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Chicken and Chard Tortilla Soup
5 from 6 votes

Chicken and Chard Tortilla Soup

This chicken and chard tortilla soup is the perfect family dinner. Slightly spicy, full of flavor, and topped with homemade crunchy tortilla strips. Plus it's ready in just about an hour so you can feast in no time!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 443 kcal
Course: Soup
Cuisine: Mexican

Ingredients

For soup:
  • 4 dried Pasilla chile stemmed and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion roughly chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can diced tomatoes
  • 8 cups chicken stock
  • 4 cups chicken shredded, cooked
  • 4 cups Swiss chard leaves thinly sliced
  • 2 tablespoons lime juice freshly squeezed
For tortilla strips:
  • 12 corn tortillas 6 inch, cut into strips
  • extra virgin olive oil
  • salt kosher salt
  • black pepper kosher salt
For roast chicken:
  • 2 bone-in split chicken breast
  • 1 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper ground
For topping:
  • 6 wedges lime fresh
  • 2 cups corn tortillas crispy, cut into strips
  • 1 cup cheese shredded
  • 1 whole avocado cubed
  • ½ cup cilantro chopped

Instructions

For soup:
    Cup of Yum
  1. Add chiles to a bowl and cover with a little hot water to help soften the pepper, set aside.
  2. In a large soup pot add olive oil and set over medium heat.
  3. Once the oil is hot add in the onion and saute just until the onion is soft.
  4. Add in the garlic and cook for another 30 seconds or until the garlic is fragrant.
  5. Remove from the heat and add all the onions and garlic to the container of your blender.
  6. Also to the blender add chiles and tomatoes. Puree until totally smooth. I used my Vitamix which comes with a 64-ounce container. If your blender isn't as big split this into 2 batches.
  7. Pour mixture back into the soup pot and add in chicken stock and shredded chicken.
  8. Simmer on low for 30 minutes to let the flavors combine.
  9. Once the soup has simmered and is hot remove from the heat and stir in the Swiss chard leaves and lime juice.
  10. Serve topped with tortilla strips, lime wedges, shredded cheese, cubed avocado, and chopped cilantro.
For tortilla strips:
  1. Preheat oven to 350 degrees F and add cut tortillas to a parchment-lined rimmed baking sheet.
  2. Drizzle with olive oil and sprinkle with desired amount kosher salt and pepper.
  3. Bake for about 15 minutes or until they are lightly browned. Keep an eye on these tortillas because they can go from not cooked to burnt in just a minute.
For roast chicken:
  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Lightly drizzle olive over the chicken and rub over to make sure it's coated.
  3. Sprinkle with kosher salt and pepper.
  4. Bake for about 1 hour or until fully cooked.
  5. Once cooked remove from the oven and let cool.
  6. Once cool enough to handle pick off the meat and throw away the bones and skin.

Notes

  • You can use rotisserie chicken instead of roasting chicken breasts. If you do this it will also cut down on cooking time.

Nutrition Information

Serving 1serving Calories 443kcal (22%) Carbohydrates 38g (13%) Protein 35g (70%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Cholesterol 80mg (27%) Sodium 798mg (33%) Potassium 793mg (17%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1759IU (35%) Vitamin C 11mg (12%) Calcium 84mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 443

% Daily Value*

Serving 1serving
Calories 443kcal 22%
Carbohydrates 38g 13%
Protein 35g 70%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Cholesterol 80mg 27%
Sodium 798mg 33%
Potassium 793mg 17%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1759IU 35%
Vitamin C 11mg 12%
Calcium 84mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.