Chicken Tortilla Soup
A warm, smoky, and vibrant soup loaded with tender shredded chicken, fire-roasted tomatoes, and earthy cumin in a rich chili-laced broth. Topped with crispy tortilla strips, creamy avocado, and a bright squeeze of lime, it is a satisfying one-pot meal that comes together easily and tastes like it simmered all day.
For 4 servings
- prep · ~15 min
Cook and shred the chicken.
Place chicken breasts in the large pot and cover with water. Bring to a boil, then reduce heat and simmer until cooked through, about 12-15 minutes. Remove chicken, let cool slightly, and shred with two forks. Set aside.
- saute · ~5 min
Sauté the aromatics.
Discard the poaching water and wipe the pot dry. Heat 1 tbsp oil in the same pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and jalapeno; cook until fragrant, about 1 minute.
- simmer · ~20 min
Bloom the spices and build the broth.
1.Add cumin powder, chili powder, and smoked paprika to the pot; stir and cook 30 seconds until aromatic.2.Add diced tomatoes and cook until they begin to break down and release their juices, about 3 minutes.3.Pour in 4 cups water, add the shredded chicken, black beans, and corn.4.Season with salt and black pepper.5.Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.TIPSimmering uncovered helps the broth concentrate and flavors deepen. - fry · ~5 min
Fry the tortilla strips.
While the soup simmers, heat 1/4 cup oil in a small skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain.
TIPMake sure the oil is hot enough—a strip should sizzle immediately. Fry in small batches to keep them crispy. - serve
Ladle soup into bowls and add toppings.
1.Divide the soup among serving bowls.2.Top each bowl generously with crispy tortilla strips.3.Add diced avocado and a sprinkle of fresh cilantro.4.Serve immediately with lime wedges on the side for squeezing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best depth of flavor, bloom the cumin, chili powder, and smoked paprika in hot oil for 30 seconds before adding tomatoes.
- 2Use fire-roasted canned tomatoes instead of fresh for a smokier, more robust broth without extra effort.
- 3Shred the chicken while it's still warm; it pulls apart more easily and absorbs the broth's flavor better.
- 4Fry tortilla strips in small batches and make sure the oil is hot enough (a strip sizzles on contact) to keep them crispy, not greasy.
- 5Simmer the soup uncovered to let the liquid reduce slightly and concentrate the flavors for a richer taste.
- 6Let the soup cool completely before storing; refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- 7Add toppings like avocado and tortilla strips just before serving to keep them fresh and crunchy.
Adapt it for your goals.
Vegetarian
Replace chicken with an extra can of black beans and a cup of diced zucchini or bell peppers for a hearty, plant-based version that still delivers smoky flavor.
low oilLow-oil
Skip frying the tortilla strips; instead, bake them at 375°F (190°C) for 8-10 minutes until crisp, and reduce the oil in the sauté step to 1 teaspoon.
extra spicyExtra-spicy
Add 1/2 teaspoon cayenne pepper or a minced chipotle pepper in adobo sauce along with the spices for a fiery kick without changing the soup's base.
dairy free creaminessDairy-free creaminess
Stir in 1/4 cup of cashew cream or canned coconut milk at the end of simmering for a velvety, rich texture that complements the smoky broth.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a substantial amount of lean protein, supporting muscle repair and satiety without excess saturated fat.
Rich in Fiber
Black beans and corn contribute both soluble and insoluble fiber, aiding digestion and helping to maintain steady blood sugar levels.
Packed with Vitamins and Antioxidants
Tomatoes, avocado, and lime deliver vitamin C, vitamin E, and lycopene, which help support immune function and protect cells from oxidative stress.
Heart-Healthy Fats
Avocado provides monounsaturated fats that can help lower bad cholesterol when used in moderation as part of a balanced diet.
Frequently asked questions
Yes, skip step 1 and use about 2 cups of shredded rotisserie chicken. Add it when you add the beans and corn, and reduce the simmer time to 10 minutes.
