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The Best Chicken Tortilla Soup: a quick & easy recipe for weeknight meals

Name: The Best Chicken Tortilla Soup: a quick & easy recipe for weeknight meals
Total time: 30 min
Yield: 4
Ingredients: small corn tortillas, 10, cut into 1⁄4 inch strips; Olive oil, 2 tablespoons; Kosher Salt, 1 teaspoon, or to taste; Olive oil, 2 tablespoons; medium yellow onion, 1, peeled and diced small; large jalapeno pepper, 1, diced very small (include or discard the membrane and seeds based on heat preference); Garlic cloves, 4, minced; low-sodium chicken broth, 4 cups; Tomatoes, Two 14.5-ounce cans, diced, including juice; Black beans, One 15-ounce can, drained and rinsed; Chicken, 2 cups, shredded cooked (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet); corn (frozen, canned, or fresh), 1 1/2 cups; Lime juice, 1 tablespoon; Chili powder, 1 tablespoon; Cumin, 2 teaspoons; salt, 2 teaspoons, or to taste; black pepper, 1 teaspoon; Paprika, 1 teaspoon; Cayenne pepper, 1/4 teaspoon, or to taste; Cilantro, 1/3 cup, finely minced; avocado, diced, for serving, optional; Cheese, Shredded, for serving, optional; Sour cream, for serving, optional; Jalapeno, diced, for serving, optional

Total time: 30 Min

Difficulty: Low

Serves: 4 people

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By Editorial Team

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Ingredients

For tortilla strips

small corn tortillas

10, cut into 1⁄4 inch strips

Olive oil

2 tablespoons

Kosher Salt

1 teaspoon, or to taste

For soup

Olive oil

2 tablespoons

medium yellow onion

1, peeled and diced small

large jalapeno pepper

1, diced very small (include or discard the membrane and seeds based on heat preference)

Garlic cloves

4, minced

low-sodium chicken broth

4 cups

Tomatoes

Two 14.5-ounce cans, diced, including juice

Black beans

One 15-ounce can, drained and rinsed

Chicken

2 cups, shredded cooked (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

corn (frozen, canned, or fresh)

1 1/2 cups

Lime juice

1 tablespoon

Chili powder

1 tablespoon

Cumin

2 teaspoons

salt

2 teaspoons, or to taste

black pepper

1 teaspoon

Paprika

1 teaspoon

Cayenne pepper

1/4 teaspoon, or to taste

Cilantro

1/3 cup, finely minced

avocado

diced, for serving, optional

Cheese

Shredded, for serving, optional

Sour cream

for serving, optional

Jalapeno

diced, for serving, optional

This slightly spicy, comforting chicken tortilla soup is easily prepared and full of delicious flavor. It’s surprisingly simple to throw this together in less than 10 minutes and let the ingredients meld quickly. Chicken tortilla soup consists of spicy jalapeno, tender chicken, juicy black beans, sweet corn, savory onion, flavorful spices, creamy black beans and crunchy tortilla chips. The resulting easy weeknight meal may even yield enough for leftovers for lunch tomorrow!

What is chicken tortilla soup made of?

Chicken tortilla soup comes together with simple, fresh ingredients and spices. Aromatics like onion and jalapeno come together with canned goods, chicken, and the likes of chilli powder, cumin, and fresh lime, plus crunchy tortilla strips. It’s easy to make the tortilla strips fresh at home and is the perfect final touch.

How to make Chicken Tortilla Soup

Heat olive oil in a large soup pot. Add onion and jalapeno and saute for about 5 minutes or until just tender.

Add garlic and saute for another minute. Add tomatoes, black beans, chicken broth, corn, chicken, and seasonings and bring to a boil. Simmer soup for about 8 minutes. Add the lime juice and boil for one minute.

Taste and adjust seasonings to taste. Serve in bowls with tortilla strips.

Finally top with cheese, sour cream and avocado as desired.

What to serve with Tortilla Soup

Top chicken tortilla soup with whatever garnish sounds good to you: Diced avocado, shredded cheddar cheese, sour cream, and of course the tortilla strips will each add an element of different flavor and texture. You could also serve this tortilla soup as an appetizer with easy quesadillas or steamed rice.

How to store Chicken Tortilla Soup

This recipe can simply be stored in an airtight container In the refrigerator for up to 5 days. Additionally, it can be frozen in an airtight container for a month or more! It is easy to reheat this chicken tortilla soup on the stove or in a microwave as a quick and filling meal.

Instructions

Tortilla Strips

Preheat the oven to 375 degrees fahrenheit and line a baking sheet with foil.

Loosely scatter the tortilla strips over the baking sheet. Drizzle evenly with olive oil then sprinkle with kosher salt, tossing with hands to coat evenly.

Bake for about 15 minutes, or until crisp and lightly golden brown; set aside.

While strips are baking, start making the soup.

Soup

Heat olive oil in a large soup pot on medium heat. Add onion and jalapeno and saute, stirring, for about 5 minutes or until just tender. Add garlic and saute for another minute or two.

Add tomatoes in juice, black beans, chicken broth, corn, chicken, and seasonings (chili powder, cumin, pepper, paprika, and cayenne pepper). Bring to a boil.

Simmer mixture for about 5 to 7 minutes. Add the cilantro and lime juice and boil for one minute.

Taste and adjust salt, lime, and spice/seasonings to taste.

Ladle into soup bowls and top with tortilla strips, avocado, sour cream, cheese, and diced jalapeno as desired. Serve immediately while hot.

Notes

If some people enjoying the chicken tortilla soup may not prefer it as spicy as others: instead, save half of the jalapeno to top on individual bowls, sauteing the other half with the onion and garlic.