How to Make the Perfect Chicken Tortilla Soup
Mexican · Easy · 40 min · 6 servings
This bold and hearty Chicken Tortilla Soup is packed with tender shredded chicken, black beans, and fire-roasted tomatoes in a smoky spiced broth. It is topped with crispy tortilla strips, shredded cheese, and creamy avocado for the ultimate comforting bowl.
Why this recipe works
This Chicken Tortilla Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken breasts
- 1 can fire-roasted diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 4 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 6 small corn tortillas, cut into strips
Step by step instructions
Step 1: Build the Broth
Add chicken broth, fire-roasted tomatoes, black beans, corn, chili powder, and cumin to a large pot over medium-high heat. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
Step 2: Cook the Chicken
Add the whole chicken breasts directly into the simmering broth. Reduce heat to medium and cook the chicken until it is completely cooked through and reaches an internal temperature of 165 degrees F.
Step 3: Shred the Chicken
Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the soup pot.
Step 4: Crisp the Tortilla Strips
While the soup simmers, spread the tortilla strips on a baking sheet and bake at 400 degrees F for 8 to 10 minutes until they are golden and crispy. Alternatively you can pan-fry them in a small amount of oil until crunchy.
Step 5: Serve and Top
Ladle the hot soup into bowls and top each serving generously with the crispy tortilla strips. Add desired toppings such as shredded cheese, sour cream, diced avocado, and fresh cilantro before serving immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken breasts → rotisserie chicken, shredded and added at the end
- black beans → pinto beans or kidney beans
- corn tortillas → store-bought tortilla chips for quick topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the chicken in the broth which makes it dry and tough rather than tender
- Skipping the fire-roasted tomatoes and using plain diced tomatoes which reduces the smoky depth of flavor
- Adding tortilla strips directly into the soup too early which causes them to become soggy instead of staying crispy
Nutrition facts
Per serving: 320 calories, 28g protein, 34g carbs, 9g fat, 7g fiber.
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