Ingredients

10 small corn tortillas (cut into 1/4-inch wide strips)

2 tablespoons olive oil (for baking tortilla strips)

1 teaspoon kosher salt (or to taste, for tortilla strips)

2 tablespoons olive oil (for soup)

1 cup sweet Vidalia or yellow onion (peeled and diced small, about 1 medium onion)

1 large jalapeno pepper

4 garlic cloves (peeled and finely minced)

32 ounces (4 cups) low-sodium chicken broth

Two 14.5-ounce cans diced tomatoes and juice (petite diced, no-salt-added recommended)

One 15-ounce can black beans (drained and rinsed)

2 cups shredded cooked chicken

1 1/2 cups corn (frozen, canned drained, or fresh)

1 tablespoon lime juice (plus more to taste if desired)

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper

1 teaspoon smoked paprika (regular paprika may be substituted)

1/4 teaspoon cayenne pepper (optional and to taste)

1/3 cup fresh cilantro leaves (finely minced, or to taste)

Diced avocado for serving (optional)

Shredded cheese for serving (optional)

Sour cream for serving (optional)

Instructions

Step 1: Preheat the oven to 375°F and line a baking sheet with a Silpat or foil for easy cleanup.

Step 2: Scatter the tortilla strips loosely on the baking sheet. Drizzle evenly with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt. Toss the strips with your hands to coat uniformly.

Step 3: Bake the tortilla strips for about 15 to 18 minutes, or until crisp and lightly golden brown. Remove from oven and set aside.

Step 4: While the strips bake, heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat.

Step 5: Add the diced onion and jalapeno pepper to the pot. Sauté for about 5 minutes until the vegetables begin to soften, stirring occasionally.

Step 6: Add the minced garlic and sauté for another 1 to 2 minutes, stirring often to prevent burning.

Step 7: Pour in the chicken broth, diced tomatoes with their juice, black beans, shredded chicken, and corn. Stir in lime juice, chili powder, cumin, 2 teaspoons salt, black pepper, smoked paprika, and cayenne pepper if using.

Step 8: Bring the soup to a gentle boil and cook for 5 to 7 minutes. If you prefer a thinner soup or the liquid reduces too much, add 1 to 2 cups of water and adjust seasoning afterward.

Step 9: Stir in the chopped cilantro and boil for 1 more minute.

Step 10: Taste the soup and add additional salt, pepper, chili powder, cumin, or cayenne pepper as desired.

Step 11: Ladle the soup into bowls, top with crispy tortilla strips, and garnish with diced avocado, shredded cheese, and sour cream if you like. Serve immediately.

Tips & Variations

For extra smoky flavor, use chipotle peppers in adobo sauce instead of jalapeno.

Rotisserie chicken works perfectly and saves time, but leftover cooked chicken is great too.

Add a squeeze of fresh lime juice just before serving for a bright, fresh finish.

Vegetarian variation: omit the chicken and use vegetable broth; add extra beans or veggies.

Make tortilla strips in advance and store in an airtight container for up to 2 days to keep them crisp.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well for up to 3 days in the refrigerator. It often tastes better the next day as the flavors meld. Just keep tortilla strips separate until serving.

Can I freeze chicken tortilla soup?

Chicken tortilla soup freezes well, though the texture of the tortilla strips may change. Freeze the soup without the tortillas, and add fresh tortilla strips when reheating and serving.