Quick and Easy Chicken Tortilla Soup: Mexican Flavors in 40 Minutes

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (4 oz) diced green chiles
• Salt and pepper, to taste
• 8 corn tortillas, cut into strips or use tortilla chips
• 1 avocado, diced
• ½ cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

How to Make Chicken Tortilla Soup

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden, about 5 minutes.
2. Stir in the onion and garlic; sauté until fragrant, about 2 minutes.
3. Add cumin and chili powder, stirring to coat the chicken and onions.
4. Pour in the diced tomatoes (with juices) and chicken broth; bring to a simmer.
5. Stir in black beans, corn, and green chiles. Season with salt and pepper.
6. Reduce heat and let the soup cook for 15 minutes, allowing flavors to meld.
7. Meanwhile, bake or fry tortilla strips until crisp.
8. Ladle soup into bowls; top with tortilla strips, diced avocado, cheddar cheese, and cilantro. Serve with lime wedges.

Chef’s Tips & Serving Suggestions

• Spice level: Add a pinch of cayenne pepper or use fire-roasted tomatoes for extra heat.
• Make it creamy: Stir in a splash of heavy cream or Greek yogurt before serving.
• Vegetarian twist: Omit chicken and double up on beans for a bean-only tortilla soup.