Chicken Tortilla Soup Recipe with Black Beans, Corn, and Crispy Strips

This chicken tortilla soup recipe makes six generous servings in about 55 to 60 minutes, including 20 minutes of preparation and 35 to 40 minutes of cooking. Tender chicken simmers in low-sodium broth with tomatoes, green chiles, onion, garlic, jalapeno, corn, and black beans, then the soup is finished with lime, cilantro, and crispy tortilla strips.

Each spoonful is savory, lightly smoky, gently spicy, and bright with fresh citrus. The tortilla strips add a satisfying crunch, while avocado, cheese, crema, and cilantro let everyone customize their bowl for a cozy weeknight dinner or relaxed weekend meal.

Why You’ll Love This Recipe

This chicken tortilla soup brings together the best qualities of a complete one-pot meal. It has lean protein from chicken, fiber-rich black beans, sweet corn, and a flavorful broth packed with vegetables and spices.

The broth is rich without being heavy. Diced tomatoes provide body and gentle acidity, green chiles add a mild chile flavor, jalapeno brings fresh heat, and cumin with Mexican oregano gives the soup its familiar savory character.

It is also an excellent recipe for flexible family cooking. Make the base mild by removing the jalapeno, or offer sliced jalapeno and hot sauce at the table for guests who enjoy more heat.

For another comforting bean-based dinner, you can also try our pinto bean soup with fresh salsa. Both soups are hearty, colorful, and well suited to a casual dinner table.

Ingredients You’ll Need

The chicken is the main source of protein, and both boneless, skinless breasts and thighs work well. Thighs generally produce a richer, more forgiving soup, while breasts offer a leaner result; whichever cut you choose, cook it to 165°F and avoid leaving it in the pot longer than necessary.

• Aromatic vegetables: Yellow onion, garlic, and jalapeno create the savory foundation.
• Spices: Cumin, chili powder, and Mexican oregano add warmth and depth without requiring a large spice collection.
• Tomatoes and chiles: Canned diced tomatoes with their juices build the broth, while green chiles add a mellow roasted chile note.
• Beans and corn: Black beans make the soup filling, and corn adds sweetness and pleasant texture.
• Fresh finish: Lime juice and cilantro should be added near the end to preserve their bright flavor.
• Tortilla strips: Corn tortillas become crisp, salty accents when fried or baked separately.

Use low-sodium broth when possible so you can control the final seasoning. If your canned tomatoes, beans, or broth contain added salt, taste before adding more than the listed teaspoon of kosher salt.

How to Make It Step-by-Step

Step 1: Season the chicken lightly with salt and black pepper, then set it aside while you prepare the vegetables. Dice the onion, mince the garlic and jalapeno, drain the corn and black beans, and have the broth and canned ingredients ready.

Step 2: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and sauté for 4 to 5 minutes, stirring now and then, until it becomes soft and translucent without browning too deeply.

Step 3: Add the garlic and seeded, minced jalapeno to the softened onion. Cook for 30 to 60 seconds, just until fragrant, because garlic can become bitter if it is left over high heat.

Step 4: Stir in the cumin, chili powder, and dried oregano. Toast the spices for about 30 seconds so their aromas bloom in the warm oil and coat the vegetables.

Step 5: Pour in the chicken broth, diced tomatoes with their juices, and canned green chiles. Bring the mixture to a gentle boil, scraping the bottom of the pot if any spices or onion have stuck.

Step 6: Add the seasoned chicken to the pot, then reduce the heat to maintain a gentle simmer. Cover and cook for approximately 15 to 20 minutes, checking that the thickest part of the chicken reaches 165°F.

Step 7: Remove the cooked chicken to a plate and shred it with two forks into bite-sized pieces. Return the chicken to the broth so it can absorb the tomato, chile, and spice flavors.

Step 8: Add the drained corn and black beans, then simmer for another 5 to 8 minutes. This short final simmer warms the additions while helping them retain their texture.

Step 9: Turn the heat to low and stir in the lime juice and chopped cilantro. Adding both at the end keeps the citrus lively and prevents prolonged boiling from making the cilantro taste bitter.

Step 10: Taste the soup and adjust the salt and black pepper. Ladle it into warm bowls and add tortilla strips only at the table so they remain crisp.

Step 11: To fry the strips, heat 1 to 2 tablespoons of vegetable oil in a skillet and cook them in batches for about 2 to 3 minutes. Drain on a paper towel-lined plate and sprinkle with a pinch of salt.

Step 12: To bake the strips, toss them with a small amount of oil and arrange them in one layer on a baking sheet. Bake at 400°F for 8 to 12 minutes, turning once, until golden and crisp.

Pro Tips for the Best Soup

Do not rush the onion. Those first 4 to 5 minutes soften its sharpness and create a sweeter base for the broth.

Keep the simmer gentle after adding the chicken. A hard boil can make chicken breast tighten and become dry, while a calm simmer cooks it more evenly.

Fresh lime and cilantro are finishing ingredients rather than long-cooking ingredients. Stir them in near the end, taste, and add a little more lime if the tomatoes need extra brightness.

Keep the tortilla strips in a separate bowl until serving. If they sit in the soup for too long, they soften and lose the contrast that makes this dish so enjoyable.

If you are short on time, use approximately 3 cups of shredded cooked rotisserie chicken. Add it during the final 5 to 10 minutes instead of simmering raw chicken, then continue with the corn, beans, lime, and cilantro.

For a broader Mexican-inspired dinner, serve this soup alongside ground chicken tacos. The fresh toppings and warm spices pair naturally with the soup without making the meal feel too heavy.

