Chicken Tortilla Soup with Corn and Black Beans

Why You’ll Love This Recipe

• Comforting, hearty, and weeknight-friendly in under an hour.
• Balanced flavors: smoky-spicy broth, sweet corn, earthy beans, bright lime.
• Crunchy tortilla strips on top give the perfect texture contrast.
• Easy to customize: adjust heat, swap proteins, or make it vegetarian.

Grocery List

• Produce: Yellow onion, jalapeño, garlic, cilantro, limes, avocado
• Dairy: Queso fresco or cotija (optional), sour cream (optional)
• Pantry: Corn tortillas, olive oil, low-sodium chicken broth, fire-roasted diced tomatoes, black beans, corn, tomato paste, chili powder, cumin, smoked paprika, dried oregano, ground coriander, kosher salt, black pepper

Full Ingredients

For the Soup

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 jalapeño, seeded and minced (leave some seeds for extra heat)
• 3 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground coriander (optional, for citrusy depth)
• 1 tbsp tomato paste
• 5 cups (1.18 L) low-sodium chicken broth
• 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
• 1 lb (450 g) boneless, skinless chicken breasts
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 1/2 cups (240 g) corn kernels, frozen (no need to thaw) or canned, drained
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime (plus more to taste)

For the Crispy Tortilla Strips

• 6 corn tortillas (6-inch), cut into 1/2-inch-wide strips
• 1 1/2 tbsp neutral oil (avocado or canola)
• Pinch of kosher salt

For Serving

• 1 large ripe avocado, diced
• 1/2 cup loosely packed cilantro leaves, chopped
• 2 limes, cut into wedges
• Optional: crumbled queso fresco or cotija, sliced radishes, or a dollop of sour cream

Step-by-Step Instructions

Step 1: Crisp the tortilla strips

Preheat the oven to 400°F (200°C). Toss tortilla strips with 1 1/2 tbsp oil and a pinch of salt. Spread in a single layer on a baking sheet. Bake for 10–14 minutes, flipping once halfway, until deep golden and crisp. Set aside to cool; they will crisp further as they cool.

Step 2: Sauté the aromatics

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced jalapeño. Cook, stirring occasionally, until softened and lightly translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Step 3: Bloom spices and tomato paste

Stir in chili powder, cumin, smoked paprika, oregano, and coriander. Add the tomato paste. Cook, stirring constantly, for 1 minute to bloom the spices and deepen the tomato paste to a brick-red color.

Step 4: Build the broth and simmer the chicken

Pour in the chicken broth and the can of fire-roasted tomatoes (with juices). Bring to a boil, then reduce to a gentle simmer. Season with 1 tsp kosher salt and several grinds of black pepper. Nestle the chicken breasts into the simmering liquid, cover, and cook over medium-low for 12–15 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.

Step 5: Shred the chicken

Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken and any accumulated juices to the pot to enrich the broth.

Step 6: Add beans, corn, and finish with lime

Stir in the rinsed black beans and corn. Simmer uncovered for 5 minutes to heat through. Squeeze in the juice of 1 lime and taste; add more salt, pepper, or lime to brighten as needed.

Step 7: Serve with toppings

Ladle the soup into warm bowls. Top generously with crispy tortilla strips, diced avocado, and chopped cilantro. Serve with lime wedges for extra zing. Add crumbled queso fresco, sliced radishes, or a small dollop of sour cream if you like.

Pro Tips

• For richer body, crush a small handful of tortilla strips into the pot and simmer 2–3 minutes; they will thicken the broth naturally.
• Adjust heat easily: keep jalapeño seeds for more spice or add a pinch of cayenne at the end.
• Shred chicken while it is warm; it pulls apart more easily and stays juicier when returned to the broth.
• Warm your bowls with hot water before serving so the soup stays hot and the tortilla strips stay crisp longer.
• Fire-roasted tomatoes add subtle smokiness; if using regular diced tomatoes, add an extra 1/4 tsp smoked paprika.

Variations

• Vegetarian: Skip the chicken and use vegetable broth. Add an extra can of black beans or 1 1/2 cups cooked lentils.
• Rotisserie Shortcut: Stir in 3 cups shredded rotisserie chicken during Step 6 and simmer 3–4 minutes to warm through.
• Slow Cooker: Sauté aromatics and spices as written, then transfer to a slow cooker with broth, tomatoes, and chicken. Cook on Low 4–5 hours or High 2–3 hours. Shred, add beans and corn, and finish with lime.

Storage & Make-Ahead

Refrigerate soup (without toppings) in an airtight container for up to 4 days or freeze for up to 3 months. Store crispy tortilla strips at room temperature in an airtight container for 3–4 days. Avocado and cilantro are best added fresh at serving. Reheat soup gently on the stovetop over medium heat or in the microwave until steaming; add a splash of broth or water if it thickens.

Nutrition (per serving)

Approximate: 410 calories; 25 g protein; 49 g carbohydrates; 14 g fat; 11 g fiber; 780 mg sodium. Calculated with avocado and tortilla strips, without optional cheese or sour cream.