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Easy 30-Minute Homemade Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 140 reviews

This Easy 30-Minute Homemade Chicken Tortilla Soup is a vibrant and flavorful Mexican-inspired dish featuring crispy baked tortilla strips, tender shredded chicken, black beans, corn, and a blend of spices in a comforting tomato and chicken broth base. Perfect for a quick weeknight dinner or a cozy meal, this soup is topped with fresh cilantro, and optional garnishes like avocado, cheese, and sour cream add creamy richness.

Ingredients

Scale

Tortilla Strips

  • 10 small corn tortillas (cut into 1/4-inch wide strips)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (or to taste)

Soup

  • 2 tablespoons olive oil
  • 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 with juice (petite diced, no-salt-added preferred)
  • 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)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (can substitute regular paprika)
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 1/3 cup fresh cilantro leaves (finely minced, or to taste)

Optional Garnishes

  • Diced avocado
  • Shredded cheese
  • Sour cream

Instructions

  1. Make the Tortilla Strips: Preheat your oven to 375°F (190°C) and line a baking sheet with a Silpat mat or foil for easy cleanup. Spread the 1/4-inch wide strips of corn tortillas loosely on the sheet. Drizzle them evenly with 2 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt, and toss with your hands to coat all strips uniformly. Bake for 15 to 18 minutes until the strips are crisp and lightly golden, then set aside.
  2. Prepare the Soup Base: While the tortilla strips bake, heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion and whole jalapeno pepper, sautéing for about 5 minutes until the vegetables begin to soften, stirring intermittently to prevent sticking.
  3. Add Garlic and Aromatics: Stir in the minced garlic cloves and cook for 1 to 2 minutes until fragrant but not browned, stirring frequently.
  4. Add Liquids and Main Ingredients: Pour in the low-sodium chicken broth, diced tomatoes along with their juice, drained black beans, shredded cooked chicken, and corn. Stir well.
  5. Season the Soup: Add lime juice, chili powder, cumin, 2 teaspoons salt, black pepper, smoked paprika, and optional cayenne pepper. Stir to combine all flavors and bring the mixture to a gentle boil.
  6. Simmer: Let the soup boil gently for 5 to 7 minutes. Monitor the liquid level; if it looks too low or you desire a brothier soup, add 1 to 2 cups of water as needed. Adjust the salt and spices once all liquids are incorporated.
  7. Add Fresh Cilantro: Stir in the finely minced fresh cilantro leaves and allow the soup to boil for another minute to meld the flavors.
  8. Adjust Taste and Seasoning: Taste the soup. Based on the saltiness of your broth, canned ingredients, and chicken, adjust salt, pepper, and spices to your liking. Add more lime juice for acidity if desired.
  9. Serve: Ladle the hot soup into bowls. Top each serving with crispy tortilla strips and optionally garnish with diced avocado, shredded cheese, and sour cream for extra creaminess and flavor. Serve immediately and enjoy.

Notes

  • Use low-sodium chicken broth to control the salt level better.
  • If you prefer a spicier soup, add more jalapeno or cayenne pepper.
  • Frozen corn can be used straight from the freezer; no need to thaw.
  • Substitute smoked paprika with regular paprika if unavailable.
  • Leftover soup stores well in the refrigerator for up to 3 days and tastes great reheated.
  • For vegetarian or vegan version, substitute chicken broth with vegetable broth and omit chicken or use plant-based chicken alternatives.

Keywords: Chicken tortilla soup, homemade chicken soup, Mexican soup, quick chicken soup, tortilla strips, easy chicken recipe

Find it online: https://kitchenbyclara.com/easy-30-minute-homemade-chicken-tortilla-soup-recipe/