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.

Chicken Tortilla Soup

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that’s loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Prep: 0 10min0

Total: 0 35min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 506, Fat 23g, Saturated Fat 7g, Carbohydrate 30g, Fiber 10g, Sugar 4g, Protein 47g, Cholesterol 122mg, Sodium 1459mg

Ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 2 jalapenos, finely diced
• 6 cups low-sodium chicken broth
• One 14.5-ounce can fire-roasted diced tomatoes
• One 14.5-ounce can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• One 8-inch flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted, sliced
• 1 cup shredded Monterrey cheese

Instruction:

1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
3. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
4. Add lime juice and fresh cilantro to the pot.
5. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca

FAQ

What is chicken tortilla soup made of?

How do you thicken chicken tortilla soup?

Does chicken tortilla soup have a lot of carbs?

How do you tone down spicy chicken tortilla soup?