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Tortilla Soup

A vibrant Mexican soup featuring tender chicken, tomatoes, and spices topped with crispy tortilla strips. Comforting, flavorful, and easily customizable with your favorite garnishes.

45 minMediumServes 6310 cal/serving

MexicanSoupStovetopStandardHigh FiberHigh ProteinNut-FreeAlcohol-Free

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 6 cups chicken broth
  • 1 can canned diced tomatoes (with juices)
  • 2 tbsp tomato paste
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 can canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 corn tortillas (for strips), cut into thin strips
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 limes lime wedges (for serving)
  • 1/2 cup sour cream

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    Brush 6 corn tortillas (for strips) with a little oil, lightly salt them, and cut into thin strips. Arrange in a single layer on a baking sheet and bake for 10-12 minutes until crispy and golden. Set aside.

  3. 3

    In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.

  4. 4

    Add 1 diced yellow onion and 1 seeded and diced jalapeño and sauté for 3-4 minutes until softened.

  5. 5

    Add 3 minced garlic cloves, 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp dried oregano. Cook for 1 minute until fragrant.

  6. 6

    Stir in 2 tbsp tomato paste and cook for another minute.

  7. 7

    Add 6 cups chicken broth and 1 can canned diced tomatoes (with juices). Bring to a simmer.

  8. 8

    Add the whole 1 1/2 lbs boneless, skinless chicken breasts to the pot. Reduce heat to maintain a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).

  9. 9

    Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.

  10. 10

    Add 1 can drained and rinsed canned black beans and 1 cup frozen corn kernels. Simmer for 5 minutes.

  11. 11

    Stir in 2 tbsp fresh lime juice and season with 1 tsp salt and 1/2 tsp black pepper to taste.

  12. 12

    Ladle into bowls and top with the baked tortilla strips, 1 diced ripe avocado, 1/4 cup chopped fresh cilantro, and a dollop of 1/2 cup sour cream.

  13. 13

    Serve with 2 limes lime wedges (for serving) on the side.

Questions

Can I make Tortilla Soup dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Tortilla Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Tortilla Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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