Chicken Tortilla Soup
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.
A smoky and spicy chicken soup loaded with beans and topped with crunchy tortilla strips.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Topping
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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