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Creamy Chicken Tortilla Soup

A hearty and warming creamy chicken tortilla soup with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.

Prep Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings: 6 servings
Calories: 605 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Crispy tortilla strips
  • 4 corn tortillas
  • oil for cooking tortilla strips
For the soup
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3 cups cooked chicken diced/shredded
  • 6 cups chicken stock
  • 15oz can black beans drained and rinsed
  • 15oz can sweet corn drained and rinsed
  • 14.5oz can fire roasted tomatoes
  • 4oz can diced green chiles
  • 8oz ounces shredded cheddar cheese velveeta is also a good option!
  • 1/2 cup sour cream
  • 1/2 cup cilantro finely chopped
For garnish
  • jalapeños, fresh cilantro, crispy corn tortilla strips (see recipe)

Instructions

How to make crispy tortilla strips
    Cup of Yum
  1. Slice corn tortillas into strips.
  2. Fry in hot oil until golden brown and crispy.
  3. Drain on paper towels, set aside.
Make the soup
  1. Heat olive oil in a large saucepan or dutch oven.
  2. Cook the onion and green pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
  3. Add the rest of the ingredients except the cheese and sour cream , and cook over medium heat for 15-20 minutes (stirring occasionally) until the soup is warmed through.
Remove from heat and finish
  1. Remove the pot from heat, stir in the sour cream and cheese.
  2. Serve with jalapeños, cilantro, and tortilla strips.
  3. Devour

Notes

  • Is this recipe Gluten Free? Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
  • Can you freeze this soup? YES! I leave out the sour cream and add it after reheating.
  • How long is chicken tortilla soup good for in the fridge? If not freezing, it is best eaten within a few days.
  • How to thicken chicken tortilla soup - if your soup is not as thick as you'd like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don't want to boil it with the cheese in there!) 
  • Switch out the cheese for cream cheese - it will also add a great tang to the finished soup.
  • Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer.

Nutrition Information

Calories 605kcal (30%) Carbohydrates 51g (17%) Protein 39g (78%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 102mg (34%) Sodium 1418mg (59%) Potassium 843mg (24%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 1200IU (24%) Vitamin C 27mg (30%) Calcium 391mg (39%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 605

% Daily Value*

Calories 605kcal 30%
Carbohydrates 51g 17%
Protein 39g 78%
Fat 29g 45%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Cholesterol 102mg 34%
Sodium 1418mg 59%
Potassium 843mg 18%
Fiber 11g 44%
Sugar 8g 16%
Vitamin A 1200IU 24%
Vitamin C 27mg 30%
Calcium 391mg 39%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.