Chicken Tortilla Soup Recipe
This homemade Chicken Tortilla Soup is made with tender shredded chicken thighs, fire-roasted tomatoes, black beans, and corn in a flavorful, smoky tomato broth. Serve with crispy homemade baked tortilla strips, fresh avocado, cilantro, and lime for an easy, satisfying dinner.
Servings: 6 servings
Calories: 402kcal
Ingredients
For the Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 medium yellow onion - finely diced
- 1 jalapeño - seeded and finely diced
- 5 cloves garlic - minced
- 1½ teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt - or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 (14.5 ounce) cans fire roasted diced tomatoes - with juices
- 6 cups low-sodium chicken broth - or stock
- 1½ pounds boneless skinless chicken thighs
- 1 cup corn kernels - fresh, frozen, or canned
- 1 (14.5 ounce) can black beans - drained and rinsed
- 1 tablespoon fresh lime juice - plus more to taste
- ¼ cup chopped fresh cilantro
- avocado, lime wedges, fresh cilantro, crumbled Cotija or queso fresco, and sour cream - optional, for serving
For the Crispy Baked Tortilla Strips
- 4 small corn tortillas - sliced into thin strips
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
Make the Chicken Tortilla Soup
- Sauté the vegetables. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion and jalapeño and sauté for 4-5 minutes, stirring occasionally, until softened.2 tablespoons olive oil, 1 medium yellow onion, 1 jalapeño
- Add the garlic and spices. Stir in the minced garlic and cook for approximately 30 seconds. Add the ground cumin, chipotle chili powder, Mexican oregano, salt, and black pepper. Stir continuously for another 30 seconds to release their flavors.5 cloves garlic, 1½ teaspoons ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon chipotle chili powder
- Cook the tomato paste. Add the tomato paste and mix thoroughly with the vegetables and spices. Continue cooking for 1 minute, stirring frequently to prevent burning.1 tablespoon tomato paste
- Prepare the broth. Stir in the fire-roasted diced tomatoes, including their juices, followed by the chicken stock. Scrape the bottom of the pot to release any browned bits and combine everything thoroughly.2 (14.5 ounce) cans fire roasted diced tomatoes, 6 cups low-sodium chicken broth
- Simmer the chicken. Place the chicken thighs in the broth; bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, adjusting the heat as necessary to maintain a gentle simmer, until the chicken reaches an internal temperature of 165°F. Prepare the crispy tortilla strips while the chicken cooks (see instructions below).1½ pounds boneless skinless chicken thighs
- Shred the chicken. Remove the cooked chicken from the Dutch oven and transfer it to a plate or cutting board. Allow it to cool slightly, then shred into bite-sized pieces using two forks.
- Add the corn and beans. Stir the corn kernels and drained, rinsed black beans into the simmering broth. Cook for approximately 5 minutes, stirring occasionally, until heated through.1 cup corn kernels, 1 (14.5 ounce) can black beans
- Finish the soup. Return the shredded chicken to the pot and stir to combine. Reduce the heat to low, then add the fresh lime juice and chopped cilantro. Taste and adjust the salt, pepper, and lime juice as needed.1 tablespoon fresh lime juice, ¼ cup chopped fresh cilantro
- To serve. Ladle the hot chicken tortilla soup into bowls. Top with crispy baked tortilla strips, diced avocado, fresh cilantro, and lime wedges. Add crumbled Cotija or queso fresco and sour cream, if desired. Serve immediately.avocado, lime wedges, fresh cilantro, crumbled Cotija or queso fresco, and sour cream
Make the Crispy Baked Tortilla Strips
- Prepare the tortillas. While the chicken simmers, preheat the oven to 400°F. Stack the corn tortillas and cut them into thin, evenly sized strips. Toss with 1 tablespoon olive oil and ¼ teaspoon salt, then spread in a single layer on a large baking sheet.4 small corn tortillas, 1 tablespoon olive oil, ¼ teaspoon salt
- Bake the tortilla strips. Bake for 8-12 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and set aside until ready to serve.
Notes
- Chicken substitutions: Boneless, skinless chicken breasts can replace the thighs, but check their temperature sooner to avoid overcooking. For an even quicker version, substitute approximately 3-4 cups of cooked, shredded rotisserie chicken. Simmer the seasoned broth without the raw chicken for 15-20 minutes, add the corn and beans, and stir in the cooked chicken during the final few minutes to heat through.
- Adjust the spice level: Both jalapeños and chipotle chili powder vary in heat. For a milder soup, omit the jalapeño and start with ½ teaspoon of chipotle powder instead of the full teaspoon, and increase to taste.
- For a thicker broth: Add an extra 1-2 tablespoons of tomato paste when cooking the original tomato paste for a richer tomato flavor and a little more body. For more noticeable thickening, crumble a handful of corn tortilla strips into the simmering soup and allow them to soften for a few minutes.
- Keep the tortilla strips crispy: Bake the strips in a single layer and allow them to cool slightly before serving. Store them separately from the soup and add them to individual bowls immediately before eating.
- Storage and freezing: Refrigerate leftover soup in an airtight container for 3-4 days or freeze for up to 3 months for best quality. Store the tortilla strips and fresh toppings separately. Reheat the soup to 165°F before serving.
Nutrition
Calories: 402kcal | Carbohydrates: 36g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1218mg | Potassium: 847mg | Fiber: 8g | Sugar: 6g | Vitamin A: 711IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 4mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
