Go Back

Authentic Chicken Tortilla Soup

A rich and flavorful chicken tortilla soup with crispy tortilla strips, perfect for a cozy evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 cup corn frozen or canned
  • Salt and pepper to taste
  • 6 corn tortillas cut into strips
  • 1 cup shredded cheese optional
  • 1 avocado diced (optional)
  • Fresh cilantro for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic, cumin, and chili powder.
  4. Add the chicken broth to the pot and bring it to a gentle boil.
  5. Mix in the shredded chicken, diced tomatoes, black beans, and corn.
  6. Season with salt and pepper to taste.
  7. Reduce the heat and let the soup simmer for about 20 minutes.
  8. While the soup simmers, heat a small amount of oil in a skillet and fry the tortilla strips until golden and crispy.
  9. Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, diced avocado, and fresh cilantro.

Notes

For an extra kick, add a splash of lime juice just before serving.