Easy Chicken Tortilla Soup Recipe

Ingredients

• 4 pieces Yellow Corn Tortillas (cut into quarter‑inch strips)
• 0.25 cup Olive Oil (extra‑virgin preferred)
• 1 medium‑large Onion (diced)
• 2 pieces Jalapeño Pepper (seeded and diced; wear gloves if very hot)
• 3 cloves Garlic (pressed or minced)
• 4 cup Chicken Broth (low‑sodium preferred)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1.5 cup Frozen Corn (thawed)
• 1 can (28 oz) Crushed Tomatoes (no added salt)
• 1 tsp Ground Cumin
• 1.5 tsp Chili Powder (adjust for heat)
• 0.5 tsp Salt (plus extra to taste)
• 0.5 tsp Black Pepper (cracked)
• 1 lb Chicken Breasts (boneless, skinless; shredded after cooking)
• 1 piece Lime (juice only)
• 1 piece Avocado (sliced for garnish)
• 0.5 cup Sour Cream (for garnish)
• 0.25 cup Fresh Cilantro (chopped, garnish)
• 0.5 cup Shredded Cheese (Cotija, cheddar, or queso fresco for garnish)

Instructions

1. Prepare Tortilla Strips

   Stack the four yellow corn tortillas and cut them into quarter‑inch strips using a sharp chef's knife.

   Time: PT5M

2. Fry Tortilla Strips

   Heat ¼ cup olive oil in the Dutch oven over medium‑high heat. Add the tortilla strips and stir occasionally, cooking until golden and crispy, about 1 minute.

   Time: PT2M

   Temperature: Medium‑high

3. Drain and Season Strips

   Using a slotted spoon, transfer the crisp strips to a paper‑lined plate. Sprinkle with ⅛ tsp salt while still hot.

   Time: PT2M

4. Sauté Aromatics

   In the same Dutch oven, add the diced onion, jalapeño, and pressed garlic. Stir frequently and sauté until the onion softens, about 4 minutes.

   Time: PT4M

   Temperature: Medium

5. Add Soup Base Ingredients

   Pour in 4 cups chicken broth, the drained black beans, frozen corn, and crushed tomatoes. Stir in 1 tsp ground cumin, 1½ tsp chili powder, ½ tsp salt, and ½ tsp cracked black pepper. Add the raw chicken breasts.

   Time: PT2M

6. Bring to Boil and Simmer

   Increase heat to bring the soup to a rolling boil, then immediately reduce to a gentle simmer. Cook until the chicken is cooked through and the broth has reduced slightly, about 15 minutes.

   Time: PT15M

   Temperature: Medium‑low (simmer)

7. Shred the Chicken

   Remove the chicken breasts with tongs, place on a cutting board, and shred using two forks until bite‑size pieces form.

   Time: PT2M

8. Return Chicken and Finish Soup

   Return the shredded chicken to the pot, stir to combine, and let heat through for 1 minute.

   Time: PT1M

   Temperature: Low

9. Add Lime Juice

   Squeeze the juice of one lime into the soup, stir, and taste. Add extra lime, salt, or pepper if desired.

   Time: PT1M

10. Plate and Garnish

    Ladle soup into bowls. Top each serving with crispy tortilla strips, sliced avocado, a dollop of sour cream, chopped cilantro, and shredded cheese. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Yellow Corn Tortillas: Flour tortillas
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Shallot
• Instead of Jalapeño Pepper: Serrano pepper, Poblano pepper
• Instead of Garlic: 1 tsp garlic paste
• Instead of Chicken Broth: Homemade broth, Vegetable broth
• Instead of Black Beans: Cooked dried beans
• Instead of Frozen Corn: Fresh corn kernels
• Instead of Crushed Tomatoes: Diced tomatoes
• Instead of Ground Cumin: Coriander
• Instead of Chili Powder: Smoked paprika + cayenne
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chicken Breasts: Rotisserie chicken, Turkey breast
• Instead of Lime: Lemon juice
• Instead of Avocado: Guacamole
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Cilantro: Parsley
• Instead of Shredded Cheese: Queso fresco

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Wooden Spoon
• Ladle
• Paper Towels
• Serving Bowls
• Forks (for shredding)
• Juicer or Reamer (optional)

Critical Steps — Do Not Skip

• Frying tortilla strips quickly to achieve crispness without burning.
• Sautéing onions and garlic without letting them burn.
• Simmering until chicken is fully cooked and broth reduces for flavor concentration.

Chef Tips from the Video

• Toast the cumin briefly in the dry pot before adding liquid for deeper flavor.
• Use low‑sodium broth to control the salt level more precisely.
• For extra heat, add a sliced serrano pepper with the jalapeño.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Fry tortilla strips ahead of time and store in a sealed bag; re‑crisp in a hot oven for a few minutes before serving.
• Prepare the soup base (broth, beans, corn, tomatoes, spices) up to the simmer stage; refrigerate and finish cooking later.
• Shred the cooked chicken ahead and keep it in a separate container; add to the soup just before serving.

Frequently Asked Questions