Chicken Lime Tortilla Soup
A brothy, tomato-based chicken soup built on black beans and sweet corn, brightened with fresh lime juice and finished with crispy tortilla strips. It comes together in one pot in under an hour, and every bowl gets its own squeeze of lime at the table.
Why you’ll love this recipe
Bright lime finish
Fresh lime juice added at the end keeps the soup tasting sharp instead of muted.
One pot, easy cleanup
Everything simmers together in a single pot, from the aromatics to the shredded chicken.
Crispy tortilla strips
Baked or pan-fried strips add crunch that holds up against the broth.
Pantry-friendly
Canned tomatoes, beans and corn mean most of the ingredient list is already in your kitchen.
Built to customize
Adjust the spice level and toppings so everyone at the table gets the bowl they want.
Reheats well
The soup base holds its flavor for days in the fridge, making it a solid meal-prep option.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
- Ladle
- Citrus juicer or reamer
- Baking sheet or skillet, for tortilla strips
Ingredients
Makes about 6 servings. Quantities are easy to scale up or down.
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes, fire-roasted if available
- 6 cups low-sodium chicken broth
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cups corn kernels, fresh, frozen or canned
- ¼ cup fresh lime juice (about 2 to 3 limes)
- ½ cup chopped fresh cilantro, plus more for serving
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For the tortilla strips
- 6 corn tortillas, cut into thin strips
- 2 tbsp vegetable oil
- ¼ tsp salt
Optional toppings
- Diced avocado
- Shredded cheese
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
- Sour cream
- Extra tortilla strips
Step-by-step instructions
Dice the onion, mince the garlic, drain and rinse the black beans, and pat the chicken dry. Measure out the spices so they’re ready to go.
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Add the garlic and cook 30 seconds more.
Stir in the chili powder, cumin and smoked paprika. Cook for about 30 seconds, stirring constantly, until the spices smell toasty and fragrant.
Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine and bring the pot up to a simmer.
Add the chicken to the pot, submerging it in the broth.
Cover and simmer for 18 to 22 minutes, until the chicken reaches 165°F and shreds easily with a fork.
Transfer the chicken to a cutting board. Once cool enough to handle, shred it into bite-sized pieces with two forks.
Return the shredded chicken to the pot along with the black beans and corn. Simmer for 5 minutes so the beans and corn heat through.
Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro. Adding lime off the heat keeps its flavor bright instead of cooking it flat.
Taste the soup and adjust with salt, pepper, or an extra squeeze of lime until the flavors feel balanced.
While the soup simmers, toss the tortilla strips with vegetable oil and salt. Bake at 400°F for 10 to 12 minutes, or pan-fry over medium heat, until crisp and golden, flipping halfway through.
Ladle the soup into bowls and top with crispy tortilla strips, avocado, shredded cheese, cilantro, and a lime wedge.
Recipe tips
For better lime flavor
Use fresh limes rather than bottled juice — the flavor is noticeably brighter and less one-note.
Don’t overcook the lime
Simmering lime juice for a long time mutes its citrus edge. Stir it in right at the end, off the heat.
Adjust the spice
For mild soup, cut the chili powder to 1 teaspoon. For more heat, add diced jalapeño or extra chili powder with the onion.
Make crispy tortilla strips
Bake at 400°F for 10 to 12 minutes, pan-fry in a little oil, or air-fry at 375°F for about 6 minutes, shaking the basket halfway.
Use leftover chicken
Swap in about 3 cups of cooked shredded chicken or rotisserie chicken and add it with the beans and corn instead of simmering it in the broth.
Substitutions
- Rotisserie chicken can stand in for freshly cooked chicken — stir it in shredded with the beans and corn.
- Pinto beans work in place of black beans, or you can leave beans out entirely.
- Vegetable broth can replace chicken broth for a lighter, non-meat-forward base.
- Fresh diced jalapeño can replace or supplement chili powder for a fresher heat.
- Flour tortillas can be crisped the same way as corn tortillas, though the flavor and texture will be softer.
Substitutions change the flavor and texture somewhat, so treat them as close alternatives rather than exact replacements.
Storage & reheating
Refrigerator
Cool the soup, then store in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer
The soup base freezes well for up to 3 months in a freezer-safe container. Leave a little headroom for expansion. Keep fresh toppings and tortilla strips separate — they don’t freeze well.
Reheating
Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 60-second bursts. If the lime flavor has faded, stir in a fresh squeeze before serving.
Serving suggestions
- Extra crispy tortilla strips
- Sliced avocado or guacamole
- Mexican-style rice
- A simple green salad
- Cornbread
- Fresh lime wedges
- Shredded cheese
- Pico de gallo
Estimated nutrition per serving
| Calories | 320 |
| Protein | 28 g |
| Carbohydrates | 30 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sodium | 780 mg |
Nutrition values are estimates based on standard ingredients and a 6-serving yield. Actual values will vary depending on brands, exact quantities and toppings used, and are not a substitute for laboratory testing.
Watch how it’s made
Frequently asked questions
Can I use rotisserie chicken for chicken lime tortilla soup?
Yes. Skip simmering raw chicken in the broth and instead stir in about 3 cups of shredded rotisserie chicken along with the beans and corn, just to heat it through.
Can I make chicken tortilla soup less spicy?
Reduce the chili powder to 1 teaspoon and skip any fresh jalapeño as a topping. For more heat, add extra chili powder or diced jalapeño with the onion.
When should I add lime juice to tortilla soup?
Add fresh lime juice at the very end, off the heat. Simmering lime juice for a long time dulls its brightness, so stirring it in last keeps the citrus flavor fresh.
Can I freeze chicken tortilla soup?
Yes, the soup base freezes well for up to 3 months in an airtight container. Leave out the tortilla strips and fresh toppings, and add fresh lime juice after reheating.
What toppings go well with chicken tortilla soup?
Crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, lime wedges, sliced jalapeño and a spoonful of sour cream are all classic choices.
Can I make chicken lime tortilla soup without black beans?
Yes, you can leave the black beans out entirely or swap in pinto beans. The soup will be slightly lighter but still full of flavor.
How long does chicken tortilla soup last in the refrigerator?
Stored in an airtight container, the soup keeps well in the refrigerator for about 3 to 4 days.
Can I make this recipe in a slow cooker?
Yes. Add the broth, tomatoes, spices, onion, garlic and raw chicken to a slow cooker and cook on low for 6 hours or high for 3 hours, then shred the chicken and stir in the beans, corn and lime juice.
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