Easy Homemade Chicken Tortilla Soup
A flavorful and comforting soup made with tender chicken, fire roasted tomatoes, beans, corn, and bold spices, topped with crispy tortilla strips. This easy Chicken Tortilla Soup is hearty, delicious, and perfect for weeknight dinners or cozy gatherings.
Ingredients
- 2 cups shredded chicken rotisserie or freshly cooked
- 1 can fire roasted tomatoes 14 oz
- 4 cups chicken broth low sodium
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup black beans drained & rinsed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
- Salt & pepper to taste
- Crispy tortilla strips for topping
- Optional toppings: avocado slices shredded cheddar, fresh cilantro, lime wedges, sour cream
Instructions
- Sauté the AromaticsHeat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 3 minutes). Sprinkle in cumin, chili powder, and smoked paprika. Stir for 30 seconds to toast the spices.
- Build the Flavor BasePour in fire roasted tomatoes and chicken broth. Stir, scraping up any bits from the bottom for extra flavor.
- Add the Protein & VeggiesStir in shredded chicken, corn, and black beans. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes so the flavors can meld together.
- Finish & ServeTaste and adjust seasoning with salt, pepper, or more spice if you like it hot. Ladle into bowls, top with tortilla strips and your favorite toppings. Serve immediately.
Video
Notes
- For a creamier soup, stir in 1/2 cup heavy cream or sour cream at the end.
- Use rotisserie chicken for a quick shortcut.
- Top with avocado slices for extra richness.