One-Pot Chicken Tortilla Soup

Ingredients

• 2 boneless chicken breasts (or 4 thighs)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (14 oz / 400g) diced tomatoes
• 4 cups (1L) chicken stock
• 1 can (14 oz / 400g) black beans, drained
• Salt and black pepper

Toppings:

• Tortilla chips or strips
• Avocado, diced
• Sour cream
• Fresh coriander
• Lime wedges
• Shredded cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Season chicken with salt, cumin, and smoked paprika. Sear for 3 minutes per side. Remove and set aside.
2. In the same pot, cook onion for 3 minutes. Add garlic and jalapeño, cook 1 minute.
3. Add diced tomatoes, stock, and black beans. Bring to a simmer.
4. Return chicken to the pot. Simmer for 15 minutes until chicken is cooked through.
5. Remove chicken, shred with two forks, and return to the soup. Season with salt and pepper.
6. Serve in bowls loaded with tortilla chips, avocado, sour cream, coriander, cheese, and a squeeze of lime.

Notes

Critical insight: The toppings make this soup. A bare bowl of this broth is fine, but the contrast of crispy tortilla strips, creamy avocado, and bright lime juice transforms it into a complete meal. Without the toppings, you're missing half the recipe.

Substitutions: Use leftover rotisserie chicken instead of cooking raw chicken to save 15 minutes. Swap the black beans for pinto beans or kidney beans. If you can't find jalapeños, use a pinch of cayenne pepper or a spoonful of canned green chiles.

Storage: The base soup (without toppings) keeps in the fridge for up to 5 days, making it perfect for meal prep. It also freezes well for up to 3 months. Thaw overnight and reheat on the stove before adding fresh toppings.

Variations: Add a cup of frozen corn kernels along with the beans for extra sweetness and crunch. For a richer, thicker broth, blend a handful of tortilla chips directly into the soup before adding the chicken back in.

Pairs with: Serve alongside Black Bean Tacos for a full Mexican-inspired feast, or a simple crisp green salad.