Description
Tortilla Soup is a hearty and flavorful Mexican-inspired soup made with tender chicken, tomatoes, beans, corn, and warm spices, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and black pepper to taste
- 1 tablespoon lime juice
- 4 small corn tortillas, sliced into strips
- Oil for frying tortilla strips
- Optional Toppings:
- Avocado slices
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes.
- Stir in garlic and jalapeño; cook for 30 seconds until fragrant.
- Add cumin, chili powder, and smoked paprika. Stir to coat vegetables.
- Pour in diced tomatoes, black beans, corn, chicken broth, and shredded chicken. Bring to a simmer.
- Cook for 15–20 minutes to allow flavors to develop. Season with salt, pepper, and lime juice.
- Meanwhile, heat oil in a skillet and fry tortilla strips until golden and crisp. Drain on paper towels.
- Ladle soup into bowls and top with crispy tortilla strips and desired toppings. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- Bake tortilla strips at 375°F for 8–10 minutes for a lighter option.
- Add diced tomatoes with green chilies for extra spice.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican