Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp ground cumin; 1 tsp chili powder; 1 can (14.5 oz) diced tomatoes; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 cup corn kernels; 1 can (15 oz) black beans, drained and rinsed; Salt and pepper, to taste; Crushed tortilla chips, avocado, and lime wedges, for serving

6 servings15 min prep30 min cookEasy

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The Story Behind It

The Tale of Chicken Tortilla Soup

Story updated September 18, 2026

Tortilla soup originated in Mexican home kitchens as a way to use stale corn tortillas, simmered into a tomato-and-chile broth and often garnished with fresh tortilla strips. It became a fixture of Tex-Mex and Southwestern American restaurant menus in the later 20th century.

Ingredients

Scale:· 6 servings

2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tbsp ground cumin
1 tsp chili powder
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 cups cooked shredded chicken
1 cup corn kernels
1 can (15 oz) black beans, drained and rinsed
Salt and pepper, to taste
Crushed tortilla chips, avocado, and lime wedges, for serving

Instructions

1Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened.
2Stir in the garlic, cumin, and chili powder and cook for 1 minute until fragrant.
3Add the diced tomatoes and chicken broth, and bring the pot to a boil.
4Reduce the heat and simmer for 10 minutes, then stir in the shredded chicken, corn, and black beans.
5Simmer for another 8 to 10 minutes until heated through, then season with salt and pepper to taste.
6Ladle into bowls and top with crushed tortilla chips, avocado, and a squeeze of lime before serving.

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