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5.0 from 69 votes

Chicken Tortilla Soup Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 428 kcal
Course: Soup , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds)
  5. 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
  1. 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.
  2. Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
  3. 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.
  4. Serve topped with your crisp tortilla strips and other toppings, as desired.

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

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

% 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.