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This comforting and flavorful Chicken Tortilla Soup is a one-pot favorite made with tender shredded chicken, fire-roasted vegetables, black beans, corn, and bold spices. Topped with crispy homemade tortilla strips, creamy avocado, and fresh lime, it’s the ultimate cozy meal that’s both hearty and refreshing.

🥣 Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 lb chicken breasts (about 2 medium)
1 (28 oz) can crushed tomatoes
1 (32 oz) carton chicken broth
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can corn, drained and rinsed
½ cup chopped fresh cilantro, divided (save ¼ for garnish)
1 lime, juiced
1 teaspoon salt (or to taste)

For the Homemade Tortilla Strips

¼ cup olive oil (more as needed)
8 corn tortillas (6-inch), cut into thin strips

Toppings

1 large avocado, diced
1 lime, cut into wedges
Reserved fresh cilantro
Tortilla strips

🧑‍🍳 Instructions

Make the Tortilla Strips:

Heat ¼ cup olive oil in a large skillet over medium-high heat.
Slice tortillas into thin strips.
Working in batches, fry strips until golden and crisp.
Transfer to a paper towel–lined plate to drain. Add more oil as needed for remaining batches. Set aside.

Prepare the Chicken Tortilla Soup:

In a large soup pot, heat 1 tablespoon olive oil over medium-high heat.
Add chopped onion, garlic, and jalapeño. Sauté until softened, about 3–4 minutes.
Stir in cumin and chili powder and cook for 1 minute to toast the spices.
Add chicken breasts, crushed tomatoes, chicken broth, black beans, corn, salt, and ¼ cup chopped cilantro. Bring to a boil.
Reduce heat and simmer uncovered for 25–30 minutes, or until chicken is fully cooked.
Remove chicken and shred it using two forks. Return shredded chicken to the soup.
Stir in the lime juice and simmer for 5 more minutes.

Serve:

Ladle hot soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime.

Why You’ll Love This Recipe

One pot, easy cleanup – Perfect for busy weeknights.
Big, bold flavor – Spiced broth, juicy chicken, and zesty toppings.
Customizable – Easily adapt to your taste and pantry staples.
Comfort food classic – Warm, filling, and satisfying year-round.

Tips

Fry tortilla strips in batches to avoid overcrowding and soggy results.
Use rotisserie chicken for an even quicker prep time.
Adjust spice level by adding more or less jalapeño or chili powder.
Let flavors develop by simmering the soup a little longer if time allows.

Variations and Substitutions

Vegetarian version: Skip the chicken and use vegetable broth. Add extra beans or diced zucchini.
Spicier option: Add chipotle peppers in adobo sauce or cayenne pepper.
Tortilla shortcut: Use store-bought tortilla chips instead of homemade strips.
Creamier twist: Stir in a splash of heavy cream or a dollop of sour cream at the end.

FAQs

Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days and tastes even better the next day.

Can I freeze Chicken Tortilla Soup?
Absolutely. Freeze without the toppings for up to 3 months. Thaw and reheat on the stove.

What kind of chicken should I use?
Boneless skinless chicken breasts or thighs both work. You can also use pre-cooked shredded chicken.

Serving Suggestions

Serve with a side of cheesy quesadillas, warm cornbread, or Mexican rice.
Add a spoonful of sour cream or shredded cheese on top for a richer taste.
Pair with a simple green salad for a light and balanced meal.
Offer extra lime wedges, hot sauce, and cilantro at the table for personalizing bowls.