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A steaming bowl of chicken tortilla soup garnished with avocado and cilantro.

Quick way to grow: The 1 Chicken Tortilla Soup Recipe You Need

This chicken tortilla soup recipe is a quick and easy way to enjoy a comforting meal. It's packed with flavor and perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken shredded
  • 6 cups chicken broth
  • 14.5 ounces canned diced tomatoes undrained
  • 15 ounces canned black beans rinsed and drained
  • 15 ounces canned corn drained
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
For Serving
  • tortilla chips crushed
  • shredded cheese
  • sour cream
  • avocado diced
  • fresh cilantro chopped

Equipment

  • large pot
  • ladle

Method
 

Preparation
  1. In a large pot, sauté the chopped onion until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, salt, and pepper, and cook for 1 minute until fragrant.
Cooking
  1. Stir in the chicken broth, diced tomatoes, black beans, and corn, bringing the mixture to a boil.
  2. Reduce heat, add the shredded cooked chicken, and simmer for 15-20 minutes, allowing the flavors to meld.
Serving
  1. Ladle the hot soup into bowls and garnish with crushed tortilla chips, shredded cheese, a dollop of sour cream, diced avocado, and fresh cilantro.

Notes

For extra heat, add a pinch of cayenne pepper or a chopped jalapeño to the soup. You can also customize toppings with your favorite salsa or a squeeze of lime juice.