Spicy Chicken Tortilla Soup (Print version)
Zesty chicken with fire-roasted tomatoes, black beans, jalapeño, and crispy tortilla strips in a hearty bowl.
# What you'll need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 medium jalapeño, seeded and minced
06 - 1 cup frozen or canned corn, drained
→ Base & Liquids
07 - 1 can (14 oz) fire-roasted diced tomatoes
08 - 1 can (14 oz) black beans, rinsed and drained
09 - 4 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 1 ½ teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon freshly ground black pepper
→ Garnishes & Toppings
16 - 4 small corn tortillas, cut into thin strips
17 - 1 ripe avocado, diced
18 - ¼ cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - ½ cup shredded cheddar cheese (optional)
21 - Sour cream (optional)
22 - Olive oil, for sautéing and brushing
# How to make it:
01 - Preheat oven to 400°F. Arrange tortilla strips on a baking sheet, brush lightly with olive oil, and bake for 8 to 10 minutes until golden and crisp. Set aside.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño; sauté for 4 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced chicken and cook, stirring, for 4 to 5 minutes until lightly browned.
05 - Stir in cumin, smoked paprika, chili powder, oregano, salt, and black pepper; cook for 30 seconds to toast spices.
06 - Pour in fire-roasted tomatoes, chicken broth, black beans, and corn. Bring to a boil, then reduce heat and simmer uncovered for 18 to 20 minutes until chicken is cooked through and flavors meld.
07 - Taste the soup and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with crispy tortilla strips, diced avocado, chopped cilantro, lime wedges, shredded cheese, and sour cream if desired.
# Expert suggestions:
01 -
- It feels like sharing a secret with a friend: bold flavors with simple ingredients that come together effortlessly.
- Every spoonful offers a cozy, zesty kick that quickly made it a household favorite in my kitchen.
02 -
- Don’t skip toasting the tortilla strips; they add essential texture contrasts that elevate this soup from good to unforgettable.
- Using fire-roasted tomatoes instead of regular canned ones changed the soup’s flavor profile completely for me, adding a smokey richness that deepens every bite.
03 -
- Double the spice mix and keep some in a jar for your next soup session; it saves time and ensures consistent flavor.
- The secret to the perfect bowl is layering textures: creamy avocado, crisp tortilla strips, and tender chicken — don’t rush these steps.