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A quick, flavorful chicken tortilla soup made in one pot with tender chicken, tomatoes, corn, black beans, and topped with creamy avocado and crispy homemade tortilla strips. Ready in 30 minutes, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 10 small corn tortillas, sliced into 1/4-inch wide strips
  • 2 tablespoons olive oil (for baking tortilla strips)
  • 1 teaspoon kosher salt (plus more if needed)
  • 2 tablespoons olive oil (for sautéing)
  • 1 cup diced sweet Vidalia or yellow onion (about 1 medium onion)
  • 1 large jalapeño pepper, diced very fine (about 4–5 inches; seeds optional)
  • 4 cloves garlic, finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • Two 14.5-ounce cans diced tomatoes with juice (petite diced, no salt added)
  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (rotisserie chicken suggested)
  • 1 ½ cups corn (frozen straight from freezer, canned and drained, or fresh)
  • 1 tablespoon fresh lime juice, plus extra if desired
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika also works)
  • ¼ teaspoon cayenne pepper, optional and to taste
  • ⅓ cup chopped fresh cilantro leaves, more if desired
  • Diced avocado for serving, optional
  • Shredded cheese for topping, optional
  • Sour cream for topping, optional

Instructions

  1. Preheat oven to 375°F and line a baking sheet with a Silpat mat or foil.
  2. Slice corn tortillas into 1/4-inch wide strips.
  3. Spread the tortilla strips on the baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with kosher salt, then toss to coat them evenly.
  4. Bake the tortilla strips 15–18 minutes, or until crisp and golden; set aside.
  5. While the strips bake, heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.
  6. Add diced onion and finely diced jalapeño; sauté about 5 minutes until softened, stirring occasionally.
  7. Stir in minced garlic and cook 1–2 minutes until fragrant.
  8. Drain and rinse the black beans.
  9. Shred cooked chicken if not already shredded.
  10. Add chicken broth, diced tomatoes with juice, drained black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, black pepper, smoked paprika, and cayenne pepper (if using); bring to a gentle boil.
  11. Simmer the soup gently for 5–7 minutes. Add 1–2 cups water if a thinner broth is preferred.
  12. Stir in chopped fresh cilantro and cook 1 more minute.
  13. Taste the soup and adjust salt and seasonings as needed.
  14. Ladle the soup into bowls and top with crispy tortilla strips and desired garnishes such as avocado, shredded cheese, and sour cream.

Notes

Shortcut: Use store-bought rotisserie chicken and tortilla chips to reduce prep time., Salt gradually when seasoning to control saltiness due to varying salt levels in broth, beans, tomatoes, and chicken., Vegetarian version: omit chicken, add extra beans or roasted sweet potatoes, use vegetable broth., Make it creamy by adding heavy cream or blending a portion of the soup before serving., Adjust heat level by removing or adding jalapeño seeds, or adding other spicy peppers or chipotle in adobo., Can add cooked grains like rice, quinoa, or farro to bulk up the soup., Soup freezes well for 3-4 months; store leftovers in refrigerator airtight for up to 5 days., Reheat in microwave (30-60 seconds) or on stovetop gently until hot., Make gluten-free by using corn tortillas and verifying labels on broth and spices., Dairy-free by omitting cheese and sour cream if desired.

Nutrition

Find it online: https://theproteincook.com/easy-30-minute-homemade-chicken-tortilla-soup/