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Chicken Tortilla Soup adds heat to the cold nights of winter! Let this dish warm you up this season! It is flavorful, hearty, and makes for a quick dinner! #chickenfoodrecipes #souprecipe #mexicanrecipes #sweetandsavorymeals #chickentortillasoup
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Chicken Tortilla Soup

Chicken Tortilla Soup adds heat to the cold nights of winter! Let this dish warm you up this season! It is flavorful, hearty, and makes for a quick dinner!
Course Main Course, Soup
Cuisine American, Mexican
Keyword Chicken Tortilla Soup
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings of about 2.5 cups
Calories 482kcal
Author Catalina Castravet

Ingredients

Tortilla Strips:

  • 10 small corn tortillas or flour tortillas - cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt or to taste

Soup:

  • 2 tablespoons olive oil
  • 1 yellow onion peeled and diced
  • 2 jalapeno peppers seeded and diced
  • 1 red bell pepper chopped
  • 4 garlic cloves peeled and minced
  • 32 ounces chicken broth low-sodium
  • 1 14.5-ounce can diced tomatoes and juice
  • 1 14.5-ounce can whole tomatoes and juice
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 1/2 cups sweet corn
  • 2 cups shredded cooked chicken rotisserie chicken, boiled chicken or even leftover grilled chicken
  • 1 tablespoon lime juice
  • Zest from 1 lime
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon marjoram
  • 2 teaspoons salt or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional and to taste
  • 1/4 cup fresh cilantro leaves finely minced

For Serving:

  • Diced avocado
  • Shredded Mexican or Cheddar cheese
  • Sour cream
  • Jalapenos
  • Tortilla strips

Instructions

Tortilla Strips:

  • Preheat oven to 375 degrees F.
  • Line a large baking sheet with parchment paper and arrange the tortilla strips into one layer. Evenly drizzle with olive oil and sprinkle with kosher salt. Toss with your hands and arrange them again into one layer.
  • Bake for about 15 to 18 minutes, or until crispy and lightly golden brown; set aside.

Soup:

  • In the meantime, place a large Dutch oven or stockpot, over medium-high heat and add 2 tablespoons of olive oil.
  • Once the oil is simmering, add the onion and cook for 2 minutes.
  • Add the jalapeno, bell pepper and garlic, and sauté for about 5 minutes, stirring occasionally, until the veggies are soft.
  • Add the chicken broth, tomatoes, beans, corn, chicken, lime zest, lime juice, chili powder, cumin, marjoram, salt, pepper, smoked paprika, cayenne pepper, and bring to a boil.
  • Reduce heat to low-medium and simmer the soup for 30 minutes. If the soup is too thick, add 1 to 2 cups of water or chicken broth.
  • Add the cilantro and simmer for 2-3 more minutes.
  • Taste the soup and add salt and spiciness to taste.
  • Serve topped with tortilla strips, avocado, cheese, and sour cream.

Video

Nutrition

Calories: 482kcal | Carbohydrates: 63g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 2499mg | Potassium: 1243mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1611IU | Vitamin C: 63mg | Calcium: 176mg | Iron: 6mg