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Chicken Tortilla Soup

Chicken Tortilla Soup is a filling and comforting meal that's perfect for a quick and easy weeknight dinner. This soup is packed with shredded chicken, beans, and homemade tortilla strips.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course , Soup
Cuisine: Mexican , Tex-Mex

Ingredients

  • 1 tablespoon avocado oil
  • 2 pounds chicken thighs boneless, skinless
  • 1½ cup white onion diced
  • 1 green bell pepper seeds, membranes removed diced,
  • 3 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can black beans drained and rinsed
  • 4 cups chicken broth unsalted
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
Homemade Tortilla Strips
  • 4 white corn tortillas sliced into 1/4 inch strips
  • 1/4 cup avocado oil
  • 1/2 teaspoon salt
Toppings (optional)
  • sour cream
  • avocado
  • cheese
  • cilantro
  • Lime wedges

Instructions

    Cup of Yum
  1. Heat olive oil in a large dutch oven or stock pot over medium heat.
  2. Add the chicken and sear, cooking for 3 minutes on each side until golden brown. Remove the chicken and set aside. (Will not be completely cooked at this point)
  3. Add the onion and bell pepper to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent. 
  4. Stir in the garlic and cook an additional 30 seconds.  
  5. Pour in the crushed tomatoes and chicken broth.
  6. Add the black beans.
  7. Stir in the salt, cumin, chili powder, oregano, and coriander.
  8. Add the chicken back into the soup, bring to a simmer. Cover and cook for 25 minutes.
  9. Once the chicken has reached 165℉ and can be shredded easily, remove the chicken and shred.
  10. Add the chicken back into the soup. Bring back to a simmer and let cook an additional 5 minutes before serving.
  11. Prepare the tortilla strips by heating the oil in a deep skillet or small dutch oven over medium heat.
  12. Test the oil by dipping a piece of tortilla in, if the oil bubbles around it, then it’s heated enough.
  13. Add the tortilla strips to the oil and let cook for 20-30 seconds then using a spoon or tongs, flip to continue cooking the other side.
  14. Once both sides are golden, remove from the oil and place on a paper towel, sprinkle with salt.
  15. Serve soup with tortilla strips, a squeeze of fresh lime juice, and other toppings of choice.

Notes

  • Slow Cooker:
  • Slow Cooker:
  • Sear the chicken in a skillet over medium heat. 
  • Add chicken and remaining ingredients into the slow cooker. 
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Remove chicken to shred, then return to the soup. Stir to combine.
  • Instant Pot Instructions:
  • Instant Pot Instructions:
  • Heat the Instant Pot to Sauté and add oil. Sear the chicken then remove. Add the vegetables and cook until softened. Add in the garlic. Turn the pot off. 
  • Add the chicken broth, tomatoes, spices, chicken and black beans.
  • Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes then quick release the remaining pressure. 
  • Remove chicken to shred. Return to the soup and stir to combine.
  • Storage: 
  • Sear the chicken in a skillet over medium heat. 
  • Add chicken and remaining ingredients into the slow cooker. 
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Remove chicken to shred, then return to the soup. Stir to combine.
  • Heat the Instant Pot to Sauté and add oil. Sear the chicken then remove. Add the vegetables and cook until softened. Add in the garlic. Turn the pot off. 
  • Add the chicken broth, tomatoes, spices, chicken and black beans.
  • Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes then quick release the remaining pressure. 
  • Remove chicken to shred. Return to the soup and stir to combine.
  • Storage: store leftovers in a sealed container in the refrigerator for 3-4 days. Store toppings and crispy tortilla strips separately.
  • Freezer: allow to cool and place in a freezer safe container. Store in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator.
  • Reheating: Pour soup into a saucepan and heat on the stovetop over medium heat until warmed through, approximately 7-10 minutes.

Nutrition Information

Serving 1 Calories 636kcal (32%) Carbohydrates 22g (7%) Protein 41g (82%) Fat 43g (66%) Saturated Fat 11g (55%) Polyunsaturated Fat 9g Monounsaturated Fat 18g Trans Fat 0.2g Cholesterol 227mg (76%) Sodium 1943mg (81%) Potassium 727mg (21%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 446IU (9%) Vitamin C 29mg (32%) Calcium 78mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 636kcal 32%
Carbohydrates 22g 7%
Protein 41g 82%
Fat 43g 66%
Saturated Fat 11g 55%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 18g 90%
Trans Fat 0.2g 10%
Cholesterol 227mg 76%
Sodium 1943mg 81%
Potassium 727mg 15%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 446IU 9%
Vitamin C 29mg 32%
Calcium 78mg 8%
Iron 3mg 17%

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