Save It This Speedy Chicken Tortilla Soup is my answer to busy weeknights when my family craves something hearty and warming without hours at the stove. Packed with tender chicken, savory black beans, bursts of sweet corn, and a lively tomato broth, it is finished with crunchy tortilla strips and avocado for a restaurant-worthy touch at home.
I whipped this up for a last-minute dinner with friends and it was gone before I could grab seconds. Now it is our official soup for cold-weather game nights.
Ingredients
- Chicken broth: Rich flavorful base, choose a low sodium version for more control over salt
- Cooked diced chicken: The protein heart of this soup, rotisserie chicken is a great shortcut and delivers tenderness
- Diced tomatoes with green chiles: Brightness and gentle spice boost, look for fire roasted if you want more depth
- Black beans: Mild earthy flavor plus fiber and protein, rinse well to avoid excess sodium
- Corn: Just the right sweetness, frozen or canned both work, though frozen has the best bite
- Tortilla strips: The finishing crunch, use sturdy strips or bake your own from corn tortillas for the freshest texture
- Avocado: Creamy contrast to the broth, choose one with slightly yielding skin when pressed for best flavor
Instructions
- Combine Main Ingredients:
- Combine chicken broth, diced cooked chicken, tomatoes with green chiles, black beans, and corn in a soup pot. Bring everything to a lively boil over medium high heat to quickly warm and meld the ingredients.
- Simmer to Develop Flavors:
- Once boiling, lower the heat to maintain a gentle simmer. Let everything bubble together for about ten minutes. This step builds savory depth from the canned tomatoes and allows the chicken and vegetables to infuse the broth.
- Assemble and Garnish Soup:
- Ladle steaming soup into bowls. Top each portion generously with crunchy tortilla strips and creamy diced avocado. If you like, squeeze fresh lime over each bowl or sprinkle in a little chopped cilantro for fresh flavor.
Save It My favorite part is scooping up every last bit of avocado with those crispy tortilla strips. The first time my kids dipped their strips and tasted the rich flavors they asked if it could be their birthday dinner. That memory seals this recipe as a staple for us.
Storage Tips
This soup keeps well covered in the fridge for up to three days. Wait to add tortilla strips and avocado until after reheating to maintain the perfect texture. For best results reheat gently on the stovetop to keep chicken tender.
Smart Ingredient Swaps
Try shredded turkey or firm tofu in place of chicken for variety. Swap kidney beans for black beans or use pinto if that is what you have. Add bell peppers or zucchini in the simmering step to bump up veggies. Fire roasted corn or tomatoes add flavorful twist if you find them at your market.
Serving Suggestions
Set out a topping bar with lime wedges, chopped scallions, jalapenos, shredded cheese, and extra tortilla strips to allow everyone to build their best bowl. Pair with a fresh green salad for a more filling meal or a side of warm cornbread.
Save It Be generous with fresh lime at the end as it brightens every bowl. This soup is simple, satisfying, and a crowd-pleaser that fits into any busy day.
Recipe FAQs
- → Can rotisserie chicken be used?
Yes, rotisserie chicken works perfectly and saves extra prep time for this soup.
- → How can I add more heat?
Diced jalapeños or extra green chiles can be added for a spicier, bolder flavor.
- → Are there dairy-free topping options?
Absolutely. Use avocado, fresh cilantro, or lime wedges for vibrant, dairy-free toppings.
- → Can I make this soup ahead?
This soup stores well refrigerated for up to 3 days. Add tortilla strips and avocado just before serving.
- → How can I make the soup vegetarian?
Swap chicken broth for vegetable broth and omit chicken, adding extra beans or vegetables as desired.