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Fall Chicken Tortilla Soup

This pumpkin-orange-hued soup features shredded cooked chicken in a flavorful broth infused with toasted cumin and smoky chilies. Topped with crispy tortilla strips and garnished with fresh herbs, it offers a silky, hearty texture with a smoky, spicy aroma and a crunchy finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • Chicken breasts or thighs 1½ pounds, boneless or bone-in; bone-in adds more flavor: Provide tender, flavorful protein
  • Onion 1 medium, chopped: Builds a savory flavor base
  • Garlic 2–3 cloves, minced: Adds warmth and aroma
  • Bell pepper 1 medium, diced: Brings sweetness and vibrant color
  • Canned tomatoes 1 can, about 14–15 oz: Add acidity and body
  • Chicken broth 4 cups, plus more if needed to adjust consistency: Forms the flavorful backbone of the soup
  • Corn 1 cup, fresh, frozen, or canned: Adds sweetness and texture
  • Black beans 1 can, drained and rinsed: Make the soup hearty and satisfying
  • Olive oil 1–2 tablespoons: Used for sautéing and building flavor
  • Chili powder 1–2 teaspoons: Provides warm, mild spice
  • Cumin 1 teaspoon: Adds earthy depth
  • Salt to taste: Essential for balance
  • Black pepper ½ teaspoon, or to taste: Brings gentle heat
  • Lime juice 1–2 tablespoons, fresh: Adds a bright finishing note
  • Corn tortillas 2–3, sliced and crisped, for topping: Create a crunchy garnish

Equipment

  • Large Pot or Dutch Oven: For simmering the soup
  • Cutting Board: Prep vegetables safely
  • Sharp Knife: Makes chopping easier
  • Wooden spoon: Gentle stirring
  • Tongs: For handling chicken

Method
 

  1. Prep the Vegetables: Chop onion, garlic, and bell pepper
  2. Build the Base: Heat olive oil and sauté onion for 5–7 minutes, until soft and translucent
  3. Add Garlic and Spices: Cook for 30–60 seconds, stirring constantly until fragrant
  4. Add Chicken: Nestle into the pot
  5. Add Tomatoes and Broth: Bring to a gentle simmer
  6. Cook Until Tender: Simmer gently for 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C)
  7. Shred Chicken: Remove, shred, and return to pot
  8. Add Corn and Beans: Simmer for 5–10 minutes, until heated through and flavors combine
  9. Finish with Lime: Stir in after turning off heat to preserve fresh flavor
  10. Crisp Tortillas: Bake at 375°F (190°C) for 8–10 minutes or fry until golden and crisp