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October 20, 2020

Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 crushed tomatoes; 32 oz chicken broth; 14 oz black beans (drained and rinsed); 14 oz 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)

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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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

Easy Chicken Tortilla Soup:

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.

You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Easy chicken tortilla soup in pot garnished with tortilla strips, jalapeños and cilantro

Tips For Tortilla Soup:

Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.

Ingredients for the chicken tortilla soup

To Make Crispy Tortilla Strips:

Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.

How To Make Chicken Tortilla Soup:

Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.

Step by step of making chicken tortilla soup

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.

Serving Chicken Tortilla Soup:

The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

Sour cream
Homemade tortilla strips
Shredded cheddar cheese
Cilantro
Avocado
Lime wedges
Jalapeno, sliced or diced

Storing Leftover Soup:

Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.

Tortilla soup in pot ready to store in the fridge or freezer

More Soup Recipes You’ll Love:

Beef Stew – with tender morsels of beef
Pasta e Fagioli – easy Olive Garden copycat recipe.
Loaded Potato Soup – creamy and you’ll love the toppings
Chicken Noodle Soup – a family favorite
Cabbage Soup – a soup to warm your soul in winter
Minestrone Soup – a hearty, tomato-based soup that never gets old.

Chicken Tortilla Soup Recipe

5 from 20 votes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

chicken Tortilla Soup garnished with avocado, cilantro and lime

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

Author: Natalya Drozhzhin

Skill Level: Easy

Cost to Make: $6-$10

Keyword: Chicken Tortilla Soup, tortilla soup

Cuisine: Mexican

Course: Soup

Calories: 540 kcal

Servings: 6 servings

Ingredients

Chicken Tortilla Soup

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 crushed tomatoes
32 oz chicken broth
14 oz black beans drained and rinsed
14 oz 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

Homemade Tortilla Strips

1/4 cup olive oil
8 corn tortillas (6" tortillas)

Toppings

1 large avocado diced
1 lime cut into wedges, to serve

US Customary – Metric

Instructions

Tortilla Strips:

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.

Chicken Tortilla Soup:

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Facts

Chicken Tortilla Soup Recipe

Amount Per Serving

Calories 540 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Cholesterol 48mg16%

Sodium 673mg29%

Potassium 1368mg39%

Carbohydrates 62g21%

Fiber 15g63%

Sugar 9g10%

Protein 32g64%

Vitamin A 663IU13%

Vitamin C 28mg34%

Calcium 111mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.