Chicken Tortilla Soup Recipe
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5.0
69 reviews
Excellent
Chicken Tortilla Soup Recipe
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Chicken tortilla soup pairs crispy homemade tortilla strips with a hearty, filling soup. It comes together in under 45 minutes and is absolutely loaded with flavor! Recipe includes a how-to video!
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Ingredients
- 5 strips (uncooked) bacon cut into small pieces¹
- 1 cup chopped onion about one medium onion
- 1 cup diced red pepper about one red pepper
- 1 finely chopped jalapeño seeds removed
- 1 Tablespoon minced garlic about 4-5 cloves for me
- 3 ½ cups low sodium chicken stock
- 14 oz can fire roasted diced tomatoes undrained
- 14 oz can black beans rinsed and drained
- 10 oz mild enchilada sauce
- 1 cup frozen sweet corn
- 7 oz can diced green chilis
- 1 Tablespoon chili powder I like use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder
- 1 teaspoon sugar
- ¾ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 3-4 cups shredded or diced cooked chicken I use shredded rotisserie chicken
- 4 oz cream cheese² cut into cubes
- 1 Tablespoon fresh lime juice
- Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.
TORTILLA Strips:
- 10 corn tortillas
- olive oil for drizzling
- kosher salt for sprinkling
Instructions
- Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
- Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
- Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds)
- Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.
TORTILLA STRIPS
- Cut tortillas into strips that are ¼” thick by 2” long. Scatter evenly over parchment paper lined baking sheet, drizzle lightly with olive oil (about 1 Tbsp), sprinkle with kosher salt and use a spatula to evenly coat with olive oil.
- Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
- Meanwhile, once soup has finished simmering, add cream cheese and lime juice and stir well until cream cheese is melted. Return bacon to the pot and stir well.
- Serve topped with your crisp tortilla strips and other toppings, as desired.
Equipments used:
Notes
- If you don’t care to use bacon, you can substitute 2 Tablespoons of butter (or even olive oil, but each substitution will result in less flavor) instead. Melt over medium/high heat then proceed with recipe as written.
- If you don't like a creamier soup you can leave out the cream cheese.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
428kcal
(21%)
Carbohydrates
51g
(17%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
54mg
(18%)
Sodium
1476mg
(62%)
Potassium
561mg
(16%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
2850IU
(57%)
Vitamin C
88.3mg
(98%)
Calcium
130mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 1476mg | 62% |
| Potassium | 561mg | 12% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 88.3mg | 98% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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