Easy Chicken Tortilla Soup
User Reviews
5
Easy Chicken Tortilla Soup
Description
Easy Chicken Tortilla Soup combines tender chicken thighs with black beans, corn, and diced fire-roasted tomatoes in a broth enriched with cumin, smoked paprika, and chili powder. Cooking begins by sautéing onion and garlic to develop flavor, followed by simmering the chicken in the seasoned broth until cooked through. The chicken is shredded and returned to the soup, with some puréeing to vary texture if desired. Lime juice added before serving brightens the flavors. The combination results in a robust soup with a balanced smoky and savory profile.
The soup is served hot and can be topped with shredded cheese, sour cream, fresh cilantro, avocado slices, and crunchy tortilla strips or chips, adding varied textures and freshness. These toppings complement the warm spices and hearty beans and chicken.
The recipe suggests using chicken thighs for juiciness and flavor, though chicken breasts can be substituted with careful cooking to avoid dryness. Store-bought tortilla strips offer convenience, while homemade ones can be fried for crispness. Leftovers freeze well, making this soup practical for meal planning or making in larger batches.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped, medium
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans diced tomatoes with juices, fire-roasted
- 1 pound chicken thigh boneless, skinless, uncooked
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1 (4 ounce) can green chilies diced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- lime juice optional, to taste
- tortilla strips optional toppings, to taste; tortilla strips or chips
- shredded cheese
- cilantro
- sour cream
- avocado
Instructions
- Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned (about 5-7 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add in the remaining ingredients except for salt & pepper and lime juice, and increase the heat to high. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20-25 minutes.
- Take the chicken out and shred it with two forks. If you prefer a smoother soup with a thicker broth, use an immersion blender to purée the soup (I leave some of it a little chunky) before adding the chicken back in. I recommend adding a good squeeze of fresh lime juice to the soup prior to serving, but that step is optional. Season with salt & pepper as needed, then serve and top each bowl as desired.
Notes
- You can increase the chicken quantity up to 1.5 pounds to make a larger batch.
- Chicken thighs retain moisture better than breasts; if using breasts, avoid overcooking.
- Homemade tortilla strips can be made by frying corn tortillas cut into strips at 350°F until lightly browned for added crunch.
- This soup freezes well, preserving flavor and texture for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 1164mg | 49% |
| Potassium | 594mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 40mg | 44% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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