Easy Chicken Tortilla Soup

Bowl of Easy-Chicken-Tortilla-Soup
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Soup lovers rejoice! This is just about the easiest Chicken Tortilla Soup recipe you will ever find! Just a few simple steps, one pot, and you’re less than an hour away from a complete meal. This soup is so flavorful and warm, it is perfect for a chilly winter day. It is also light and healthy enough to enjoy any time, even during Summer. This Chicken Tortilla Soup is just another tasty example of replicating restaurant-quality food favorites in a home kitchen – and at a fraction of the cost! You’re just a few easy steps from your new go-to soup recipe!

Frying the Tortilla Strips

Cut the corn tortillas into small strips approximately 1/4inch width.

Cut Corn Tortillas

Preheat a pan with oil over medium-high heat, and fry the tortilla strips in batches until crisp.

Corn Tortilla Strips Frying

Drain on paper towels. Add and preheat more oil in the pan, if needed, to fry all of the strips.

Preparing the Chicken Tortilla Soup

Add the olive oil to a large pot or Dutch oven over medium heat, and saute the onion, garlic, and jalapeno for 4-5 minutes until the vegetables start to soften and the onion is becoming translucent.

Sauteeing vegetables in pot

Stir in the chicken broth, crushed tomatoes, Adobo sauce, corn, black beans, cumin, chili powder, cilantro, salt and pepper. Add in the whole chicken breasts and bring to a boil. Reduce heat and let simmer, covered for 20-25 minutes.

Added corn, beans, chicken in pot
Easy-Chicken-Tortilla-Soup Broth Simmering

Remove the chicken breasts from the pot and shred with 2 forks until in small, bite-sized pieces. Return the chicken to the pot and stir, simmering an additional 5-10 minutes. Stir in the lime juice, and taste the soup. Add additional salt or pepper, to taste.

Bowl of Easy-Chicken-Tortilla-Soup

Serve warm, topped with sliced avocado, cheese, tortilla strips, and/or sliced jalapeno. I had some tri-color tortilla strips to use up from the store, so I opted out of frying my own this time.

Spoonful of Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is so hearty, flavorful, and delicious! It is the perfect meal for a cold, blustery winter day. But it is also light enough to enjoy during any season! This soup is totally husband and kid approved!

Bowl of Chicken Tortilla Soup with Jalapenos
Bowl of Easy-Chicken-Tortilla-Soup

Easy Chicken Tortilla Soup

A tex-mex favorite, Chicken Tortilla Soup, filled with shredded chicken, corn, black beans, and vegetables.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American, Mexican
Servings 8

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients
  

Chicken Tortilla Soup

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 3 cloves Minced Garlic
  • 1 medium Jalapeno pepper, seeded and minced
  • 1 lb Boneless Skinless Chicken Breasts (2 medium)
  • 2 Tbsp Adobo Sauce, canned
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 20oz can Crushed Tomatoes
  • 32 oz Chicken Stock or Broth
  • 1 14oz can Black Beans, drained and rinsed
  • 1 14oz can Yellow Corn, drained
  • 1 medium Lime, juiced
  • 2 tsp Kosher Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • 1/4 cup Cilantro, chopped

Homemade Tortilla Strips

  • 8 6inch Cor Tortillas cut into strips
  • 1/4 cup Olive Oil for Frying

Optional Toppings

  • Sliced Avocado
  • Shredded Monterey Jack Cheese
  • Lime Juice
  • Chopped Cilantro
  • Sliced Jalapeno

Instructions
 

Tortilla Strips

  • Cut the corn tortillas into small strips approximately 1/4inch width. Preheat a pan with oil over medium-high heat, and fry the tortilla strips in batches until crisp. Drain on paper towels. Add and preheat more oil in the pan, if needed to fry all of the strips.

Chicken Tortilla Soup

  • Add the olive oil to a large pot or Dutch oven over medium heat, and saute the onion, garlic, and jalapeno for 4-5 minutes until the vegetables start to soften and the onion is becoming translucent.
  • Stir in the chicken broth, crushed tomatoes, Adobo sauce, corn, black beans, cumin, chili powder, cilantro, salt and pepper. Add in the whole chicken breasts and bring to a boil. Reduce heat and let simmer, covered for 20-25 minutes.
  • Remove the chicken breasts from the pot and shred with 2 forks until in small, bite-sized pieces. Return the chicken to the pot and stir, simmering an additional 5-10 minutes.
  • Stir in the lime juice, and taste the soup. Add additional salt or pepper, to taste. Serve warm, topped with sliced avocado, cheese, tortilla strips, and/or sliced jalapeno.

Notes

*You can also make this soup in a slow cooker, simply add all of the ingredients (except the lime juice) into the slow cooker and prepare on low for 6-8 hours. Shred the chicken and add it back into the pot with the lime juice, and serve.
Keyword Black Beans, Chicken soup recipes, Chicken Tortilla Soup, Easy soup recipes, One Pot Soup Recipe, Shredded Chicken, Texmex

Another Tex-Mex favorite to pair with Chicken Tortilla Soup:

Southwest Chicken Egg Rolls!

Dipping Southwest Egg Roll in Chipotle Ranch

Like this recipe? Try my Fully Loaded Baked Potato Soup next!

Fully-Loaded-Baked-Potato-Soup in Bowl 3

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