Back to search results
Easy 30-Minute Homemade Chicken Tortilla Soup
4.6 (1396 reviews)
🍲🥑🍅🧀 Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant! Made in ONE pot and ready in 30 minutes, this is a fan FAVORITE that will impress your friends and family!
Total Time30
Servings5
485
Caloriesper servingNutrition Information
485
Calories
19 g
Fat
55 g
Carbs
28 g
Protein
12 g
Fiber
5 g
Sugar
Ingredients
- 10 small corn tortillas (cut into 1/4-inch wide strips)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 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
- two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
- one 15-ounce can black beans (drained and rinsed)
- 2 cups shredded cooked chicken
- 1 1/2 cups corn (I used frozen straight from the freezer, or use canned corn that's drained, or fresh may be substituted)
- 1 tablespoon lime juice (plus more to taste if desired)
- 1 tablespoon chili powder
- 2 teaspoons 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)
- diced avocado for serving (optional for serving)
- shredded cheese (optional for serving)
- sour cream (optional for serving)
Instructions
- 1Make the Tortilla Strips:
- 2Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
- 3Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
- 4While strips bake, begin making the soup.
- 5Make the Soup:
- 6To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- 7Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- 8Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- 9Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
- 10Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- 11Add the cilantro and boil 1 minute.
- 12Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- 13Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.