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20-Minute Chicken Tortilla Soup

A smoky, spicy chicken tortilla soup loaded with shredded chicken, black beans, and corn, ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 2 cups shredded rotisserie chicken
  • Salt and pepper, to taste
  • Crispy tortilla strips, for topping
  • Shredded cheese, for topping
  • Fresh cilantro, chopped, for topping
  • 1 avocado, sliced, for topping
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
  2. Stir in the garlic, cumin, chili powder, and smoked paprika, and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and diced tomatoes with green chiles, and bring to a simmer.
  4. Add the black beans, corn, and shredded chicken. Stir well and let simmer for 8-10 minutes to let the flavors meld.
  5. Season with salt and pepper to taste.
  6. Ladle into bowls and top with crispy tortilla strips, shredded cheese, cilantro, and avocado slices.
  7. Serve hot with lime wedges on the side.

Notes

For a spicier soup, add a diced jalapeño with the onion or a pinch of cayenne. Leftovers keep well in the fridge for up to 4 days; add fresh tortilla strips just before serving so they stay crisp.

  • Author: Ella Whitley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop
  • Cuisine: Mexican-American