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–+ servings

Chicken Tortilla Soup

Victoria DeMelo
Chicken Tortilla Soup is a zesty and easy dinner idea, brimming with tender chicken, hearty vegetables, and a rich blend of spices. Topped with crispy tortilla strips, cheese, and sour cream, it's a bowl of pure, comforting goodness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine American, Latino, Mexican
Servings 8 Servings
Calories 350 kcal

Ingredients
  

Soup

  • 2 Boneless & Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion diced
  • 4 Cloves Garlic minced
  • 2 Jalapeños diced
  • 1 Red Bell Pepper diced
  • 1 Cup Corn
  • 1 Can (15 oz) Black Beans
  • 1 Can (26 oz) Dice Tomatoes (with juice)
  • 1-2 Tablespoons Hot Sauce (optional) adjust to taste
  • 6 Cups Chicken Broth
  • 1 Lime juiced
  • ½ Teaspoon Garlic Powder, Onion Powder, Chilli Powder, Smoked Paprika, Cayenne, Cumin, Oregano (each)
  • Salt & Pepper to taste
  • Sour Cream to garnish
  • Shredded Cheddar Cheese to garnish
  • Cilantro to garnish
  • Limes to garnish

Crispy Tortilla Strips

  • 10 Corn Tortillas cut into thin strips
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Salt

Instructions
 

Crispy Tortilla Strips

  • Take the corn tortillas and cut them into thin strips. Place the strips on a baking sheet, drizzle them with oil, and sprinkle with salt. Bake in a preheated oven at 400°F (200°C) for approximately 10-15 minutes or until they become crispy and golden brown.
    10 Corn Tortillas, 2 Tablespoons Olive Oil, 1/2 Teaspoon Salt

Soup

  • In a large soup pot, heat the olive oil over medium heat. Add the diced onion, jalapeños, and red bell pepper. Sauté for about 5 minutes until they begin to soften.
    2 Tablespoons Olive Oil, 2 Jalapeños, 1 Red Bell Pepper, 1 Medium Onion
  • Add the minced garlic and continue to cook for another minute until fragrant.
    4 Cloves Garlic
  • Season the mixture with salt, pepper, onion powder, garlic powder, chilli powder, smoked paprika, cayenne, cumin and oregano. Stir well to coat the vegetables in the spices.
    ½ Teaspoon Garlic Powder, Onion Powder, Chilli Powder, Smoked Paprika, Cayenne, Cumin, Oregano, Salt & Pepper
  • Pour in the chicken broth, diced tomatoes (with their juice) and the hot sauce. Bring the mixture to a boil.
    1 Can (26 oz) Dice Tomatoes (with juice), 6 Cups Chicken Broth, 1-2 Tablespoons Hot Sauce (optional)
  • Lower the heat to a simmer and add the whole chicken breasts. Cover the pot and let them simmer for about 20 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F.
    2 Boneless & Skinless Chicken Breasts
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the corn, black beans and lime juice. Simmer for an additional 10 minutes to heat the added ingredients and allow the flavours to meld. Adjust the seasonings if needed.
    1 Cup Corn, 1 Can (15 oz) Black Beans, 1 Lime
  • Ladle the hot soup into bowls. Top each serving with the crispy corn tortilla strips (or crushed tortilla chips), shredded cheese, a dollop of sour cream, lime juice and fresh cilantro. Enjoy! :)
    Sour Cream, Shredded Cheddar Cheese, Cilantro, Limes

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Nutrition

Serving: 240g (1 Serving)Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 35mgSodium: 1000mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg
Keyword comfort food, easy dinner, healthy dinner, high protein, soup
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