Tortilla Soup is a bold and comforting Tex-Mex classic made with tender chicken, sweet corn, hearty beans, tomatoes, and warm spices simmered in a savory broth. Finished with crispy tortilla strips, creamy avocado, and melted cheese, this flavorful soup delivers the perfect balance of texture and spice. Ready in just 30 minutes, it’s an easy weeknight meal packed with vibrant Southwestern flavor.
Key Takeaways
• Ready in about 30 minutes
• Hearty Tex-Mex comfort soup
• Loaded with chicken, beans, and vegetables
• Customizable toppings for extra flavor
• One-pot beginner-friendly recipe
Why You’ll Love This Recipe
This soup combines smoky spices, tender chicken, and fresh toppings to create a restaurant-style dish at home. The crispy tortilla strips add crunch while avoiding heaviness, making every spoonful satisfying yet balanced. It’s cozy, flavorful, and perfect for quick dinners.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
1 (14.5-ounce) can diced tomatoes
4 cups chicken broth
1 cup cooked shredded chicken (rotisserie works well)
1 cup corn kernels
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon lime juice
Salt and black pepper to taste
Toppings:
Crispy tortilla strips
Diced avocado
Shredded cheddar or Monterey Jack cheese
Fresh cilantro
Sour cream (optional)
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle
Step-by-Step Instructions
- Cook aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds. - Add spices
Stir in chili powder, cumin, smoked paprika, and oregano. Cook briefly to release aroma. - Build the soup base
Add diced tomatoes and chicken broth. Stir well and bring to a gentle simmer. - Add protein and vegetables
Stir in shredded chicken, corn, and black beans. Simmer for 10–12 minutes to blend flavors. - Finish the soup
Add lime juice and season with salt and pepper to taste. - Prepare toppings
While soup simmers, crisp tortilla strips in the oven or skillet if making homemade. - Serve
Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and optional sour cream.
Tips & Variations
Use rotisserie chicken for faster prep.
Add jalapeños for extra heat.
Use pinto beans instead of black beans if preferred.
Make it vegetarian by replacing chicken with extra beans and vegetable broth.
Serving Suggestions
Serve with warm cornbread, quesadillas, or a fresh lime wedge on the side for extra brightness.
Storage & Reheating
Store soup (without toppings) in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave.
Freeze for up to 3 months for meal prep convenience.
Nutrition (Approx.)
Calories: 360 per serving
Protein: 24g
Carbohydrates: 34g
Fat: 12g
Fiber: 7g
FAQs
Can I make tortilla soup ahead of time?
Yes, flavors improve after resting overnight.
How do I keep tortilla strips crispy?
Add them just before serving.
Is tortilla soup spicy?
Mild by default; adjust spice level with chili powder or peppers.
Can I use raw chicken?
Yes, simmer diced chicken directly in broth until cooked through.
Can I make this dairy-free?
Yes, simply omit cheese and sour cream toppings.
Conclusion
Tortilla Soup is a vibrant, hearty comfort meal packed with Tex-Mex flavor and satisfying textures. With tender chicken, bold spices, and crunchy toppings, this easy 30-minute recipe delivers warmth, freshness, and comfort in every bowl.