Dutch Oven Tortilla Soup With Chicken, Beans, and Crisp Tortillas

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tablespoons olive oil, divided
• 6 corn tortillas, cut into 1/4-inch strips
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can fire-roasted diced tomatoes
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice (about 1/2 lime)
• Toppings: cilantro, sour cream, shredded Monterey Jack, avocado, lime wedges

Do This

• 1. Heat oven to 400°F and bake tortilla strips with oil and salt for 12–15 minutes, turning once.
• 2. In a 5–6 quart Dutch oven, sauté onion and jalapeño in oil for 5 minutes; add garlic for 30 seconds.
• 3. Stir in tomato paste and spices for 1 minute; add tomatoes and broth.
• 4. Add chicken; simmer partially covered for 20 minutes (165°F internal).
• 5. Shred chicken, return to pot; add black beans and corn; simmer 10 minutes.
• 6. Finish with lime juice (and cilantro if you like); taste and adjust salt.
• 7. Serve hot with crisp tortilla strips and your favorite toppings.

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Why You’ll Love This Recipe

• Big flavor, easy method: the Dutch oven builds a rich, cozy soup with minimal fuss.
• Great texture contrast: hearty beans and shredded chicken plus crunchy tortilla strips on top.
• Flexible heat level: keep it mild or make it spicy with simple tweaks.
• Meal-prep friendly: the soup keeps and freezes well; make toppings fresh as needed.

Grocery List

• Produce: 1 medium yellow onion, 1 jalapeño, 4 garlic cloves, 1–2 limes, 1 bunch cilantro (optional), 1 avocado (optional)
• Meat: 1 1/2 lb boneless, skinless chicken thighs
• Dairy: sour cream (optional), shredded Monterey Jack or cheddar (optional)
• Pantry: olive oil, 6 corn tortillas, 1 (28-oz) can fire-roasted diced tomatoes, 2 tbsp tomato paste, 6 cups low-sodium chicken broth, 1 (15-oz) can black beans, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper
• Frozen: 1 cup frozen corn

Full Ingredients

For the Crisp Tortilla Strips

• 6 corn tortillas, cut into 1/4-inch strips
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For the Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 jalapeño, seeded and minced (leave seeds in for extra heat)
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can fire-roasted diced tomatoes (with juices)
• 6 cups low-sodium chicken broth

For the Chicken and Add-Ins

• 1 1/2 pounds boneless, skinless chicken thighs (about 6 small thighs)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 tablespoon fresh lime juice (about 1/2 lime), plus more to serve

Optional Toppings (Highly Recommended)

• 1/2 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack (or cheddar)
• 1/2 cup sour cream
• 1 avocado, diced or sliced
• Lime wedges

Step-by-Step Instructions

Step 1: Crisp the tortilla strips in the oven

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Add the tortilla strips to the sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Toss with your hands to coat, then spread into an even layer.

Bake for 12–15 minutes, turning once at about the 8-minute mark, until crisp and lightly golden. Set aside to cool (they’ll crisp up even more as they cool).

Step 2: Sauté the aromatics in a Dutch oven

Set a 5–6 quart Dutch oven over medium heat. Add 1 tablespoon olive oil.

Add the diced onion and minced jalapeño. Cook, stirring occasionally, for 5 minutes, until the onion is softened and starting to turn translucent.

Add the garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 3: Bloom the spices and build the tomato base

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring, until the mixture looks darker and smells toasty.

Pour in the fire-roasted diced tomatoes (with juices) and stir, scraping up any flavorful browned bits from the bottom of the pot.

Step 4: Simmer the chicken in the broth

Add the chicken broth and stir to combine. Nestle the raw chicken thighs into the liquid.

Bring the soup to a gentle simmer over medium-high heat, then reduce to medium-low to maintain a steady simmer. Partially cover with the lid (leave it slightly ajar).

Simmer for 20 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 5: Shred the chicken

Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes (this helps keep it juicy), then shred with two forks into bite-sized pieces.

Return the shredded chicken to the Dutch oven and stir.

Step 6: Add beans and corn, then finish the soup

Add the black beans and frozen corn. Simmer (partially covered) for 10 minutes to bring everything together.

Turn off the heat and stir in 1 tablespoon lime juice. Taste and adjust seasoning with additional salt (start with 1/4 teaspoon at a time) and/or an extra squeeze of lime.

Step 7: Serve with crunchy tortilla strips and toppings

Ladle the soup into bowls. Top generously with crisp tortilla strips.

Finish with any toppings you love: cilantro, shredded cheese, a dollop of sour cream, diced avocado, and lime wedges on the side.

Pro Tips

• Use a gentle simmer: Boiling can make chicken tough. Keep it at a steady, low bubble.
• Control thickness: For a thicker soup, simmer uncovered for the last 5–10 minutes. For thinner, add an extra 1/2–1 cup broth.
• Boost the “toasty” flavor: Don’t skip blooming the spices in oil and tomato paste for 1 minute; it makes the soup taste more complex.
• Keep the strips crunchy: Store tortilla strips separately and only add them to bowls right before eating.
• Easy heat adjustment: For more spice, keep jalapeño seeds or add 1/4 teaspoon cayenne with the other spices.

Variations

• Rotisserie chicken shortcut: Skip poaching raw chicken. Stir in 3 cups shredded rotisserie chicken after the beans and corn, and simmer 5 minutes.
• Smoky chipotle version: Add 1 tablespoon minced chipotle in adobo (plus 1 teaspoon adobo sauce) with the tomato paste.
• Extra-vegetable: Add 1 diced red bell pepper with the onion and simmer 1 cup zucchini chunks during the last 10 minutes.

Storage & Make-Ahead

Cool the soup to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until hot (about 8–12 minutes), or microwave in 1–2 minute bursts, stirring between.

For longer storage, freeze the soup (without toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead tip: Bake the tortilla strips up to 2 days ahead and store airtight at room temperature. If they soften, re-crisp in a 350°F oven for 3–5 minutes.

Nutrition (per serving)

Approximate, per 1/6 of recipe (soup plus tortilla strips; excludes optional toppings): 390 calories, 33 g protein, 38 g carbohydrates, 12 g fat, 9 g fiber, 820 mg sodium.