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A steaming bowl of chicken tortilla soup garnished with avocado and cilantro.

Quick way to grow: The 1 Chicken Tortilla Soup Recipe You Need

This chicken tortilla soup recipe is a quick and delicious meal, perfect for a weeknight dinner. It's packed with flavor and comes together in no time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast cooked and shredded
  • 1 28 oz can canned diced tomatoes
  • 1 15 oz can canned black beans rinsed and drained
  • 1 15 oz can canned corn drained
  • 6 cups chicken broth
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For Serving (Optional)
  • tortilla chips crushed
  • shredded cheese Cheddar or Monterey Jack
  • sour cream or Greek yogurt
  • avocado diced
  • fresh cilantro chopped
Equipment
  • large pot
  • cutting board
  • knife

Equipment

  • large pot
  • cutting board
  • knife

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened.
  2. Stir in minced garlic, chili powder, cumin, oregano, salt, and pepper, and cook for one minute until fragrant.
  3. Add chicken broth, diced tomatoes, black beans, and corn to the pot, then bring the mixture to a boil.
  4. Reduce heat, add shredded chicken, and simmer for 15-20 minutes, allowing the flavors to meld.
  5. Ladle the soup into bowls and garnish with your favorite toppings such as tortilla chips, cheese, sour cream, avocado, and cilantro.

Notes

For extra heat, add a pinch of cayenne pepper with the other spices. This soup can be made ahead of time and reheats well for meal prep.