Description

This Chicken Tortilla Soup is a cozy, Mexican-inspired favorite made with shredded chicken, fire-roasted tomatoes, beans, corn, and bold seasonings—all ready in just 30 minutes! Topped with crispy tortilla strips, avocado, cheese, and lime, it’s a simple yet delicious dinner you’ll make on repeat.

Ingredients

Units Scale

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika (optional)

Salt and pepper, to taste

1 (14.5 oz) can fire-roasted diced tomatoes

1 (10 oz) can diced tomatoes with green chilies (like Rotel)

4 cups chicken broth

1 (15 oz) can black beans, drained and rinsed

1 cup frozen or canned corn

2 cups cooked, shredded chicken (rotisserie works great)

Juice of 1 lime

1/4 cup chopped cilantro (optional)

Toppings (Optional but Recommended):

Crispy tortilla strips or crushed tortilla chips

Diced avocado

Shredded cheese (cheddar or Monterey Jack)

Sour cream or Greek yogurt

Extra lime wedges

Jalapeño slices

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Instructions

Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic, cumin, chili powder, paprika, salt, and pepper. Cook 30 seconds more until fragrant.
Add base ingredients:
Stir in diced tomatoes, Rotel, chicken broth, black beans, and corn. Bring to a simmer.
Add chicken and simmer:
Stir in shredded chicken. Simmer the soup for 10–15 minutes to blend flavors.
Finish with lime and cilantro:
Stir in lime juice and fresh cilantro if using. Taste and adjust seasoning if needed.

Serve:
Ladle into bowls and load up with your favorite toppings!

Notes

Use leftover grilled or baked chicken to save even more time.
Make it spicy by adding cayenne pepper or hot sauce to taste.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.