There is nothing quite like the sound of a spoon cracking through crispy tortilla strips to reach a steaming, savory broth below. It is the sound of anticipation. While I adore smooth and sipping soups, sometimes I crave a meal that has texture, crunch, and a bit of a kick. That is exactly what you get with this Chicken Tortilla Soup with Corn and Beans.
I developed this recipe on a night when I desperately wanted Tex-Mex food but didn’t have the energy to leave the house. I wanted something vibrant and zesty that would wake up my palate. This soup delivers on all fronts. It is packed with tender shredded chicken, sweet corn, and hearty beans, all swimming in a broth that is infused with chili and lime.
This dish is a fun departure from my hearty beef and vegetable soup with potatoes because it feels like a party in a bowl rather than a rustic stew. It is light enough for a quick lunch but satisfying enough for dinner. If you are looking for a chicken tortilla soup recipe that strikes the perfect balance between spicy and savory, you are going to love this one. It is vibrant, colorful, and completely customizable with your favorite toppings.
Why This Zesty Pot is a Weeknight Winner
I have made this soup countless times because it is reliably delicious. It is one of those meals where the leftovers taste even better the next day.
First, it is incredibly easy to pull together. You can use a rotisserie chicken to make this a 20 minute meal, or you can simmer raw breasts in the broth for extra flavor. It is a flexible chicken tortilla soup easy enough for beginners.
Second, it is a texture masterpiece. The contrast between the soft veggies, the tender meat, and the crunchy toppings is addictive. It offers a totally different experience than the uniform creaminess of my creamy tomato basil soup with parmesan.
Finally, it is wholesome. By loading it up with corn and beans, you are getting a huge dose of fiber. It is hearty without being heavy, which is the ultimate goal for my weeknight menu.
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Chicken Tortilla Soup with Corn and Beans
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A zesty and vibrant soup packed with shredded chicken, black beans, sweet corn, and warm Mexican spices. Finished with fresh lime and crunchy tortilla strips.
Ingredients
– 1 lb (450g) chicken breasts (raw or cooked)
– 1 tbsp olive oil
– 1 yellow onion, diced
– 1 jalapeño, seeded and minced
– 3 cloves garlic, minced
– 1 can (15 oz) black beans or pinto beans, rinsed
– 1 cup corn kernels (frozen or canned)
– 1 can (14 oz) fire-roasted diced tomatoes
– 4 cups chicken broth
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Juice of 1 lime
– Fresh cilantro, avocado, and tortilla strips for serving
Instructions
1. Sauté: Heat oil in a large pot over medium heat. Cook onion and jalapeño for 5 minutes. Add garlic and spices; cook for 1 minute.
2. Simmer: Add broth, tomatoes, and raw chicken breasts. Bring to a boil, reduce heat, and simmer for 20 minutes until chicken is cooked.
3. Shred: Remove chicken, shred with forks, and return to pot.
4. Combine: Stir in rinsed beans and corn. Simmer for 5 more minutes.
5. Finish: Remove from heat. Stir in lime juice and fresh cilantro.
6. Serve: Ladle into bowls and top generously with tortilla strips, avocado, and cheese.
Notes
– Creamy Version: Stir in 4 oz of softened cream cheese at the end.
– Storage: Keeps in fridge for 4 days. Freezes well without toppings.
– Shortcut: Use rotisserie chicken to save 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 290
- Fat: 8
- Carbohydrates: 24
- Protein: 28
Related Recipes
The Fiesta in Your Pantry
You likely have most of these ingredients sitting in your cupboard right now. Here is what you need to build this flavor profile.
The Protein
I usually poach chicken breasts directly in the soup, but thighs work great too. If you are in a rush, shredding a store bought rotisserie chicken is a brilliant shortcut.
The Veggie Power
We use plenty of onions, garlic, and jalapeños for the base. Then we add sweetness with corn. You can use fresh corn off the cob, frozen corn, or canned. It adds a nice pop that reminds me of a lighter chicken corn soup.
The Legumes
Beans are essential here for bulk. I typically use black beans, but pinto beans are also fantastic. They add a creaminess that makes this feel substantial, similar to the satisfaction of eating soup beans in the South.
The Spices
We are using chili powder, cumin, and smoked paprika. This triad creates that signature warm, smoky flavor.
The Crunch
You cannot have tortilla soup without the tortilla strips. You can buy them, or simply fry thin strips of corn tortillas in a little oil until golden.
Simmering the Spices: The Method
Cooking this soup fills the kitchen with an incredible aroma of toasted spices.
Step 1: Sauté the Aromatics
Heat a little oil in a large pot or dutch oven over medium heat. Add diced onions and jalapeños. Cook them until soft. Add minced garlic, chili powder, cumin, and paprika. Stir constantly for one minute. This step is vital as it blooms the spices and ensures your soup isn’t bland.
Step 2: Build the Broth
Pour in chicken broth and a can of crushed tomatoes or fire roasted tomatoes. Stir to scrape up any browned bits from the bottom of the pot. Bring this mixture to a boil.
Step 3: Simmer and Poach
Add your raw chicken breasts (if using raw) to the pot. Lower the heat and let it simmer gently for about 15 to 20 minutes until the chicken is cooked through. This method infuses the meat with flavor from the inside out.
Step 4: Shred and Combine
Remove the chicken and shred it with two forks. Return the meat to the pot. Stir in your rinsed black beans or pinto beans and the corn. Let everything heat through for another 5 minutes.
Step 5: The Acid Hit
Remove the pot from the heat and stir in fresh lime juice and chopped cilantro. This brightens the heavy spice flavors and mimics the fresh zestiness found in my healthy lentil and vegetable soup.
Toppings and Tweaks
This recipe is designed to be played with. Here are a few ways to switch it up.
The Creamy Twist
If you crave something richer, similar to my creamy broccoli cheddar comfort soup, you can stir in a block of cream cheese or a splash of heavy cream at the end. This transforms it into a luxurious creamy chicken tortilla soup.
Slow Cooker Mode
You can easily make this a chicken tortilla soup crock pot meal. Just toss everything except the lime and cilantro into the slow cooker. Cook on low for 6 hours. It is perfect for busy days. You can even cook pinto beans in the crock pot along with the chicken if you soak them overnight first.
Corn Lovers
If you are obsessed with corn, you can lean into that flavor. Add extra corn and top it with cotija cheese and chili powder to give it a mexican street corn soup vibe. It pairs wonderfully with sides like sweet corn bread jiffy recipes with cream corn for a double dose of golden sweetness.
Vegetarian Options
You can skip the chicken entirely and add extra beans or even baked beans from canned beans if you rinse the sauce off thoroughly (though plain canned beans are better). It makes for a hearty meatless meal comparable to a rustic corn chowder soup.
The Last Crunch
Healthy eating does not mean you have to sacrifice bold flavors. This Chicken Tortilla Soup with Corn and Beans proves that you can have a nutritious meal that tastes like a fiesta.
Whether you top it with avocado, cheese, or extra crunchy chips, I hope this zesty bowl brings a little warmth and joy to your table tonight.
