Easy to Make Chicken Tortilla Soup - Cold Winter Day Dinner Idea
Snow piling up outside? Sweaters on, socks doubled, heater working overtime? That’s the exact moment a pot of Chicken Tortilla Soup needs to happen. This is the kind of meal that turns a random weeknight into a cozy event. One big bowl, loaded with shredded chicken, bold spices, sweet corn, black beans, crispy tortilla strips, creamy avocado, and a squeeze of lime—game over. Comfort in a bowl. Zero drama.
What makes this one special? It’s an easy to make soup that doesn’t taste “easy.” The flavor builds right from the start. Sweat those onions and jalapeños properly—don’t rush it. Let them soften, let them release their magic. That first step sets the tone for the whole pot. IMO, this is where average soup turns into wow, can I get seconds?
And let’s talk chicken. Shredding your own? Toss it into a stand mixer and let it rip for about 15 seconds. Yes, 15. It feels illegal how fast it works. Suddenly you’ve got perfectly shredded chicken ready for any dinner to make with chicken, not just this one.
I like to blend the base with an immersion blender after the early steps. A lot of tortilla soups go full chunky mode. Not here. I prefer a smooth, rich base, then add texture back in with the chicken, corn, and black beans. You get the best of both worlds—creamy and hearty. FYI, it freezes beautifully, so doubling the batch is just smart life planning.
This checks all the boxes: easy delicious dinners healthy, soups that use chicken broth, and a solid soup recipe healthy enough to feel good about. It’s perfect for dinner this week families will actually get excited about. It even qualifies as one of the best potluck meals. And when you’re hunting for cold winter day dinner ideas or just an easy soup dinner that delivers every single time, this one never misses.
Easy to Make Chicken Tortilla Soup - Cold Winter Day Dinner Idea
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3–4 garlic cloves, chopped
- 1 jalapeño, seeds and stem removed, chopped
- Kosher salt and freshly ground black pepper, to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 (14-ounce) can fire-roasted tomatoes with green chiles
- 3 cups chicken broth
- ¾ cup black beans
- ¾ cup frozen corn kernels
- 1 cup shredded rotisserie chicken
Toppings
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
- Lime wedges
- Diced avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas, thinly sliced
- Sliced jalapeños (optional)
Instructions
- Place a large pot over medium-high heat and add the olive oil. Once heated, stir in the chopped onion, garlic, and jalapeño. Cook until the onion becomes soft and translucent and the jalapeño turns tender.
- Season with salt, black pepper, oregano, cumin, and chipotle powder. Stir well and cook for another 1–2 minutes to allow the spices to release their aroma.
- Pour in the fire-roasted tomatoes along with their juices, then add the chicken broth. Bring the mixture to a boil, then lower the heat and let it gently simmer for about 30 minutes.
- Using an immersion blender, carefully blend the soup until smooth. Taste and adjust seasoning if needed.
- Stir in the black beans, corn, and shredded chicken. Allow everything to warm through for a few minutes.
- Ladle the soup into four bowls. Top with shredded cheese, avocado, cilantro, green onions, and crispy tortilla strips. Squeeze fresh lime juice over the top and add jalapeño slices if desired. Serve immediately.
To Make Crispy Tortilla Strips
Heat vegetable oil in a small skillet over medium-high heat. When hot, add the tortilla strips in a single layer. Fry for 30–45 seconds, turning once, until golden and crisp. Remove with tongs and place on a paper towel-lined plate to drain excess oil before serving.
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