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.

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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.

Easy 30-Minute Homemade Chicken Tortilla Soup

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Prep: 10min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 737 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 33 grams fat, Fiber 18 grams fiber, Protein 39 grams protein, Saturated Fat 6 grams saturated fat, servingSize 1, Sodium 7755 milligrams sodium, Sugar 21 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 21 grams unsaturated fat

Ingredients:

• 10 small corn tortillas, cut into 1/4-inch wide strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons olive oil
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
• one 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced
• diced avocado for serving, optional for serving
• shredded cheese, optional for serving
• sour cream, optional for serving

Instruction:

1. Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
2. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
3. While strips bake, begin making the soup.
4. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
5. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
6. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
7. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
8. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
9. Add the cilantro and boil 1 minute.
10. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
11. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Chicken Tortilla Soup

This soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!

Prep: 10min

Total: 40min

Yield: 8

Serving Size: 1.25 cup

Nutrition Facts: calories 278 kcal, Carbohydrate 27 g, Protein 18 g, Fat 11 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 671 mg, Fiber 6 g, Sugar 4 g, servingSize 1.25 cup

Ingredients:

• 1 tablespoon olive oil
• 1 onion (chopped)
• 3 large cloves garlic (minced)
• 1 jalapeño (diced and seeded)
• 3 cups chicken broth
• 14 ½ ounces crushed tomatoes
• 14 ½ ounces can black beans (rinsed & drained)
• 10 ounces canned diced tomatoes with chilis (such as Rotel)
• 2 chicken breasts (boneless, skinless)
• 1 cup corn (drained if canned)
• ¼ cup cilantro (chopped)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 lime (juiced)
• 1 avocado (sliced, for garnish)
• 6 6″ corn tortillas (cut into ¼” strips)
• ¼ cup vegetable oil
• salt

Instruction:

1. For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
2. Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on paper towel. While warm, sprinkle with salt to taste.
3. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.
4. Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
5. Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
7. Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca

FAQ

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