Mexican Chicken Tortilla Soup with Black Beans and Corn

This easy chicken tortilla soup is a one-pot Mexican-inspired dinner with fire-roasted tomatoes, black beans, corn, three kinds of peppers, and shredded rotisserie chicken, topped with homemade crispy tortilla strips. Ready in 45 minutes and naturally gluten-free. Make it on the stovetop, in an Instant Pot, or in a Slow Cooker.

📝 Ingredients

• Neutral oil (for frying (canola, avocado, vegetable oil))
• 10 Corn tortillas (cut into thin strips)
• Salt (to taste)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 Jalapenos (deseeded and diced)
• 1 Poblano pepper (deseeded and diced)
• 1 Red bell pepper (deseeded and diced)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 1 teaspoon Chili powder
• 1 teaspoon Dried oregano
• 5 cups Low Sodium Chicken broth
• 28 ounces fire-roasted diced tomatoes (2 (14 ounce) cans )
• 1 cup Corn (canned or frozen)
• 15 ounces Black beans (1 (15 ounce) can, drained and rinsed)
• 2 cups Rotisserie chicken (shredded, skin removed)
• Salt and pepper (to taste)
• Avocado (sliced)
• Scallions (roughly chopped)
• Cilantro (roughly chopped)
• Jalapenos (Sliced)
• Lime wedges
• Fried tortilla strips

👨‍🍳 Instructions

1. 1--- Fry Tortilla Chips ---
2. 2In a 5 quart dutch oven, heat ½” oil over medium high heat. Fry the tortilla strips for 1-2 minutes, or until golden brown. You might need to do this in batches.
3. 3Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt and set aside to crisp up.
4. 4If you prefer making tortilla strips without frying: Toss the strips with 1 tablespoon of oil and a pinch of salt, then bake at 375°F for 10 to 12 minutes, or air-fry at 375°F for 5 to 6 minutes, shaking halfway. They won't be quite as shattery, but they hold up well.
5. 5--- Make the Soup ---
6. 6Leave 2 tablespoons of oil in the pot (carefully remove the rest of the oil to a heat-proof dish), and heat to medium. Add the onion, garlic, jalapeno, poblano pepper, and red bell pepper, and sauté until softened, about 5-7 minutes.
7. 7Add the cumin, paprika, chili powder, and dried oregano, cooking until fragrant, about 1-2 more minutes.
8. 8Pour in the chicken broth, fire-roasted tomatoes, corn, beans, shredded chicken, salt and pepper to taste.
9. 9Bring to a boil, then reduce to a simmer for 10-15 minutes to meld the flavors.
10. 10Ladle soup into bowls and top with avocado, scallions, cilantro, jalapenos, and fried tortilla chips. Serve with lime wedges on the side.