Topping Ideas and Serving Suggestions

The toppings are part of the experience, so set out several small bowls and let everyone build a personalized serving. Creamy avocado and sour cream balance the chile heat, while shredded Monterey Jack or Mexican-blend cheese melts gently into the hot broth.

• Diced avocado for creamy richness.
• Shredded Monterey Jack or Mexican-blend cheese for a mild, melty finish.
• Sour cream or Mexican crema for cool tang.
• Chopped cilantro and lime wedges for freshness.
• Sliced jalapeno for extra heat.
• Additional tortilla strips for crunch.

A simple green salad, sliced fruit, or warm corn tortillas can complete the meal. If you are serving the soup for a gathering, keep the broth warm over low heat and arrange the toppings just before guests sit down.

Leftovers are also practical for lunch. Store the soup and tortilla strips separately, because the strips should be crisped again rather than refrigerated in the broth.

For a festive main-course pairing, our green chile chicken enchiladas offer another delicious way to use familiar chicken, chile, and cheese flavors.

Storage and Reheating

Let leftover soup cool slightly, then transfer it to a covered container and refrigerate it. Reheat individual portions in the microwave or warm the soup gently in a saucepan until steaming hot.

For the best texture, prepare fresh tortilla strips when serving leftovers, or re-crisp stored strips briefly in the oven. Add a fresh squeeze of lime and a little cilantro after reheating to bring back the bright flavors.

If the soup thickens in the refrigerator, stir in a small amount of broth while reheating. Taste again before serving, since beans and chicken can absorb seasoning as the soup rests.

Chicken Tortilla Soup Recipe

A hearty Mexican-American chicken soup made with tomatoes, chiles, corn, black beans, fresh lime, cilantro, and crisp corn tortilla strips. This six-serving recipe is comforting, colorful, and easy to customize with your favorite toppings.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Soup

• 1 1/2 pounds Boneless, skinless chicken breasts or thighs
• 6 cups Low-sodium chicken broth
• 1 tablespoon Olive oil
• 1 medium Medium yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 jalapeno Jalapeno, seeded and minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1/2 teaspoon Dried Mexican oregano
• 1 14-15 ounce can Diced tomatoes with juices
• 1 4 ounce can Diced green chiles
• 1 cup Frozen or canned corn, drained
• 1 15 ounce can Black beans, rinsed and drained
• 1 teaspoon, plus more to taste Kosher salt
• 1/4 teaspoon Black pepper
• 1 lime, about 2 tablespoons Fresh lime juice
• 1/4 cup Fresh cilantro, chopped

Tortilla Strips

• 6 tortillas Small corn tortillas, cut into thin strips
• 1-2 tablespoons Vegetable oil, for frying, or a small amount for baking
• 1 pinch Salt

Toppings

• as needed Diced avocado
• as needed Shredded Monterey Jack or Mexican-blend cheese
• as needed Sour cream or Mexican crema
• as needed Chopped cilantro, lime wedges, sliced jalapeno, and extra tortilla strips

Method

 

Step-by-Step

1. Season the chicken lightly with salt and black pepper. Prepare the onion, garlic, jalapeno, cilantro, lime, and tortilla strips before you begin so the cooking process stays organized.
2. Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Add the minced garlic and jalapeno, then cook for 30 to 60 seconds until fragrant. Stir in the cumin, chili powder, and oregano and toast for about 30 seconds.
4. Pour in the chicken broth, diced tomatoes with their juices, and green chiles. Bring the mixture to a gentle boil, then carefully add the seasoned chicken.
5. Reduce the heat, cover the pot, and simmer for approximately 15 to 20 minutes. Cook until the chicken reaches 165°F internally and is fully cooked.
6. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the soup, then add the corn and black beans.
7. Simmer the soup for another 5 to 8 minutes, or until the corn and beans are heated through. Stir in the lime juice and fresh cilantro near the end of cooking.
8. Taste the soup and adjust the salt and pepper as needed. Serve hot with tortilla strips and your preferred toppings.
9. For fried tortilla strips, heat 1 to 2 tablespoons of vegetable oil in a skillet and fry the strips in batches for about 2 to 3 minutes until crisp. Drain them and season with a pinch of salt before serving.
10. For baked tortilla strips, toss the strips with a small amount of oil and spread them on a baking sheet. Bake at 400°F for 8 to 12 minutes, turning once, until crisp.

Notes

Chicken thighs give the soup a richer, more forgiving texture, while chicken breasts work well when carefully cooked to 165°F. To use rotisserie chicken, replace the raw chicken with approximately 3 cups of shredded cooked chicken and add it during the final 5 to 10 minutes. Keep tortilla strips separate until serving so they stay crisp. Refrigerate leftover soup in a covered container and reheat gently on the stovetop or in the microwave.

Final Thoughts

This chicken tortilla soup recipe is the kind of dinner that feels generous without demanding complicated work. The broth comes together from familiar pantry ingredients, the chicken cooks directly in the soup, and corn and black beans turn each bowl into a satisfying meal.

Its best quality is the contrast between textures and flavors: tender shredded chicken, creamy beans, sweet corn, tangy tomatoes, fresh lime, fragrant cilantro, and crunchy tortilla strips. Add avocado and crema for softness, cheese for richness, or extra jalapeno when you want a livelier bowl.

Make the tortilla strips separately, add the fresh ingredients at the end, and cook the chicken only until it reaches 165°F. Follow those simple details, and you will have a colorful, comforting soup that is ready for family dinner, meal prep, or a relaxed night with friends.