Classic Chicken Tortilla Soup Ready in Just 30 Minutes

BySoha

A steaming bowl of Chicken Tortilla Soup is pure comfort in every spoonful ,a perfect balance of spice, freshness, and warmth. In just 30 minutes, you can transform simple pantry ingredients into a vibrant Mexican-inspired masterpiece. Tender shredded chicken, crispy tortilla strips, and a tangy broth come together in a dish that feels both hearty and refreshing. This is the kind of meal that satisfies your craving for flavor without keeping you in the kitchen for hours.

Ingredients List

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, finely diced (optional for spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups cooked shredded chicken
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 6 corn tortillas, cut into strips
  • 1 tablespoon vegetable oil (for frying tortillas)

Step-by-Step Instructions

Step 1: Prepare the Tortilla Strips

Cut corn tortillas into thin strips. Heat oil in a skillet over medium heat and fry the strips until golden and crisp. Remove and drain on paper towels. Set aside for garnish.

Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño. Sauté until the onion turns translucent and fragrant.

Step 3: Build the Flavor

Add cumin, chili powder, and smoked paprika. Stir well to release their aroma, coating the onion mixture with spices.

Step 4: Add the Base Ingredients

Pour in the diced tomatoes, chicken broth, corn, and black beans. Stir and bring to a gentle boil.

Step 5: Add the Chicken and Simmer

Add shredded chicken to the pot and simmer for 10–12 minutes. Adjust seasoning with salt, pepper, and lime juice to taste.

Step 6: Garnish and Serve

Ladle soup into bowls. Top with crispy tortilla strips, chopped cilantro, and a wedge of lime. Optionally, add avocado slices or shredded cheese for extra indulgence.

Cook Time

30 minutes total — 10 minutes prep, 20 minutes cook.

Servings

Serves 4–6 people.

Nutritional Information (approx. per serving)

  • Calories: 290 kcal
  • Protein: 25g
  • Fat: 10g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Sodium: 600mg

Storage Instructions

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much. Store tortilla strips separately to maintain crispness.

Suggestions

  • For extra depth, roast the tomatoes or add a few chipotle peppers in adobo sauce.
  • Use rotisserie chicken for convenience without compromising flavor.
  • Garnish creatively — sliced avocado, queso fresco, or sour cream elevate the final bowl.
  • Serve with warm cornbread or a side of Mexican rice for a heartier meal.

Seasonal Relevance

Perfect for cooler months, this soup brings warmth and comfort to the table. However, its bright, zesty flavors also make it a refreshing meal for spring or summer evenings when paired with light sides.

Conclusion

This Classic Chicken Tortilla Soup is more than just a quick recipe,it’s a flavor-packed experience that brings comfort, color, and balance to your dinner table. Ready in only 30 minutes, it’s proof that homemade meals can be both easy and exceptional. Whether you’re feeding your family or entertaining guests, this soup is guaranteed to impress with its authentic taste and heartwarming aroma.

Classic Chicken Tortilla Soup Ready in Just 30 Minutes
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Classic Chicken Tortilla Soup Ready in Just 30 Minutes

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

290

kcal
Total time

30

minutes

This Classic Chicken Tortilla Soup is a vibrant, Mexican-inspired dish that combines tender shredded chicken, hearty black beans, sweet corn, and aromatic spices — all simmered in a zesty tomato-based broth. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, it’s a comforting, flavor-packed meal that comes together in just 30 minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 jalapeño, finely diced (optional)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • 1 (14.5 oz) can diced tomatoes

  • 4 cups chicken broth

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 (15 oz) can black beans, rinsed and drained

  • 2 cups cooked shredded chicken

  • Juice of 1 lime

  • Salt and black pepper to taste

  • Fresh cilantro, chopped (for garnish)

  • 6 corn tortillas, cut into thin strips

  • 1 tablespoon vegetable oil (for frying)

Directions

  • Prepare the Tortilla Strips: Cut tortillas into strips. Heat oil in a skillet and fry until golden. Drain on paper towels and set aside.
  • Sauté the Aromatics: In a large pot, heat olive oil. Add onion, garlic, and jalapeño; sauté until soft and fragrant.
  • Add the Spices: Stir in cumin, chili powder, and smoked paprika to release their aroma.
  • Build the Soup: Add diced tomatoes, chicken broth, corn, and black beans. Bring to a simmer.
  • Add Chicken: Stir in shredded chicken and cook for 10–12 minutes. Season with salt, pepper, and lime juice.
  • Serve: Ladle into bowls and top with crispy tortilla strips, cilantro, and optional avocado slices or cheese.

Recipe Video

Notes

  • For extra spice, add a chopped chipotle pepper in adobo sauce.
  • Make it vegetarian by replacing chicken with more beans or tofu and using vegetable broth.
  • Store leftovers (without tortilla strips) in the fridge for up to 3 days. Reheat gently and add fresh toppings before serving.
  • Perfect to pair with cornbread, a fresh salad, or grilled cheese for a complete meal.

FAQs

Q1. Can I make this Chicken Tortilla Soup in a slow cooker?
Yes! Combine all ingredients except the tortillas and lime juice in your slow cooker and cook on low for 4–5 hours. Add lime juice just before serving.

Q2. What’s the best way to make it vegetarian?
Swap the chicken for extra beans or diced tofu, and use vegetable broth instead of chicken broth. The flavor remains bold and satisfying.

Q3. Can I make it ahead for meal prep?
Absolutely! Prepare the soup base in advance and store it in the fridge. Fry the tortilla strips fresh before serving to keep them crispy.

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