0 from 18 votes
Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is packed full of dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 people
Calories: 353 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 8 corn tortillas, divided
- 1 tbsp olive oil
- 3/4 cup diced onion
- 4 large garlic cloves, minced
- 3/4 tsp salt, divided
- 1 tsp cumin
- 1/2 tsp ground coriander
- 2 tsp chili powder
- 32 ounces low-sodium chicken stock
- 4 ounces canned diced green chiles
- 2 arbol chile peppers (1 for a more mild soup, 2 for spicy!), stemmed and seeded
- 2 tsp apple cider vinegar
- 1 14.5 stewed, diced tomatoes
- 2 cups shredded chicken
- 1 1/2 cups frozen corn
- 14 ounces canned black beans, rinsed and drained
- sour cream, shredded cheddar cheese and cilantro for serving
Instructions
- Preheat oven to 350 degrees. Cut 4 corn tortillas into strips. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. Bake for 10-15 minutes until golden brown and crisp. Toss halfway through to prevent burning. Set aside.
- While tortillas bake, heat a large stock pot to a medium heat. Add olive oil. Once oil is hot, add onion. Saute for 2-3 minutes until slightly softened and fragrant. Add garlic and 1/4 teaspoon salt. Saute until garlic is fragrant and onion is completely softened, another 1-2 minutes.
- Add cumin, coriander and chili powder. Stir and then add chicken stock, canned chiles, dried chiles, vinegar, canned tomatoes and remaining salt. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
- Tear remaining corn tortillas and add to soup. Simmer another 5 minutes. Use an immersion blender to blend the vegetables and tortillas into the broth. I like to leave a little bit of texture, but if you like it smooth, puree completely.
- Add chicken, corn, and black beans. Stir and simmer another 5-10 minutes. Season to taste with salt and pepper. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips.
Cup of Yum
Notes
- Recipe inspired and adapted from How Sweet Eats.
Nutrition Information
Serving
1serving
Calories
353kcal
(18%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
476mg
(20%)
Potassium
743mg
(21%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
189IU
(4%)
Vitamin C
11mg
(12%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 353
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 476mg | 20% |
| Potassium | 743mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.