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Classic Chicken Tortilla Soup

This Classic Chicken Tortilla Soup is warm, fresh, and quick to cook, perfect for weeknights with good flavor from simple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 count onion, chopped
  • 2 cloves garlic, minced
  • 1 count bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn Frozen corn works well.
  • to taste Salt and pepper Taste and adjust salt near the end.
Toppings
  • Tortilla chips Add chips to the bowl just before eating.
  • Avocado, diced
  • Lime wedges Add a squeeze of lime at the end.
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, garlic, and bell pepper; sauté until softened.
  3. Stir in the cumin and chili powder; cook for 1 minute.
Cooking
  1. Pour in the chicken broth, add the shredded chicken, diced tomatoes, black beans, and corn.
  2. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  3. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls.
  2. Top each bowl with a handful of tortilla chips, diced avocado, a squeeze of lime, and chopped cilantro.
  3. Serve with extra chips or warm tortillas on the side.

Notes

Store cooled soup in an airtight container for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat until hot.