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Close-up macro shot of tender shredded chicken, black beans, and sweet corn simmering in a robust red-orange broth.

Authentic & Rich Chicken Tortilla Soup Recipe

This authentic Chicken Tortilla Soup features a rich, red-orange broth loaded with tender shredded chicken, black beans, sweet corn, and topped with crispy fried tortilla strips, avocado, and fresh cilantro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tortilla Soup Ingredients
  • 1 tbsp olive oil 15ml
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 whole jalapeño diced
  • 1 tbsp chili powder 8g
  • 1 tsp ground cumin 3g
  • 1 tsp smoked paprika 3g
  • 14.5 oz fire-roasted crushed tomatoes 1 can (411g)
  • 4 cups low-sodium chicken broth 946ml
  • 1 lb boneless skinless chicken breasts 450g
  • 15 oz black beans 1 can (425g), rinsed and drained
  • 1 cup sweet corn 150g
  • 4 whole corn tortillas yellow corn, sliced into strips
  • 2 tbsp vegetable oil 30ml, for frying
  • 1 whole avocado diced
  • 0.25 cup fresh cilantro 15g, chopped
  • 0.25 cup sour cream 60g
  • 1 whole lime cut into wedges

Equipment

  • 1 Large Heavy-Bottomed Dutch Oven Essential for simmering the broth and toasting spices evenly.
  • 1 Small Frying Pan Used for shallow-frying the corn tortilla strips.

Method
 

How to Make Authentic Chicken Tortilla Soup
  1. Heat 1 tbsp (15ml) of olive oil in a large Dutch oven over medium heat. Add the diced onion and jalapeño. Sauté for 5-7 minutes until soft. Stir in the minced garlic and cook for 1 minute.
  2. Lower the heat and add the chili powder, cumin, and smoked paprika. Stir continuously for 30-45 seconds until the spices darken and become fragrant.
  3. Pour in the crushed tomatoes and chicken broth. Submerge the raw chicken breasts. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the chicken reaches 165°F (74°C).
  4. Remove the cooked chicken and shred it with two forks. Return it to the broth along with the drained black beans and sweet corn. Simmer for 5 more minutes.
  5. Heat 2 tbsp (30ml) of vegetable oil in a small frying pan over medium-high. Fry the sliced corn tortillas in batches for 2-3 minutes until golden-brown and crispy. Drain on a paper towel and salt lightly.
  6. Ladle the soup into bowls. Top with the fried tortilla strips, diced avocado, cilantro, and sour cream. Serve with a fresh lime wedge.

Notes

Toast the Spices: Never skip blooming the cumin and chili powder in the hot oil.
Fry Fresh Tortillas: Store-bought tortilla chips will turn to mush, always fry fresh corn tortillas.
Storage: Keep toppings stored separately from the soup liquid to prevent sogginess.