Chicken Tortilla Soup
Warm, comforting, and bursting with bold flavors, this hearty Chicken Tortilla Soup is a must-try recipe that brings the vibrant essence of Mexican cuisine to your table. Simmered with tender shredded chicken, smoky chipotle chili in adobo sauce, and a blend of aromatic spices like cumin and chili powder, this soup is loaded with wholesome ingredients such as black beans, sweet corn, and diced tomatoes. The finishing touches—crispy homemade tortilla strips, creamy avocado, tangy lime, and a sprinkle of melted cheddar—elevate each bowl into a delightful combination of textures and tastes. Perfect for a cozy family dinner or a crowd-pleasing appetizer, this one-pot wonder is ready in under an hour, making it ideal for busy weeknights or meal prep. Whether you’re craving a healthy, protein-packed soup or a fiesta of flavors, this Chicken Tortilla Soup is guaranteed to satisfy!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and rub with a tablespoon of olive oil. Season generously with salt and pepper.
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.
While the chicken is baking, heat the remaining tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
Add the chopped chipotle chili, ground cumin, and chili powder, stirring for 1 minute until the spices are fragrant.
Mix in the canned diced tomatoes and their liquid, chicken broth, corn, and black beans.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
Stir in the shredded chicken and lime juice, cooking for an additional 5 minutes.
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.
Serve the soup hot, topped with fried tortilla strips, avocado slices, shredded cheddar cheese, and chopped cilantro.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 42.7 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1494 mg | 115% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6048 mg | 129% | |
*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.
