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A close-up shot of the rich, red broth of the chicken tortilla soup, showing tender pieces of shredded chicken, corn, and black beans simmering in a pot.

Chicken Tortilla Soup: The Ultimate 45-Minute Recipe

This quick and easy Chicken Tortilla Soup recipe is packed with authentic flavor! Made with shredded chicken, black beans, and corn in a rich tomato-chile broth, it's the perfect 45-minute weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Mexican, Tex-Mex
Calories: 385
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 6 cups Low-Sodium Chicken Broth
  • 1 can (15 oz) Fire-Roasted Diced Tomatoes undrained
  • 1 can (4 oz) Diced Green Chiles
  • 3 cups Cooked Shredded Chicken from a rotisserie chicken or poached chicken breasts
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 can (15 oz) Corn drained
  • 1/2 Lime juiced
  • 6 Corn Tortillas
  • 1/2 cup Vegetable Oil for frying
  • Salt to taste

Equipment

  • 1 Large Dutch oven or soup pot
  • 1 Skillet

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
  2. Add chili powder, cumin, and oregano. Stir constantly for 30 seconds to toast the spices.
  3. Pour in chicken broth, fire-roasted tomatoes, and green chiles. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in the shredded chicken, black beans, and corn. Simmer for 5-10 minutes until everything is heated through. Squeeze in the lime juice.
  5. While the soup simmers, slice tortillas into thin strips. Heat vegetable oil in a skillet over medium-high heat. Fry strips in batches until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  6. Ladle the soup into bowls and serve immediately with crispy tortilla strips and your favorite toppings.

Notes

Time-Saving Tip: Use a store-bought rotisserie chicken to save time on cooking and shredding chicken.
Spice it Up: For extra heat, add a pinch of cayenne pepper or a finely chopped chipotle pepper in adobo sauce along with the other spices.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store tortilla strips separately at room temperature.