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Chicken Tortilla Soup Recipe with Hearty Veggies and Spices
Marigold Voss

Chicken Tortilla Soup with Hearty Veggies and Spices

A warm and flavorful chicken tortilla soup loaded with tender chicken, hearty vegetables, tomatoes, and bold spices. This comforting soup is perfect for an easy family dinner with crispy tortilla strips on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 340
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil or vegetable oil
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 1 cup Bell pepper diced
  • 1 cup Carrots sliced
  • 2 cups Chicken breast cooked and shredded
  • 1 can Diced tomatoes 14-ounce can
  • 1 cup Corn kernels fresh or frozen
  • 1 can Black beans drained and rinsed
  • 4 cups Chicken broth low sodium
  • 1 tsp Chili powder adjust to taste
  • 1 tsp Ground cumin for flavor
  • ½ tsp Paprika smoked preferred
  • ½ tsp Salt adjust as needed
  • ½ tsp Black pepper freshly ground
  • 1 cup Tortilla strips for topping
  • 2 tbsp Fresh cilantro chopped, for garnish
  • 1 tbsp Lime juice freshly squeezed

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until softened.
  3. Stir in minced garlic, chili powder, cumin, and paprika.
  4. Add bell pepper and carrots and cook for 4 minutes.
  5. Pour in diced tomatoes and chicken broth and stir well.
  6. Add shredded chicken, corn, and black beans to the pot.
  7. Season with salt and black pepper.
  8. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  9. Stir in fresh lime juice before serving.
  10. Ladle soup into bowls and top with tortilla strips and cilantro.

Video

Notes

  • Use rotisserie chicken for quicker preparation.
  • Add jalapeños for extra heat and spice.
  • Tortilla strips can be baked or fried for extra crunch.
  • Store leftovers in the refrigerator for up to 3 days.