This easy chicken tortilla soup is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips and a surprise crispy jalapeño topper.
Keyword tortilla soup
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
1medium yellow onion, diced (about 1 1/2 cups)
1-15ouncecan diced tomatoes with mild green chiles
1-15ouncecan black beans, drained and rinsed
1 1/2cupscorn kernels
French's Crispy Jalapeños
Heat the oil in a large stock pot over medium high heat and add the onions and cook for 3-4 minutes, stirring often, until the onions soften.
Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt and cilantro and bring to a boil, then reduce to a rolling simmer and cook for 30 minutes.
Add the chicken and corn and cook until warmed though.
While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil, lay in a single layer on a foil lined baking sheet and toast until crisp, then sprinkle with kosher salt.
Spoon into bowls and garnish with French's Crispy Jalapeños, sour cream, avocado and cheese. Add a squeeze of fresh lime and serve.
*I use my homemade chicken stock to give this soup and extra rich flavor. If you don't have time to make homemade, choose a high quality chicken stock or broth instead.