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Bowl of easy and delicious chicken tortilla soup with toppings.

Classic Chicken Tortilla Soup

A comforting dish balancing bold flavors and satisfying textures, perfect for weeknight dinners or cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 14.5 ounces can diced tomatoes
  • 4 cups chicken broth can substitute with vegetable broth
  • 2 cups cooked chicken, shredded can use raw chicken; cook fully in the soup
  • 15 ounces can black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • Tortilla strips (for serving)
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until soft, about 5 minutes.
  3. Stir in minced garlic and diced red bell pepper; continue cooking for an additional 3 minutes.
  4. Pour in the diced tomatoes, chicken broth, shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
  6. Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.

Notes

For added depth of flavor, let the soup simmer a bit longer. Store leftovers in an airtight container in the fridge for up to 4 days; can freeze for up to 3 months.