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chicken tortilla soup
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Chicken Tortilla Soup

This tortilla soup is savory, satiny, and delivers the perfect balance of textures! Smoky broth, shredded chicken, tomatoes, corn, black beans, loads of cilantro, cheese, and crunchy tortilla strips. Ready in minutes, and can be made mild or spicy.
Course Appetizer, Main Course, Soup
Cuisine American, Mexican
Diet Gluten Free
Keyword rotisserie chicken, shredded chicken, spicy soup, tortilla soup, tortilla strips
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 829kcal
Author Robin Miller

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion any color
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced, or more/less to taste, see note above
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 28- ounce can crushed tomatoes
  • 3 cups chicken stock
  • 3 cups shredded or cubed cooked chicken or turkey
  • 15- ounce can black beans rinsed and drained
  • 11- ounce can corn white or yellow, or a combination, drained
  • 1/2 cup fresh cilantro leaves chopped and divided
  • Salt and freshly ground black pepper
  • 1 cup corn tortilla strips
  • 2 limes 1 juiced and 1 cut into wedges for garnish
  • 1/2 cup shredded sharp or mild cheddar cheese
  • 1 avocado pitted and sliced, for garnish

Optional Toppings

  • Black olives
  • Chopped green onions
  • Chopped red onions
  • Sour cream
  • Cotija cheese
  • Fresh sliced jalapeños
  • Pickled jalapeños
  • Minced green chilies
  • Hot sauce

Instructions

  • Preheat the oven to 325 degrees.
  • Heat the olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño and cook for 3 to 5 minutes, until soft. Add the cumin and chili powder and stir to coat. Add the crushed tomatoes, chicken stock, chicken, black beans, corn, 1/4 cup of the cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • Bring to a simmer, partially cover, and simmer for 25 minutes.
  • Ten minutes before serving, spread your tortilla strips out on a large baking sheet. Bake for 5 to 7 minutes, until the strips are warm and crisp.
  • Add the juice of one lime to the soup and season to taste with salt and black pepper.
  • Ladle the soup into bowls and garnish with cheddar cheese, avocado, warm tortilla strips, and remaining cilantro. Serve with lime wedges on the side.

Nutrition

Calories: 829kcal | Carbohydrates: 122g | Protein: 49g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 1293mg | Potassium: 1748mg | Fiber: 17g | Sugar: 79g | Vitamin A: 903IU | Vitamin C: 41mg | Calcium: 165mg | Iron: 7mg