Chicken Tortilla Soup

This easy chicken tortilla soup is made with rotisserie chicken, black beans, corn, and tomatoes in a smoky, lightly spiced broth. Topped with crispy tortilla strips and avocado, it's ready in just 30 minutes.

Course Main Course, Soup

Cuisine Mexican, Tex-Mex

Keyword chicken tortilla soup, chicken tortilla soup with rotisserie chicken, easy chicken tortilla soup

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 488.3kcal

Equipment

Large pot or Dutch oven
Baking sheet
Wooden Spoon
Ladle
A sharp chef's knife
A sturdy cutting board

Ingredients

Soup

2 tablespoons olive oil
1 yellow onion diced
1 jalapeño pepper seeded and diced
4 cloves garlic minced
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon paprika smoked if you have it
4 cups low-sodium chicken broth or water
2 (14-ounce) cans diced tomatoes with their juices
1 (15-ounce) can black beans drained and rinsed
1½ cups corn kernels fresh or frozen
2 cups shredded rotisserie chicken
1 tablespoon fresh lime juice
⅓ cup fresh cilantro finely chopped
salt and black pepper to taste

Crispy Tortilla Strips

4 (6-inch) corn tortillas cut into thin strips (or 2 cups tortilla chips)
1 tablespoon olive oil
¼ teaspoon salt

Toppings (optional)

1 avocado sliced
sour cream
shredded Monterey Jack or cheddar cheese
lime wedges

US Customary - Metric

Instructions

Bake the tortilla strips: Preheat the oven to 400°F (200°C). Toss the tortilla strips with the olive oil and salt, spread them on a baking sheet, and bake for 8 to 12 minutes, flipping halfway, until golden and crisp.
Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.
Toast the garlic and spices: Stir in the garlic, cumin, chili powder, and paprika, and cook for 1 minute, stirring constantly, until fragrant.
Add the rest: Add the broth, tomatoes with their juices, black beans, corn, and shredded chicken. Season with salt and pepper.
Simmer: Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8 to 10 minutes. If the soup gets too thick, add ½ cup of water at a time.
Finish: Turn off the heat and stir in the lime juice and cilantro. Taste and adjust the salt and pepper.
Serve: Ladle into bowls and top with the tortilla strips, avocado, sour cream, cheese, and lime wedges. Serve piping hot.

Notes

Raw chicken: Simmer 1 pound of boneless, skinless chicken in the soup for 15 to 20 minutes, until it reaches 165°F (74°C). Remove, shred, and stir it back in.
Seed the jalapeño for a mild soup, or add a pinch of cayenne or a chipotle pepper in adobo for more heat.
Short on time? Use 2 cups of crushed store-bought tortilla chips instead of homemade strips.
To feed more people, double everything except the cilantro.
Store the soup and toppings separately. The soup keeps in the fridge for 3 to 4 days, or in the freezer for up to 3 months without toppings.
For gluten-free, use corn tortillas and check that your broth and spices are labeled gluten-free.

Nutrition