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A close-up shot of a bowl of the best chicken tortilla soup, showing the shredded chicken, black beans, and corn in a rich, red broth, topped with cheese.

Chicken Tortilla Soup: The Ultimate Easy & Flavorful Recipe

This easy Chicken Tortilla Soup is packed with shredded chicken, beans, and corn in a flavorful, spiced tomato broth. Ready in under an hour, it's the perfect quick and delicious weeknight meal the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1 large Onion diced
  • 3 cloves Garlic minced
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Dried Oregano
  • 6 cups Low-Sodium Chicken Broth
  • 1 28-ounce can Fire-Roasted Diced Tomatoes undrained
  • 1.5 lbs Boneless, Skinless Chicken Breasts or thighs
  • 1 15-ounce can Black Beans rinsed and drained
  • 1 15-ounce can Corn drained
  • 1/4 cup Fresh Lime Juice from 1-2 limes
  • Salt and Pepper to taste
For Topping (Optional)
  • Shredded Cheese, Diced Avocado, Sour Cream, Cilantro, Jalapeños, Crispy Tortilla Strips

Equipment

  • 1 Large Pot or Dutch Oven
  • 2 Forks (for shredding)

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the chili powder, cumin, and oregano. Stir constantly for about 60 seconds until the spices are fragrant.
  3. Pour in the chicken broth and fire-roasted tomatoes. Add the whole chicken breasts, ensuring they are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
  4. Carefully remove the chicken from the pot. Use two forks to shred the chicken, then return it to the pot.
  5. Stir in the rinsed black beans and drained corn. Simmer for 5 more minutes to heat everything through.
  6. Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and serve hot with your favorite toppings.

Notes

For Crispy Tortilla Strips: Slice corn tortillas into thin strips. Bake at 400°F (200°C) for 10-15 minutes or pan-fry in a little oil until golden and crisp.
For a Creamy Version: At the end, stir in 4 oz of softened cream cheese and 1/2 cup of heavy cream until smooth and fully incorporated.