Easy Chicken Tortilla Soup

Comforting, hearty, and bursting with bold Tex-Mex flavors, this Easy Chicken Tortilla Soup is the ultimate one-pot meal that’s ready in just 45 minutes! Packed with tender shredded chicken, black beans, sweet corn, and a zesty blend of spices, this recipe balances smoky, savory, and tangy notes perfectly. Topped with crunchy homemade tortilla strips, creamy avocado, and a sprinkle of cheddar cheese, every spoonful delivers a delicious mix of textures and flavors. Ideal for busy weeknights, this nourishing soup is simple to make and customizable with your favorite toppings. Plus, it’s a crowd-pleaser that’s sure to warm hearts and bellies alike!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 14 ounces diced tomatoes (with juice)
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 15 ounces canned black beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces corn tortillas
• 0.25 cup vegetable oil (for frying tortilla strips)
• 1 medium avocado, diced (for topping)
• 0.5 cup shredded cheddar cheese (for topping)
• 0.5 cup sour cream (for topping)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in minced garlic, green bell pepper, and red bell pepper, and cook for another 5 minutes.

Step 4

Add ground cumin, paprika, and chili powder, stirring to coat the vegetables with the spices.

Step 5

Stir in the diced tomatoes (with juice) and chicken broth, and bring the mixture to a boil.

Step 6

Lower the heat to a simmer and add shredded chicken, black beans, and frozen corn. Cook for 10 minutes to allow the flavors to develop.

Step 7

Stir in lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.

Step 8

While the soup simmers, prepare the tortilla strips. Cut the corn tortillas into thin strips.

Step 9

Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, then transfer to a plate lined with paper towels to drain excess oil.

Step 10

Ladle the soup into bowls and serve hot. Top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	3463.6 grams (3463.6g)

Amount per serving	% Daily Value*
Calories	3499

Total Fat 175.10g	224%
Saturated Fat 46.50g	233%
Polyunsaturated Fat 2.70g
Cholesterol 526mg	175%
Sodium 6259mg	272%
Total Carbohydrate 258.90g	94%
Dietary Fiber 64.20g	229%
Total Sugars 40.90g
Protein 232.00g	464%

Vitamin D 12IU	60%
Calcium 1105mg	85%
Iron 26mg	143%
Potassium 6163mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 26.2%

Carbs: 29.3%