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Chicken and Quinoa Tortilla Soup

Everyone's FAVORITE chicken tortilla soup, except made healthier and heartier with added quinoa. This cozy soup is full of fiber and protein to keep you full all day long! You can also add the easiest homemade crispy BAKED tortilla strips!

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

Ingredients

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

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.