Go Back
A rustic white ceramic bowl filled with hearty chicken tortilla soup, black beans, and sweet corn on a distressed wooden surface. (Chicken Tortilla Soup Recipe)

The Ultimate Rustic Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe features a rich, red-orange broth packed with shredded chicken, black beans, and sweet corn. Topped with a generous heap of crispy yellow tortilla strips, sliced avocado, and vibrant cilantro for an authentic, mouth-watering meal.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup Ingredients
  • 2 tbsp olive oil Divided for sauteing.
  • 1 cup yellow onion Diced
  • 1 tbsp garlic Minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 15 oz crushed fire-roasted tomatoes One can
  • 4 cups chicken broth High quality
  • 1 lb boneless skinless chicken breasts
  • 15 oz black beans Rinsed and drained
  • 1 cup sweet corn
  • 5 whole yellow corn tortillas Cut into thin strips
  • 0.25 cup vegetable oil For frying
  • 1 large avocado Freshly sliced
  • 0.25 cup cilantro leaves Vibrant and roughly chopped

Equipment

  • 1 Dutch Oven Used for simmering the soup evenly.
  • 1 Medium Skillet For frying the crispy tortilla strips.

Method
 

Making the Soup
  1. Heat 2 tbsp of olive oil in your Dutch oven over medium heat. Add diced onions and sauté until translucent (about 5 minutes), then stir in the minced garlic.
  2. Sprinkle the chili powder, cumin, and smoked paprika over the aromatics. Stir continuously for 60 seconds until highly fragrant and the oil turns a deep brick-red.
  3. Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot. Submerge the whole chicken breasts, bring to a gentle boil, cover, and reduce to a low simmer for 20 minutes.
  4. Remove the cooked chicken to a cutting board. Use two forks to pull the meat into rustic shreds, then return the chicken to the pot.
  5. Stir in the drained black beans and sweet corn. Allow the soup to simmer uncovered for an additional 10 minutes to meld the flavors.
  6. Heat 1/4 cup of vegetable oil in a medium skillet over medium-high heat. Fry the yellow corn tortilla strips in batches for 2 to 3 minutes until golden and crispy. Transfer to a paper towel-lined plate and salt immediately.
  7. Ladle the hot soup into bowls. Generously garnish with a heap of crispy yellow tortilla strips, sliced avocado, and vibrant green cilantro leaves. Serve immediately.

Notes

Tip 1: Do not add the tortilla strips directly into the main pot of soup, as they will immediately turn soggy. Garnish individual bowls right before serving.
Tip 2: A squeeze of fresh lime juice right at the end adds the perfect amount of brightness to balance the smoky spices.