Chicken tortilla soup earns its reputation because it delivers on two fronts at once — a genuinely flavorful, smoky broth, and enough shredded chicken and beans to make it a full meal rather than a starter.
At 38g of protein per serving with under 25g of carbs, it's one of the more balanced soups on the site — filling without the heavy cream or cheese base a lot of soups lean on.
Simmer the chicken directly in the broth rather than cooking it separately — it picks up more flavor and stays moister when shredded straight from the pot.
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Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic, chili powder, and cumin, cooking for 1 more minute until fragrant.
Add chicken breast, black beans, corn, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until the chicken is fully cooked through.
Remove the chicken breasts, shred with two forks, and return to the pot. Simmer for 5 more minutes to let the flavors combine.
Ladle into bowls and top with crunchy tortilla strips, sliced avocado, a squeeze of lime, and fresh cilantro.
Yes — add everything except the toppings to a crockpot and cook on low for 6 hours or high for 3 hours, then shred the chicken directly in the pot before serving.
Slice corn tortillas into thin strips, toss with a little oil, and bake at 400°F for 8-10 minutes until crisp, or lightly fry them for a couple minutes per side.
Yes — skip simmering raw chicken and instead stir in about 3 cups of shredded rotisserie chicken during the last 5 minutes, just to heat it through.
Yes, though it's best to freeze it without the tortilla strips and avocado — add those fresh after reheating so they don't turn soggy or brown.