This is one of those soups that feels like it took way more effort than it actually did.
The first time I made it, I added tortilla strips too early… and they basically disappeared. Still tasty, but yeah — wrong move.
Now I keep everything simple and add toppings at the end — that contrast (soft + crunchy) is what makes it.
Quick Info
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 4
Ingredients
- 500–600 g chicken breast or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 small bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- 800 ml chicken broth
- 1 can (400 g) diced tomatoes
- 1 cup corn (fresh or frozen)
- 1 cup black beans, drained
- juice of ½ lime
For serving (important for final effect):
- tortilla strips or crushed tortilla chips
- avocado
- fresh cilantro
- sour cream or yogurt
- shredded cheese
Also worth trying: One Pan Mediterranean Lemon Chicken with Roasted Veggies
Lemony Skillet Chicken Gyro Wraps with Creamy Cucumber Sauce
Instructions
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 1 diced bell pepper. Cook for about 4–5 minutes until softened. Don’t rush this — this is where the base flavor starts building.
Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp salt, and ½ tsp pepper. Stir for about 30 seconds until everything smells really good (this is the moment it starts feeling like actual tortilla soup).
Add 500–600 g chicken directly into the pot, then pour in 800 ml broth and 1 can diced tomatoes. Stir everything together and bring to a gentle boil.
Lower the heat and simmer for about 15 minutes, until the chicken is cooked through. Try not to boil aggressively — it makes the chicken a bit tougher.
Remove the chicken, shred it with two forks (it doesn’t have to be perfect), and return it to the pot.
Add 1 cup corn and 1 cup black beans, then simmer another 5–7 minutes.
Finish with juice of ½ lime. Taste and adjust salt if needed — this is usually where it suddenly “clicks”.
Serve hot and add toppings right before eating: tortilla strips, avocado, cilantro, and a bit of sour cream or cheese. This part really matters — without it, it’s just soup. With it, it’s that soup.
Don’t skip this part
Add the tortilla strips only at the end. If they sit too long, they go soft and you lose that crunchy contrast that makes the whole thing work.
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