Tortilla Chicken Soup Recipe

ByEmma

Nothing beats the warm hearty comfort of tortilla chicken soup a dish that’s bursting with bold flavors and vibrant colors. This recipe combines tender chicken savory spices and crunchy tortilla strips to create a meal your family will love. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests this soup has you covered!

Contents

Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken (rotisserie chicken works perfectly!)
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • Juice of 1 lime
  • Salt and pepper to taste

For the Tortilla Strips:

  • 4 small corn tortillas cut into thin strips
  • 2 tablespoons vegetable oil
  • A pinch of salt

Optional Toppings:

  • Fresh cilantro chopped
  • Sliced avocado
  • Shredded cheese (cheddar or Monterey Jack)
  • Sour cream
  • Jalapeño slices

Instructions

Step 1: Make the Tortilla Strips

  1. Preheat your oven to 375°F (190°C).
  2. Toss the tortilla strips with vegetable oil and a pinch of salt.
  3. Spread the strips in a single layer on a baking sheet.
  4. Bake for 8–10 minutes or until crispy and golden brown. Set aside.

Pro Tip: For an extra kick sprinkle chili powder or smoked paprika over the tortilla strips before baking.

Step 2: Sauté the Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion garlic and bell peppers. Sauté for 4–5 minutes until the vegetables soften.
  3. Stir in cumin chili powder and smoked paprika. Cook for another minute to toast the spices.

Pro Tip: Don’t skip toasting the spices—this step intensifies the flavor of the soup!

Step 3: Build the Soup

  1. Add the diced tomatoes chicken broth black beans corn and shredded chicken to the pot. Stir to combine.
  2. Bring the soup to a boil then reduce the heat to low and simmer for 20 minutes to let the flavors meld together.
  3. Stir in the lime juice and adjust the seasoning with salt and pepper to taste.

Step 4: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Top with crispy tortilla strips and any of your favorite toppings such as fresh cilantro avocado slices shredded cheese or sour cream.
  3. Serve immediately and enjoy!

Pro Tip: Pair this soup with a side of warm cornbread or a simple green salad for a complete meal.

Why You’ll Love This Recipe

  • Easy to Customize: Swap black beans for pinto beans or add extra veggies like zucchini or carrots.
  • Perfect for Meal Prep: The flavors deepen over time making leftovers even better!
  • Family-Friendly: The toppings let everyone personalize their bowl for a fun dining experience.

With this tortilla chicken soup recipe you’re all set to whip up a delicious crowd-pleasing dish. It’s simple versatile and perfect for any occasion. Let us know how your soup turns out in the comments below!

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