This chicken tortilla soup is a deeply flavorful, satisfying one-pot meal made with boneless, skinless chicken thighs, which stay juicy and tender during simmering. The soup is built on a smoky, slightly spicy tomato broth, loaded with black beans, corn, and crispy tortilla strips. It’s a versatile, crowd-pleasing dish that comes together in about an hour, perfect for a weeknight dinner or a cozy weekend lunch.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) smoked paprika
- 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes, with their juices
- 4 cups (960 ml) low-sodium chicken broth
- 1.5 lbs (680 g) boneless, skinless chicken thighs (about 6 thighs)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels (or canned, drained)
- 1 teaspoon (6 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- For serving: tortilla chips or strips, shredded cheese (cheddar or Monterey Jack), diced avocado, chopped cilantro, lime wedges, sour cream or crema
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the garlic and jalapeño (if using) and cook for 1 minute until fragrant. Stir in the cumin, chili powder, and smoked paprika, and cook for 30 seconds to toast the spices.
- Pour in the fire-roasted tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the chicken thighs to the pot, submerging them in the liquid. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer, per USDA FSIS safe minimum.
- Using tongs, transfer the chicken thighs to a cutting board. Let them rest for 5 minutes, then shred with two forks.
- While the chicken rests, add the black beans and corn to the pot. Stir and let the soup simmer uncovered for 5 minutes to heat through and slightly thicken.
- Return the shredded chicken to the pot. Season with salt and pepper to taste. Simmer for another 2-3 minutes to meld the flavors.
- Ladle the soup into bowls. Top with tortilla chips or strips, shredded cheese, avocado, cilantro, and a squeeze of lime. Serve hot.
Tips
- Substitutions: No fire-roasted tomatoes? Use regular diced tomatoes and add ½ teaspoon of smoked paprika extra. Chicken breasts can replace thighs, but they dry out more easily, so reduce the simmer time to 15 minutes and check temperature early.
- Make it spicier: Keep the seeds in the jalapeño, or add a diced chipotle pepper in adobo sauce along with the tomatoes for a smoky kick. Start with one and taste.
- Thicker soup: If you prefer a thicker broth, mash ½ cup of the beans with a fork before adding them, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end and simmer for 2 minutes.
- Common mistake: Don’t skip browning the onion and toasting the spices. This builds the flavor base; adding everything at once yields a flat-tasting soup.
Serving Suggestions
Serve this soup as a main course with a side of warm cornbread or a simple green salad. For a more substantial meal, add a scoop of cooked rice or quinoa to each bowl. Offer lime wedges, extra hot sauce, and additional tortilla chips on the table so everyone can customize their bowl.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of black beans and a diced zucchini or bell pepper for heartiness.
- Creamy: Stir in ½ cup (120 ml) of heavy cream or a dollop of cream cheese at the end for a richer, creamier broth.
- Green version: Replace the diced tomatoes with 1 cup (240 ml) of salsa verde and add a can of drained hominy instead of corn.
- Slow cooker: Sauté the aromatics and spices, then transfer to a slow cooker with the broth, tomatoes, and chicken. Cook on low for 6-8 hours, then shred the chicken and add the beans and corn for the last 30 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3-4 days in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling, or microwave individual portions in 1-minute intervals, stirring between. The soup will thicken as it sits; add a splash of broth or water when reheating if needed. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use bone-in chicken thighs? Yes, but you’ll need to remove the skin and bones after cooking. Simmer the thighs for 25-30 minutes, then let them cool slightly before shredding. The meat will be even more flavorful, but the soup will be slightly fattier.
What can I use instead of tortilla chips for topping? You can make your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 400°F (200°C) for 10-12 minutes until crispy. Or use crushed saltine crackers for a different crunch.
Can I make this soup in advance? Absolutely. The flavors actually meld and improve overnight. Prepare the soup fully, let it cool, and refrigerate. Reheat gently on the stovetop. Add fresh toppings just before serving.
How can I thicken the soup without cornstarch? You can puree a cup of the soup (careful with hot liquid) in a blender and stir it back in, or mash some of the beans against the side of the pot. Both add body and flavor.
Is this soup gluten-free? Yes, as written it is gluten-free. Just be sure to check that your chicken broth, canned tomatoes, and spices are certified gluten-free if you have celiac disease.
Can I add other vegetables? Yes, diced bell peppers, zucchini, or even sweet potato (cut into small cubes) work well. Add them with the onion so they have time to soften.
Related
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
- Pakora Recipe UK: Crispy Onion & Veg Fritters
- Pakora Meal Ideas: 10 Easy Pairings
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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