Chicken Tortilla Soup
Shredded chicken thighs with black beans, corn, and tomatoes in a spiced broth. A Tex-Mex staple that appears on virtually every budget meal-prep list.
Heat oil in a large pot over medium heat.
Add onion. Cook 5 minutes until softened.
Add garlic, cumin, chili powder, and paprika. Cook 1 minute.
Add the diced tomatoes, broth, and whole chicken thighs (do not cut them — they shred better whole).
Bring to a boil. Reduce heat to medium-low and simmer 25 minutes until the chicken is cooked through.
Remove the chicken. Pull the meat off the bones, discard the skin and bones, then shred the meat with two forks and return it to the pot.
Add the black beans and corn. Simmer 5 more minutes.
Taste and adjust salt, pepper, and lime juice.
Serve topped with crushed tortilla chips and any optional toppings.
Adding the chicken thighs whole and shredding after is not a style choice — the meat stays juicier and falls apart more easily than if you cube it first.
- A 900 mL carton of chicken broth costs about $2.69 in 2026. It is the second-biggest cost after the chicken itself.
- The tortilla chips on top aren't decorative. They soften slightly in the hot soup and add body.
- This freezes well and tastes better the next day. Add toppings fresh.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Verify the tortilla chips and broth are GF-certified if celiac is a concern.