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Classic Chicken Tortilla Soup

A warm and filling soup mixing shredded chicken, beans, corn, and spices in a savory broth. Perfect for a quick weeknight meal.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, chopped Chopped
  • 2 cloves garlic, minced Minced
  • 1 medium bell pepper, chopped Chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • Salt and pepper to taste
For Garnish
  • Tortilla strips For garnish
  • Fresh cilantro For garnish
  • Lime wedges For serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in garlic and bell pepper, cooking for another 2–3 minutes.
  4. Add cumin and chili powder, stirring for about 1 minute until fragrant.
Cooking
  1. Pour in chicken broth, followed by shredded chicken, diced tomatoes, black beans, and corn. Stir to combine.
  2. Bring the soup to a boil, then reduce heat to simmer for 20-25 minutes.
  3. Season with salt and pepper to taste.
  4. Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.

Notes

Store leftovers in airtight containers. For longer storage, freeze in freezer-safe containers.