Go Back Email Link
–+ servings
A bowl of chicken tortilla soup topped with avocado slices, jalapeños, tortilla strips, lime, green onions, and cilantro, with colorful vegetables and black beans visible in the broth.
Print

Mexican Chicken Tortilla Soup with Black Beans and Corn

This easy chicken tortilla soup is a one-pot Mexican-inspired dinner with fire-roasted tomatoes, black beans, corn, three kinds of peppers, and shredded rotisserie chicken, topped with homemade crispy tortilla strips. Ready in 45 minutes and naturally gluten-free. Make it on the stovetop, in an Instant Pot, or in a Slow Cooker.
Course Soup
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 444kcal
Author Julia

Ingredients

For the Tortilla Strips

  • Neutral oil for frying (canola, avocado, vegetable oil)
  • 10 Corn tortillas cut into thin strips
  • Salt to taste

For the Soup

  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 2 Jalapenos deseeded and diced
  • 1 Poblano pepper deseeded and diced
  • 1 Red bell pepper deseeded and diced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground paprika
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried oregano
  • 5 cups Low Sodium Chicken broth
  • 28 ounces fire-roasted diced tomatoes 2 (14 ounce) cans 
  • 1 cup Corn canned or frozen
  • 15 ounces Black beans 1 (15 ounce) can, drained and rinsed
  • 2 cups Rotisserie chicken shredded, skin removed
  • Salt and pepper to taste

GARNISHES

  • Avocado sliced
  • Scallions roughly chopped
  • Cilantro roughly chopped
  • Jalapenos Sliced
  • Lime wedges
  • Fried tortilla strips
US Customary - Metric

Instructions

Fry Tortilla Chips

  • In a 5 quart dutch oven, heat ½” oil over medium high heat. Fry the tortilla strips for 1-2 minutes, or until golden brown. You might need to do this in batches.
  • Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt and set aside to crisp up.
  • If you prefer making tortilla strips without frying: Toss the strips with 1 tablespoon of oil and a pinch of salt, then bake at 375°F for 10 to 12 minutes, or air-fry at 375°F for 5 to 6 minutes, shaking halfway. They won't be quite as shattery, but they hold up well.

Make the Soup

  • Leave 2 tablespoons of oil in the pot (carefully remove the rest of the oil to a heat-proof dish), and heat to medium. Add the onion, garlic, jalapeno, poblano pepper, and red bell pepper, and sauté until softened, about 5-7 minutes.
  • Add the cumin, paprika, chili powder, and dried oregano, cooking until fragrant, about 1-2 more minutes.
  • Pour in the chicken broth, fire-roasted tomatoes, corn, beans, shredded chicken, salt and pepper to taste.
  • Bring to a boil, then reduce to a simmer for 10-15 minutes to meld the flavors.
  • Ladle soup into bowls and top with avocado, scallions, cilantro, jalapenos, and fried tortilla chips. Serve with lime wedges on the side.

Notes

  • Chicken: Two cups of shredded rotisserie chicken is roughly half a store-bought bird. To use raw chicken, simmer 1 pound of boneless skinless breasts or thighs in the broth for 15 to 18 minutes, then shred and return to the pot.
  • Heat level: Deseeding the jalapeños keeps this mild to medium. Leave some seeds in, or add a second jalapeño, for more heat.
  • Cooking the tortilla strips first lets them cool and crisp as the soup simmers.
  • Want extra flavor? Char the jalapeño, poblano, and bell pepper before adding them to the soup.
  • If you want a thicker soup, try mashing some of the beans in the pot.
  • Limes really balance this soup out! I really recommend using them.

How to Make Chicken Tortilla Soup in a Slow Cooker

  • Sauté the vegetables and spices on the stovetop first, then transfer everything except the chicken to the slow cooker.
  • Slow Cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours, and stir in the shredded chicken during the last 20 minutes.
  • Fry the tortilla strips fresh right before serving.

How to Make Chicken Tortilla Soup in an Instant Pot

  • SAUTÉ: Cook the vegetables and spices on the SAUTÉ setting, then press CANCEL, pour in the broth, and scrape the bottom of the pot so you do not get a burn warning.
  • COOK ON HIGH PRESSURE: Add everything else, seal, and cook on HIGH pressure for 5 minutes with a 10-minute natural release.
  • Fry the tortilla strips in a separate pan while it comes up to pressure.

Storage Instructions

  • Refrigerator: Store the soup in an airtight container for up to 4 days. Keep the tortilla strips at room temperature in a loosely covered bowl, and they'll stay crisp for 2 days.
  • Freezer: The soup freezes for up to 2 months. Cool it completely, leave a little headspace in the container, and thaw overnight in the fridge. Freeze the soup only, never the strips or the garnishes.
  • Reheating: Thaw frozen soup in the fridge overnight. Warm it on the stovetop over medium heat, stirring now and then. The beans and chicken absorb broth as it sits, so add a splash of chicken broth or water to loosen it. Serve toppings fresh.
  • Make-ahead: I make the soup in the morning and fry the strips right before dinner. The flavor is actually better on day two, and frying takes five minutes.

You’ll Need These Tools

  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • 5-quart Dutch oven
  • Paper towels + plate

Nutrition

Calories: 444kcal | Carbohydrates: 55g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 566mg | Potassium: 702mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1620IU | Vitamin C: 53mg | Calcium: 124mg | Iron: 4mg