Description
Chicken Tortilla Soup is an easy and quick dinner filled with tender chicken plus black beans plus corn and tomatoes in a warmly spiced broth. This simple one pot recipe is one of the best healthy ideas for a busy weeknight dinner and it also works well for meal prep. Finish each bowl with crisp tortilla strips plus avocado plus cheese and lime for a cozy homemade meal that feels special enough for a casual party or potluck while staying practical for family nights.
Ingredients
- 2 medium breasts about 1 pound Boneless skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium diced Yellow onion
- 1 medium diced Red bell pepper
- 3 cloves minced Garlic
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 can about 14 ounces Crushed tomatoes
- 4 cups Chicken broth
- 1 can about 15 ounces drained and rinsed Black beans
- 1 cup frozen or drained canned corn Corn kernels
- 2 tablespoons Lime juice
- 4 small tortillas cut into uneven strips Corn tortillas
- 1 medium diced Avocado
- 1 cup Shredded Monterey Jack cheese
- 1 quarter cup roughly chopped Fresh cilantro
- 1 teaspoon or to taste Salt
- 1 quarter teaspoon Black pepper
Instructions
- Dice the yellow onion and red bell pepper into irregular small pieces then mince the garlic so the aromatics are ready to soften together. Cut exactly 4 corn tortillas into uneven strips with varied lengths so the finished topping has a casual homemade appearance.
- Cook the diced onion plus red pepper until their sharp edges soften and the onion turns lightly translucent while the pieces shift and settle toward the center. Fold in the minced garlic plus cumin plus chili powder plus smoked paprika plus oregano plus salt and black pepper until the vegetables become evenly stained with warm red brown spices.
- Pour the crushed tomatoes and chicken broth over the softened vegetables so the spices loosen into a brick red liquid with visible vegetable pieces throughout. Nestle exactly 2 whole chicken breasts into the broth then simmer until the chicken turns opaque and firm while the broth bubbles gently and becomes slightly deeper in color.
- Lift the 2 cooked chicken breasts from the broth then shred them into uneven strands and small chunks that reveal a moist white interior. Return all of the shredded chicken to the pot then stir in the black beans and corn until the ingredients shift through the broth and form a chunky colorful soup.
- Spread the strips from exactly 4 corn tortillas across a baking tray and cook them until their edges curl slightly and turn uneven shades of golden brown. Stir the lime juice into the simmered soup so the broth looks glossy and the chicken plus beans plus corn remain suspended in a thick hearty mixture.
- Ladle one portion of the finished soup into a ceramic bowl so shredded chicken plus black beans plus corn remain clearly visible through the rich tomato broth. Scatter crisp tortilla strips plus avocado plus shredded cheese and cilantro unevenly across the top then add a lime wedge while allowing some cheese to melt into irregular creamy patches.
Notes
Pro Tips:
- Use low sodium chicken broth so you can control the final seasoning after the beans and cheese are added.
- Cut the tortilla strips into varied widths so some become extra crisp while others stay slightly chewy in the soup.
- Rinse the black beans thoroughly to keep the tomato broth bright and prevent cloudy starchy liquid from changing it.
- Store the tortilla strips separately from the soup so they remain crunchy instead of softening during refrigeration.
Storage: Allow the Chicken Tortilla Soup to cool until it is no longer steaming then transfer it into shallow airtight containers. Keep the fresh avocado plus cheese plus cilantro plus lime and tortilla strips in separate containers so each topping keeps its best texture. Refrigerate the soup for up to four days. Reheat one portion over gentle heat until it is steaming throughout then add a small splash of broth if the soup has thickened during storage. Freeze the cooled soup in airtight freezer containers while leaving a little room for expansion. The soup keeps well for up to three months when the toppings are not included. Thaw frozen soup overnight in the refrigerator then warm it slowly and stir several times so the chicken plus beans plus corn heat evenly. Add fresh lime juice and prepare new tortilla strips before serving for the brightest flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican Inspired