Chicken Tortilla Soup is a popular Mexican-style soup in the USA, made with a base of chicken broth, diced tomatoes, onions, garlic, and spices.

It is typically garnished with crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime juice. The soup is known for its savory, spicy and slightly sour taste.


1 lb boneless chicken breasts or thighs, 1 large onion( diced), 3 cloves garlic(minced) 2 tbsp olive oil, 1 can (14 oz) diced tomatoes, 4 cups chicken broth, 2 tbsp tomato paste,

1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, Salt and pepper to taste, 2 ears of corn(kernels removed) 1 can (15 oz) black beans( drained and rinsed),

6 corn tortillas(cut into thin strips) 1 avocado(diced) 1/2 cup shredded Monterey Jack cheese, Fresh cilantro( chopped),Lime wedges


Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.

Add the chicken to the pot and cook until browned on both sides, about 4 minutes per side.Stir in the diced tomatoes, chicken broth, tomato paste, chili powder, cumin, paprika, salt, and pepper.

Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Stir in the corn and black beans and cook for another 5 minutes.

In a separate pan, heat 1 tbsp of oil over medium heat. Add the tortilla strips and cook until crispy, about 5 minutes.

Serve the soup in bowls, topped with the tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime juice. Enjoy your delicious Chicken Tortilla Soup!