Bone Broth Chicken Tortilla Soup
This chicken tortilla soup is a hearty, flavor-packed Mexican-inspired soup made with tender chicken thighs, black beans, corn, and warming spices simmered in a rich tomato–bone broth base. Finished with lime juice, fresh cilantro, and classic toppings like crispy tortilla strips, cotija cheese, and creamy avocado, it packs bold, comforting flavors into every spoonful. The one-pot method keeps prep simple while building layers of smoky, savory depth. Ready in under an hour, this easy chicken tortilla soup recipe is perfect for weeknight dinners, meal prep, or cozy make-ahead lunches.
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 6 servings
Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño chile, diced (seeded if desired)
- 7 garlic cloves, minced
- 1 ½ tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (32-ounce) package chicken bone broth
- 1 (20-ounce) can petite diced tomato, undrained
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (14-ounce) can black bean, drained and rinsed
- 1 cup frozen corn kernels
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
Toppings:
- 1 cup store-bought crispy tortilla strips
- ½ cup crumbled cotija cheese
- ¼ cup mexican crema
- 1 avocado, sliced
- 2 limes, cut into wedges
- chopped fresh cilantro, for garnish
Nutrition Info
- Calories 315
- Fat 14g
- Carbs 25g
- Fiber 3g
- Sugar 5g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Make the soup: Heat the oil in a large pot or Dutch oven over medium-high. Add the onion, green bell pepper, and jalapeño. Cook, stirring occasionally, until softened, 3–4 minutes. Stir in the minced garlic, tomato paste, cumin, chili powder, granulated garlic, salt, smoked paprika, and oregano. Cook, stirring occasionally, for about 2 minutes, or until the tomato paste slightly darkens and the spices become fragrant. Stir in the bone broth and diced tomatoes with juices. Bring the mixture to a boil over high heat.
- Add the chicken thighs to the mixture in the pot. Reduce the heat to medium. Cover, and cook, uncovering occasionally to stir, for 12–15 minutes, until a thermometer inserted into the thickest portion of the chicken registers 165°F. Stir in the black beans and frozen corn. Cook, uncovered, for 3 minutes.
- Remove the mixture from heat. Stir in the cilantro and lime juice. Taste and add more salt if desired.
- Ladle the soup evenly into 6 bowls, and add the toppings. Serve warm.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
