Soup has one major advantage over many weeknight dinners.

Once everything is in the pot, it becomes considerably less interested in your attention.

That’s useful.

This chicken tortilla soup combines tender chicken, black beans, corn, tomatoes, and mild Mexican-inspired spices in a flavorful broth, then finishes everything with lime and a handful of crunchy tortilla strips.

It’s warm enough for a cool evening, colorful enough not to look like a bowl of beige, and substantial enough to count as dinner.

Exactly what I want from soup.

Why You’ll Love This Recipe

• Ready in about 35 minutes
• One-pot dinner
• High in protein
• Packed with beans and vegetables
• Easy to customize
• Family-friendly
• Great for meal prep
• Freezer-friendly
• Excellent use for leftover chicken

Ingredients

For the Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 4 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• ½ teaspoon salt, or to taste
• Juice of 1 lime

Crispy Tortilla Strips

• 4 small corn tortillas
• 1 teaspoon olive oil
• Pinch of salt

Optional Toppings

• Avocado
• Fresh cilantro
• Greek yogurt
• Shredded cheese
• Jalapeño
• Lime wedges

Instructions

1. Make the tortilla strips

Preheat the oven to 400°F (200°C).

Cut the corn tortillas into thin strips.

Toss them with olive oil and a small pinch of salt, then spread them on a baking sheet.

Bake for approximately 7–10 minutes, turning once, until crisp and lightly golden.

Keep an eye on them toward the end.

Tortilla strips have a remarkable ability to spend several minutes doing nothing and then burn while you look for a spoon.

2. Cook the vegetables

Heat olive oil in a large pot over medium heat.

Add the onion and red bell pepper.

Cook for approximately 4–5 minutes, until they begin to soften.

Add the garlic and cook for another 30 seconds.

3. Bloom the spices

Add the cumin, chili powder, smoked paprika, and oregano directly to the vegetables.

Stir for approximately 30 seconds.

This short step lets the spices warm in the oil before we drown them in broth.

They appreciate the opportunity.

Sarah’s Tip

Cook your spices before adding the liquid.

You don’t need long.

About thirty seconds in the oil with the vegetables helps release their aromas and creates a deeper flavor than simply stirring them into several cups of broth.

Stop when they smell fragrant.

If they smell burned, we’ve moved beyond the useful part of this technique.

4. Build the soup

Add the diced tomatoes, black beans, corn, and chicken broth.

Stir everything together.

Bring to a gentle boil, then reduce the heat and simmer for approximately 10 minutes.

5. Add the chicken

Stir in the shredded cooked chicken.

Simmer for another 5 minutes, just long enough to heat the chicken through and allow it to absorb some of the broth.

6. Finish with lime

Remove the pot from the heat.

Add the lime juice.

Taste and adjust the salt if necessary.

That final squeeze of lime is important.

Without it, the soup is good.

With it, everything suddenly tastes considerably more awake.

7. Serve

Ladle the soup into bowls.

Top with crispy tortilla strips and whatever else your household likes.

I usually put the toppings on the table and let everyone solve their own bowl.

It’s remarkably peaceful.

Can I Use Rotisserie Chicken?

Absolutely.

This may be my favorite shortcut for this recipe.

Remove the skin, shred the meat, and add approximately two cups during the final few minutes.

You can also use leftover baked or roasted chicken.

The soup does not need to know where dinner yesterday came from.

Can I Make Chicken Tortilla Soup in Advance?

Yes.

In fact, the soup itself is excellent the next day because the flavors have more time together.

Make the soup and tortilla strips separately.

Store the strips at room temperature in an airtight container and add them only when serving.

Otherwise, crispy tortilla strips gradually become small wet tortillas.

Those are different experiences.

Is Chicken Tortilla Soup Spicy?

This version is intentionally mild.

The chili powder adds flavor without making the soup particularly hot.

For more heat, add:

• Jalapeño
• Cayenne
• Red pepper flakes
• Hot sauce

I’d add them individually at the table if you’re cooking for children or mixed spice preferences.

Add More Vegetables

This soup is extremely forgiving.

Try adding:

• Zucchini
• Carrots
• Spinach
• Diced sweet potato
• Additional peppers

It’s also an excellent destination for half a bell pepper that has been living in the refrigerator without a clear career plan.

Can I Make It Vegetarian?

Yes.

Leave out the chicken, use vegetable broth, and add another can of black beans or pinto beans.

That gives us another useful variation without needing a completely different recipe.

What to Serve With Chicken Tortilla Soup

Honestly, this one doesn’t need much.

It’s already got protein, beans, vegetables, corn, and tortilla strips.

But you could add:

• Avocado salad
• Simple green salad
• Cornbread
• Quesadilla wedges
• Fresh fruit

And eventually we have an obvious internal link opportunity to our sweet potato and black bean quesadillas.

Freezer Instructions

Let the soup cool completely.

Freeze it without the tortilla strips, avocado, yogurt, cheese, or other toppings in freezer-safe containers.

Thaw overnight in the refrigerator and reheat gently on the stove.

Make fresh tortilla strips while it warms.

Storage

Store leftover soup in an airtight container in the refrigerator for 3–4 days.

Keep tortilla strips separately so they stay crisp.

FAQ