Chili Chicken Tortilla Soup
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Description
Chili Chicken Tortilla Soup is a hearty, one-pot dish loaded with tender chicken, bold southwestern spices, and crispy tortilla strips. Ready in under an hour, it’s the perfect cozy meal for any night of the week!
Ingredients
- olive oil
- onion diced
- garlic minced
- jalapeño seeded and diced (optional for heat)
- ground cumin
- chili powder
- smoked paprika
- oregano
- salt adjust to taste
- black pepper
- fire-roasted diced tomatoes
- diced tomatoes with green chilies (Rotel)
- chicken broth
- black beans, drained and rinsed
- kernels fresh, canned, or frozen
- shredded cooked chicken rotisserie or leftover
- Juice of 1 lime
- fresh cilantro chopped
- corn tortillas cut into thin strips
- olive oil
- salt
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt
- Avocado slices
- Extra lime wedges
- Fresh jalapeño slices
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Instructions
- Step 1: Make the Crispy Tortilla StripsPreheat oven to 375°F (190°C).Toss tortilla strips with olive oil and salt.Spread on a baking sheet and bake for 10-12 minutes, stirring halfway, until golden and crispy. Set aside.
- Step 2: Cook the SoupIn a large pot or Dutch oven, heat olive oil over medium heat.Add onion, garlic, and jalapeño. Sauté for 2-3 minutes until softened.Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.Pour in fire-roasted tomatoes, Rotel tomatoes, and chicken broth. Stir well.Add black beans, corn, and shredded chicken.Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.Stir in lime juice and chopped cilantro.
- Step 3: Assemble And ServeLadle the soup into bowls.Top with crispy tortilla strips and your favorite toppings!Serve hot and enjoy!