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Tortilla Soup Recipe

Tortilla Soup

This Tortilla Soup Recipe is a warm, spicy, and comforting homemade meal that comes together in under an hour. Perfect for a cozy night in or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 200 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika optional
  • 1 can diced fire-roasted tomatoes drained slightly
  • 4 cups low-sodium chicken broth
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels frozen or fresh
  • 2 cups cooked shredded chicken
  • 1 large lime juiced
  • Salt and black pepper to taste
  • 6 small corn tortillas cut into ½-inch strips
  • 1 whole avocado diced
  • 1/2 cup crumbled queso fresco or shredded Monterey Jack
  • 1 bunch fresh cilantro leaves chopped

Instructions
 

  • In a large Dutch oven, warm the olive oil and sauté the onion and garlic until fragrant.
  • Add chili powder, cumin, and smoked paprika. Toast for 30 seconds.
  • Pour in fire-roasted tomatoes and chicken broth. Simmer to combine flavors.
  • Stir in black beans, corn, and shredded chicken. Cook until bubbly.
  • Finish with fresh lime juice and adjust seasoning.
  • Fry tortilla strips until golden and crispy.
  • Ladle hot soup into bowls and top with tortilla strips, avocado, cheese, and cilantro.

Notes

For extra crunch, bake tortilla strips at 400°F for 5–7 minutes. Leftover soup can be stored in the fridge for up to 4 days.

Nutrition

Calories: 200kcal
Keyword Budget-friendly, Comfort Food, Easy Recipe, Mexican cuisine, Tortilla Soup
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