Description
This irresistible chicken tortilla soup recipe is a comforting and flavorful dish perfect for any occasion. It features tender chicken, zesty tomatoes, and a hint of spice, all topped with crispy tortilla strips for a delightful crunch. Easy to make and packed with bold flavors, this soup is a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 (32 ounce) container low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, green chilies, chicken broth, chili powder, cumin, and oregano. Bring to a simmer.
- Return chicken breasts to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Stir in black beans and corn. Cook for another 5 minutes, or until heated through.
- Season with salt and pepper to taste. Stir in lime juice and cilantro.
- Ladle the irresistible chicken tortilla soup into bowls. Top with tortilla chips and your favorite optional toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you don’t have shredded chicken, you can use rotisserie chicken.
- This soup can be made ahead of time and reheated. The flavors will meld even further.
- For a creamy texture, stir in 1/2 cup of heavy cream or coconut milk at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg