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A steaming bowl of chicken tortilla soup garnished with avocado and cilantro.

Quick way to grow: The 1 Chicken Tortilla Soup Recipe You Need

This chicken tortilla soup recipe is a quick and easy way to enjoy a comforting meal. It's packed with flavor and perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken shredded
  • 6 cups chicken broth
  • 1 14.5-ounce can canned diced tomatoes
  • 1 15-ounce can canned black beans rinsed and drained
  • 1 15-ounce can canned corn drained
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For Serving
  • tortilla chips crushed
  • shredded cheese
  • avocado diced
  • sour cream
  • lime wedges

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Ladle

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, chili powder, and cumin, cooking for another minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes, black beans, corn, shredded chicken, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
Serving
  1. Ladle the hot soup into bowls.
  2. Serve with your favorite toppings such as crushed tortilla chips, shredded cheese, diced avocado, a dollop of sour cream, and a squeeze of fresh lime juice.

Notes

For extra heat, add a pinch of cayenne pepper or a chopped jalapeño to the soup. You can also use rotisserie chicken for an even quicker prep time.