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Two bowls of chicken tortilla soup with a gold spoon with a sliced avocado, lime wedges, and fresh cilantro on top and crispy tortilla strips on the side with a grey and white tea towel on a white background.

Chicken Tortilla Soup

Author: Stephanie Kay

Topped with crunchy tortilla strips and creamy avocado, this chicken tortilla soup is a hearty and healthy meal that works equally well for lunch, dinner, or meal prep.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soups & Stews
  • Method: Stovetop
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Ingredients

Tortilla Strips:

To Serve (optional):

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. In a large pot on medium-high heat, warm the olive oil, then add the diced onion and cook for 3-4 minutes, stirring frequently, until tender and translucent.
  3. Add the diced garlic, diced jalapeño pepper, chili powder, cumin, oregano, and salt, stir to coat the onions, and cook for an additional minute until fragrant.
  4. Pour in the chicken broth, scraping up any tasty bits from the bottom of the pan, then add the diced tomatoes, crushed tomatoes, black beans, and frozen corn, and stir to combine.
  5. Add chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the mixture to the boil, then reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
  6. While the soup is cooking, prepare the crispy tortilla strips. Place the tortillas on a cutting board and, using a sharp knife or scissors, cut them into 1/2-inch-wide strips.
  7. Place the tortilla strips on the baking sheet lined with parchment paper, drizzle the olive oil over top, and, using your hands, toss them until each strip is well coated, and then spread them out evenly. Transfer the baking sheet to the oven for 12 minutes, flipping the tortilla strips halfway through, until they are toasted. Once cooked, transfer them to a paper-towel-lined plate and set them aside.
  8. When the soup has cooked, turn off the heat, remove the chicken breasts from the pot, and place them on a cutting board. Using two forks, shred the chicken into fine strips or bite-sized pieces.
  9. Once the chicken is shredded, return it to the pot, add the lime juice and chopped cilantro, and stir until well combined. Taste and adjust seasoning with additional salt and black pepper as needed.
  10. Serve the soup in bowls with a handful of crispy tortilla strips on top and toppings of your choice. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #2 and add it in step #3.

To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #3.

To Use Taco Seasoning: Swap the chili powder, cumin, oregano, and salt for 1 1/2 tablespoons of taco seasoning in step #3.

To Use Cooked or Rotisserie Chicken: Swap the chicken breasts for 4 cups of shredded chicken. Add it in step #5 and reduce the cooking time to 10 minutes, and skip #8.

To Use Canned Corn: Swap the frozen corn for 1 cup of canned corn, drained in step #4.

To Use Water: Swap the chicken broth for equal parts water in step #4.

To Use Tortilla Chips: Omit the tortillas and olive oil, skip steps #6-7, and top the soup with crushed tortilla chips instead.

Nutrition

Find it online: https://kaynutrition.com/chicken-tortilla-soup/