Go Back
Spicy Chicken Tortilla Soup is a beloved dish that captures the essence of comfort food while exciting the palate with its vibrant flavors and textures. This hearty soup, originating from Mexico, is a delightful fusion of spicy, savory, and tangy elements, making it a staple in many households. The dish is characterized by its rich broth, tender chicken, and an array of fresh garnishes that elevate the dining experience. Whether you're hosting a family dinner, planning a casual gathering with friends, or simply looking for a comforting weeknight meal, this soup is sure to impress.

Chicken Tortilla Soup

Experience the cozy comfort of Spicy Chicken Tortilla Soup! This vibrant and hearty dish features tender chicken, rich spices, and a mix of fresh veggies, all brought together for a satisfying meal. Top it with avocado, cilantro, and crunchy tortilla strips for an unforgettable flavor. Perfect for family dinners or casual gatherings, this soup can be customized to your taste. Dive into a bowl of warmth today! #TortillaSoup #ComfortFood #MexicanCuisine #HealthyRecipes #SpicyChickenSoup #CookingAtHome #FlavorfulMeals
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 jalapeño pepper, diced (optional for extra heat)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 can (14 oz) diced tomatoes (with juice)

4 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Tortilla strips (store-bought or homemade) for serving

Grated cheese (cheddar or Monterey Jack) for serving (optional)

Sour cream for serving (optional)

Instructions
 

Cook the Chicken: In a large pot over medium heat, add olive oil. Season the chicken breasts with salt and pepper, then add to the pot. Cook until golden brown on both sides, about 6-7 minutes per side. Remove the chicken and set aside to cool briefly.

    Sauté Vegetables: In the same pot, add chopped onion, garlic, bell pepper, and jalapeño. Sauté for about 5 minutes, until softened.

      Spice It Up: Stir in the cumin and smoked paprika, cooking for another minute until the spices are fragrant.

        Add Tomatoes and Broth: Return the cooked chicken to the pot and add the diced tomatoes with their juice and chicken broth. Bring to a simmer.

          Shred the Chicken: Once the chicken is cooked through (about 10 minutes), remove it from the pot, shred it with two forks, and then return it to the soup.

            Include the Beans and Corn: Stir in the black beans and frozen corn, then simmer for an additional 5-10 minutes to heat through. Adjust seasoning with salt, pepper, and lime juice.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, a handful of tortilla strips, grated cheese, and a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 |