Description
This Easy Chicken Tortilla Soup is a flavorful, comforting dish perfect for weeknight dinners. Made with tender chicken thighs, fire-roasted tomatoes, black beans, corn, and a blend of smoky spices, this soup offers a delightful Tex-Mex twist. Topped with crispy tortilla strips, cheese, avocado, and more, it’s an easy recipe that warms you up and satisfies your cravings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked boneless, skinless chicken thighs
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Lime juice, optional, to taste
Toppings (Optional)
- Tortilla strips or chips
- Shredded cheese
- Cilantro
- Sour cream
- Avocado slices
Instructions
- Sauté the Onion: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until it is lightly browned and softened, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Remaining Ingredients and Simmer: Pour in the chicken broth, fire-roasted diced tomatoes with juices, chicken thighs, black beans, corn, diced green chilies, ground cumin, smoked paprika, and chili powder. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, leave the lid slightly ajar, and let it simmer gently for 20 to 25 minutes until the chicken is cooked through and flavors meld.
- Shred Chicken and Adjust Soup: Remove the chicken thighs from the pot and shred them using two forks. For a smoother, thicker broth, optionally use an immersion blender to purée part or all of the soup, leaving some texture if you prefer. Return the shredded chicken to the pot and stir to combine.
- Season and Serve: Add a squeeze of fresh lime juice to taste, if using. Season the soup with salt and pepper as needed. Serve hot, garnishing each bowl with optional toppings such as tortilla strips, shredded cheese, cilantro, sour cream, and avocado slices.
Notes
- For a thicker soup, use an immersion blender to partially or fully purée the broth after cooking.
- Adjust the spiciness by adding more or less chili powder or using fresh chili peppers.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To reduce sodium, use low-sodium chicken broth and rinsed canned beans.
- Customize toppings according to your preference for added texture and flavor.
