Chicken Tortilla Soup

This Chicken Tortilla Soup is a zesty and comforting dish that’s sure to warm you up on chilly days. Tender chicken, hearty vegetables like tomatoes, onions, and peppers, are simmered together in a savory broth, infused with aromatic spices like cumin, chili powder, and garlic. The soup gets its name from the crispy strips of tortillas that are added just before serving, giving it a satisfying crunch.

To prepare, start by sautéing diced onions with garlic and jalapeno peppers until soft. Next, pour in vegetable stock and diced tomatoes, along with your favorite seasonings. Then add in the chicken and let it all simmer together until the flavors meld beautifully. Once the chicken is cooked through you can shred it and return back to the pot along with some beans and corn. 

Just before serving, ladle the steaming soup into bowls and top each with a handful of crunchy tortilla strips,  a dollop of sour cream, avocado and lime slices if desired.

This soup is a perfect one-pot meal that’s simple to make yet bursting with flavor. Whether enjoyed as a comforting dinner or a crowd-pleasing appetizer, this Chicken Tortilla Soup is sure to be a hit with family and friends alike.

How to make chicken tortilla soup

Begin with making tortilla strips. Cut the tortillas in half or thirds, depending on their size, and cut them into 1/2-inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat. Add the tortilla strips and fry them in batches until golden, for about 2-3 minutes. Drain them on a paper towel-lined plate.

Now, let’s make the chicken tortilla soup. In your soup pot, heat the olive oil over medium heat. Saute the onions, garlic, and jalapeno for about 5 minutes until softened, stirring occasionally. Add the crushed tomatoes, vegetable stock, ground cumin, chili powder, and oregano, and give it a quick stir. Add the chicken breasts. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.

Remove the chicken from the pot and shred it into bite-size pieces. Add the corn, beans, and shredded chicken to the soup, stir, and simmer for 5 minutes more. Season with salt and pepper. Serve the soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado.

Hope you will try this delightful soup and enjoy it as much as we did. Don’t forget to tag me on your Instagram posts or stories if you try it out.

Other soups you may like to try

This Zuppa Toscana is a hearty Italian soup featuring spicy sausage, tender potatoes, and vibrant kale in a creamy broth. 

This Tortellini Soup is a delightful Italian dish featuring tender pasta filled with cheese or meat, served in a savory broth alongside vegetables like carrots, spinach, and tomatoes.

Try our Roasted Tomato and Red Pepper Soup, a creamy comforting soup, full of flavor. It is best to be served with cheese toasts that make it irresistible.

YOU MAY ALSO LIKE:
Cauliflower Cream Soup
Roasted Carrot and Ginger Soup
Spicy Pumpkin Soup
Cabbage Soup
Fish Fillet Soup
Lentil Cream Soup
Creamy Sweet Potato Soup
Bean Soup
Turnip Soup
Minestrone Soup

Chicken Tortilla Soup

5 from 1 vote

This Chicken Tortilla Soup is a zesty and comforting dish that's sure to warm you up on chilly days. Tender chicken, hearty vegetables like tomatoes, onions, and peppers, are simmered together in a savory broth, infused with aromatic spices like cumin, chili powder, and garlic.

Servings 6 servings

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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For Tortilla Strips

• 4 corn tortillas (8 inch-20cm)
• 1/3 cup (70g) vegetable oil

For the Soup

• 2 tbsp olive oil
• 1 medium onion(160g) , chopped
• 4 cloves garlic , minced
• 1 jalapeño , diced and seeded
• 1 tsp cumin 
• 1 tsp chili powder 
• 14 oz (400g) can crushed tomatoes
• 14 oz (400g) can tomato puree
• 3 cups (750ml) vegetable stock
• 1 tsp dried oregano 
• 1 pound (450g) chicken breast , boneless, skinless
• 1 ½ tsp (7g) salt
• 14 oz (400g) can black beans , rinsed & drained
• 1 cup (160g) corn , frozen or canned 

For Serving

• fresh cilantro
• lime slices
• avocado slices
• jalapeño, slices
• crispy tortilla strips

Instructions

 

How to make tortilla strips.

• Cut the tortillas in half or thirds, depending on the size of tortillas, and cut into 1/2 -inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat.
• Add the tortilla strips fry them in batches until golden, for 2-3 minutes. Drain on paper towel lined plate.

How to make chicken tortilla soup.

• In your soup pot heat the olive oil over medium heat. Sauté the onion, garlic and jalapeno for 5 minutes until soften, stirring from time to time.
• Add the crushed tomatoes, vegetable stock, ground cumin, chili powder and oregano, and give a quick stir.
• Add the chicken breasts.
• Bring to a boil then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.
• Remove the chicken from the pot and shred it into bite size pieces.
• Add the corn, beans and shredded chicken to the soup, stir and simmer for 5 minutes more.
• Season with salt and pepper.
• Serve soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado. Enjoy!

Video

Nutrition

Serving: 1 serving out of 6Calories: 367kcalCarbohydrates: 67.7gProtein: 17.1gFat: 7.1gSaturated Fat: 1gCholesterol: 11mgSodium: 644mgPotassium: 2316mgFiber: 15.1gSugar: 25.3gCalcium: 134mgIron: 11mg

Calories: 367kcal

Course: Soup

Cuisine: Mexican

Keyword: bean soup, chicken, soup, tortilla