Leftover Chicken Tortilla Soup
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!
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until it starts to soften.
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.
Sprinkle the cumin, chili powder, and smoked paprika over the vegetables and stir well to coat evenly.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Add the black beans, frozen corn, and shredded leftover chicken to the pot. Stir everything together.
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.
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, diced avocado, shredded cheese, and sour cream as desired.
Serve hot and enjoy your comforting Leftover Chicken Tortilla Soup!
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 38.9 g | ||
| Protein | 296.6 g | 593% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1074 mg | 83% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6521 mg | 139% | |
*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.
