Best Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.

What’s even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.

Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, Saturated Fat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 1 jalapeno pepper (seeded and diced)
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 lb chicken breasts ((2 medium))
• 20 oz can crushed tomatoes
• 32 oz chicken broth
• 14 oz can black beans (drained and rinsed)
• 14 oz can corn (drained and rinsed)
• 1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
• 1 lime (juiced)
• 1 tsp salt (or to taste)
• 1/4 cup olive oil
• 8 corn tortillas ((6″ tortillas))
• 1 large avocado (diced)
• 1 lime (cut into wedges, to serve)

Instruction:

1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
2. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

The Best Chicken Tortilla Soup Recipe

The Best Chicken Tortilla Soup Recipe ever! This fresh and healthy tortilla soup recipe is easy to make and an absolute crowd-pleaser.

Prep: 15min

Total: 35min

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, calories 399 kcal, Carbohydrate 29 g, Protein 12 g, Fat 24 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 945 mg, Fiber 6 g, Sugar 5 g

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, (peeled and chopped)
• 2/3 cup fresh chopped cilantro, (divided)
• 3 cloves garlic, (minced)
• 4+ cups chicken broth
• 14.5 ounce diced “fire roasted” tomatoes ((canned))
• 2 whole skinless chicken breasts
• 3/4 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1-2 bay leaves
• 2 carrots, (thinly sliced)
• 1 1/2 cups shredded Monterey jack cheese
• 1-2 avocados, (diced)
• 10 ounce Bag of tortilla chips

Instruction:

1. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
2. Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
3. Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
4. Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
5. Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
6. Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

Perfect Chicken Tortilla Soup Traditional Vs. Fancy

FAQ

What gives chicken soup the most flavor?

How to add richness to chicken soup?

What is chicken tortilla soup made of?

How does Martha Stewart make chicken noodle soup?

1. 1 tablespoon olive oil.
2. 2 stalks celery, diced small.
3. 2 medium carrots, diced medium.
4. 1 medium yellow onion, diced small.
5. Salt and pepper.
6. 4 cups chicken broth.
7. 1 ¼ pounds boneless, skinless chicken breasts.
8. 6 ounces vermicelli or angel-hair pasta, broken into 1 ½-inch pieces.