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Close-up of a rich, hearty Chicken Tortilla Soup topped with shredded chicken, corn, black beans, melted shredded cheese, crispy tortilla chips, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, and bright lime slices.

Chicken Tortilla Soup Bowl

A warm and comforting Mexican-inspired soup loaded with chicken, peppers, spices, and all your favorite toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and chopped
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 14 oz crushed tomatoes
  • 2 cups cooked shredded chicken
  • 1 cup corn kernels
  • 14 oz black beans rinsed and drained
  • salt and black pepper to taste
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
For Serving
  • crispy tortilla strips
  • sliced avocado
  • shredded cheddar or mozzarella cheese
  • lime wedges
  • extra cilantro

Equipment

  • Large Pot
  • Cutting Board
  • Chef’s Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño, and red bell pepper. Sauté for 4–5 minutes until softened.
  2. Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  3. Pour in chicken broth and crushed tomatoes, stirring to combine.
  4. Add shredded chicken, corn, and black beans. Season with salt and pepper.
  5. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
  6. Stir in lime juice and chopped cilantro just before serving.
  7. Ladle soup into bowls and top with tortilla strips, avocado, cheese, lime wedges, and extra cilantro.

Notes

For extra heat, leave some jalapeño seeds or add a dash of hot sauce.