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Chicken Tortilla Soup Recipe

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4.8 from 122 reviews

This Chicken Tortilla Soup is a flavorful and comforting dish featuring tender shredded chicken, black beans, sweet corn, and fire-roasted tomatoes simmered in a spiced broth. Crispy baked tortilla strips add a delightful crunch, while toppings of sour cream, Monterrey Jack cheese, and fresh cilantro bring a creamy and fresh finish. Perfect as a hearty lunch or dinner, this soup is easy to prepare and packed with Tex-Mex flavors.

Ingredients

Tortillas

  • 1 package (12 ounces) corn tortillas, cut into ¼-inch strips
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder

Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (approximately 1 cup)
  • 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
  • 1 teaspoon garlic, minced
  • 2-3 cups rotisserie chicken, shredded
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 2 cans (14.5 ounces each) fire-roasted diced tomatoes
  • 1 can (4 ounces) chopped green chile peppers
  • 3 cups (720 g) chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt

Toppings

  • ½ cup sour cream, divided
  • ½ cup Monterrey Jack cheese, shredded, divided
  • 2 tablespoons cilantro, chopped, divided

Instructions

  1. Prepare Tortilla Strips: Preheat the oven to 375°F and line a large baking sheet with parchment paper. In a medium bowl, combine lime juice, olive oil, kosher salt, ground cumin, and chili powder to make a seasoning mixture. Add the corn tortilla strips to the bowl and toss well to coat them evenly with the seasoning. Spread the coated tortilla strips in a single layer on the prepared baking sheet. Bake for 15-18 minutes, flipping halfway through, until the strips are crispy and golden. While the tortilla strips bake, proceed to prepare the soup.
  2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Once hot, add the diced yellow onion and jalapeño pepper. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
  3. Add Soup Ingredients: Stir in the shredded rotisserie chicken, drained black beans, drained sweet corn, fire-roasted diced tomatoes, chopped green chile peppers, and chicken broth to the pot. Then add lime juice, ground cumin, chili powder, and kosher salt. Stir everything together to combine well.
  4. Simmer the Soup: Reduce the heat to low and cover the Dutch oven with a lid. Let the soup simmer gently for 10 minutes to allow the flavors to meld and the soup to heat through thoroughly.
  5. Serve and Garnish: Ladle the hot soup into individual serving bowls. Top each bowl with the crispy tortilla strips. Add dollops of sour cream, sprinkle with shredded Monterrey Jack cheese, and finish with freshly chopped cilantro for a burst of flavor and texture contrast. Serve immediately and enjoy!

Notes

  • For extra heat, include some of the seeds from the jalapeño or add a pinch of cayenne pepper to the soup.
  • If you prefer a smoother soup, you can partially blend the soup before adding the toppings.
  • The baked tortilla strips can be prepared ahead of time and stored in an airtight container to maintain crispiness.
  • Using rotisserie chicken cuts down on prep time and adds delicious roasted flavor.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://mealoria.com/chicken-tortilla-soup-recipe/