Chicken Tortilla Soup
User Reviews
5.0
198 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
5
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Calories
318 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Tortilla Soup
Report
The best Chicken Tortilla Soup recipe is made with shredded chicken, black beans, corn, and diced tomatoes. It's healthy, easy to throw together, and uses basic pantry ingredients.
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Ingredients
- 1 teaspoon olive oil
- 1 bell pepper seeded, diced (any color)
- 1 yellow onion , diced
- 4 cloves garlic , minced
- 14.5 ounce can diced tomatoes
- 4 ounce can diced green chilies , mild
- 5 cups low-sodium chicken broth
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper , to taste
- 15 ounce can black beans , drained and rinsed
- 1 pound boneless skinless chicken breasts
- 1 cups frozen corn
- 1 Tablespoon fresh lime juice
- 1/4 cup fresh cilantro , chopped
Topping Ideas:
- fresh cilantro, shredded cheese, sour cream, avocados, limes, tortilla chips
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Instructions
- Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 3-5 minutes until the onion starts to soften.
- Add chicken broth and diced tomatoes, green chilies, chili powder, cumin, paprika, oregano, black beans, and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.
- Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through. (Or sub cooked rotisserie chicken, adding it in the next step).
- Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.
- Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.
Notes
- To Use Cooked Rotisserie Chicken: Add it at near the eed, when you add the corn.
- Slow Cooker Instructions: After sautéing the vegetables in step 1, add them to the slow cooker along with the chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.
- Instant Pot Instructions: Heat Instant Pot to Sauté and add oil. Sauté the vegetables and garlic. Turn the pot off. Add chicken broth, diced tomatoes, chilies, spices, chicken breasts and black beans. Season with salt and pepper to taste. Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes before using quick release for the remaining pressure. Remove chicken and shred with forks. Return to the soup along with corn and lime juice. Serve with desired toppings.
- Variations:
- To Thicken the Soup: I enjoy chicken tortilla soup with a thin broth base, but many people enjoy it with a thicker texture. Add a few chopped up corn tortillas, or a spoonful of corn flour to thicken the soup and give it great flavor.
- Beans: you can use any kind but pinto beans and garbanzo beans would be great substitutes for black beans in this recipe.
- Bell peppers: use any color, or add another vegetable instead, like chopped zucchini, or even sweet potatoes.
- Diced Tomatoes: Use 2 cups of fresh chopped tomatoes in place of the 14.5 ounce can of diced tomatoes.
- Chicken broth: substitute vegetable broth.
- Corn: fresh or frozen corn will work.
- Vegetarian: Replace the chicken broth with vegetable broth, leave out the chicken and add extra vegetables instead, like more bell peppers, chopped zucchini and sweet potatoes.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
64mg
(21%)
Sodium
442mg
(18%)
Potassium
908mg
(26%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1539IU
(31%)
Vitamin C
49mg
(54%)
Calcium
108mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 442mg | 18% |
| Potassium | 908mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1539IU | 31% |
| Vitamin C | 49mg | 54% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
198 reviews
Excellent
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