Print

Classic Chicken Tortilla Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and quick chicken tortilla soup loaded with shredded chicken, beans, and a tangy tomato broth, topped with crispy tortilla strips and fresh cilantro.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped (any color)
  • 2 carrots, diced
  • 4 cups chicken broth (low sodium)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cups cooked chicken, shredded
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Corn tortillas, cut into strips (for frying or baking)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic. Sauté until the onion is translucent, about 3 to 4 minutes.
  3. Add the chopped bell pepper and diced carrots. Cook until they begin to soften, about 5 minutes.
  4. Pour in the chicken broth, diced tomatoes with their juices, and the drained black beans. Stir in the shredded chicken, cumin, and chili powder.
  5. Season with salt and pepper to taste.
  6. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
  7. Meanwhile, warm a shallow pan with a little oil and lightly fry the tortilla strips until crisp and golden. Alternatively, bake them at 400°F for 8 to 10 minutes.
  8. Ladle the soup into bowls and top with tortilla strips, chopped cilantro, and serve with lime wedges.

Notes

For a vegetarian option, use vegetable broth and swap chicken for more beans or cubed sweet potato. Store leftovers in airtight containers for up to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-chicken-tortilla-soup/