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chicken tortilla soup with toppings in a bowl.

Chicken Tortilla Soup Recipe

Julia | The Yummy Bowl
Chicken Tortilla Soup serves as the ideal effortless weeknight dinner. Packed with shredded chicken, corn, beans, and homemade tortilla strips, this soup constitutes a satisfying meal on its own. It's a comforting, substantial, and hearty option.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 7 servings
Calories 428 kcal

INGREDIENTS
  

For Tortilla Soup

  • 1 tablespoon olive oil
  • 1 cup onion, finely diced
  • 3 teaspoon garlic, minced
  • 1 tablespoon tomato paste, in a squeeze tube, good quality
  • 1 cup cooked or canned corn
  • 1 15 oz crushed tomatoes or Rotel tomatoes with chilies
  • 1 15 oz black beans, drained
  • 5 cup chicken broth
  • 1 pound rotisserie chicken or any precooked chicken, shredded or cut into thinner strips, cubes
  • 1 teaspoon chili powder or for not spicy use smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoon freshly squeezed lime juice
  • 1 medium jalapeno (optional), seeded and chopped if you want extra hot

For tortillas:

  • 6-8 Corn tortillas 6’’ cut into ¼ ‘’ strips
  • ¼ cup oil of choice

For Serving:

  • Cilantro
  • Avocado
  • Lime wedges

INSTRUCTIONS
 

For Chicken Tortilla Soup

  • Heat oil in a pot over medium-high heat. Sauté chopped onion, garlic, until the vegetables become tender.
  • Add corn, beans, chili powder, tomato paste, cumin, crushed tomatoes, salt, and chicken broth to the pot. Bring the mixture to a boil and let it simmer for 10 minutes.
  • Add cooked chicken (rotisserie chicken) and let it simmer for another 10 minutes. Then, add lime juice to the soup.
  • Serve the soup accompanied by tortilla strips, avocado pieces, fresh cilantro, and lime wedges.

To Make Crispy Chicken Tortillas

  • Heat a pan over medium-high heat with ¼ cup of oil.
  • Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary.
  • Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.

NOTES

  • For baking tortilla chips in the oven: Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
    Spread the coated strips in a single layer on a cookie sheet.
    Bake them at 350˚F for approximately 15 minutes until they turn crispy.
  • To Store. Keep your leftover soup, excluding the toppings, stored in an airtight container in the fridge. It will maintain freshness for 3-4 days.
  • To Freeze. To store for a longer period, freeze your soup in an airtight container for up to two months. When ready to consume, allow it to thaw in the refrigerator overnight. Reheat the soup by bringing it to a boil in a saucepan.
  • To Make Ahead. The broth develops richer flavors the longer it melds together. Leftovers? Absolutely delightful! Prepare a sizable batch of tortilla soup in advance and relish it for lunch throughout the week.
  • Prepare the crispy tortilla strips ahead of time, even a few days in advance. Consider making extra as they serve as excellent snacks.

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NUTRITION

Calories: 428kcalCarbohydrates: 55gProtein: 38gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 58mgSodium: 452mgPotassium: 1566mgFiber: 12gSugar: 5gVitamin A: 322IUVitamin C: 8mgCalcium: 132mgIron: 5mg
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