Servings
Font
Back
5.0 from 27 votes

Chicken Tortilla Soup

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!

Prep Time
5 mins
Cook Time
5 mins
Servings: 4 people
Calories: 602 kcal
Course: Main Course , Soup
Cuisine: South American , American , Mexican , Tex-Mex

Ingredients

Soup
  • 2 teaspoons oil avocado oil or any neutral tasting oil
  • 1 onion diced
  • 1 Jalapeño diced, optional
  • 3 cloves garlic Minced
  • 1 1/2 cups canned tomatoes and juices
  • 2 1/2 cups stock chicken or veggie
  • 1 teaspoon salt and 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 cooked chicken rotisserie chicken or any leftover cooked chicken
  • 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 avocados 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.