Print

Easy Chicken Tortilla Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 56 reviews

This Easy Chicken Tortilla Soup is a flavorful and comforting meal made with tender chicken thighs, fire-roasted tomatoes, black beans, corn, and a blend of smoky spices. Perfect for a quick weeknight dinner, it combines bold Mexican-inspired flavors with simple ingredients and can be customized with your favorite toppings like tortilla chips, cheese, and avocado.

Ingredients

Sauce Base

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth

Main Ingredients

  • 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
  • 1 pound uncooked chicken thighs, boneless, skinless
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (12 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Lime juice (optional, to taste)

Toppings (Optional)

  • Tortilla strips or chips
  • Shredded cheese
  • Cilantro
  • Sour cream
  • Avocado

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
  2. Add Liquids and Chicken: Pour in the chicken broth and fire-roasted diced tomatoes with their juices. Stir well. Add the boneless, skinless chicken thighs to the pot, ensuring they are submerged in the liquid.
  3. Season and Simmer: Stir in ground cumin, smoked paprika, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  4. Shred Chicken: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken back to the pot.
  5. Add Beans and Corn: Stir in the drained and rinsed black beans, drained corn, and diced green chilies. Continue to simmer the soup for another 5-10 minutes, allowing the flavors to meld together.
  6. Adjust Flavor and Serve: Taste the soup and add lime juice if desired for a fresh, tangy brightness. Adjust salt and pepper to taste.
  7. Serve with Toppings: Ladle the soup into bowls and garnish with your favorite toppings such as crunchy tortilla strips, shredded cheese, fresh cilantro, sour cream, and slices of avocado.

Notes

  • Use boneless, skinless chicken thighs for a juicy, tender texture, but chicken breasts can be substituted if preferred.
  • For added heat, include some diced jalapeños or use a spicy chili powder variant.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
  • If you prefer a thicker soup, mash some of the beans or use an immersion blender to partially puree the soup.
  • Gluten-free and can be made dairy-free by omitting cheese and sour cream or using suitable alternatives.

Find it online: https://justsosavory.com/easy-chicken-tortilla-soup-recipe/