Easy chicken tortilla soup
Easy chicken tortilla soup is light but hearty, colorful, flavorful and served with crispy tortilla strips for a great crunch.
Yield: 6 servings
Ingredients
- 2 (10-inch) flour tortillas (or use corn tortillas)
- ½ teaspoon kosher salt, plus more for seasoning
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 jalapeño pepper, chopped (remove ribs and seeds for less heat)
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- ½ teaspoon black pepper
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) petite diced tomatoes
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
Optional toppings:
- Shredded cheese (such as cheddar or Monterey Jack), chopped fresh cilantro, sliced or diced avocado, sour cream or Greek yogurt, hot sauce, etc.
Instructions
- Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray.
- Use a sharp knife and cut the tortillas into thin ½-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.
- Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.
- Meanwhile, heat oil in a large soup pot over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.
- Add the chicken breasts to the pot along with the chicken broth. Add ½ teaspoon salt and pepper. Bring to a boil then reduce the heat to medium low and simmer for 20-25 minutes, until the chicken is cooked through. Remove the chicken breasts and shred using 2 forks.
- Return the shredded chicken to the pot, along with the corn, black beans, tomatoes, lime juice, chili powder and cumin. Stir well to combine.
- Return to a simmer and cook, stirring occasionally, for 5-10 minutes, until everything is warmed through and well blended.
- Season to taste with salt and pepper. Serve hot with desired toppings and reserved tortilla strips.
Save This Recipe
Notes
You’ll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup).
I also think it’s important to cook your chicken in the broth - both gain lots of extra flavor - so I don’t really recommend substitution a store-bought rotisserie or using leftover chicken here. You could do it in a pinch, of course, but I think the soup’s flavor won’t be as full.
Instead of a can of corn, as called for, you could also substitute some frozen corn for this recipe. You’ll need a heaping cup.
I like the petite tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor.
The homemade tortilla strips really make this soup extra tasty! You can use flour tortillas or corn tortillas. Or in a pinch you could substitute store-bought tortilla chips.
Leftovers: Once it’s cooled down, store leftover soup in a freezer-safe bag or container. Label and date it and then place in the freezer for up to 4-5 months. Let thaw overnight in the refrigerator and then reheat on the stove when ready to serve.
The soup also keeps in the refrigerator for up to 3-4 days, if you want to just keep eating on the leftovers the same week.
Tip: You’ll want to keep the tortilla strips and any toppings out of the soup for it to freeze and reheat the best.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 26g | Protein: 48g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 540mg | Fiber: 7g | Sugar: 4g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
