Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
278 kcal
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Course
Main Course, Soup
Chicken Tortilla Soup
Description
This Chicken Tortilla Soup starts by sautéing onion, garlic, and jalapeño to build a flavorful base. Chicken broth, black beans, crushed tomatoes, diced tomatoes with chilies, corn, lime juice, cilantro, cumin, and chili powder are added before simmering with boneless skinless chicken breasts. Once cooked, the chicken is shredded and returned to the soup.
Crisp tortilla strips are fried separately and seasoned with salt, adding texture contrast. The flavors in the soup meld into a balanced combination of smoky, spicy, and fresh notes, with the avocado garnish softening the heat.
The soup serves well as a filling meal with flexible toppings. It provides enough servings for several portions and can be stored in the refrigerator or frozen. Substitutions include cooked chicken for convenience and alternatives for tortilla strips using baking or air frying methods to reduce oil.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and diced
- 3 cups chicken broth
- 14.5 ounces crushed tomatoes
- 15 ounces black beans 1 can, drained and rinsed, canned
- 10 ounces canned diced tomatoes with juices, such as Rotel, 1 can, with chilies
- 2 chicken breast about 6 ounces each, boneless skinless
- 1 cup corn kernels drained if canned
- ¼ cup cilantro chopped, fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 lime juiced
- 1 avocado sliced, for garnish
For the Tortilla Strips
- 6 small corn tortillas cut into ¼-inch strips
- ¼ cup vegetable oil
- salt
Instructions
- For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
- Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
- Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
- Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
- Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Notes
- Adjust chicken cooking time if breasts are larger or smaller; ensure chicken is fully cooked by simmering about 20 minutes.
- To use cooked or rotisserie chicken, add during last 5 minutes of simmering instead of raw chicken.
- Tortilla strips can be baked or air fried with oil and salt as a lighter alternative to frying.
- Reduce heat by substituting jalapeño with green chiles for milder flavor.
- Store leftovers refrigerated for up to 4 days and reheat on stovetop or microwave.
- Freeze cooled soup (without toppings) up to 4 months in freezer-safe containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 278 | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 671mg | 28% |
| Potassium | 714mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 19.9mg | 22% |
| Calcium | 69mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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