Go Back

Chili Chicken Tortilla Soup

A comforting and hearty soup made with juicy chicken, fresh vegetables, and crispy tortilla strips, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 pound Boneless Skinless Chicken Breasts Shredded rotisserie chicken can be used for a quicker option.
  • 1 medium Sweet Onion Yellow onion can be a suitable substitute.
  • 3 cloves Garlic Shallots can be used in place of garlic.
  • 1 medium Red Chili Adjust to taste or replace with jalapeños.
  • 1 teaspoon Ground Cumin Coriander seeds can be substituted.
  • 1 teaspoon Chipotle Powder or Chili Powder Cayenne can be added for extra heat.
  • 1 can Canned Cherry Tomatoes or Diced Fire Roasted Tomatoes Any canned tomatoes can work.
  • 4 cups Low Sodium Chicken Broth Homemade is best for flavor.
  • 1 can Black Beans Kidney beans can be a great swap if needed.
  • 1 cup Corn Fresh or frozen corn works well.
  • 2 tablespoons Lime Juice Lemon juice can be used in a pinch.
  • 2 tortillas Tortillas Corn tortillas are traditional, but flour works too.
  • to taste Salt Adjust according to your preference.
  • to taste Pepper Adjust according to your preference.
  • as needed Cooking Spray A light brush of oil can also be used.
  • for garnish Green Onions and Fresh Chili Enhances the visual appeal and flavor.

Method
 

Preparation
  1. Heat olive oil in a large stockpot over medium heat. Add diced onion, minced garlic, and sliced chili, sautéing until the onion starts to soften, about 4 minutes.
  2. Incorporate the chicken breasts into the pot, along with the canned tomatoes and chicken broth. Bring the mixture to a boil.
  3. Reduce the heat, allowing the pot to simmer until the chicken is fully cooked, which takes approximately 20 minutes.
  4. As the chicken cooks, heat a nonstick pan over medium heat and coat it with cooking spray.
  5. Add the tortilla strips in a single layer, frying them until they turn golden brown and crispy on both sides.
  6. Once the chicken is cooked, remove it from the soup and shred it using two forks.
  7. Return the shredded chicken to the soup, adding in the rinsed black beans, corn, and lime juice. Stir to combine and simmer for a few moments longer.
Serving
  1. Serve the soup hot, garnished with freshly fried tortilla strips on top, and enjoy every warming bite.

Notes

Allow your soup to simmer for full flavor development. Taste and adjust your seasonings throughout the cooking process. For even heartier soup, consider adding bell peppers or zucchini.