Chicken Tortilla Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
319 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Chicken Tortilla Soup
Description
The Chicken Tortilla Soup recipe blends shredded rotisserie chicken with black beans, corn, and fire-roasted tomatoes in a seasoned chicken broth. Aromatics like onion, red bell pepper, jalapeño, and garlic are sautéed to create depth, while spices such as chili powder, cumin, smoked paprika, and oregano add warmth and complexity. Simmering the ingredients together develops the flavors and tenderizes the vegetables and chicken. The soup is garnished with fresh cilantro and lime juice to add brightness and acidity.
The topping of crispy tortilla strips made by frying corn tortilla strips in oil adds a satisfying crunch that contrasts with the soup's softer elements. Additional garnishes like sour cream, avocado, cheese, and lime wedges provide options for customization at the table. This soup is well-suited for comforting meals where a combination of textures and a mildly spicy, savory flavor profile is desired.
Leftover soup can be refrigerated for several days or frozen for longer storage, allowing easy reheating for later servings. The inclusion of fresh lime juice and herbs after cooking helps preserve bright flavors.
Ingredients
For the Tortilla Strips:
- 8 corn tortilla cut into thin strips
- 1/4 cup olive oil or avocado oil
- kosher salt to taste
For the tortilla soup:
- 1 tablespoon olive oil or avocado oil
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 1 jalapeno pepper seeds removed and minced, small
- 4 garlic minced, cloves
- 1 bay leaf dried
- 32 ounces chicken broth
- 14.5 ounces diced tomatoes fire roasted
- 10 ounces diced tomatoes like Rotel
- 10 ounces green chiles like Rotel
- 15 ounces black beans rinsed and drained
- 2 cups chicken we use rotisserie chicken, shredded, cooked
- 1 cup corn frozen or fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1/3 cup cilantro chopped, fresh leaves
- 1 tablespoon lime juice fresh
- cheese optional toppings, shredded cheese; lime wedges
- sour cream
- avocado
- cilantro
- lime
Instructions
- To make the tortilla strips: In a small skillet, heat the olive oil over medium-high heat. Add tortilla strips in small batches and cook for 30 seconds to 1 minute, or until lightly browned. Remove with tongs or a slotted spoon and place on a plate that has been lined with a paper towel. Season with salt while they are still warm. Set aside.
- To make the soup: In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and jalapeño. Cook until tender, about 4 minutes, stirring occasionally. Add the garlic and bay leaf and cook for 1 minute.
- Add the chicken broth, tomatoes, black beans, chicken, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and turn the heat to low. Simmer for 10 to 15 minutes. Stir in the cilantro and fresh lime juice. Taste and adjust seasonings, if necessary. Remove the bay leaf.
- Ladle the soup into bowls and top with tortilla strips and desired toppings. Serve immediately.
Notes
- Store any leftovers in the refrigerator for up to five days or freeze for up to three months for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 543mg | 23% |
| Potassium | 596mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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