By Chicken Tortilla Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chicken Tortilla Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Tortilla Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and chopped
1 red bell pepper, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper, to taste
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
2 cups cooked chicken, shredded (rotisserie chicken works well)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
For Toppings:
Tortilla strips or crushed tortilla chips
Shredded cheddar or Monterey Jack cheese
Avocado slices
Fresh cilantro
Sour cream
PREPARATION STEPS
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeño, and red bell pepper, and sauté until softened, about 5 minutes.
Add Spices: Stir in cumin, chili powder, paprika, salt, and pepper, and cook for another minute until fragrant.
Simmer Soup: Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Stir to combine and bring to a simmer. Let soup simmer for 20-25 minutes.
Add Fresh Flavor: Stir in chopped cilantro and lime juice just before serving.
Serve: Ladle soup into bowls and top with tortilla strips, cheese, avocado, extra cilantro, and a dollop of sour cream, if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
