This 40-minute easy chicken tortilla soup is loaded with shredded chicken, beans, tomato, and corn topped off with crispy tortilla strips for a comforting, flavorful, filling, protein- & nutrient-dense meal any day of the week!
Finely dice the onion and jalapeno (remove the ribs and seeds). Mince the garlic and cilantro. Frain the corn (if canned) and black beans.
Make the soup
Heat the oil in a large, heavy-based saucepan or Dutch oven over medium heat.
Once hot, add the onion, jalapeno, and garlic, and sauté for 2-4 minutes until soft and translucent.
Add the chicken and taco seasoning to the pan, searing it for 1-2 minutes per side. Add the chicken stock and crushed tomatoes and stir.
Bring to a boil over high heat and simmer for 15-20 minutes or until the chicken has cooked through (often 25 minutes for larger chicken breasts).
Remove the chicken breasts from the soup and use two forks or a stand mixer to shred it and return it to the pot.
Add the corn, beans, and cilantro, and stir to combine. Continue to simmer for just a few minutes to warm all the ingredients.
Before serving, taste the soup and adjust the seasonings (taco seasoning or adding extra salt and black pepper).
Prepare the tortilla strips
Meanwhile, while the soup simmers, prepare the crispy tortilla topping by cutting the tortillas into ¼-inch wide strips with a sharp knife or pizza cutter. Cook them in your preferred method.
To fry the strips: Add an inch of oil to a wide, large saucepan and heat over medium-high heat (about 350ºF/175ºC). Once hot, fry the tortilla strips in batches of a couple handfuls for 1-2 minutes, then use a slotted spoon to set them aside to drain on a paper towel.To test if the pan is hot enough without a thermometer, carefully add a single drop of water to the oil. It should sizzle/sputter immediately but NOT be smoking.To bake the strips: Brush or spray the tortilla strips with olive oil and spread them across a baking sheet in a single layer. Bake in a preheated oven at 400ºF/200ºC for 10-16 minutes, flipping/tossing them once at 6-7 minutes.
Optionally salt them while warm, then leave them to cool & they'll crisp up further as they do. Finally, serve the soup topped with the tortilla strips and your choice of toppings, and enjoy!
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Notes
Sear the chicken: This will lightly caramelize the meat and enhance its flavor.
To check the chicken is cooked: Use a meat thermometer if you have one. To be safely cooked, the interior of the chicken should reach 165ºF/74ºC.
The cooking time may vary: Based on the thickness/size of the chicken, so it's best to double-check with a meat thermometer. You could also choose to simmer the soup for longer (up to 45 minutes) to allow the flavors to meld more. If doing so, I prefer to remove the chicken once cooked and add it again, shredded, towards the end.
Season to taste: Based on the stock, tomatoes, and taco seasoning you use, you may want to add more salt to taste (at the end).
Create a toppings bar: A toppings bar is ideal for serving a crowd. Set up dishes with all your favorite toppings and allow friends/family to customize their soup.
Recipe Add-ins and Variations:
Extra veggies: Finely diced or sliced carrot, zucchini, or bell pepper.
Extra spices: Boost certain flavor profiles more with individual spices like smoked paprika, chili powder/cayenne pepper, cumin, oregano, etc.
Chipotle in adobo sauce: For a smoky, spicy addition.
Tomato paste: For a richer, more concentrated tomato flavor.
Cream cheese: For a creamier tortilla soup, add some of your favorite plain cream cheese (full-fat or reduced) to taste.
Grains: Adding about ½ cup of cooked rice or quinoa helps to make a hearty meal.
Lemon or lime juice: Just a little added before serving really brightens and enhances the flavors.
Vegetarian tortilla soup: Use vegetable stock and replace the chicken with more beans/veggies or shredded jackfruit/vegetarian chick’n.