Description

Hey sunshine! When the wind’s howling and your toes feel like popsicles, there’s nothing like this Chicken Tortilla Soup to wrap your soul in a spicy, savory blanket. It’s a brothy beauty packed with tender chicken, sweet corn, bold spices, and crispy tortilla crunch—all done in under 40 minutes. Whether you’re curled up with a movie or feeding a hungry crowd, this soup delivers big-time flavor without the fuss. One spoonful, and you’ll feel the cozy from the inside out.

Ingredients

Scale

1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeño, chopped (seeded for less heat)
1 tsp each cumin, chili powder
½ tsp smoked paprika
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juice)
1 (15 oz) can black beans, drained
1 cup corn (frozen, canned, or fresh)
2 cups cooked shredded chicken
Salt and pepper, to taste
Juice of 1 lime
Optional: chopped cilantro, avocado, sour cream, cheese, tortilla chips

Instructions

Sauté Aromatics: Heat oil in a pot over medium. Add onion, garlic, and jalapeño. Sauté 5 mins until softened.
Spice It Up: Add cumin, chili powder, and smoked paprika. Stir for 1 min.
Simmer: Pour in broth, tomatoes, beans, corn, and chicken. Stir and bring to a simmer. Cook uncovered 15–20 mins.
Finish: Stir in lime juice, season to taste, and serve hot.

Notes

Crushed tortilla chips
Sliced avocado
Shredded cheese
Sour cream
Fresh cilantro
Extra lime wedges

Prep Time: 10 mins
Cook Time: 25 mins

Nutrition

Calories: 280 kcal per serving
Fat: 10g
Carbohydrates: 25g
Protein: 22g