This creamy Chicken Tortilla Soup is easy to make and restaurant-quality! It has tender chicken, diced tomatoes, black beans, and corn served in a tomato-based chicken broth, topped with crunchy tortilla strips and cilantro!
Looking for more easy soup recipes? Try my White Chicken Chili and Italian Wedding Soup next!
About This Recipe
This week, I felt like replicating one of my favorite restaurant soups: Chicken Tortilla Soup! I had it at a restaurant last week, and I remembered how tasty it was.
I love this chicken tortilla soup recipe in particular because it's so cozy, but still bright and zesty. Onions, garlic, and taco seasoning build a rich base for the tomato broth, while tender chicken and black beans make it nice and filling.
I stir in corn for extra texture, and as a final finishing touch, I top it off with crispy tortilla strips and fresh cilantro. It's super easy and delicious, and you can top it with whatever you want... sour cream, avocado, cheese, etc. Extra toppings are optional, but I highly recommend them!
Key Ingredients
Olive oil: For sauteeing the onions and garlic.
Onion & garlic: This is essential for the flavor of the soup. I used 1 onion and 3 garlic cloves, but feel free to use more. It will only improve the flavor more.
Taco seasoning: I actually ended up using a whole package of taco seasoning for the entire soup. I recommend starting with 3 tablespoons, then adding more at the end if you think it's too bland.
Chicken broth: Any high-quality chicken broth will work.
Canned diced tomatoes: You can also use crushed tomatoes.
Canned black beans: Any type of canned beans will work.
Corn: I used frozen corn.
Chicken: I used 2 chicken breasts, which I baked in the oven for 18 minutes, but rotisserie chicken would be even better.
Heavy cream: I think a little bit of heavy cream balances the acidity of the tomatoes and makes the soup much more luxurious.
Lime juice: Helps brighten up all the flavors.
Salt and pepper: Add to your own taste. Depending on your taco seasoning and chicken broth, you may not need to add much salt at all.
Instructions
STEP 1: Heat the olive oil in a large pot over medium heat. Cook the onions and garlic until softened, 5-6 minutes.
STEP 2: Stir in the taco seasoning and cook for 1 minute.
STEP 3: Add chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
STEP 4: Stir in the beans, corn, heavy cream, and chicken and cook until warm, 2-3 minutes. Ladle into bowls and serve with your favorite toppings.
๐ Recipe
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons taco seasoning (about โ of a packet)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can black beans (drained and rinsed)
- 1 cup corn kernels
- 2 cooked chicken breasts (shredded)
- ยผ cup heavy cream
- salt and pepper (to taste)
- 1-2 tablespoons fresh lime juice (to taste)
For serving
- fried tortilla strips (see notes), cilantro, avocado, sour cream, cheese, scallions, etc
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onions and garlic until softened, 5-6 minutes.
- Stir in the taco seasoning and cook for 1 minute.
- Add chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the beans, corn, heavy cream, and chicken and cook until warm, 2-3 minutes.
- Season with salt, pepper, and more taco seasoning if desired. Finish with lime juice.
- Ladle into bowls and serve with your desired toppings.
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