Description
This chicken tortilla soup is a bold and comforting Mexican-inspired dish packed with tender shredded chicken simmered in a spiced tomato broth with black beans and corn. Topped with a fresh, creamy avocado salsa and crispy tortilla strips, it offers a perfect balance of smoky spices and bright, fresh flavors in every bowl.
Ingredients
Soup
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
- Juice of 1 lime
Avocado Salsa
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
For Serving
- Tortilla strips or crushed tortilla chips
- Shredded cheese
- Sour cream
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add diced onion and cook for 5 minutes until softened and translucent, releasing sweet flavors.
- Add garlic and jalapeño: Stir in minced garlic and diced jalapeño, cooking for about 30 seconds to release their aroma without burning.
- Spice it up: Add ground cumin, chili powder, and smoked paprika, stirring constantly until fragrant to build the soup’s deep smoky base.
- Add liquids and vegetables: Pour in diced tomatoes with their juice and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes to blend the flavors.
- Incorporate chicken and beans: Stir in the cooked shredded chicken, black beans, and corn kernels. Simmer for another 10 minutes to heat through and meld flavors.
- Season: Taste the soup, then season with salt, black pepper, and the juice of one lime for brightness.
- Prepare avocado salsa: In a separate bowl, gently combine diced avocado, finely chopped red onion, cilantro, lime juice, and salt to create a fresh and creamy topping.
- Serve: Ladle soup into bowls and top each with a generous spoonful of avocado salsa and crispy tortilla strips or crushed tortilla chips. Garnish with shredded cheese and sour cream if desired.
Notes
- Rotisserie chicken is a quick and flavorful option for the shredded chicken.
- Adjust the spice level by adding more diced jalapeño or chili powder according to your preference.
- The soup tends to thicken as it cools; add extra chicken broth to adjust consistency if needed.
- For meal prep, freeze the soup portion without toppings in an airtight container for up to 3 months.
- Use gluten-free tortilla chips to keep this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
