This recipe is finished with lime juice for and topped with crispy tortilla strips, avocado, and fresh cilantro for the perfect balance of cozy and fresh. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This is a true one-pot chicken tortilla soup that comes together in under an hour—ideal for weeknight dinners or meal prep
Heat avocado oil in a large pot over medium heat. Add chicken breasts and cook until browned on both sides and cooked through, about 6–7 minutes per side. Transfer to a plate.
STEP 1: COOK THE CHICKEN
In the same pot, add onion, garlic, jalapeño, and red bell pepper. Sauté 3–4 minutes until softened and fragrant.
STEP 2: SAUTÉ THE VEGETABLES
Stir in black beans, corn, and diced tomatoes. Add shredded or chopped chicken back to the pot. Pour in chicken broth and season with chili powder, cumin, and oregano. Stir well.
STEP 3: BUILD THE BASE
Bring soup to a gentle simmer, then reduce heat and let it cook for 10 minutes to meld flavors.
STEP 4: SIMMER
Remove from heat. Stir in lime juice, salt, and pepper. Taste and adjust seasoning if needed.
STEP 5: FINISH WITH LIME
Ladle into bowls and top with cilantro, avocado slices, and tortilla strips. Serve hot.
STEP 6: GARNISH & SERVE
PRO TIPS
- Use rotisserie chicken if you are short on time
- Control the spice level by adding or removing jalapeno seeds
- Stir in heavy cream for a richer texture
THIS RECIPE IS SUPER SATISFYING
Whether you’re meal prepping for the week or making dinner for a crowd, this one-pot soup delivers comfort and freshness in every spoonful.
GET THE FULL RECIPE
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