Cilantro-Lime Chicken Tortilla Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, herb-forward soup with tender chicken, black beans, and a bright lime-cilantro finish that warms without heaviness. This Mexican-inspired soup recipe (gluten-free), ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 1, seeded and finely diced jalapeño
• 1 can (15 ounces) fire-roasted diced tomatoes
• 1 can (15 ounces), drained and rinsed black beans
• 1 cup frozen corn
• 4 cups chicken broth
• 1, zested and juiced lime
• 1/4 cup, chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup, for serving tortilla chips
• 1, sliced avocado

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season 1.5 pounds chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then add to the pot and cook for 5-6 minutes per side until golden brown; remove and set aside.
2. Step 2: Add 1 diced yellow onion, 3 minced garlic cloves, and 1 seeded jalapeño to the pot; cook for 3-4 minutes until softened, stirring frequently.
3. Step 3: Stir in 1 can fire-roasted diced tomatoes, 1 can black beans, 1 cup frozen corn, 4 cups chicken broth, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt; bring to a simmer and cook for 10 minutes.
4. Step 4: Return chicken to the pot, reduce heat to low, and simmer uncovered for 10 minutes. Stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice; adjust seasoning with salt and pepper.
5. Step 5: Serve hot topped with 1/2 cup tortilla chips and 1 sliced avocado.