This version is made completely on the stovetop with pantry staples and cooked chicken (or raw if you prefer!). You’ll simmer everything in a flavorful broth, top it with crispy tortilla strips, and garnish to your heart’s content—cheese, avocado, lime, cilantro, sour cream… it’s a whole vibe.
🛒 What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- Salt and pepper to taste
- Juice of 1 lime
Toppings:
- Corn tortillas (for strips)
- Avocado
- Cilantro
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream
- Lime wedges
👩🍳 Pro Tips
- Use rotisserie chicken for speed and flavor.
- Toast your spices in oil before adding broth—it builds flavor!
- Crisp your tortilla strips in a pan or bake for crunch.
- Adjust spice with more chili powder or add chipotle for smoky heat.
- Make it a meal by serving with rice or adding extra veggies.
🧰 Tools You’ll Need
- Large pot or Dutch oven
- Cutting board & knife
- Measuring spoons
- Wooden spoon
- Baking sheet (if toasting tortilla strips)
🔄 Substitutions & Variations
- Vegetarian: Omit chicken, use veggie broth, and add extra beans.
- Spicier: Add jalapeño or chipotle peppers in adobo sauce.
- Creamy version: Stir in ½ cup sour cream or a splash of heavy cream.
- Low carb: Skip the corn and beans, and use almond flour tortillas for strips.
⏱️ Make Ahead Tips
- Soup base can be made up to 3 days ahead—just reheat and add fresh toppings.
- Freeze soup (without toppings) in portions for up to 3 months.
- Tortilla strips can be made 1–2 days ahead and stored in an airtight container.
👩🍳 Instructions
Step 1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Add garlic, cumin, chili powder, and paprika. Cook for 1 more minute.
Step 2. Add Broth & Tomatoes
Pour in crushed tomatoes and chicken broth. Stir to combine and bring to a gentle simmer.
Step 3. Add Chicken, Beans & Corn
Stir in shredded chicken, black beans, and corn. Simmer for 15–20 minutes to blend flavors. Taste and season with salt, pepper, and lime juice.
Step 4. Make Tortilla Strips
Cut corn tortillas into thin strips. Either bake at 375°F for 10–12 minutes or pan-fry in a bit of oil until golden and crisp.
Step 5. Serve & Garnish
Ladle hot soup into bowls. Top with crispy tortilla strips, avocado slices, cheese, cilantro, and a squeeze of lime.
🧊 Leftovers & Storage
- Store soup in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or microwave; add fresh toppings each time.
- Freeze without toppings for up to 3 months.
💬 Final Thoughts
This stovetop chicken tortilla soup is warm, comforting, and wildly satisfying. Whether you’re feeding your family or meal-prepping lunches, it checks all the boxes—flavorful, nourishing, and easy to customize.
Tell me how you topped it! Want a slow cooker or instant pot version next? I’d be happy to write one up! 🍲🌶️💛
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