Chicken Tortilla Soup with Green Chiles
A hearty and comforting soup packed with shredded chicken, black beans, corn, and a smoky kick from green chiles. Topped with crispy tortilla strips, it's a Southwestern classic that's perfect for a weeknight dinner.
For 6 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- c.Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- d.Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
- 2
Step 2
- a.Build and Simmer the Broth
- b.Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- c.Stir in the undrained fire-roasted tomatoes and the diced green chiles.
- d.Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
- 3
Step 3
- a.Add Chicken and Vegetables
- b.Uncover the pot and stir in the shredded chicken, rinsed black beans, and corn.
- c.Increase the heat to medium and continue to simmer for 5-10 minutes, until all ingredients are heated through.
- d.Season with salt and pepper to your liking.
- 4
Step 4
- a.Finish and Serve
- b.Remove the pot from the heat.
- c.Stir in the fresh lime juice and chopped cilantro.
- d.Ladle the soup into individual bowls.
- e.Garnish generously with tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using fire-roasted tomatoes adds a deeper, smokier flavor to the soup base.
- 2For a richer soup, use a rotisserie chicken and add the carcass to the broth while it simmers, removing it before adding the shredded meat.
- 3To make your own tortilla strips, slice corn tortillas, toss with oil and salt, and bake at 400°F (200°C) for 10-12 minutes until crisp.
- 4This soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat, adding fresh toppings when serving.
- 5For a creamier texture, use an immersion blender to briefly pulse the soup a few times before adding the chicken, beans, and corn.
Adapt it for your goals.
Vegetarian
Substitute the chicken with a can of pinto beans or chickpeas and use vegetable broth instead of chicken broth.
SpicySpicy
Add a finely minced jalapeño or serrano pepper along with the onion, or stir in a teaspoon of chipotle powder with the other spices.
CreamyCreamy
After simmering, stir in 1/2 cup of heavy cream or full-fat coconut milk for a richer, creamier consistency.
Different ProteinDifferent Protein
Instead of chicken, try using shredded pork carnitas or cooked ground turkey.
Why this is on our healthy list.
Excellent Source of Lean Protein
The shredded chicken provides high-quality lean protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
High in Fiber
With black beans, corn, and various vegetables, this soup is rich in dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes gut health.
Rich in Vitamins and Antioxidants
Tomatoes, onions, garlic, and chiles contribute essential vitamins like Vitamin C and antioxidants such as lycopene, which help protect the body against cellular damage.
Frequently asked questions
Yes, it can be very healthy. It's packed with lean protein from chicken, fiber from beans and corn, and vitamins from tomatoes and onions. To keep it healthier, use low-sodium broth and be mindful of high-calorie toppings like cheese and sour cream.