The BEST Easy Chicken Tortilla Soup (30-Minute Recipe!)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeño and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the onions. Stir constantly for about 30-60 seconds to bloom the spices.

Pour in the chicken broth and the undrained can of fire-roasted tomatoes. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes.

Stir in the rinsed black beans, corn, and the shredded chicken. Let the soup simmer for another 5 minutes to heat everything through.

Turn off the heat. Stir in the fresh lime juice and the chopped cilantro.

Ladle the soup into bowls and serve with desired toppings like tortilla strips, cheese, avocado, and sour cream.