minutes, or until the chicken is fully cooked.
- Use tongs to remove the chicken to a clean cutting board. Let the chicken rest for a few minutes before shredding it with two forks.
- Add the shredded chicken back to the pot, along with the cilantro, fresh lime juice, and lime zest. Give everything a good stir and let simmer on low for an additional 1 to 2 minutes.
- Ladle the soup into bowls and serve with the crispy tortilla strips and your choice of additional toppings.
Notes
- Optional toppings: Some popular options are sliced green onions (scallions), fresh chopped cilantro, diced avocado, sour cream, diced tomatoes, pico de gallo, lime wedges, shredded cheese, or sliced jalapeño peppers.
- Save time by using rotisserie chicken: You’ll need 2 heaping cups of cooked shredded chicken to make this soup. Add it in at the end when you add the cilantro, fresh lime juice, and lime zest. Let it cook for a few minutes until warmed through.
- To store in the refrigerator: Let the soup cool and store it in the fridge for up to 3 days in an airtight container.
- To freeze the soup: Let the soup cool and store it in the freezer in a freezer-safe bag or container for up to 3 months. Let the soup thaw in the fridge overnight, then reheat it on the stovetop until warmed through.
- Make this soup vegan or vegetarian: Use vegetable broth and add an extra can of black beans instead of chicken.
- Nutrition information is a rough estimate based on 6 servings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8.3g
- Sodium: 987mg
- Fat: 13.4g
- Saturated Fat: 2g
- Unsaturated Fat: 7.6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7.5g
- Protein: 22.6g
- Cholesterol: 55mg