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A steaming bowl of chicken tortilla soup garnished with avocado and cilantro.

The 1 Chicken Tortilla Soup Recipe You Need

This quick and easy chicken tortilla soup is perfect for a weeknight meal. It's packed with flavor and comes together in no time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked chicken, shredded
  • 6 cups Chicken broth
  • 15 oz Diced tomatoes with green chilies
  • 1 can Black beans, rinsed and drained
  • 1 cup Corn kernels, frozen
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive oil
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
For Serving
  • Tortilla chips
  • Avocado, diced
  • Shredded cheese
  • Sour cream
  • Cilantro, fresh, chopped

Equipment

  • Large pot or Dutch oven

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté chopped onion until softened, about 5 minutes.
  2. Add minced garlic, chili powder, and cumin; cook for 1 minute until fragrant.
Cooking the Soup
  1. Stir in chicken broth, diced tomatoes with green chilies, black beans, corn, shredded chicken, salt, and pepper.
  2. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
Serving
  1. Ladle the hot soup into bowls, and serve with your favorite toppings such as tortilla chips, avocado, shredded cheese, sour cream, and fresh cilantro.

Notes

For extra heat, add a pinch of cayenne pepper with the chili powder and cumin. This soup freezes well for future meals.