- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and bell pepper until softened, about 5 minutes.
- Add diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir to combine and bring to a gentle boil.
- Add shredded chicken, corn, and black beans. Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
- Stir in lime juice and chopped cilantro just before serving.
- Ladle soup into bowls and top with tortilla strips or crushed tortillas. Add optional garnishes like shredded cheese, avocado, or sour cream.
Serving and Storage
Serve hot with warm tortillas or cornbread on the side. This soup makes a complete meal and is perfect for lunch or dinner.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of chicken broth if needed.
Tips
- For extra flavor, toast the tortilla strips in a dry skillet before adding them as a topping.
- Use rotisserie chicken to save time.
- Add diced jalapeño if you like a little heat.
- For a creamier soup, stir in a little cream or sour cream at the end.
Conclusion
Homemade Chicken Tortilla Soup is comforting, flavorful, and easy to make. It’s a family favorite that warms both the heart and the stomach. Keep following for more recipes like this to make your meals exciting, easy, and full of flavor!
FAQ
Can I use frozen chicken?
Yes, thaw it first and shred before adding to the soup.
Can I make this soup vegetarian?
Yes, skip the chicken and add extra beans, corn, and vegetables.
Can I freeze it?
Yes, store in freezer-safe containers for up to 2 months. Reheat gently before serving.
How can I make it spicier?
Add diced jalapeños, a pinch of cayenne pepper, or hot sauce to taste.