Chicken Tortilla Soup Recipe

5 from 20 votes

This chicken tortilla soup recipe is loaded with shredded chicken, black beans, corn, topped with crispy homemade tortilla strips, so easy to make!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: chicken, Mexican, soup

Servings:

Calories: 528kcal

1 tablespoon olive oil
1-2 jalapeno peppers chopped (use hotter peppers if you'd like, or use bell or poblano pepper for milder)
1 medium onion chopped
3 garlic cloves chopped
1 tablespoon chili powder I love ancho powder for this
1 teaspoon cumin
Salt and pepper to taste
1.5 pounds boneless chicken breast (or use chicken thighs)
2 14-ounce cans fire roasted tomatoes (or use chopped fresh tomatoes)
½ cup corn frozen is OK
3-4 cups chicken broth (use 4 cups for thinner)
1 can black beans drained
1 Juice from 1 lime (optional)

Add 1/2 cup vegetable oil to a separate wide pot or pan to medium heat. Bring it to a simmer. Do not let the oil boil.
Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides.
Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely.

Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
Add the garlic, chili powder, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
Add chicken, tomatoes, corn, chicken broth, and black beans. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
Swirl in some lime juice (if desired) then serve in bowls topped with crispy tortilla strips and your other favorite toppings.