Chicken Tortilla Soup
User Reviews
5
18 reviews
Excellent
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Prep Time
5 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
602 kcal
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Course
Main Course, Soup
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Cuisine
South American, American, Mexican, Tex-Mex
Chicken Tortilla Soup
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This Chicken Tortilla Soup is a one pot full meal that's so TASTY and delicious! The best chicken tortilla soup recipe with homemade tortilla strips, avocados, sour cream and so much more!
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Ingredients
Soup
- 2 teaspoons neutral cooking oil avocado oil or any neutral tasting oil, generic cooking oil
- 1 onion diced
- 1 jalapeño diced, optional
- 3 cloves garlic Minced
- 1 1/2 cups tomato and juices, canned
- 2 1/2 cups stock chicken or veggie
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chilli powder
- 1 1/2 teaspoons oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 can black beans rinsed and drained
- 1 1/2 cup corn kernels frozen corn or fresh
- 2 cups chicken rotisserie chicken or any leftover cooked chicken, cooked
- 1/3 cup cilantro minced
- 1 lime squuezed
Tortilla Strips
- 2-3 flour tortillas cut into thin strips using a scissors : 2 inch by 1/4 inch
- 3 Tablespoons avocado oil or any neutral oil
Toppings
- 2/3 cup sour cream
- 2 avocado diced
- 4 tabelspoons cilantro leaves
- 1 lime cut into wedges
- 1 jalapeño sliced, optional
Notes
- Enjoy the benefits of using leftover chicken. Rotisserie chicken works great, any leftover chicken form our chicken recipes works well too!
- Use canned beans as they're more accessible, but make sure you rinse them.
- Likewise, we love frozen organic corn when it's not corn season. Just add them in frozen, no need to that or cook them prior.
- Any type of tomatoes will work, we prefer canned cherry tomatoes as they have a richer flavor.
- The stock you use is completely optional, broth, beef, chicken or veggie.
- Make the tortilla strips in advance, cool them and freeze them in a bag for up to 3 months.
- You can also make extra and use them on salads!
- Load the soup toppings right before serving.
- Leftover soup keeps so well in the fridge for up to 6 days. You can also freeze it for 3 months. To reheat the soup, you can microwave it, or reheat it in a pot over medium low heat. If your soup is frozen, make sure to defrost it first.
- You can add all ingredients in the crockpot and set on low for 6 hours or medium for 3 hours.
- We love the spicy version so we added jalapeno with the onions and as a topping. If you don't want a spicy soup, you can actually skip the jalapeños all together and your soup is no longer spicy.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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