Chicken Tortilla Soup
Soup season or not, Chicken Tortilla Soup earns a permanent spot in the dinner rotation. Smoky, hearty, loaded with black beans, corn, and crispy tortilla strips — this one comes together in 35 minutes and tastes like it simmered all day.
Why You’ll Love This
- Ready in 35 min and deeply flavorful
- One pot, minimal dishes — that matters on a weeknight
- Simple ingredients you can find at any KC grocery store
- Toppings make it fun — set out a little spread and let everyone build their own bowl
Ingredients
- Chicken Breasts
- Black Beans
- Corn
- Diced Tomatoes
- Chicken Broth
- Cumin
- Tortillas
- Avocado
How to Make It
- Start by sauteing onion and garlic, then add your spices and let them bloom for about 30 seconds.
- Add chicken, beans, corn, tomatoes, and broth. Simmer until chicken is cooked through — about 20 minutes.
- Shred the chicken right in the pot, then taste and adjust seasoning.
- Top with crispy tortilla strips, avocado, sour cream, and whatever else sounds good.
What I Use: A good Dutch Oven is my favorite for soups — even heat, easy to clean, and it goes straight from stovetop to table.
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Chicken Tortilla Soup
A brothy, spiced chicken soup topped with crispy tortilla strips and avocado.
Ingredients
Method
- Saute the onion in oil, then add the garlic, chili powder, and cumin.
- Stir in the tomatoes and broth and bring to a simmer.
- Add the chicken, black beans, and corn and simmer 15 minutes.
- Season with salt and a squeeze of lime.
- Serve topped with tortilla strips, avocado, and cilantro.
Notes
Fry your own tortilla strips for the best crunch. Rotisserie chicken makes this fast.
