Make this classic chicken tortilla soup on the stovetop for a comforting meal. It uses simple ingredients and delivers bold, authentic flavor perfect for a busy weeknight dinner.
Author:rosasterling
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chilies, undrained
2 cups cooked, shredded chicken breast
1 (15 ounce) can black beans, rinsed and drained
Salt and black pepper to taste
For Serving: Crispy tortilla strips, shredded Monterey Jack cheese, avocado slices, sour cream or Greek yogurt, fresh cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
Stir in the shredded chicken and rinsed black beans. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to combine.
Taste the soup and add salt and pepper as needed.
Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, shredded cheese, avocado slices, a dollop of sour cream, and fresh cilantro.
Notes
For quick shredded chicken, use rotisserie chicken.
To make homemade crispy tortilla strips, cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 8-10 minutes until crisp.
Add a squeeze of fresh lime juice just before serving to brighten the flavor.