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A steaming bowl of chicken tortilla soup garnished with cilantro and crispy tortilla strips.

Hearty One-Pot Chicken Tortilla Soup

This hearty one-pot chicken tortilla soup is packed with flavor and perfect for a comforting meal. It's easy to make and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Two forks
  • Ladle

Ingredients
  

Main Ingredients

  • 1 tbsp Olive oil
  • 1.5 lbs Boneless, skinless chicken breasts or thighs
  • 1 Yellow onion finely chopped
  • 3 cloves Garlic minced
  • 1 (14.5 oz) can Diced tomatoes undrained
  • 1 (15 oz) can Black beans rinsed and drained
  • 1 (15 oz) can Corn drained
  • 4 cups Chicken broth low sodium recommended
  • 2 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 Lime freshly squeezed juice

For serving

  • 1 Avocado diced
  • 1 cup Crushed tortilla chips
  • 1 cup Shredded Monterey Jack or cheddar cheese
  • 1/2 cup Sour cream or Greek yogurt
  • 1/4 cup Fresh cilantro chopped
  • Sliced jalapeños optional
  • Lime wedges optional

Instructions
 

Cooking Steps

  • Pat the chicken dry and season generously with salt and pepper.
  • Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear the seasoned chicken for 2-3 minutes per side until lightly browned. Remove the chicken and set it aside.
  • Reduce the heat to medium, add the chopped onion to the pot, and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  • Stir in the chili powder, cumin, smoked paprika, and oregano, and cook for 30 seconds to toast the spices.
  • Pour in the chicken broth, undrained diced tomatoes, rinsed black beans, and drained corn. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  • Carefully place the seared chicken back into the simmering soup.
  • Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds.
  • Remove the chicken from the pot and shred it into bite-sized pieces using two forks, then return the shredded chicken to the soup.
  • Stir in the fresh lime juice and taste; adjust the seasonings with additional salt and pepper as needed.
  • Ladle the hot soup into bowls and garnish generously with your favorite toppings.

Notes

For an extra kick, add a pinch of cayenne pepper with the other spices. If you prefer a thicker soup, you can mash a portion of the black beans before adding them to the pot.