Save
This chicken tortilla soup is my go-to whenever I want something comforting that fills the house with warmth and flavor. It balances wholesome ingredients like chicken and black beans with a lively tomato-based broth and just the right hint of spice. Perfect for weeknight dinners or when you need a bowl of cozy satisfaction.
I remember the first time I made this soup I had a rotisserie chicken on hand and wanted something easy but satisfying. It quickly became a favorite that I return to often, especially when friends are over.
Ingredients
- Olive oil: for sautéing adds a rich base flavor choose a good quality extra virgin for best aroma
- Small onion: diced onions build sweetness and texture fresh firm onions give the best results
- Garlic: minced garlic adds savory depth look for firm cloves free of spots
- Ground cumin: gives warmth and earthiness select fresh spices for a punch
- Chili powder: brings a smoky heat try to find a blend without fillers
- Paprika: enhances color and subtle sweetness lightly toasted versions pack extra flavor
- Dried oregano: adds herbaceous notes use a fresh batch if possible
- Salt and pepper: essential seasonings that balance all flavors
- Diced tomatoes: canned tomatoes create a tangy rich broth pick tins with no added sugar or salt
- Black beans: a hearty protein source rinse well to remove excess sodium
- Corn kernels: add sweetness mix fresh or frozen for texture
- Chicken broth: the soup’s liquid backbone use low sodium to control salt levels
- Shredded cooked chicken: rotisserie chicken is a great shortcut for tenderness and flavor
- Fresh lime juice: brightens the soup and balances spice
- Fresh cilantro: chopped for garnish adds a fresh herbal punch
Instructions
- Heat and Soften Onions:
- Heat olive oil over medium heat in a large pot until shimmering. Add diced onions and cook, stirring occasionally, for about eight to ten minutes until they become soft and translucent. This slow cooking step draws out their natural sweetness and builds the flavor foundation.
- Add Spices and Garlic:
- Add minced garlic, ground cumin, chili powder, paprika, and oregano to the pot. Stir constantly for one full minute to toast the spices slightly and release their aromas without burning. This quick step is key to developing a rich and layered flavor profile.
- Combine Tomatoes, Beans, Corn, and Broth:
- Add the canned diced tomatoes along with their juices, black beans that have been drained and rinsed, corn kernels, and the chicken broth. Stir everything together and raise the heat to bring the soup just to a gentle boil.
- Add Chicken and Simmer:
- Once boiling, stir in the shredded cooked chicken. Reduce the heat to a simmer and cook uncovered for about 15 to 20 minutes. This allows the flavors to marry and the chicken to heat through while thickening the soup slightly.
- Finish with Lime and Cilantro:
- Turn off the heat and stir in fresh lime juice and chopped cilantro. Taste the soup then add salt and pepper as needed to balance the flavors. Serve hot garnished with tortilla strips or your favorite toppings.
This soup strikes a perfect balance for me because the bright lime and fresh cilantro bring a refreshing twist against the smoky warm spices.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over medium low heat to prevent the chicken from drying out. The flavor deepens as it sits, so it tastes even better the next day. Freeze cooled soup in portions that suit your family’s needs. Defrost in the refrigerator before reheating.
Ingredient Swaps
Swap black beans for pinto or kidney beans for a different texture and flavor profile. Use vegetable broth instead of chicken broth to make it vegetarian or vegan friendly just omit the chicken or add sautéed mushrooms or tofu. Fresh corn works best in season but frozen does just fine year-round. Adjust the chili powder or substitute smoked chipotle powder for more smoky heat.
Serving Ideas
Top with crushed tortilla chips or strips for crunch creamy avocado slices bring coolness shredded cheese melts wonderfully sour cream adds a cooling tang and fresh jalapeño slices turn up the heat. Serve alongside a green salad or a warm corn muffin to round out the meal.
This soup is a wonderful mix of flavors and textures perfect for any season or occasion.
Frequently Asked Recipe Questions
- → What types of chicken work best for this soup?
Using shredded rotisserie chicken speeds up preparation and adds moist, tender pieces throughout the soup.
- → Can I adjust the spice level?
Yes, modify the chili powder amount to suit your preferred heat level, from mild to spicy.
- → Are there suitable toppings to enhance the soup?
Popular toppings include crispy tortilla strips, diced avocado, shredded cheese, or a dollop of sour cream for added richness.
- → Is it okay to use frozen corn?
Absolutely. Frozen corn works well and maintains sweetness and texture once cooked.
- → How can I deepen the soup’s flavor?
Sautéing onions and garlic with the spices before adding liquids helps unlock and layer the flavors richly.