One-Pot Chicken Tortilla Soup with All the Fixings

Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Fall, Winter, All Seasons
Description

This One-Pot Chicken Tortilla Soup is a warm, comforting, and deeply flavorful Mexican-inspired dish made with tender shredded chicken, hearty beans, sweet corn, tomatoes, and aromatic spices. Everything simmers together in one pot, making it perfect for busy weeknights. Finished with crispy tortilla strips and fresh toppings, this soup delivers bold flavor with minimal cleanup—ideal for families, meal prep, or cozy nights at home.

Ingredients
    For the Soup Base
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 medium green bell pepper (diced)
  • 1 medium red bell pepper (diced)
  • 1 medium jalapeño pepper (seeded and finely chopped, adjust to spice preference)
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • 3 cups shredded cooked chicken (preferably rotisserie-style)
  • 1 can diced tomatoes (400g, no added sugar)
  • 1 can black beans (400g, drained and rinsed)
  • 1 cup canned or frozen corn
  • 1 liter chicken broth (low sodium if preferred)
  • 2 tbsp tomato paste
  • 1–2 tbsp fresh lime juice (adjust to taste)
    • For the Tortilla Strips
  • 4 small corn tortillas (cut into thin strips)
  • 1.5 tbsp olive oil
  • Pinch of salt
    • For the Fixings (Toppings)
  • Fresh cilantro (chopped)
  • Lime wedges
  • Avocado slices
  • Shredded cheddar cheese
  • Sour cream (optional)
  • Extra jalapeño slices
  • Additional tortilla strips
Instructions
    Prepare the Base Aromatics
  1. 1
    Heat olive oil in a large soup pot over medium heat. Once warm, add chopped onions and sauté for 3–4 minutes until soft and translucent. Add the minced garlic, diced bell peppers, and jalapeño. Cook for another 2–3 minutes until the vegetables start to soften and release their aroma.
    2. Add Spices for Depth of Flavor
  2. 2
    Sprinkle in ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir continuously for 30–40 seconds to lightly toast the spices. This helps deepen the flavor and enhances the soup’s bold Mexican-style base.
    3. Combine Chicken, Tomato, Beans & Broth
  3. 3
    Add shredded chicken, diced tomatoes, black beans, corn, tomato paste, and the chicken broth. Stir everything well to combine the tomato paste evenly. Bring the mixture to a gentle simmer.
    4. Simmer & Develop Flavor
  4. 4
    Lower the heat to maintain a steady simmer (around 95–100°C). Let the soup cook uncovered for 20–25 minutes. This helps the flavors meld together while keeping the chicken tender.
    5. Prepare Crispy Tortilla Strips
  5. 5
    While the soup simmers, heat olive oil in a pan over medium heat. Add tortilla strips and cook for 2–3 minutes, turning occasionally until golden and crisp. Sprinkle lightly with salt. Transfer onto a paper towel to remove excess oil.
    6. Finish the Soup with Lime
  6. 6
    Once simmering is complete, turn off the heat and stir in fresh lime juice. Taste and adjust seasoning—add more salt, lime, or spices as needed.
    7. Serve with All the Fixings
  7. 7
    Ladle the hot soup into bowls. Add crispy tortilla strips, fresh cilantro, sliced avocado, cheese, sour cream, lime wedges, or any toppings you love. Serve warm.
Note
  • Chicken Options: Use leftover chicken, halal rotisserie chicken, or boil chicken breast and shred before cooking.
  • Spice Level: Increase jalapeño or add a pinch of cayenne for extra heat.
  • Thicker Soup: Reduce the broth slightly or add an extra spoon of tomato paste.
  • Storage:
    • Refrigerate for 3–4 days in an airtight container.
    • Freeze without toppings for up to 3 months.
  • Meal Prep Tip: Keep the tortilla strips and toppings separate until serving to maintain crispness.
Keywords: easy dinner, one-pot recipe, chicken soup, Mexican-style, weeknight meal
Read it online: https://petitepanini.com/recipe/one-pot-chicken-tortilla-soup-with-all-the-fixings/