Description

There’s nothing like a warm bowl of chicken tortilla soup to chase away the chill of a cold winter night. Packed with bold southwestern flavors—smoky paprika, earthy cumin, tender chicken, and a tangy hint of lime—it’s hearty, comforting, and irresistibly satisfying. Topped with crunchy tortilla chips, this soup wraps you up like a cozy blanket while treating your taste buds to a flavor-packed adventure.

Ingredients

For the Tortilla Strips:

6 small corn tortillas, sliced into strips
3 tablespoons butter

For the soup

2 tablespoons olive oil
1 medium yellow sweet onion, finely chopped
4 garlic cloves, minced or four teaspoons of minced garlic.
3 green onions, chopped
2 teaspoons chili powder
2 teaspoons ground cumin

2 teaspoons smoked paprika

¼ teaspoon cayenne pepper
4 cups(32-ounces) low-sodium chicken broth
1 can (15-ounce) fire-roasted diced tomatoes
1 (15-ounce) corn, drained
1 can (15-ounce) black beans, rinsed and drained
1 ½ teaspoons salt
½ teaspoon black pepper
2 ½ cups shredded cooked chicken (rotisserie works great!)
1/4 cup fresh lime juice (about 1 lime)
2 cups shredded sharp cheddar cheese
1 1/4 cups heavy whipping cream

Garnish: fresh cilantro

Suggestive (Optional) Toppings: sour cream, extra corn chips, Frito chips, extra shredded cheddar cheese, jalapeno peppers and or fresh diced tomatoes if desired.

Instructions

Prepare the Tortilla Strips: Heat the vegetable oil in a skillet over medium heat. Add the tortilla strips and fry until golden and crispy, about 2–3 minutes. Remove and drain on a paper towel. Sprinkle with salt. Set aside
Cook the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes.
Add Spices: Stir in the chili powder, cumin, smoked paprika and cayenne pepper. Cook for another 30 seconds to bloom the spices.
Build the Broth: Pour in the chicken broth and fire-roasted tomatoes. Bring the mixture to a gentle boil.
Add the Good Stuff: Stir in the corn, black beans, and shredded chicken. Reduce heat to low and simmer for 15 minutes to let the flavors meld together.
Finish with Freshness: Stir in the lime juice and cheese. Bring to a boil and then add the heavy cream. Reduce the heat and simmer for three to four minutes or until the soup is heated thoroughly stirring constantly to prevent scorching. Taste and adjust seasonings with salt and pepper as needed.
Serve and Garnish: Ladle the soup into bowls and top with crispy tortilla strips, corn chips such as Fritos, shredded cheese, avocado slices, diced fresh tomatoes, sour cream, or jalapeños and chopped cilantro.

Notes

Storing and Freezing

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: This soup freezes beautifully! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
Reheat: Thaw in the fridge overnight, then reheat on the stovetop or in the microwave.