Description
Chicken Tortilla Soup delivers warm, comforting Tex‑Mex flavor in every spoonful. Tender shredded chicken, black beans, corn, tomatoes, and crushed tortilla chips build a hearty, cozy base, brightened by lime and a touch of cream. This easy weeknight soup is hearty enough for family dinners and crowd‑pleasing entertaining, with optional toppings like avocado, cilantro, and tortilla strips for color and crunch. A delicious, nourishing bowl for chilly nights.
Ingredients
Scale
- 1 tbsp vegetable oil
- ¼ cup onion, diced
- 1 small jalapeño, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- ¼ cup corn
- ¼ cup black beans, drained and rinsed
- ½ cup diced tomatoes
- ¼ cup crushed tortilla chips
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
- 1 boneless skinless chicken breast
- 1 tbsp fresh lime juice
- 2 tbsp heavy cream
- Optional toppings: avocado, shredded cheese, cilantro, tortilla strips
Instructions
- Crush tortilla chips and chop vegetables. Set aside.
- Heat vegetable oil in a Dutch oven over medium heat.
- Add onions and cook for 3 minutes. Stir in jalapeño and cook 1 more minute. Add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, corn, beans, tomatoes, crushed tortilla chips, cumin, chili powder, paprika, salt, and pepper. Reduce heat to a gentle simmer.
- Add whole chicken breast to the pot and simmer for 20 minutes until cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in lime juice and heavy cream. Heat through and adjust seasoning if needed.
- Serve hot with desired toppings.
Notes
- If you prefer a thicker soup, crush some extra tortilla chips into the pot.
- For a lighter version, skip cream or use half-and-half.
- Leftovers refrigerate 2-3 days; reheat gently.
- This soup can be gluten-free if using certified gluten-free broth and chips.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 650
- Sugar: 8 g
- Sodium: approx. 900 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Chicken Tortilla Soup, Tex-Mex soup, comforting soup, weeknight dinner, shredded chicken soup, corn and beans soup, Mexican soup, tortilla soup recipe, easy soup