Cilantro-Lime Chicken Tortilla Soup

By · Reviewed by AislePrompt Editorial · ·

A vibrant, herb-forward soup with tender chicken, black beans, and a bright lime-cilantro finish that warms without heaviness. This mexican-inspired soups (vegetarian, gluten-free) ready in about 55 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, large, diced 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 a quick salad or grain on the side. 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.

Prep: 25 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Cilantro-Lime Chicken Tortilla Soup take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Chicken Tortilla Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Cilantro-Lime Chicken Tortilla Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Chicken Tortilla Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Chicken Tortilla Soup vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes