Best Chicken Tortilla Soup
This best chicken tortilla soup is bold, hearty, and packed with layered flavor. Made with tender chicken, warm spices, tomatoes, beans, and corn, this one-pot soup tastes like it simmered all day—but it’s easy enough for a weeknight. Finished with crunchy tortilla strips and fresh toppings, it’s comforting, filling, and never bland.
Ingredients
- Soup Base
- 1 tablespoon olive oil
- 1 small onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Protein & Pantry Staples
- 1½ lbs boneless skinless chicken breasts or thighs
- 6 cups chicken broth low sodium
- 1 can 14.5 oz diced or crushed tomatoes
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn frozen or canned
- Juice of 1 lime
- For Serving Optional but Recommended
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado slices
- Fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper. Cook 4–5 minutes until softened.
- Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook 30 seconds until fragrant.
- Add chicken and cook 2–3 minutes per side, lightly browning.
- Pour in chicken broth and tomatoes.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer 15–18 minutes, until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in black beans, corn, and lime juice.
- Simmer 5 more minutes.
- Remove from heat, rest 5 minutes, then taste and adjust seasoning.
- Serve hot with desired toppings.
Notes
- Gentle simmering keeps the chicken tender.
- Lime juice is essential—it brightens and balances the soup.
- Add tortilla strips just before serving to keep them crunchy.