Chicken Tortilla Soup Recipe
User Reviews
4.3
Chicken Tortilla Soup Recipe
Description
This Chicken Tortilla Soup starts by softening diced onions in canola oil to develop a mild base flavor. Chicken stock is added along with canned diced tomatoes with mild green chiles, black beans, dried oregano, cumin, chili powder, and salt, creating a well-seasoned broth that simmers to meld the flavors.
Shredded cooked chicken and corn kernels are added toward the end to warm through. In parallel, corn tortillas are cut into strips, lightly oiled, salted, and baked until crisp, providing a crunchy topping that contrasts with the soup’s tender ingredients.
When serving, the soup is garnished with sour cream or Mexican crema, diced avocado, chopped cilantro, shredded cheese, and a squeeze of fresh lime juice. These additions contribute creamy, fresh, tangy, and cheesy notes that balance the spiced broth.
Using homemade chicken stock can enhance the soup’s richness, but high-quality store-bought broth also works well. This soup is substantial enough for a main dish and reflects traditional flavors of Southwestern cuisine.
Ingredients
- 1 tablespoon canola oil
- 1 yellow onion diced (about 1 ½ cups, medium
- 10 cups chicken stock
- 1-15 ounce diced tomatoes with mild green chiles canned
- 1-15 ounce black beans drained and rinsed, canned
- 1 teaspoon oregano dried
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 2 tablespoons cilantro chopped
- 3 cups chicken cooked shredded
- 1 ½ cups corn kernels
Toppings
- 4-5 inch corn tortillas
- canola oil or cooking spray
- sour cream or Mexican crema
- avocado
- cheese shredded
- lime
Instructions
- In a large stock pot over medium, warm the oil then add the onions and cook for 4-5 minutes, stirring often, until the onions soften.
- Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt, and cilantro and bring to a boil, then reduce to a bubbling simmer and cook for 30 minutes.
- Add the shredded chicken and corn and cook until warmed though.
- While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil. Lay the strips ion a foil-lined baking sheet in a single layer. Toast until crisp, then sprinkle with kosher salt.
- Spoon the soup into bowls and garnish sour cream, avocado, more cilantor, and cheese. Add a squeeze of fresh lime and serve.
Notes
- Homemade chicken stock adds extra richness and depth; use high-quality broth if unavailable.
- Toast tortilla strips to add texture and avoid sogginess in the soup.
- Adjust the seasonings and lime juice to taste when garnishing to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1783mg | 74% |
| Potassium | 598mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 30mg | 33% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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