Chicken Tortilla Soup


  • ▢1 teaspoon kosher salt, plus more as needed for seasoning
  • ▢1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
  • ▢black pepper, as needed for seasoning
  • ▢2 tablespoons olive oil , divided
  • ▢1 cup chopped white onion, ¼-inch dice
  • ▢1 tablespoon minced garlic
  • ▢2 teaspoons cumin
  • ▢1 teaspoon coriander
  • ▢1 teaspoon chili powder
  • ▢1 tablespoon chopped chipotle chilis in adobo sauce
  • ▢1 tablespoon minced jalapenos
  • ▢¼ cup tomato paste
  • ▢¾ cup chopped red bell pepper, ¼-inch dice
  • ▢1 cup corn kernels, fresh, canned or frozen
  • ▢1 cup black beans, canned, rinsed and drained
  • ▢14.5 ounce canned diced fire roasted tomatoes, plus juice
  • ▢5 cups unsalted chicken stock
  • ▢1 ½ teaspoons dried oregano
  • ▢1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
  • ▢1 tablespoon lime juice
  • ▢¼ cup cilantro leaves, for garnish.


  • Lightly season chicken breasts on both sides with salt, pepper, and paprika.
  • Heat large saute pan or dutch oven over medium heat.
  • Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
  • Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
  • Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve.
  • In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
  • Once the oil is hot, add in the onions and garlic, saute for 1 minute.
  • Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
  • Add chopped chipotle chilis and jalapenos, saute for 1 minute.
  • Add in tomato paste and saute for 1 minute.
  • Add in bell pepper and corn, saute for 1 minute.
  • Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
  • Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
  • Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper.
  • Serve the soup with desired toppings.


  • Topping Suggestions: Chips or homemade fried tortilla strips, sour cream, sliced jalapenos, lime wedges, green onions, avocado, radish.
  • Make it Spicy: Add 2 tablespoons chopped chipotle peppers in adobo sauce, more if you like it really hot!
  • Make it Faster: Precooked shredded meat like roasted, grilled, or baked chicken can be used to cut down on preparation time. Use 3 cups of shredded chicken.
  • Homemade Crunchy Tortilla Strips: Cut corn tortilla strips into 1/4-inch thick, 2-inch long pieces. Heat 1/2-cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350-375°F, fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate. Drain excess oil and salt strips.

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