CHICKEN TORTILLA SOUP

Bold, Hearty, and Packed With Warm Southwestern Flavor

This Chicken Tortilla Soup brings comforting depth, rich spices, and tender shredded chicken together in one vibrant bowl. Every spoonful delivers bold flavor from smoky seasonings, fire-roasted tomatoes, and soft tortilla strips that melt beautifully into the broth. It’s the kind of cozy, colorful meal that brightens busy weeknights and fills the kitchen with irresistible aromas. Ready in just 40 minutes, this soup offers a satisfying balance of warmth and freshness, especially when topped with avocado, lime, radish, or crunchy tortilla chips. Simple steps, wholesome ingredients, and big flavor make this recipe a repeat favorite.

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Preparation Time

Preparation: 15 minutes
Cooking: 25 minutes
Total Time: 40 minutes
Servings: 6 people

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Ingredients

• 1 1/2 pounds boneless skinless chicken breast, pounded to 3/4-inch thick
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 tablespoon chopped chipotle chilis
• 1 tablespoon minced jalapenos
• 1/4 cup tomato paste
• 3/4 cup diced red bell pepper
• 1 cup corn kernels
• 1 cup canned black beans, rinsed and drained
• 14.5-ounce can fire-roasted diced tomatoes with juices
• 5 cups unsalted chicken stock
• 1 1/2 teaspoons dried oregano
• 1 cup sliced corn tortilla strips
• 1 tablespoon lime juice
• 1/4 cup cilantro leaves

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Required Utensils

This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Mixing bowls

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Preparation Steps (Beginner-Friendly)

1. Season the chicken with salt, pepper, and paprika on both sides.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken and cook 6–7 minutes until lightly browned. Flip and cook 5–6 minutes more until fully cooked. The edges should look golden and firm.
3. Rest and shred the chicken. Transfer it to a cutting board, cover lightly, and let it rest 10 minutes before shredding into small pieces.
4. Sauté the aromatics. Add the remaining olive oil to the same pot. Stir in onion and garlic, cooking 1 minute until fragrant. 🌶️
5. Bloom the spices. Add cumin, coriander, chili powder, and a pinch of paprika. Stir 30 seconds until the spices smell toasty.
6. Add chipotle, jalapenos, tomato paste, pepper, and corn. Stir 1 minute until the mixture thickens slightly.
7. Simmer the soup. Add black beans, fire-roasted tomatoes, chicken stock, oregano, tortilla strips, and shredded chicken. Bring to a boil, then reduce heat and simmer 15 minutes until the tortillas soften and the broth deepens.
8. Finish with lime juice and cilantro. Stir gently and taste for seasoning.
9. Serve hot, adding your favorite toppings like radish, avocado, cilantro, jalapeño slices, or crisp tortilla chips. 😍

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Chef’s Tips

• Store leftovers up to 5 days in an airtight container.
• Freeze portions flat in freezer bags for up to 6 months.
• Add extra chipotle for more heat or extra broth for a thinner consistency.
• Use leftover cooked chicken to shorten prep time.

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Nutrition Information

Serving: 1 bowl
Calories: 304 kcal
Protein: 32 g
Carbs: 22 g
Fat: 9 g
Fiber: 4 g
Sugar: 4 g

Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.