Description
This hearty Chicken Tortilla Soup is a flavorful and comforting meal featuring tender chicken, black beans, corn, and fire-roasted tomatoes, seasoned with chili powder, cumin, and smoked paprika. Crispy baked tortilla strips add a delightful crunch, while fresh cilantro, lime juice, avocado, shredded cheese, and yogurt or sour cream toppings elevate the dish. Perfect for a cozy dinner, this soup can be made on the stovetop or slow cooker, delivering rich, satisfying flavors in about 50 minutes.
Ingredients
For the Soup
- 1/2 Tablespoon olive oil or avocado oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, de-seeded and chopped
- 1 15 oz can black beans, rinsed and drained
- 1 1/2 cups frozen sweet corn or one 15 oz can, drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 28 oz can fire-roasted crushed tomatoes
- 4 cups low-sodium chicken broth or vegetable broth
- 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
- 1/4 cup cilantro, plus more for topping
- Juice of 1 lime
For the Tortilla Strips
- 12 small corn tortillas, cut into 1/4-inch wide strips
- 2 Tablespoons olive oil
- 1 teaspoon sea salt, or to taste
For Toppings
- Avocado slices
- Shredded cheese
- Jalapeño slices
- Greek yogurt or sour cream
- Lime wedges for serving
Instructions
- Preheat Oven and Prepare Tortillas: Preheat the oven to 400°F (204°C) and lightly spray two baking pans with cooking spray or line them with parchment paper. Cut the corn tortillas into 1/4-inch wide strips to prepare for baking.
- Bake Tortilla Strips: Spread the tortilla strips evenly in a single layer on the prepared baking trays. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt. Bake for 13-15 minutes until the strips are crispy and golden brown. Remove from oven and set aside.
- Sauté Vegetables: While the tortilla strips bake, heat 1/2 tablespoon olive or avocado oil in a Dutch oven or deep pot over medium-high heat. Add chopped onion, minced garlic, and chopped jalapeño pepper. Sauté for 4-5 minutes until the onion is translucent and vegetables are fragrant.
- Add Soup Ingredients and Simmer: Stir in black beans, sweet corn, chili powder, cumin, smoked paprika, 1 teaspoon sea salt, 1 teaspoon ground pepper, crushed tomatoes, chicken broth, and chicken thighs or breasts. Bring the mixture to a boil, then reduce heat and cover. Let it simmer gently for 20-25 minutes, or until the chicken is tender and thoroughly cooked.
- Shred Chicken: Remove the chicken from the pot and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Finish Soup: Return the shredded chicken to the pot. Stir in cilantro and lime juice, then simmer for a few more minutes to heat through. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and top with baked tortilla strips, shredded cheese, fresh cilantro, avocado slices, jalapeño slices, Greek yogurt or sour cream, and lime wedges as desired for added flavor and texture.
- Alternative Slow Cooker Method: For slow cooker preparation, place all soup ingredients (excluding lime juice, cilantro, and toppings) into the slow cooker. Cook on high for 3-4 hours or low for 7-8 hours until the chicken is tender and easily shredded.
- Tortilla Strips for Slow Cooker Method: Near the end of cooking, preheat your oven to 400°F, prepare baking sheets, cut tortillas into strips, drizzle with oil and salt, and bake for 13-15 minutes until crispy and golden.
- Shred Chicken in Slow Cooker Method: Remove chicken from the slow cooker, shred with forks, then return shredded chicken to the slow cooker. Stir in lime juice and cilantro. Season to taste with salt and pepper.
- Serve: Serve the soup in bowls with tortilla strips and preferred toppings just like the stovetop version.
Notes
- Use boneless skinless chicken thighs for more tender, flavorful meat, or breasts if preferred.
- De-seeding the jalapeño reduces heat; leave seeds in for spicier soup.
- Fire-roasted tomatoes add a smoky depth; plain crushed tomatoes can be substituted if necessary.
- The baked tortilla strips can be made ahead and stored in an airtight container to maintain crunch.
- Adjust spices based on your heat preference—add more chili powder or jalapeño for extra kick.
- For a vegetarian version, omit chicken and use vegetable broth; add extra beans or vegetables for protein.
- Serve with lime wedges to add brightness and enhance flavors just before eating.
