Chicken Tortilla Soup
Weeknight chicken tortilla soup with shredded chicken, fire-roasted tomatoes, black beans, and crispy tortilla strips—the bold USA Southwest bowl that searches hard every fall and cold snap. Simmer until chicken hits 165°F, then load with avocado, cheese, and lime.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Toppings: tortilla strips, shredded cheddar, avocado, cilantro, sour cream
🔧Kitchen Tools Needed
- Dutch oven or large pot
- Cutting board
- Instant-read thermometer
- Ladle
📝Instructions
- 1
Heat oil in a large Dutch oven over medium heat. Sauté onion and bell pepper 5–6 minutes until soft. Add garlic, chili powder, cumin, paprika, and oregano; cook 30–60 seconds until fragrant.
- 2
Stir in tomatoes, green chiles, broth, salt, and pepper. Nestle chicken into the liquid. Bring to a simmer, cover, and cook 18–22 minutes until chicken reaches 165°F in the thickest part.
- 3
Transfer chicken to a board; shred with two forks. Return shredded chicken to the pot with black beans and corn. Simmer uncovered 5–8 minutes until hot and slightly thickened.
- 4
Stir in lime juice. Taste and adjust salt. Ladle into bowls and add toppings.
- 5
Refrigerate leftovers within 2 hours (up to 4 days). Reheat to a full simmer (165°F). Tortilla strips stay crisp if added just before serving.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use rotisserie chicken?
Yes—skip poaching. Add 3 cups shredded cooked chicken with the beans and corn; simmer until steaming hot (165°F).
Instant Pot version?
Sauté aromatics on Sauté, add liquids and raw chicken, pressure cook 8 minutes high, natural release 5 minutes, then shred and finish with beans/corn.
How spicy is it?
Mild-medium. Use mild green chiles and skip extra chili powder, or add jalapeño for heat.
Thicken it?
Mash some beans against the pot wall or simmer uncovered 10 more minutes.
Food safety tip?
Always cook chicken to 165°F and cool leftovers quickly in shallow containers.
