Chicken Tortilla Soup
User Reviews
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
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
Description
Chicken Tortilla Soup begins by sautéing diced bell pepper, onion, and garlic in olive oil to develop a soft, flavorful base. Canned diced tomatoes and green chilies are added along with low-sodium chicken broth and a blend of chili powder, cumin, paprika, oregano, salt, and black pepper to create a seasoned broth. Black beans provide additional texture and protein.
Chicken breast is cooked directly in the simmering soup until tender, then removed, shredded, and returned to the pot along with frozen corn and fresh lime juice to brighten the flavors. The result is a savory and slightly smoky soup with vegetal freshness from the pepper and aromatic herbs.
The soup is served with optional toppings like fresh cilantro, shredded cheese, sour cream, avocado, limes, and tortilla chips, allowing for personalized garnish and added texture. Variations include substituting rotisserie chicken, using a slow cooker or Instant Pot, thickening with corn tortillas or flour, and adjusting vegetables or beans to taste.
It can be made vegetarian by using vegetable broth and omitting chicken, adding extra vegetables instead. This versatile soup works well as a hearty lunch or dinner and reheats well.
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 green chilies mild, diced
- 5 cups chicken broth low-sodium
- 1 Tablespoon chili powder
- 2 teaspoons cumin ground
- 1/2 teaspoon paprika
- 1 teaspoon oregano dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 15 ounce can black beans , drained and rinsed
- 1 pound chicken breast boneless skinless
- 1 cups corn frozen
- 1 Tablespoon lime juice fresh
- 1/4 cup cilantro chopped, fresh
Topping Ideas:
- cilantro fresh cilantro, shredded cheese
- cheese
- sour cream
- avocados
- limes
- tortilla chips
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
- Rotisserie chicken can be added near the end with the corn to simplify preparation.
- Slow cooker option: after sautéing vegetables, combine all ingredients except corn and lime in slow cooker and cook on LOW 4-6 hours or HIGH 2-3 hours.
- Instant Pot method: sauté vegetables in Sauté mode, add remaining ingredients except corn and lime, cook on high pressure 7 minutes with natural release.
- Thicken soup by adding chopped corn tortillas or a spoonful of corn flour.
- Black beans can be substituted with pinto or garbanzo beans.
- Bell peppers can be any color or substituted with zucchini or sweet potatoes.
- Diced tomatoes can be fresh if preferred; chicken broth can be replaced with vegetable broth for vegetarian variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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