Description
This easy Chicken Tortilla Soup is a warm, comforting bowl packed with smoky spices, fresh vegetables, shredded chicken, and topped with crunchy tortilla strips and melted plant-based cheese. Ready in under an hour, it offers a nourishing and flavorful meal perfect for any day, with options to customize spice levels and add your favorite toppings.
Ingredients
Scale
Protein and Base
- 1 lb skinless chicken breast or thighs, cut into pieces
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups low sodium chicken broth
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- Fresh cilantro, chopped (about 1/4 cup)
Spices and Flavorings
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh lime juice
Toppings
- Crunchy tortilla strips (about 1 cup)
- Shredded plant-based cheese (cheddar-style or mozzarella-style), to melt on top
Instructions
- Prepare the Base: Heat a little oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant. Add the diced bell peppers and cook until they start to tenderize, creating a colorful and flavorful foundation.
- Add the Chicken and Spices: Stir in the chicken pieces along with smoked paprika, ground cumin, and vegetarian Worcestershire sauce (natural). Cook until the chicken begins to turn white and is coated with the spices for robust flavor.
- Simmer with Broth and Tomatoes: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, cover, and cook until the chicken is fully tender, allowing the flavors to meld nicely.
- Shred and Add Beans: Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot along with the drained black beans. Heat through while gently stirring to maintain a chunky, satisfying texture.
- Finish with Fresh Ingredients: Turn off the heat and stir in fresh lime juice and chopped cilantro for brightness. Serve the soup hot, topped with crunchy tortilla strips and a sprinkle of melty plant-based cheese to elevate every spoonful.
Notes
- Use bone-in chicken for deeper flavor, shredding after cooking.
- Do not skip the fresh lime juice as it balances smoky and spicy flavors.
- Make your own tortilla strips by cutting corn tortillas into strips, tossing with oil and seasoning, then baking or frying.
- Simmer the soup gently and slowly for richer flavor development.
- Double the recipe batch for easy freezing and quick future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Chicken Tortilla Soup, smoky soup, easy chicken soup, plant-based cheese, tortilla strips, quick dinner, gluten free soup
