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Chicken Tortilla Soup

Chicken Tortilla Soup
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This easy one-pot Chicken Tortilla Soup is the ultimate cozy, comforting meal—perfect for chilly nights or quick weeknight dinners. Bursting with bold flavor from my Taco Seasoning Blend, this hearty soup combines tender shredded chicken, black beans, corn, tomatoes, and just the right amount of heat. Topped with crispy tortilla strips, creamy avocado, and a splash of fresh lime It’s a satisfying, soul-warming bowl that comes together in under an hour—all in one pot.

Ingredients

Units Scale

Soup:

  • 1 yellow onion, chopped
  • 2 teaspoons GARLIC GODDESS BLEND or 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 3 cups chicken broth
  • 1 can crushed tomatoes
  • 1 can black beans, drained and rinsed
  • 1/2 cup diced tomato
  • 2 cups roasted chicken, shredded (rotisserie chicken works great)
  • 1 cup fresh or frozen corn
  • 4 tablespoons chopped cilantro
  • 1 tablespoon PERFECT TACO SEASONING BLEND
  • 1 teaspoon SOULFUL SEASONING SALT
  • 1/4 teaspoon SPICY PEPPER BLEND
  • 1 teaspoon cumin (optional)
  • 1 lime, juiced
  • 1 avocado, sliced (for garnish)
  • 1 cup tortilla chip strips (or homemade, see below)

Homemade Tortilla Strips:

  • 10 small corn tortillas, cut into 1/4-inch strips
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. In a bowl, toss the tortilla strips with olive oil and a pinch of Soulful Seasoning Salt.
  2. Spread the strips on the baking sheet and bake for 15–18 minutes, or until golden and crispy. Let cool while you make the soup.
  3. Heat a large pot over medium heat with a drizzle of olive oil. Add chopped onion and jalapeño and sauté until onions are translucent, about 3–4 minutes.
  4. Stir in Garlic Goddess Blend (or minced garlic) and cook for another minute until fragrant.
  5. Add chicken broth, crushed tomatoes, diced tomatoes, black beans, Taco Seasoning Blend, Soulful Seasoning Salt, Spicy Pepper Blend and cumin (if using). Stir well and bring to a boil.
  6. Reduce heat to a simmer. Add the shredded chicken and corn, and let cook for 10–15 minutes.
  7. Stir in chopped cilantro and fresh lime juice, then turn off the heat.
  8. Ladle into bowls and top with crispy tortilla strips and avocado slices.

Notes

Take It Up a Notch:

  • Add a dollop of sour cream or sprinkle of shredded cheese for a creamy finish.
  • Want more heat? Add extra jalapeño or a dash of Spicy Pepper Blend or cayenne.
  • Pair it with cornbread or a crisp green salad for a complete meal.
  • Don’t skip the lime—it brings everything to life.

Nutrition

Find it online: https://lailaali.com/chicken-tortilla-soup/