Easy Chicken Tortilla Soup Recipe
The best chicken tortilla soup is family-approved many times over and made with shredded chicken, tomatoes, black beans, corn, and crispy tortilla strips.
Servings: 8 cups
Calories: 161kcal
Equipment
- Microplane zester / grater optional for lime zest
Ingredients
- 1 tablespoon Olive Oil
- ½ large Onion diced
- 2 cloves Garlic minced
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 (15-ounce can) Fire Roasted Tomatoes keep juice
- 1 (15-ounce can) Black Beans drained and rinsed
- 1 cup Corn fresh or frozen
- 4 cups Chicken Broth or more as needed to adjust consistency
- 4 cups Cooked Shredded Chicken
Topping options
- fresh cilantro, lime, jalapenos, cheese, Cotija cheese, or *crispy tortilla strips
Instructions
- Heat OLIVE OIL in soup pot on medium high heat.
- Add ONIONS and GARLIC. Saute until tender, stirring as needed.
- Stir in CHILI POWDER, CUMIN, SALT, and PEPPER. Saute a few minutes until toasted, stirring as needed.
- Add TOMATOES (with juice), BLACK BEANS, CORN, and CHICKEN BROTH.
- Increase heat and bring soup just to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Stir in COOKED SHREDDED CHICKEN and continue heating for a few minutes until warmed through.
- Serve warm with tortilla chips and other Mexican toppings.Note: Homemade tortilla strips are in the recipe footnotes.
- To store, cool completely and refrigerate in an airtight storage container up to 5 days or freeze up to 90 days.
Video
Notes
To make crispy tortilla strips
- 4 corn tortillas
- 1 teaspoon olive oil
- pinch sea salt
Nutrition
Serving: 1cup | Calories: 161kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 825mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg