Description
This Easy 30-Minute Homemade Chicken Tortilla Soup is a flavorful and hearty meal perfect for a quick weeknight dinner. Crispy baked tortilla strips combined with a spicy, savory broth loaded with tender chicken, black beans, corn, and fresh vegetables create a comforting classic Mexican-inspired soup. Toppings like avocado, shredded cheese, and sour cream add creamy textures and make every bite delicious.
Ingredients
Tortilla Strips
- 10 small corn tortillas, cut into 1/4-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
Soup
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- 2 cans (14.5 oz each) diced tomatoes and juice (petite diced, no-salt-added)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 1/2 cups corn (frozen, canned drained, or fresh)
- 1 tablespoon lime juice (plus more to taste if desired)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1/4 teaspoon cayenne pepper (optional and to taste)
- 1/3 cup fresh cilantro leaves, finely minced (or to taste)
Optional Garnishes
- Diced avocado
- Shredded cheese
- Sour cream
Instructions
- Make the Tortilla Strips: Preheat the oven to 375°F (190°C) and line a baking sheet with a Silpat or foil for easy cleanup. Scatter the tortilla strips loosely on the sheet, drizzle evenly with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt, and toss with your hands to coat all strips evenly. Bake for 15 to 18 minutes, or until the strips are crisp and lightly golden brown. Remove from the oven and set aside.
- Prepare the Soup Base: While the tortilla strips are baking, heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion and jalapeno peppers and sauté for about 5 minutes until the vegetables begin to soften, stirring occasionally.
- Add Garlic: Stir in the finely minced garlic and sauté for another 1 to 2 minutes, continuing to stir intermittently to prevent burning.
- Add Liquids and Main Ingredients: Pour in the low-sodium chicken broth, diced tomatoes with their juice, rinsed black beans, shredded cooked chicken, and corn. Stir well to combine all ingredients.
- Season the Soup: Add lime juice, chili powder, ground cumin, 2 teaspoons salt, black pepper, smoked paprika, and cayenne pepper if using. Stir everything together, then bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce heat to maintain a gentle boil and let the soup cook for 5 to 7 minutes. If the soup looks too thick or the liquid is low, add 1 to 2 cups of water to reach your desired consistency. Season adjustments will be made later.
- Add Cilantro and Finish Cooking: Stir in the minced fresh cilantro leaves and boil the soup for an additional minute to meld the flavors.
- Adjust Seasoning: Taste the soup and add more salt or other seasonings like black pepper, chili powder, cumin, or cayenne as needed to suit your preference, considering the saltiness of the broth and other canned ingredients.
- Serve: Ladle the hot soup into bowls, top generously with the crispy tortilla strips, and optionally garnish with diced avocado, shredded cheese, and sour cream. Serve immediately for best flavor and texture.
Notes
- To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
- For a spicier version, increase the jalapeno pepper quantity or add additional cayenne pepper.
- If fresh corn is not available, frozen or canned corn works well as a substitute.
- The soup can be made ahead and refrigerated for up to 2 days; add the tortilla strips just before serving to keep them crisp.
- Leftover soup can be frozen but avoid freezing with tortilla strips added.
- Adjust salt at the end carefully as canned ingredients vary in sodium content.