Description
This Easy Chicken Tortilla Soup is a flavorful, hearty, and quick-to-make meal perfect for weeknights. Made with shredded rotisserie chicken, black beans, corn, tomatoes, and an abundance of spices, it delivers comforting warmth and bold Mexican-inspired flavors. Garnish with crispy tortilla strips, diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt for a delicious and satisfying dinner.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 chopped yellow onion
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can undrained diced tomatoes (fire-roasted preferred)
- Salt to taste
- Freshly ground black pepper to taste
Main Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
- 2-3 cups shredded cooked chicken (from 1 pre-cooked rotisserie chicken)
Garnishes
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream or Greek yogurt
- Fresh lime juice (optional)
Instructions
- Prepare the base: In a large pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Toast spices: Add chili powder, ground cumin, and dried oregano to the pot. Stir constantly for 30 seconds to one minute to toast the spices and enhance their flavor.
- Add liquids and tomatoes: Pour in the low-sodium chicken broth and the undrained can of diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let the soup cook for 15-20 minutes to allow flavors to meld.
- Add beans, corn, and chicken: Stir in the drained black beans, drained corn, and shredded chicken. Continue to simmer for another 5-10 minutes until everything is heated through.
- Season to taste: Taste the soup and season generously with salt and freshly ground black pepper according to your preference.
- Serve with garnishes: Ladle the hot soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice if desired.
Notes
- Using a pre-cooked rotisserie chicken speeds up the preparation time significantly.
- For a spicier soup, add a pinch of cayenne pepper or chopped jalapeños.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the tortilla strips crispy, add them just before serving.
- Feel free to substitute black beans with pinto beans for a different flavor.
