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Chicken Tortilla Soup

Super easy chicken tortilla soup topped with your favorite Mexican toppings. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4 servings (2 quarts)
Calories 531kcal
Author John Kanell

Ingredients

  • 3 Tbsp. olive oil
  • 1 1/2 tsp. ground cumin divided
  • 3/4 tsp. smoked paprika
  • ½ tsp. black pepper
  • 8 corn tortillas thinly sliced (about 2 cups), divided
  • ½ tsp. kosher salt plus a pinch for tortilla strips
  • 2 cups salsa or pico de gallo
  • 6 cups reduced-sodium chicken stock
  • 3 cups shredded cooked chicken
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 2 Tbsp. tomato paste
  • Zest and juice of 1 lime
  • Chopped avocado fresh cilantro, sliced jalapeno, and sour cream, for garnish

Instructions

  • In Dutch oven, heat olive oil, 1 teaspoon cumin, paprika, and pepper over medium heat.
  • Add ½ cup tortilla strips to oil; cook, stirring frequently, until crispy, about 2 minutes.
  • Remove strips using a slotted spoon; transfer to a plate lined with paper towels. Sprinkle with a pinch of salt, and set aside.
  • Stir salsa into oil in pan; cook, stirring occasionally, 5 minutes.
  • Stir in stock, chicken, remaining sliced tortillas, black beans, corn, tomato paste, lime zest and juice, and remaining ½ teaspoon salt.
  • Increase heat to medium-high to bring to a simmer. Reduce heat to low.
  • Simmer, uncovered, until slightly thickened, about 10 minutes.
  • Garnish servings as desired with avocado, cilantro, jalapeño, sour cream, and reserved crispy tortilla strips.

Notes

  • Starting this recipe by making the crispy tortilla strips has a hidden bonus—heating the spices brings out their natural oils, making them even more flavorful.
  • Customize this recipe by using your favorite salsa. You can use pico de gallo, which is slightly more chunky and less processed, or even tomatillo salsa.
  • Be sure to use corn tortillas for this recipe; they break down and dissolve into the simmering broth, giving the soup a nice hearty thickness.
  • If you can find fire-roasted corn kernels in your grocery’s freezer section, by all means, use them!
  • When it comes to toppings, let your imagination run wild! Queso fresco, crumbled goat cheese, pepitas, and sliced radishes would also be delicious.

Nutrition

Calories: 531kcal | Carbohydrates: 47g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 1503mg | Potassium: 1198mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1277IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 5mg