When the weather turns cold and you’re craving something warm and filling, Tortilla Soup is exactly what you want simmering on your stove. This hearty Tortilla Soup combines tender shredded chicken, savory beans, sweet corn, tomatoes, and bold spices in a rich, comforting broth. Finished with crispy tortilla strips for crunch and topped with fresh garnishes, it’s a bowl that delivers warmth, texture, and flavor in every spoonful. Whether you’re feeding a family or prepping lunches for the week, this recipe brings comfort food energy with minimal effort.
Key Takeaways
- Hearty, protein-packed, and filling
- Balanced texture with crunchy tortilla topping
- Easy one-pot recipe
- Ready in about 40 minutes
- Perfect for cold weather meals
Why You’ll Love This Recipe
- Bold Tex-Mex inspired flavor
- Uses pantry-friendly ingredients
- Customizable toppings for everyone
- Great for meal prep and leftovers
- Family-friendly and satisfying
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 cup frozen or canned corn
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
For Topping:
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
- Shredded cheese (optional)
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Ladle
Step-by-Step Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
Build the Base
Add chicken breasts, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well.
Simmer
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is fully cooked and tender.
Shred the Chicken
Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup and stir.
Serve
Ladle into bowls and top generously with crispy tortilla strips and desired garnishes.
Tips & Variations
- Use rotisserie chicken for faster prep
- Add jalapeños for extra heat
- Stir in a splash of heavy cream for richness
- Make it vegetarian by skipping chicken and adding more beans
- Slow cooker version: Cook on low for 6 hours
Serving Suggestions
Serve Tortilla Soup with warm cornbread, quesadillas, or a simple green salad. It also pairs beautifully with fresh guacamole and tortilla chips for a complete Tex-Mex inspired dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave until hot. This soup freezes well for up to three months; just thaw overnight in the refrigerator before reheating.
Nutrition (Approximate Per Serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 24g
- Fat: 12g
- Fiber: 6g
- Dietary Tags: Gluten-free option, High-protein
FAQs
Can I make Tortilla Soup in advance?
Yes, it tastes even better the next day as flavors develop.
How do I keep tortilla strips crispy?
Add them just before serving to maintain crunch.
Can I use chicken thighs instead?
Absolutely, they add even more flavor and tenderness.
Is this soup spicy?
It’s mild by default but easy to adjust with extra chili or hot sauce.
Conclusion
There’s nothing more comforting than a steaming bowl of Tortilla Soup on a chilly evening. With its rich broth, tender chicken, hearty beans, and crispy topping, this recipe delivers warmth and flavor in every bite. Easy to prepare, satisfying to serve, and perfect for winter dinners, it’s a soup you’ll want to make again and again.