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Classic Chicken Tortilla Soup Recipe: Easy Stovetop Comfort
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Classic Chicken Tortilla Soup

This hearty, fragrant bowl of shredded poultry, zesty fire-roasted tomatoes, and crispy corn strips is a Mexican-inspired comfort dish. Combining slow-simmered aromatics with a bold, savory chicken broth, this soup offers a deep, layered flavor profile. It is easy to prepare at home, delivering professional results with minimal effort and a bright finish from fresh lime and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken stock
  • 6 corn tortillas, cut into thin strips
  • 1 tbsp ground cumin
  • 1 cup black beans, rinsed and drained
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil

Method
 

  1. Heat olive oil in a large stockpot over medium heat.
  2. Sauté onions until translucent and soft.
  3. Add minced garlic and cumin to the pot and stir for one minute until fragrant.
  4. Pour in the chicken stock and canned tomatoes and stir to combine.
  5. Add chicken breasts to the liquid and simmer until the chicken is fully cooked through.
  6. Remove the chicken, shred it using two forks, and return it to the pot.
  7. Stir in the black beans and lime juice, cooking for an additional 5 minutes.
  8. Fry or bake the corn tortilla strips until crispy.
  9. Serve the soup hot, topped with the crispy tortilla strips.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Add the crispy tortilla strips immediately before serving to maintain their crunch. You can garnish with fresh cilantro or avocado for added flavor.