Leftover Chicken Tortilla Soup

Nutriscore Rating: 76/100

Transform your leftover chicken into a vibrant and hearty meal with this irresistible Leftover Chicken Tortilla Soup! Bursting with bold Tex-Mex flavors, this easy recipe combines tender shredded chicken, zesty spices like cumin and smoked paprika, and a medley of colorful vegetables, including bell peppers, jalapeño, and sweet corn. Simmered in a rich, tomato-based broth and topped with crunchy tortilla strips, creamy avocado, and fresh cilantro, this soup is the perfect way to create a comforting, crowd-pleasing dish in just 45 minutes. Ideal for weeknight dinners or a cozy lunch, this one-pot wonder is as practical as it is delicious. Use up those leftovers while enjoying a filling, flavorful bowl that nourishes and delights!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Jalapeño, diced (optional)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 6 cups Chicken broth
• 14.5 ounces Diced tomatoes (canned, with juices)
• 15 ounces Black beans (drained and rinsed)
• 1 cup Frozen corn
• 3 cups Leftover cooked chicken, shredded
• 2 tablespoons Fresh lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 1 cup Tortilla strips or crushed tortilla chips
• 1 Avocado, diced (optional, for garnish)
• 0.5 cup Shredded cheese (optional, for garnish)
• 0.25 cup Sour cream (optional, for garnish)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3–4 minutes until it starts to soften.

3. Stir in the minced garlic, diced red and green bell peppers, and jalapeño (if using). Cook for another 3–4 minutes until the vegetables are tender.

4. Sprinkle the cumin, chili powder, and smoked paprika over the vegetables and stir well to coat evenly.

5. Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.

6. Add the black beans, frozen corn, and shredded leftover chicken to the pot. Stir everything together.

7. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.

8. Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

9. Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, diced avocado, shredded cheese, and sour cream as desired.

10. Serve hot and enjoy your comforting Leftover Chicken Tortilla Soup!

Nutrition Facts

1 serving (640.5g)

Calories		494
% Daily Value*
Total Fat		17.9 g	23%
	Saturated Fat	5.8 g	29%
	Polyunsaturated Fat	0.0 g
Cholesterol		112 mg	37%
Sodium		1216 mg	53%
Total Carbohydrate		33.9 g	12%
	Dietary Fiber	8.3 g	30%
	Total Sugars	7.7 g
Protein		50.0 g	100%
Vitamin D		0.0 mcg	0%
Calcium		183 mg	14%
Iron		4.5 mg	25%
Potassium		1149 mg	24%

*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: 957 cal (32.3%%)

Protein: 1192 cal (40.1%%)

Carbs: 819 cal (27.6%%)