Tortilla Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 main servings (or 6 smaller bowls)

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 jalapeño, seeded and finely chopped (optional)

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

2 tablespoons tomato paste

1 can (400 g / 14 oz) crushed tomatoes

4 cups (1 liter) chicken broth

2 cups cooked shredded chicken

1 can (400 g / 14 oz) black beans, drained and rinsed

1 cup corn kernels

1–1½ teaspoons salt, to taste

½ teaspoon black pepper

2 tablespoons fresh lime juice

¼ cup chopped fresh cilantro

Tortilla Strips and Toppings:

4–6 corn tortillas, cut into thin strips

3 tablespoons vegetable oil

1 cup shredded cheese

1 large avocado, diced or sliced

½ cup sour cream or plain yogurt (optional)

Extra cilantro leaves

Sliced fresh or pickled jalapeños

Lime wedges, for serving

Instructions:

Sauté onion in olive oil until soft, then add garlic and jalapeño and cook briefly.

Stir in cumin, chili powder, smoked paprika, and tomato paste; cook until fragrant and slightly darkened.

Add crushed tomatoes and chicken broth; bring to a boil, then simmer about 10 minutes.

Add shredded chicken, black beans, and corn; season with salt and pepper and simmer 10–15 minutes. Stir in lime juice and cilantro.

Fry tortilla strips in vegetable oil until crisp and golden, or bake until crisp; drain on paper towels and lightly salt.

Serve soup hot in bowls, topped with tortilla strips, cheese, avocado, sour cream, cilantro, jalapeños, and lime wedges.

Nutrition (Calories)Approx. 350–400 calories per main serving (varies with toppings). Best for cozy weeknight dinners, meal-prep lunches, and casual gatherings. Add more beans or veggies to keep it lighter yet filling.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Notes

Pro Tip:
Let the soup sit for at least 20 minutes before serving, if you can, then reheat. The flavors meld beautifully while you crisp the tortilla strips.