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Chicken Tortilla Soup

Prep Time:

30 Minutes

Cook Time:

30 Minutes

Serves:

6 Servings

About the Recipe

While most soups are best when it’s chilly out, chicken tortilla soup seems to be a favorite all year long.

Maybe it’s the bright, strong Tex Mex flavors, maybe it’s how easy it is to throw together a pot, or maybe it’s just because it’s so good!

Here’s a great chicken tortilla soup recipe that can be made in a matter of minutes. It’s also loaded with veggies for a healthy boost!

You can roast your own chicken breasts, or use a pre-cooked rotisserie chicken to make dinner a snap.

Ingredients

  • 4 cup chicken shredded

  • 6 cup chicken broth

  • 1 can black beans

  • 14 oz diced tomatoes 1 can

  • 2 cup corn

  • 2 bell peppers chopped

  • 1 onion diced large

  • 1 cup cilantro shredded

  • 1 jalapeño diced very fine

  • 3-4 cloves of garlic minced

  • 2 tbsp olive oil

  • 1 tbsp chili powder

  • 1 1/2 tsp cumin

  • Salt and pepper 


For serving/topppings:

  • Tortilla chips

  • Shredded cheese cheddar, Monterey Jack, etc. are all great options

  • Avocado

  • Sour cream

  • Cilantro

  • Lime wedges

Instructions

Prep the ingredients:

  • Chop the bell peppers and onion into about 1/2” pieces, chop or shred your chicken, mince the garlic and dice the jalapeño finely. Open the can of diced tomatoes and black beans, then drain and rinse the black beans in a colander or large strainer. Shred or tear your cilantro and set it aside.


To make the chicken tortilla soup on the stovetop:

  • In a large pot, heat the olive oil over medium high heat and add the onion and bell pepper. Cook until they are tender, about 5 minutes.

  • Add the garlic and stir in for about a minute or until the garlic is fragrant.

  • Quickly add in the chicken broth, shredded chicken, spices, salt and pepper, jalapeño, diced tomatoes, and corn. Stir together and allow it to cook over medium low heat for about 25 minutes to allow the flavors to cook together.

  • Add the black beans, then adjust salt to taste. Cook until the beans are warm.


To make the chicken tortilla soup In the crock pot:

  • Put all of the ingredients in the crockpot except for the cooked chicken, black beans, and cilantro. Cook on low for 2-3 hours.

  • Add the chicken and beans 30-45 minutes before serving.

  • Stir in the cilantro just before putting the soup in bowls.


To serve the soup:

  • Layer tortilla chips and cheese in the bottom of a bowl.

  • Fill your bowl with the soup over the tortilla chips and cheese.

  • Top with avocado, sour cream, cilantro, and lime wedges and serve immediately.


Notes:

Store any leftover soup in the refrigerator in an airtight container for 3-4 days. Chicken tortilla soup can also be frozen. Just make sure to cool it at room temperature and omit the beans and cilantro and other toppings.

Prepared via: Rebecca Neidhart

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