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Chicken tortilla soup in a bowl topped with tortilla strips, avocado, cheese and lime

Easy Chicken Tortilla Soup (30 Minutes!)

Chicken tortilla soup is a zesty, tomato-based Mexican soup loaded with tender chicken, black beans, corn, and peppers, finished with crispy tortilla strips, avocado, cheese, and lime. This 30-minute version builds flavor fast: sautéed onion and jalapeño, fire-roasted tomatoes, and a well-seasoned chicken broth simmered with shredded chicken. It's hearty, fresh, and endlessly customizable with toppings.
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Total Time 30 minutes
Ingredients Method

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 jalapeño seeded and minced (leave seeds for more heat)
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 can fire-roasted diced tomatoes (14.5 ounces)
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 can black beans (15 ounces), drained and rinsed
  • 1 cup frozen corn (or 1 can, drained)
  • 1 teaspoon kosher salt plus more to taste
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro plus more for serving
For Serving
  • Crispy tortilla strips (store-bought or homemade)
  • Diced avocado
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or Mexican crema
  • Lime wedges
  • Sliced radishes (optional)

Method
 

  1. Sauté the base. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, jalapeño, and bell pepper. Cook until softened, about 6 minutes.
  2. Bloom the spices. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute until fragrant — this toasts the spices and deepens their flavor.
  3. Add tomatoes and broth. Pour in the fire-roasted tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
  4. Poach the chicken. Add the chicken breasts whole. Bring to a gentle simmer (not a rolling boil) and cook for 15 to 18 minutes, until the chicken is cooked through and shreds easily.
  5. Shred. Remove the chicken to a cutting board and shred with two forks. Return it to the pot.
  6. Finish the soup. Stir in the black beans, corn, and salt. Simmer 5 minutes more. Off the heat, stir in the lime juice and cilantro. Taste and adjust salt and lime — the soup should be bright and well seasoned.
  7. Serve. Ladle into bowls and let everyone top their own: a handful of tortilla strips, avocado, cheese, a dollop of sour cream, and an extra squeeze of lime.
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