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Bowl of chicken tortilla soup with toppings including tortilla strips

Easy Chicken Tortilla Soup

A smoky, one-pot chicken tortilla soup built on a spiced tomato broth with shredded chicken thighs, black beans, and corn. Ready in 50 minutes with pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Peoples
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless skinless chicken thighs (1 lb)
  • 2 tablespoons neutral oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic finely minced
  • 1 jalapeño finely diced (seeds removed for mild)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1 can (400g) fire-roasted diced tomatoes
  • 1 can (400g) black beans drained and rinsed
  • 1 cup (160g) frozen or fresh corn kernels
  • 1 litre (4 cups) low-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • fresh cilantro Small handful, chopped
  • Toppings (optional): shredded cheese, sour cream, diced avocado, sliced jalapeño, lime wedges, crispy tortilla strips

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Two forks
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook 4 to 5 minutes until softened. Add garlic and jalapeño and cook 1 minute more.
  2. Add cumin, smoked paprika, chili powder, oregano, and salt to the pot. Stir constantly for 45 seconds until the spices coat the vegetables and smell toasted.
  3. Add the entire can of fire-roasted tomatoes. Stir well and cook for 2 minutes until the tomatoes blend into the spiced base.
  4. Pour in the chicken broth and stir to combine. Nestle the raw chicken thighs into the liquid, fully submerging them. Raise heat to medium-high and bring to a boil, then reduce to a simmer.
  5. Check that the chicken is cooked through at 74°C (165°F). Transfer to a cutting board and shred with two forks. Return shredded chicken to the pot.
  6. Add the drained black beans and corn. Simmer uncovered over medium heat for 10 minutes.
  7. Remove the pot from heat. Stir in lime juice and fresh cilantro. Taste and adjust salt. Ladle into bowls and top as desired.

Notes

  • Blooming the spices in oil before adding liquid is the key step for a deeply flavored broth. Don't skip it.
  • Chicken thighs are recommended over breasts for a moister, more flavorful result.
  • Add tortilla strips to individual bowls right before eating, never to the pot.
  • Soup keeps refrigerated for 4 days and freezes well for up to 3 months. Store without toppings.