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Maggie’s Chicken Tortilla Soup - From Hearth to Stove
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Maggie's Chicken Tortilla Soup

Course Main Course
Cuisine American
Keyword chicken recipes, chicken tortilla soup, soups & stews
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 lime lime for juice
  • Handful fresh cilantro chopped
  • -2 corn tortillas cut into strips and fried or baked until crispy
  • For topping shredded cheddar cheese
  • For topping avocado slices

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for about 1 minute until fragrant.
  3. Add the diced tomatoes with their juices and stir well, scraping up any brown bits from the bottom of the pot.
  4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, black beans, and corn. Simmer for 20 minutes.
  5. Season with salt and black pepper. Taste and adjust spices as needed. Squeeze in the lime juice just before serving.
  6. For the tortilla strips: Cut corn tortillas into strips. Either fry them in a little oil over medium-high heat until golden and crispy (about 3-4 minutes), or toss them with a bit of oil and bake on a sheet pan at 375°F for 10-12 minutes.
  7. Ladle soup into bowls and top generously with crispy tortilla strips, shredded cheese, fresh cilantro, and avocado slices. Serve hot.