chicken tortilla soup One of the easiest soup recipes ever and a family favorite.
Chicken breast, corn, beans and vegetables are simmered in a simple seasoned tomato soup.
Serve this delicious soup with crunchy homemade tortilla strips, avocado, lime and cilantro!
chicken tortilla soup
One of my favorite things about traveling is enjoying new foods and creating versions for friends and family (and you) to enjoy at home! Soups) are two of my favorite things to enjoy when visiting Mexico, and of course I love soups of all kinds.
- this chicken tortilla the soup recipe easy to make!
- There is no need to pre-cook the chicken. Just put it in the pan with the rest of the ingredients.
- Dairy-free, low in carbs and full of healthy goodness.
- Reheat and freeze for future meals.
- The tortilla strips are crisp-fried to add the perfect crunch.
Calories and Weights of Ingredients in Chicken Tortilla Soup
Tortilla soup is a Mexican-style soup based on tomato soup.
chicken – Tortilla soup can also be made with lamb, beef, or fish, but since this is chicken tortilla soup, I use chicken breast. You can also use skinless chicken thighs or shredded chicken.
vegetable – Onions, garlic and jalapeños add flavor to the soup. You can add vegetables of your choice. We love corn and tomatoes, but you can also add red peppers or celery.Black beans (or pinto beans) make this soup hearty and filling.
broth – Regular or low-sodium chicken broth and canned diced tomatoes (such as Rotel) or fire roasted tomatoes are the base of the broth. put it on.
tortilla strips – Crunchy tortilla strips are used to top this soup. Corn tortillas are cut into strips, fried until crisp and seasoned with salt.
how to make tortilla soup
It’s easy! Chicken Tortilla Soup only takes 30 minutes to cook.While the soup is boiling make the tortilla strips (or you can buy tortilla strips online or at the grocery store).
- Fry the jalapenos and onions until fragrant.Add all remaining ingredients and simmer
- Take out the chicken and cut it into strips. Add chicken and lime juice to soup.
- Serve with tortilla strips and your favorite toppings.
Crunchy tortilla strips can be made a few days in advance (making extra is great for snacking). You can make it quickly by frying it in oil for 1-2 minutes.
Sprinkle with salt while it’s still warm so that the salt sticks to it, then let it cool completely before putting it in an airtight container.
serving suggestions
A bright and tangy cabbage coleslaw or fresh corn salad goes well with this recipe for chicken tortilla soup, or even a simple cheese quesadilla.
chicken tortilla soup topping
In addition to the tortilla strips, you can add your favorite toppings.
- fresh: lime juice, fresh coriander, red onion
- Creamy: Cotija cheese or shredded cheese, sour cream and avocado
- Other Favorites: guacamole, pico de gallo
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chicken tortilla soup
This soup is super easy to make and has beans, corn, tomatoes and chicken. Top it with cilantro, lime and tortilla chips for the perfect comfort food!
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For tortilla strips, cut tortillas into 1/4-inch strips. In a small saucepan, heat ¼ cup of vegetable oil over medium-high heat.
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Add the tortillas to the oil in small portions and fry until crisp, about 1 minute on each side. Remove from oil and drain on paper towels. Season with salt while hot.
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Heat olive oil in a large pot over medium heat. Add the onion, garlic and jalapeño to the pan and cook for 3-4 minutes until the onion is softened.
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Add chicken broth, black beans, mashed tomatoes, diced tomatoes and juice, corn, lime juice, coriander, ground cumin, and chili powder. Mix.
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Add the chicken breast and bring the soup to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until chicken is cooked through.
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Remove chicken from pan and shred with 2 forks. Return the chicken pieces to the pan and simmer for an additional 3 minutes. Season with salt and pepper.
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Spoon the soup into a bowl and top with tortilla strips, lime wedges and sliced avocado.
This recipe uses 6 ounces of chicken breast. Adjust cooking time as needed for larger or smaller pieces of chicken.
Enjoy cooking with various toppings.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, heat on stovetop over low heat, stirring occasionally to heat through.
To freeze, cool completely, then transfer to a freezer-safe container or resealable plastic bag and freeze for up to 3 months.
You can also replace the tortilla strips with tortilla chips or cook them in an air fryer or oven. Toss strips with 1 ½ tablespoons oil and salt. Cook in an air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to make sure they aren’t burning.
Serving: 1.25cup | | calorie: 278 | | carbohydrates: 27g | | protein: 18g | | obesity: 11g | | saturated fat: 1g | | cholesterol: 36mg | | sodium: 671mg | | potassium: 714mg | | fiber: 6g | | sugar: Fourg | | Vitamin A: 290IU | | Vitamin C: 19.9mg | | calcium: 69mg | | iron: 2.7mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course chicken, main, soup
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