Here’s a comforting and flavorful Chicken Tortilla Soup recipe—spicy, hearty, and easy to make 🌶️🍗
Chicken Tortilla Soup
Ingredients (serves 4–6)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- Salt and pepper, to taste
- 6–8 small corn tortillas, cut into strips
Optional toppings:
- Shredded cheese (cheddar or Monterey Jack)
- Avocado, diced
- Cilantro, chopped
- Lime wedges
- Sour cream or Greek yogurt
Instructions
- Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and jalapeño until soft, about 3–4 minutes.
- Add cumin and chili powder, cook 30 seconds until fragrant.
- Add liquids & simmer
- Stir in chicken broth and diced tomatoes. Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Add chicken and vegetables
- Stir in shredded chicken, corn, and black beans. Simmer 5–10 minutes.
- Season with salt and pepper.
- Prepare tortilla strips
- Optional: fry tortilla strips in a little oil until crispy, or bake in oven at 375°F (190°C) for 5–7 minutes.
- Serve
- Ladle soup into bowls, top with tortilla strips and desired toppings.
Tips & Variations
- Spicy: Add cayenne pepper or hot sauce to taste.
- Creamy version: Stir in ½ cup cream or coconut milk before serving.
- Slow cooker: Combine all ingredients except tortillas and toppings; cook 4 hours on low.
- Make ahead: Soup can be refrigerated 3–4 days; add fresh tortilla strips when serving.
I can also give a blender-style smooth version or a loaded, chunky version with extra vegetables if you want.
