This Mexican inspired soup is perfectly spiced, satisfying, and made in ONE pot! Top your bowl with crispy tortilla strips and a variety of delicious toppings! This easy chicken soup is always a crowd-pleaser!
Recipe from Two Peas & Their Pod
5 from 2 votes
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
For the Tortilla Strips:
8corn tortillas,cut into thin strips
1/4cupolive oil or avocado oil
Kosher salt,to taste
For the tortilla soup:
1tablespoonolive oil or avocado oil
1red bell pepper,seeds removed and diced
1small jalapeño pepper,seeds removed and minced
1dried bay leaf
14.5ounces fire roasted diced tomatoes
10ouncesdiced tomatoes & green chiles,like Rotel
15ouncesblack beans, rinsed and drained
2cupsshredded cooked chicken,we use rotisserie chicken
To make the tortilla strips: In a small skillet, heat the olive oil over medium-high heat. Add tortilla strips in small batches and cook for 30 seconds to 1 minute, or until lightly browned. Remove with tongs or a slotted spoon and place on a plate that has been lined with a paper towel. Season with salt while they are still warm. Set aside.
To make the soup: In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and jalapeño. Cook until tender, about 4 minutes, stirring occasionally. Add the garlic and bay leaf and cook for 1 minute.
Add the chicken broth, tomatoes, black beans, chicken, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and turn the heat to low. Simmer for 10 to 15 minutes. Stir in the cilantro and fresh lime juice. Taste and adjust seasonings, if necessary. Remove the bay leaf.
Ladle the soup into bowls and top with tortilla strips and desired toppings. Serve immediately.
Store leftover soup in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.