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Chicken tortilla soup in a charcoal bowl with shredded chicken, black beans, corn and tomato broth, crisp tortilla strips, avocado and lime added on top. The lower title bubble reads Chicken Tortilla Soup Recipe.
Good Fork Daily Editorial Kitchen

Chicken Tortilla Soup Recipe

Bold chicken tortilla soup with tomatoes, black beans and corn, plus crisp baked strips, safe chicken handling and balanced broth guidance.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 corn tortillas cut into thin strips
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 medium yellow onion diced
  • 1 jalapeño seeded and diced
  • 3 cloves garlic chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 28-ounce can crushed tomatoes
  • 5 cups low-sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro optional

Equipment

  • Large heavy pot
  • Sheet pan
  • Tongs
  • Instant-read thermometer
  • Ladle

Method
 

  1. Heat the oven to 400°F. Toss strips with 1 tablespoon oil and a pinch of salt, spread out and bake 8 to 12 minutes until crisp.
  2. Heat remaining oil in a pot. Cook onion and jalapeño for 6 minutes, then add garlic, cumin and chili powder for 30 seconds.
  3. Add tomatoes, broth, remaining salt and chicken. Bring to a gentle simmer, cover partially and cook until the thickest chicken reaches 165°F.
  4. Transfer chicken to a clean board, rest briefly and shred with forks.
  5. Return chicken with beans and corn; simmer 5 minutes until everything is hot. Stir in lime juice and cilantro.
  6. Taste for salt, rest 5 minutes and ladle into bowls. Add tortilla strips only at the table.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F for poultry and reheated leftovers; cool cooked soup promptly in shallow containers.
  • This recipe was developed through culinary research and editorial review.