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An overhead image of a bowl of homemade chicken tortilla soup topped with a dollop of sour cream, diced avocado, sliced jalapeños, and tortilla strips.
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5 from 4 votes

Chicken Tortilla Soup

This easy Chicken Tortilla Soup is packed with shredded chicken, fire-roasted tomatoes, black beans, and Tex-Mex spices. A cozy one-pot meal topped with all your favorites, perfect for busy weeknights or make-ahead dinners.
Author: Nikki Lee
Servings: 11 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

Ingredients 

  • 1 tablespoon avocado oil
  • ⅓ cup diced yellow onion
  • 2 tablespoons tomato paste
  • 6 cups chicken broth (add more to your desired consitency)
  • 2 cups cooked shredded chicken shredded
  • 10 ounce Rotel Original
  • 15 ounce diced fire-roasted tomatoes (slightly pureed, chopped, or leave diced)
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • 1 ounce taco seasoning (or 2 teaspoons chili powder)
  • 2 dashes hot sauce optional - to taste
  • 15 ounces black beans drained and rinsed
  • 12 ounces fire-roasted corn frozen
  • 1 lime juiced
  • ⅓ cup chopped cilantro leaves to taste or use as a garnish

Garnish

  • Mexican blend shredded cheese
  • cilantro
  • avocado
  • slice jalapenos
  • tortilla strips
  • sour cream

Instructions

  • In a Dutch oven, over medium-high heat, add 1 tablespoon avocado oil and diced onion. Sauté until translucent. During the last during the last minute of cooking time add tomato paste stirring to cook.
  • To the pot, add chicken broth, shredded chicken, diced tomatoes, Rotel, garlic powder, cumin, taco seasoning, and hot sauce (if using). Stir to combine.
  • Then add in black beans, fire-roasted corn, lime juice, and cilantro. Stir to combine.
  • Bring to a boil, reduce to medium-low heat, and simmer for 30 minutes. If not serving right away, reduce the heat to low until ready to serve.
  • If desired, serve over a scoop of rice and garnish with shredded cheese, diced avocado, sour cream, cilantro, tortilla strips, and jalapeño slices.

Notes

Makes 11 cups 
If you do not have cooked chicken, add 2 small chicken breasts to the broth mixture and cook for 15-20 minutes or until tender. Remove and shred with 2 forks, then return to the broth and proceed with the recipe.

Nutrition

Serving: 1 serving | Calories: 169 kcal | Carbohydrates: 23 g | Protein: 13 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 22 mg | Sodium: 790 mg | Potassium: 388 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 605 IU | Vitamin C: 9 mg | Calcium: 45 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/chicken-tortilla-soup/