South Of The Border Chicken Tortilla Soup Recipe – Easy & Bold Flavor

This South Of The Border Chicken Tortilla Soup is a comforting, flavor-packed meal inspired by classic Southwestern and Mexican flavors.

It combines tender shredded chicken, savory spices, and a rich tomato-based broth, all finished with crunchy tortilla strips and fresh toppings.

Whether you’re craving a cozy weeknight dinner or need a crowd-pleasing soup for gatherings, this recipe is easy to make, incredibly satisfying, and customizable to your taste.

Best of all, it comes together in one pot—making cleanup a breeze.

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If you enjoy hearty, vegetable-forward soups, you might also love our vibrant Emerald Green Soup, which delivers bold flavor and nourishing greens in every bowl.

Why You’ll Love This Chicken Tortilla Soup

• Bold Southwestern flavor with simple pantry ingredients
• Easy one-pot recipe ready in under an hour
• Perfect for meal prep and leftovers
• Naturally customizable (spicy, mild, dairy-free, or gluten-free)

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This soup fits perfectly into a weekly soup rotation, especially alongside lighter options like Asparagus and Sweet Potato Soup, which balances earthyi and naturally sweet flavors.

Ingredients for South Of The Border Chicken Tortilla Soup

6 tablespoons avocado oil, divided

6 corn tortillas, cut into 1×1-inch strips

1 small white onion, dice

1 red bell pepper, diced

1 green bell pepper, diced

2 garlic cloves, minced

4 cups of chicken broth

1 cup water

¾ teaspoon ground cumin

½ teaspoon chili powder

1 (15-oz) can black beans, drained and rinsed

1 cup frozen sweet corn kernels, thawed

2 cups shredded cooked chicken breast

1 teaspoon Himalayan salt (optional)

Diced avocado, and fresh chopped cilantro, for optional garnish

How to Make South Of The Border Chicken Tortilla Soup

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Place a large frying pan over medium heat. Add 3 tablespoons of avocado oil and heat. Add tortilla strips and fry until they are crisp.

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Remove from heat and using a slotted spoon, remove strips from oil and place onto a plate and set aside.

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Next add 3 tablespoons of avocado oil to a 4 quart soup pot and heat. Add the diced onions, garlic, bell peppers, and saute until fragrant.

Next pour in the chicken broth, water, cumin, and chili powder. Stir to mix all ingredients. Next add the black beans, sweet corn, and shredded chicken.

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Bring the soup to a boil, then turn heat down to a simmer for about 10 minutes.

Ladle soup into soup bowls and garnish with the tortilla strips, diced avocado, and chopped fresh cilantro.

Tips for the Best Chicken Tortilla Soup

• Rotisserie chicken saves time and adds flavor
• Simmer longer for a deeper, richer broth
• Add a splash of lime juice just before serving for brightness
• Use fire-roasted tomatoes for extra smokiness

This South Of The Border Chicken Tortilla Soup is everything a great soup should be—easy, comforting, and bursting with flavor.

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If you enjoy soups with smoky depth and protein-rich ingredients, our Pumpkin Chorizo Soup is another bold, satisfying option worth trying.

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