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Chicken and Quinoa Tortilla Soup
5 from 33 votes

Chicken and Quinoa Tortilla Soup

Chicken and Quinoa Tortilla Soup combines tender shredded chicken, quinoa, black beans, corn, and diced tomatoes, simmered in a spiced broth with chili and cumin. The soup is topped with crispy baked tortilla strips seasoned with chili powder, salt, and pepper, adding texture and chili warmth. This hearty, flavorful soup balances protein-rich ingredients with fresh lime juice and cilantro, making it a filling and satisfying meal.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings (12 cups)
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast boneless skinless
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 ½ teaspoons cumin ground
  • 1 teaspoon oregano dried
  • 8 cups chicken stock
  • 1 diced tomatoes 28-ounce can
  • 1 black beans 15-ounce can, drained and rinsed
  • 1 ½ cups corn kernels frozen, canned or roasted
  • ½ cup quinoa
  • lime juice of 1
  • ½ cup cilantro fresh, chopped leaves
For the baked tortilla strips
  • 4 corn tortillas cut into thin strips
  • ½ teaspoon chili powder or more, to taste
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.
  4. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
  6. Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.
  7. Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.
  8. Serve immediately with baked tortilla strips, if desired.