Easy 30-Minute Homemade Chicken Tortilla Soup

Looking for a quick and easy chicken tortilla soup recipe? This homemade soup is ready in just 30 minutes, making it the perfect choice for busy weeknights. Packed with tender shredded chicken, black beans, corn, and bold spices like chili powder and cumin, this recipe delivers rich, authentic Mexican flavors in every bite. Topped with crispy tortilla strips, fresh cilantro, and optional garnishes like avocado, cheese, and sour cream, it’s a hearty and satisfying meal your family will love. Perfect for a cozy dinner or a crowd-pleasing party dish, this one-pot recipe is healthy, customizable, and freezer-friendly.

Try this simple and flavorful 30-minute chicken tortilla soup today and enjoy a restaurant-quality dish at home!

Ingredients

Tortilla Strips

• 10 small corn tortillas, cut into 1/4-inch wide strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or to taste

Soup

• 2 tablespoons olive oil
• 1 cup diced sweet Vidalia or yellow onion (about 1 medium onion)
• 1 large jalapeño pepper, finely diced (seeds optional, depending on heat preference)
• 4 garlic cloves, finely minced
• 4 cups (32 ounces) low-sodium chicken broth
• Two 14.5-ounce cans diced tomatoes, with juice (no-salt-added preferred)
• One 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (rotisserie chicken recommended for ease)
• 1½ cups corn (frozen or fresh)
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon cayenne pepper, optional, to taste
• ⅓ cup fresh cilantro leaves, finely minced
• Optional garnishes: diced avocado, shredded cheese, sour cream

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Instructions

Make the Tortilla Strips

1. Preheat your oven to 375°F and line a baking sheet with foil or a silicone baking mat.
2. Scatter the tortilla strips on the sheet, drizzle evenly with olive oil, sprinkle with kosher salt, and toss to coat.
3. Bake for 15–18 minutes, or until crisp and golden brown. Set aside.

Make the Soup

1. In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the onion and jalapeño, and sauté for about 5 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 1–2 minutes, until fragrant.
4. Add chicken broth, diced tomatoes, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and optional cayenne.
5. Bring the soup to a gentle boil and let it simmer for 5–7 minutes. Add 1–2 cups of water if you prefer more broth, adjusting seasonings as needed.
6. Stir in the cilantro and simmer for 1 minute. Taste and adjust salt and spices as desired.
7. Ladle soup into bowls, garnish with tortilla strips, and serve with optional toppings like avocado, cheese, or sour cream.

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Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Flavor-Packed: A vibrant blend of spices and fresh ingredients.
• Customizable: Adjust spice levels and toppings to your preference.
• Healthy: Packed with lean protein, fiber, and wholesome ingredients.

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Tips

• Control the Heat: Adjust the amount of jalapeño and cayenne pepper to suit your spice tolerance.
• Shortcut Ingredients: Use pre-shredded rotisserie chicken and canned beans to save time.
• Make-Ahead Friendly: Prepare the soup base ahead of time and reheat before serving.

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Variations and Substitutions

• Protein: Swap chicken for turkey, ground beef, or a plant-based protein for a vegetarian version.
• Beans: Substitute black beans with pinto or kidney beans.
• Tortilla Strips: Use store-bought tortilla chips for convenience.
• Spices: Add a touch of oregano or smoked chipotle powder for extra depth.

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FAQs

Can I make this soup vegetarian?

Yes! Skip the chicken and use vegetable broth. Add extra beans or a plant-based protein for added substance.

How long does it keep?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Can I use fresh tomatoes instead of canned?

Absolutely! Use about 4 cups of diced fresh tomatoes, but note that canned tomatoes add a slightly richer flavor.

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Serving Suggestions

• Serve with a side of crusty bread or warm cornbread.
• Pair with a fresh green salad for a light meal.
• Top with fresh lime wedges for a burst of citrusy flavor.

Enjoy this warm and comforting soup that’s perfect for any occasion!