Chicken Tortilla Soup🍖 Main

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 cup olive oil; 8 corn tortillas (6" tortillas); 2 tbsp light olive oil; 1 large yellow onion, chopped; 4 garlic cloves, minced; 1-2 jalapeño peppers, seeded and diced; 32 oz chicken broth; 28 oz can crushed tomatoes; 1 lb chicken breasts (2 medium); 15 oz can corn, drained and rinsed; 15 oz can black beans, drained and rinsed; 1 1/2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp salt, or to taste; 1/3 cup cilantro, chopped, plus more to garnish; 1 1/2 tbsp lime juice (from 1 lime, or to taste); 1 large avocado, diced; 1 lime, cut into wedges

Chicken Tortilla Soup with tender chicken and homemade crispy tortilla strips is the perfect, cold-weather weeknight dinner. What's even better? It comes together in one pot.

By Priya Patel, Recipe Curator

Prep: 15 minCook: 30 minServes: 6

Mexican soup chicken one-pot weeknight dinner

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A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This chicken tortilla soup is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

For the Tortilla Strips

1/4 cup olive oil
8 corn tortillas (6" tortillas)

For the Soup

2 tbsp light olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1-2 jalapeño peppers, seeded and diced
32 oz chicken broth
28 oz can crushed tomatoes
1 lb chicken breasts (2 medium)
15 oz can corn, drained and rinsed
15 oz can black beans, drained and rinsed
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp salt, or to taste
1/3 cup cilantro, chopped, plus more to garnish
1 1/2 tbsp lime juice (from 1 lime, or to taste)

For Serving

1 large avocado, diced
1 lime, cut into wedges

Nutrition (Per 6 servings)*

539

Calories

30g

Protein

55g

Carbs

24g

Fat

13g

Fiber

1112mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Tortilla Strips

Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup

Preheat a pot or dutch oven with olive oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes. Remove from heat and stir in cilantro and lime juice.
Serve the soup garnished with some tortilla strips, diced avocado, fresh cilantro and lime wedges, or use your favorite toppings.