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Chicken Tortilla Soup – A Flavor-Packed, Cozy Weeknight Favorite

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A spicy, comforting soup made with shredded chicken, black beans, corn, and fire-roasted tomatoes, topped with crispy tortilla strips and fresh garnishes.

Ingredients

Scale

  • 1 tbsp oil

  • 1 onion, diced

  • 2–3 garlic cloves, minced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • ½ tsp paprika

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • 1 tbsp tomato paste (optional)

  • 1 can (14.5 oz) fire-roasted diced tomatoes

  • 4 cups chicken broth

  • 2–3 boneless, skinless chicken breasts or thighs

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup corn

  • 3–4 corn tortillas, sliced into strips

  • Toppings: avocado, cheese, sour cream, cilantro, lime wedges

Instructions

  • In a large pot, heat oil. Sauté onion and garlic until soft.

  • Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook 30 seconds.

  • Add tomatoes, tomato paste, and broth. Bring to a simmer.

  • Add chicken and simmer 15–20 minutes. Remove, shred, and return to pot.

  • Stir in beans and corn. Simmer 5–10 more minutes.

  • Fry or bake tortilla strips until crisp.

  • Serve soup hot with toppings.

Notes

  • Use rotisserie chicken for a quick version.

  • Store without toppings and add fresh when serving.

  • To freeze, cool completely and portion into airtight containers.

Find it online: https://feasttrove.com/chicken-tortilla-soup-a-flavor-packed-cozy-weeknight-favorite/