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Classic Chicken Tortilla Soup Recipe: Easy Stovetop Comfort

A close-up of a rich, dark red tortilla soup recipe bowl topped with avocado, cheese, cilantro, and tortilla strips.
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You can make this flavorful Classic Chicken Tortilla Soup on the stovetop. It is loaded with tender chicken, crispy tortilla strips, and zesty spices, making it a comforting meal that pleases everyone.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • Salt and black pepper to taste
  • For Topping: Corn tortillas, cut into strips, Avocado, fresh Cilantro, shredded Monterey Jack cheese, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the Rotel, black beans, and corn. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth and add the smoked paprika. Bring the mixture to a simmer.
  5. Add the shredded chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to combine. Season with salt and pepper to your taste.
  6. While the soup simmers, prepare the tortilla strips: Heat about 1/2 inch of neutral oil in a small skillet over medium-high heat. Fry the corn tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  7. Ladle the soup into bowls. Top each serving with a handful of crispy tortilla strips, diced avocado, fresh cilantro, and shredded cheese. Serve immediately with a lime wedge on the side.

Notes

  • For a smoky flavor boost, use fire-roasted diced tomatoes instead of regular Rotel.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the broth.
  • You can prepare the crispy tortilla strips ahead of time and store them in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://kitchenican.com/tortilla-soup-recipe-easy-stovetop-comfort/