Chicken Tortilla Soup

Warm up your soul with this hearty and flavorful Chicken Tortilla Soup, a true comfort food classic packed with zesty Southwest-inspired ingredients. Tender shredded chicken, smoky chipotle chili, and a medley of vibrant vegetables simmer together in a rich, spiced tomato and broth base to create a dish that’s as nourishing as it is delicious. The final touch? Crispy homemade tortilla strips, creamy avocado slices, fresh cilantro, and a sprinkle of shredded cheddar cheese, all added just before serving for layers of irresistible textures and flavors. Ready in just an hour and perfect for cozy family dinners or entertaining guests, this easy chicken soup recipe shines with bold flavors and wholesome ingredients. Don't forget the squeeze of lime for a tangy finish that ties it all together!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 tablespoon chipotle chili in adobo sauce, chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 15 ounces canned tomatoes, diced
• 6 cups chicken broth
• 1 cup corn kernels, fresh or frozen
• 15 ounces black beans, drained and rinsed
• 1 medium lime, juice only
• 0.25 cup fresh cilantro, chopped
• 4 pieces corn tortillas, cut into strips
• 1 medium avocado, sliced
• 1 cup shredded cheddar cheese
• to taste salt and pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet and rub with a tablespoon of olive oil. Season generously with salt and pepper.

Step 3

Bake the chicken in the preheated oven for about 20-25 minutes, or until fully cooked. Shred the chicken with a fork once it is cool enough to handle.

Step 4

While the chicken is baking, heat the remaining tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion and cook for 3-4 minutes until translucent.

Step 6

Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.

Step 7

Add the chopped chipotle chili, ground cumin, and chili powder, stirring for 1 minute until the spices are fragrant.

Step 8

Mix in the canned diced tomatoes and their liquid, chicken broth, corn, and black beans.

Step 9

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.

Step 10

Stir in the shredded chicken and lime juice, cooking for an additional 5 minutes.

Step 11

While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and fry until crisp and golden. Drain on paper towels.

Step 12

Serve the soup hot, topped with fried tortilla strips, avocado slices, shredded cheddar cheese, and chopped cilantro.

Nutrition Facts

Serving size	(3686.6g)

Amount per serving	% Daily Value*
Calories	2861.1

Total Fat 114.2g	0%
Saturated Fat 38.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 416.9mg	0%
Sodium 5104.9mg	0%
Total Carbohydrate 274.9g	0%
Dietary Fiber 64.1g	0%
Total Sugars 42.7g
Protein 211.2g	0%

Vitamin D 3.5IU	0%
Calcium 1493.6mg	0%
Iron 27.7mg	0%
Potassium 6048.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 28.4%

Carbs: 37.0%