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For the toppings:
- Corn tortillas, cut into strips and baked or fried
- Diced avocado
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Jalapeño slices (optional)
- Extra lime wedges
🍲 Instructions
- Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant. - Build the soup base:
Pour in the fire-roasted tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce to a simmer. - Add the chicken:
Stir in the shredded chicken and simmer for 10–15 minutes to allow flavors to blend. Add lime juice, then taste and adjust seasoning with salt and pepper. - Prepare tortilla strips:
While the soup simmers, preheat the oven to 375°F (190°C). Brush tortilla strips lightly with oil and bake for 10–12 minutes or until crispy, turning halfway through. - Serve:
Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, cilantro, and a squeeze of lime.
✅ Tips & Variations
- Spicy kick: Add a chopped chipotle pepper in adobo sauce for smoky heat.
- Vegetarian version: Skip the chicken and use vegetable broth. Add extra beans or zucchini for heartiness.
- Slow cooker version: Combine all soup ingredients (except lime juice and toppings) and cook on low for 6–8 hours. Add lime juice before serving.
🥄 Why You’ll Love It
- One pot = easy cleanup
- Customizable toppings for the whole family
- Freezer-friendly for meal prep
- Comfort food with a nutritious twist
Whether you’re curled up on the couch on a cold night or hosting friends for a casual dinner, Chicken Tortilla Soup brings warmth, flavor, and satisfaction to the table. It’s quick to make, endlessly adaptable, and always hits the spot.
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