Quick 30-Minute Stovetop Chicken Tortilla Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 smallwhite onion, diced
• 3 clovesgarlic, minced
• 2.5 ml (1/2 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)ground cumin
• to tastesalt and pepper
• 794 g (28 ounces)fire-roasted tomatoes
• 710 ml (3 cups)low-sodium chicken stock
• 425 g (15 ounces)black beans, drained and rinsed
• 425 g (15 ounces)whole-kernel corn, drained and rinsed
• 280 g (2 cups)cooked shredded chicken
• to tastejalapeño, sliced
• to tasteColby cheese, shredded
• to tasteavocado, cubed
• to tastespring onions, sliced
• to tastetortilla strips
• to tastecoriander, chopped
• to tastelime wedges

Instructions

1. 1

   Sauté and simmer

   Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent and fragrant. Stir in the oregano, cumin, tomatoes and chicken stock, then bring to the boil. Lower the heat and simmer for 20 minutes.

2. 2

   Blend the soup

   For a smoother soup, take the pot off the heat and blend its contents with a hand blender to your preferred consistency. Alternatively, transfer the soup to a high-speed blender and blend. Skip this step if you prefer a chunkier texture.

3. 3

   Add filling ingredients

   Return the blended soup to the pot if needed. Stir in the black beans, corn and shredded chicken, then simmer for another 10 minutes.

4. 4

   Finish and serve

   Ladle the soup into bowls and top with jalapeño, Colby cheese, avocado, spring onions, tortilla strips and coriander. Serve with a squeeze of lime.

What is chicken tortilla soup?

Chicken tortilla soup is a Latin-inspired soup built around a tomato and chilli-seasoned broth, with chicken and other hearty additions. This version uses pantry-friendly tinned tomatoes, black beans and corn, with tortilla strips for a crisp contrast.

Blending the tomato base gives the broth a fuller, more cohesive texture, while the beans, corn and chicken are added afterwards to keep the soup substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 18g protein, 31g carbs, 12g fat.

The beans, corn and tomatoes contribute most of the carbohydrates, while the chicken provides protein. Olive oil, cheese and avocado supply much of the fat; serve with a salad or extra vegetables alongside if you want to balance the bowl.

Build the flavour base

Aromatics: Cook the onion and garlic over medium heat until softened and fragrant before adding the spices. This gives them time to release their flavour into the oil.

Tomatoes and stock: Fire-roasted tomatoes bring a smoky note to the broth. Use low-sodium stock so the seasoning can be adjusted to taste.

Choose the texture

Smooth broth: Blend the tomato mixture before adding the beans, corn and chicken. Take the pot off the heat first, and blend carefully to avoid splashes.

Chunky broth: Leave the soup unblended if you prefer distinct pieces of tomato and onion. The beans, corn and shredded chicken will still give it plenty of substance.

Time the additions

Base: Let the tomatoes and stock simmer for 20 minutes so their flavours meld. Keep the heat gentle rather than letting the soup boil hard.

Filling: Add the already cooked chicken, beans and corn for the final 10-minute simmer. This warms them through without requiring extra cooking time for the chicken.

Finish with contrasting toppings

Crunch and creaminess: Add tortilla strips just before serving so they stay crisp, and scatter over avocado and cheese for a creamy finish.

Freshness and heat: Adjust the sliced jalapeño to taste, then add coriander, spring onions and lime at the table. A squeeze of lime brightens the tomato-rich broth.

What to serve alongside

The soup is filling on its own, but warm tortillas or crusty bread can help make it a more substantial meal. A simple green salad also works well alongside the rich, warmly spiced broth.

Set the toppings out separately if serving a group, so everyone can choose their own mix of crunch, heat and creaminess.

Recipe notes & tips

• Drain and rinse the beans and corn well before adding them.
• Keep the heat at a gentle simmer once the stock and tomatoes come to the boil.
• For easier blending, move the pot away from the hob before using a hand blender.
• Add tortilla strips to each bowl just before eating to preserve their crunch.
• Taste the soup before serving and adjust the salt, pepper and lime to suit.

Variations

• More heat: Add extra sliced jalapeño to the bowls.
• Smokier broth: Stir in a little smoked paprika with the oregano and cumin.
• Creamier topping: Add extra cubed avocado when serving.
• Cheese swap: Use grated cheddar in place of Colby.
• Fresh herbs: Replace the coriander with chopped parsley if preferred.

Common mistakes to avoid

• Boiling too vigorously: Keep the soup at a gentle simmer so it heats evenly.
• Blending while very hot: Move the pot off the heat and blend carefully to reduce splashes.
• Over-blending the toppings: Add the beans, corn and chicken after blending to keep their texture.
• Adding tortilla strips too early: Scatter them over the bowls just before serving so they stay crisp.
• Under-seasoning: Taste the finished broth and adjust salt, pepper and lime before serving.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, and store tortilla strips and fresh toppings separately so they do not soften.

Frequently asked questions