This easy chicken tortilla soup is warm, cozy, and perfect for busy nights. Everything simmers in one pot, building deep flavor with minimal effort. Add crunchy tortilla strips on top and you’ve got a comforting bowl ready in minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- Tortilla strips for topping
- Chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat, then sauté the onion, garlic, and jalapeño until soft.
- Stir in the cumin, chili powder, and smoked paprika and cook for 1 minute.
- Pour in the chicken broth, diced tomatoes, black beans, and corn, then bring to a simmer.
- Add the shredded chicken and cook for 15 minutes to let the flavors blend.
- Season with salt, pepper, and lime juice, then ladle into bowls.
- Top with tortilla strips and chopped cilantro before serving.
Tip
For extra richness, add a handful of shredded cheese right before serving so it melts into the hot soup.
Enjoy a quick, cozy bowl tonight, this one’s perfect to save for weeknight cooking inspiration.
Easy Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy and simple chicken tortilla soup made in one pot with familiar pantry ingredients.
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
2 cups cooked shredded chicken
Salt and pepper to taste
Juice of 1 lime
Tortilla strips for topping
Chopped cilantro for garnish
Instructions
1. Heat the olive oil in a large pot over medium heat, then sauté the onion, garlic, and jalapeño until soft.
2. Stir in the cumin, chili powder, and smoked paprika and cook for 1 minute.
3. Pour in the chicken broth, diced tomatoes, black beans, and corn, then bring to a simmer.
4. Add the shredded chicken and cook for 15 minutes to let the flavors blend.
5. Season with salt, pepper, and lime juice, then ladle into bowls.
6. Top with tortilla strips and chopped cilantro before serving.
Notes
Serve with extra lime wedges for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American