Description

A bowl of Spicy Chicken Tortilla Soup is the perfect comfort food when you want something warming yet full of bold flavors. With tender shredded chicken, hearty beans, sweet corn, and a smoky-spiced tomato broth, this soup delivers a balance of heat, freshness, and crunch. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, it’s a dish that feels both satisfying and vibrant. Whether served on a chilly evening or at a casual family gathering, this soup is sure to be a favorite.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced (optional for extra spice)
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano
1 (14.5-ounce) can fire-roasted diced tomatoes
6 cups chicken broth (low-sodium if preferred)
2 boneless, skinless chicken breasts (or thighs for extra flavor)
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
Salt and black pepper, to taste
Juice of 1 lime

For the tortilla strips:

6 corn tortillas, cut into thin strips
2 tablespoons olive oil
Salt, to taste

Optional toppings:

Avocado slices
Fresh cilantro, chopped
Shredded cheese (cheddar, Monterey Jack, or queso fresco)
Sour cream or Greek yogurt
Lime wedges
Jalapeño slices

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Instructions

Preheat the oven to 375°F (190°C). Toss the tortilla strips with olive oil and a pinch of salt, then spread evenly on a baking sheet. Bake for 12–15 minutes, flipping halfway, until golden brown and crispy. Set aside.
Heat olive oil in a large pot over medium heat. Add the onion, garlic, jalapeño, and bell pepper. Sauté for 4–5 minutes, until softened and fragrant.
Stir in cumin, chili powder, smoked paprika, coriander, and oregano. Toast the spices for 30 seconds to release their flavor.
Add the fire-roasted diced tomatoes and chicken broth, stirring to combine and scraping any browned bits from the bottom of the pot.
Nestle the chicken breasts into the broth. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 20 minutes, until the chicken is cooked through and tender.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Stir in the black beans and corn. Simmer for another 10 minutes to allow the flavors to meld. Adjust seasoning with salt, pepper, and lime juice.
Ladle into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, cilantro, and a squeeze of fresh lime. Add sour cream or Greek yogurt if desired.

Notes

For more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
Using rotisserie chicken is a great time-saver; add it when stirring in the beans and corn.
Store leftovers in the refrigerator for up to 4 days, keeping tortilla strips separate.
The soup also freezes well (without toppings) for up to 3 months.
Make it vegetarian by using vegetable broth and replacing chicken with extra beans or vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes