Most tortilla soups are broth with garnish. This one is engineered the other way around: a full rotisserie chicken’s worth of shredded meat, black beans, and corn in a smoky tomato-chile broth, with crispy baked tortilla strips on top instead of a bag of chips. It tastes like it simmered all afternoon. It took 30 minutes, and most of that was unattended.
Why you’ll love it
- Protein first. About 35g per serving (estimated) — this is a soup that eats like a meal.
- The rotisserie shortcut. Starting with cooked chicken is what makes 30 minutes honest.
- Crispy tortilla strips, not soggy chips. Baked in the oven while the soup simmers.
- Topping bar. Avocado, lime, cheese, Greek yogurt — everyone builds their bowl.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jalapeno, seeded and minced; leave seeds for heat
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1 28 oz can fire-roasted diced tomatoes
- 6 cups low-sodium chicken broth
- 4 cups shredded cooked chicken, from 1 rotisserie chicken
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 limes, juiced, plus wedges for serving
- 0.25 cup fresh cilantro, chopped, plus more for serving
Crispy tortilla strips
- 6 corn tortillas, cut into thin strips
- 1 tbsp olive oil
- 0.5 tsp kosher salt
For serving
- diced avocado
- shredded Monterey Jack
- Greek yogurt or sour cream
- sliced radishes, optional
Equipment
A large Dutch oven or heavy pot (5-qt or larger) and a rimmed baking sheet.
Instructions
- Crisp the tortilla strips. Heat the oven to 400°F. Toss the tortilla strips with olive oil and salt on a baking sheet. Bake 8-10 minutes, until golden and crisp, shaking once halfway. Set aside.
- Build the base. Meanwhile, heat the olive oil in a Dutch oven over medium-high heat. Add the onion and jalapeno; cook 4-5 minutes until softened. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and salt; cook 1 minute, until the tomato paste darkens slightly.
- Add tomatoes and broth. Pour in the fire-roasted tomatoes and chicken broth, scraping up any browned bits. Bring to a boil.
- Simmer. Reduce to a steady simmer and cook 15 minutes, until the flavors meld and the broth tastes smoky and rich. Taste and adjust salt.
- Finish the soup. Stir in the shredded chicken, black beans, and corn. Simmer 4-5 minutes, until everything is heated through. Stir in the lime juice and cilantro. The soup should be steaming and the chicken heated to 165°F.
- Serve. Ladle into bowls and top with crispy tortilla strips, avocado, cheese, a spoonful of Greek yogurt, and extra cilantro and lime.
Doneness cues: The soup is ready when it’s at a full simmer and the chicken is steaming-hot throughout (165°F). The broth should taste smoky and seasoned — under-salted tortilla soup tastes flat, so don’t be shy.
30-Minute High-Protein Chicken Tortilla Soup
Ingredients
Equipment
Method
- Heat the oven to 400°F. Toss the tortilla strips with olive oil and salt on a baking sheet. Bake 8-10 minutes, until golden and crisp, shaking once halfway. Set aside.
- Meanwhile, heat the olive oil in a Dutch oven over medium-high heat. Add the onion and jalapeno; cook 4-5 minutes until softened. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and salt; cook 1 minute, until the tomato paste darkens slightly.
- Pour in the fire-roasted tomatoes and chicken broth, scraping up any browned bits. Bring to a boil.
- Reduce to a steady simmer and cook 15 minutes, until the flavors meld and the broth tastes smoky and rich. Taste and adjust salt.
- Stir in the shredded chicken, black beans, and corn. Simmer 4-5 minutes, until everything is heated through. Stir in the lime juice and cilantro. The soup should be steaming and the chicken heated to 165°F.
- Ladle into bowls and top with crispy tortilla strips, avocado, cheese, a spoonful of Greek yogurt, and extra cilantro and lime.
Notes
Nutrition note
Protein is estimated at about 35g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- No rotisserie chicken? Poach 1 1/2 lb chicken breasts in the broth (step 3) for 12–15 minutes, shred, and return — total time becomes about 40 minutes.
- Make it vegetarian: swap the chicken for 2 cans of pinto beans and use vegetable broth.
- Control the heat: one seeded jalapeño is mild-medium. Keep the seeds or add a second pepper for real heat.
- Don’t skip the tomato paste step — cooking it for a minute kills the raw tinny flavor.
- Tortilla strips ahead: bake up to 2 days ahead; store airtight at room temperature.
Storage and reheating
Refrigerate within 2 hours, up to 4 days (store tortilla strips separately at room temperature so they stay crisp). Reheat on the stove over medium heat until steaming (165°F), or microwave in bursts, stirring between. Freezes well for 3 months without the toppings — thaw overnight in the fridge.
Frequently asked questions
Can I make this in a slow cooker? Yes: combine everything except the lime, cilantro, and toppings; cook on low 4–6 hours. The stovetop version is faster and the broth tastes brighter.
How do I keep the tortilla strips crisp? Add them at the table, not in the pot. They’ll soften within minutes in hot broth — that’s part of the charm, but start crisp.
Is it spicy? Mild-medium as written. The jalapeño brings warmth; seed it fully for the mildest version.
More 30-minute high-protein dinners
Another 30-minute one-pot win: 30-Minute White Bean Turkey Chili. For a non-soup weeknight, 25-Minute Honey Garlic Chicken & Green Beans is all one pan. More high-protein bowls: 30-Minute Teriyaki Salmon Bowls.