Chicken Tortilla Soup In Stove Top Recipe

This hearty, comforting Chicken Tortilla Soup In Stove Top is made with shredded chicken, black beans, and fire-roasted tomatoes, ready in 40 minutes. The rich, spiced broth bubbling away fills the kitchen with incredible warmth before ladling over crispy tortilla strips. I make this recipe whenever the weather turns chilly.

Why This Classic Works

I used to think making soup from scratch required simmering a pot all day long. I quickly realized that using aromatics and fire-roasted tomatoes builds deep flavor fast.

The real surprise was learning to toast the spices in the oil before adding broth. This simple technique completely transforms the broth from flat to deeply complex in minutes.

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Chicken Tortilla Soup In Stove Top Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and minced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 2 cups cooked, shredded chicken
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Tortilla strips, avocado, and cilantro for serving

How To Make Chicken Tortilla Soup In Stove Top

1. Saute the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeno, cooking until soft, about 5 minutes.
2. Toast the spices: Stir in the garlic, chili powder, and cumin. Cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
3. Simmer the broth: Pour in the fire-roasted tomatoes, chicken broth, black beans, and corn. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Add the chicken: Stir in the shredded chicken and lime juice, simmering for another 5 minutes until the meat is heated through.
5. Garnish and serve: Season with salt and pepper to taste. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro.

Recipe Tips

• Use fire-roasted tomatoes: This adds a subtle smokiness that regular diced tomatoes cannot provide.
• Toast your spices: Blooming the chili powder and cumin in hot oil brings out their natural oils for maximum flavor.
• Wait on the lime: Stirring the fresh lime juice in at the very end keeps its bright, acidic bite intact.

What To Serve With Chicken Tortilla Soup

Serve this soup with a side of warm, cheesy quesadillas or a crisp green salad tossed in a cilantro lime vinaigrette. A slice of buttery cornbread is also excellent for dipping into the rich broth.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze the soup without the garnishes for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

Can I use a rotisserie chicken?

Yes, pulling meat from a store-bought rotisserie chicken saves prep time and adds great roasted flavor.

How do I make it spicier?

Leave the seeds in the jalapeno or add a pinch of cayenne pepper with the other spices.

Can I make this vegetarian?

Absolutely. Swap the chicken for extra beans or diced sweet potato, and use vegetable broth instead.

Should I thicken the broth?

This is traditionally a thinner broth, but you can mash a quarter cup of beans into the liquid if you prefer it thicker.

Nutrition

• Calories: 320 kcal
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Sodium: 650mg
• Total Carbohydrate: 34g
• Protein: 28g

Try More Recipes:

• Chicken Thigh Noodle Soup Recipe
• Asian Chicken Meatball Soup Recipe
• Thai Inspired Chicken Meatball Soup Recipe