Easy Chicken Tortilla Soup (One-Pot, 30 Minutes)
A cozy, one-pot chicken tortilla soup with a smoky, toasted-spice broth, tender shredded chicken, beans, corn, and crispy tortilla strips on top.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 14.5 oz can fire-roasted diced tomatoes
- 6 cups low-sodium chicken broth
- 1 4 oz can diced green chiles
- 1 cup corn kernels fresh or frozen
- 1 15 oz can black beans, drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or poached)
- Juice of 1 lime
- Salt and pepper to taste
- 4-6 corn tortillas cut into strips
- Oil for frying or baking tortilla strips
- Toppings: fresh cilantro diced avocado, shredded cheese, sour cream
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft, about 4-5 minutes, then add garlic and cook 30 seconds more.
- Stir in chili powder, cumin, and smoked paprika; toast for 30-60 seconds until fragrant.
- Add tomato paste, diced tomatoes, chicken broth, green chiles, corn, and black beans. Bring to a boil, then reduce to a simmer.
- Add raw chicken and simmer 15-18 minutes until cooked through, or stir in pre-cooked shredded chicken and simmer 5 minutes to heat through.
- Shred chicken if needed and return to the pot. Stir in lime juice and season with salt and pepper to taste.
- Fry or bake tortilla strips until golden and crisp.
- Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and cilantro as desired.
Notes
Store leftover soup and tortilla strips separately so the strips stay crisp.
For a spicier soup, add a diced jalapeño with the onions or a pinch of cayenne with the other spices.