Easy Chicken Tortilla Soup
This 30-minute Chicken Tortilla Soup is a bold, flavorful, and satisfying one-pot meal made with shredded chicken, fire-roasted tomatoes, black beans, corn, and southwest spices. Using pantry staples and rotisserie chicken keeps prep minimal while delivering big flavor. It's endlessly customizable with toppings like avocado, cheese, and crispy tortilla strips.Perfect for busy weeknights, meal prep, or when you're craving something cozy, spicy, and nourishing.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (14 oz) black beans drained and rinsed
- 1 cup frozen or canned corn
- 4 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese
- Sliced avocado
- Fresh cilantro
- Jalapeño slices
- Sour cream
Instructions
Sauté aromatics:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add garlic, cumin, chili powder, and paprika, and cook for 1 minute more, stirring frequently.
Add canned goods and broth:
- Stir in the diced tomatoes (with and without chilies), black beans, corn, and chicken broth. Bring the mixture to a simmer.
Add chicken:
- Once the soup is simmering, stir in the shredded chicken. Let it heat through for about 5–10 minutes.
Finish with lime and seasoning:
- Squeeze in fresh lime juice and season with salt and pepper to taste. Simmer 2 more minutes to let the flavors meld.
Serve and top:
- Ladle into bowls and top with your favorite garnishes — tortilla strips, avocado, cilantro, cheese, or a dollop of sour cream.