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Easy 30-Minute Homemade Chicken Tortilla Soup

Averie Cooks
  • 30 minutes
  • Serves 10



small corn tortillas, cut into 1/4-inch wide strips

2 tbsp

olive oil

1 tsp

kosher salt, or to taste

2 tbsp

olive oil

1 cup

sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)


large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)


garlic cloves, peeled and finely minced


 ounces (4 cups) low-sodium chicken broth

2 14.5 ounce cans

diced tomatoes and juice (I used petite diced, no-salt-added)

1 15 ounce can

black beans, drained and rinsed

2 cups

shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

1 1/2 cups

corn (I used frozen straight from the freezer, fresh may be substituted)

1 tbsp

lime juice

1 tbsp

chili powder

2 tsp


2 tsp

salt, or to taste

1 tsp

black pepper

1 tsp

smoked paprika (regular paprika may be substituted)

1/4 tsp

cayenne pepper, optional and to taste

1/3 cup

fresh cilantro leaves, finely minced

diced avocado for serving, optional for serving

shredded cheese, optional for serving

sour cream, optional for serving