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Chicken Tortilla Soup • One Pot Full Meal • Two Purple Figs

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Chicken Tortilla Soup is a one pan, nutritious and delicious meal that’s so easy and perfect for busy weeknights. It’s similarly loaded with beans, corn and toppings like our favorite Taco Soup. Bonus: it has homemade tortilla strips too! So Good, you need to try it!

A hand holding a spoon and spooning out some chicken tortilla soup from a bowl

One pot loaded soups are our cozy weekday meals, especially when they’re loaded with so much flavor! Taco Soup is similar but with ground beef. Our Tortellini Soup takes us back to Italy, but with extra comfort. Baked Potato Soup is the ultimate hug in a bowl. Like Seriously!

Chicken Gnocchi Soup was our everything at Olive Garden so we made a copycat recipe for it. Chickpea Soup is a family recipe that’s classic street food in Egypt, and absolutely heartwarming💛 Moroccan Lentil Soup is another loaded full meal soup you need to try!

Three bowls of chicken tortilla soups on a wooden table loaded with tortilla chips, avocados, sour cream and green onions and surrounded by a kitchen towel

Why You’ll LOVE Chicken Tortilla Soup

  • It’s SO GOOD! Like so tasty, so delicious and seriously heartwarming!
  • This Chicken Tortilla soup is a full meal on its own, loaded with nutrients.
  • You only need one pan/pot to make it, so less cleaning.
  • The recipe is ready in 30 minutes or less. 
  • You can use all the toppings or none, either-way it’s delicious.
  • Chicken tortilla soup is a great make ahead meal, and stores so well for leftovers. 

Ingredients You’ll need

Ingredients for the chicken tortilla soup including the cooked chicken, some black beans in a bowl, some corn in a bowl, some canned tomatoes in a bowl, cilantro on a plate, some tortillas, a spice mix on a plate, some minced onions and garlic in smaller bowl and a jar of stock

  • Chicken. We used rotisserie chicken, you can use any cooked chicken you have on hand.
  • Onions, Garlic and jalapeno. The flavor base for the soup.
  • Spice Mix. A combo of salt, pepper, oregano, chilli powder, cumin, garlic powder.
  • Black Beans.  We used canned, rinsed black beans, however you can use cooked dried beans.
  • Corn. Use fresh or frozen corn, we avoid canned.
  • Cilantro and Lime. For a fresh finish and bright end to the taste.
  • Canned Cherry tomatoes. Use any canned tomatoes and juices.
  • Stock. You can use chicken or veggie stock.
  • Tortillas. This is extra for toppings and making tortilla chips.

How to Make Chicken Tortilla Soup

Make Tortilla Strips 

A hand holding a plate of tortillas cut into thin strips

  1. You’ll start by cutting regular flour tortillas into thin strips. We use a scissors for this, and you can decide which size you like. The size here is 2 inches long and 1/4th inch wide.
  2. You’re then going to add oil into a frying pan, you’ll need a neutral tasting oil like avocado. Then you’ll add the tortilla strips. 
    Golden fried tortilla strips a the frying pan.
  3. Shake the pan and toss the tortilla strips in the oil until they’re golden and crisp.

Make the Soup

One large pot with onions and jalapeños sautéing and a wooden spoon mixing it in

  1. Start by sautéing the onions and jalapeno (if using) together in oil. We use a large heavy pot for the soup, and of course we use jalapeños 🙂 We LOVE a spice kick!
  2. Then we add in the minced garlic and cook that for just 2 minutes.
    A hand adding the canned tomatoes in juices right into the pot
  3. The canned tomatoes with their juices go into the pot to make the base of the soup, along with the stock. We used canned cherry tomatoes here as we love that flavor the most.
    A hand holding the plate of different spices like the oregano, garlic powder, cumin, chilli powder, salt and pepper and adding it into the pot of soup
  4. Now you’re going to add in the spices and seasoning to flavor up the soup. Cover the soup with a lid and bring to a boil over medium high heat. Then drop the heat to medium low so the soup is simmering and all the flavors are blending in.
    A hand holding in the bowl of black beans and adding it into the soup pot
  5. Let the soup simmer for about 15 minutes before adding in the remaining ingredients. Start with the beans.
    A hand holding in the cooked chicken and ready to add it into the soup
  6. Then add in the corn and cooked chicken. We used leftover rotisserie chicken, however any cooked chicken that you have will work.
    chicken tortilla soup is ready and a hand is squeezing lime over it in the pot and a added cilantro
  7. Cover the pot and again allow the soup to simmer for another 10 minutes or so until all the ingredients and flavors have come together.
  8. At that point your soup is ready, we love to finish it off with a handful of cilantro and a squeeze of lime.
    the chicken tortilla soup recipe is ready in the post and a wooden spoon is scooping some soup to show off how it looks
  9. This is how easy and simple it comes together! And while your soup is ready to serve as is, we recommend you use some of these toppings for an elevated dish!

Serving the Chicken Tortilla Soup

Small bowls of toppings to be added over the bowls of soup. There's a bowl of sour cream, a bowl of diced avocados, a bowl of the tortilla strips, a bowl of lime and cilantro leaves, a bowl of green onions, a bowl of jalapenos

Here’s a list of our toppings that we love for the chicken tortilla soup recipe:

  • Tortilla chips (made above)
  • Sour cream
  • Cilantro leaves
  • Jalapenos
  • Diced avocados
  • Lime wedges
    close up of chicken tortilla soup in a bowl with sour cream, tortilla strips, jalapeno, avocados on top and lime wedges

Simply Load up the soup in the bowl with your favorite toppings right before serving.

Tips for Chicken Tortilla Soup

  1. Enjoy the benefits of using leftover chicken. Rotisserie chicken works great, any leftover chicken form our chicken recipes works well too!
  2. Use canned beans as they’re more accessible, but make sure you rinse them. 
  3. Likewise, we love frozen organic corn when it’s not corn season. Just add them in frozen, no need to that or cook them prior. 
  4. Any type of tomatoes will work, we prefer canned cherry tomatoes as they have a richer flavor. 
  5. The stock you use is completely optional, broth, beef, chicken or veggie. 
  6. Make the tortilla strips in advance, cool them and freeze them in a bag for up to 3 months. 
  7. You can also make extra and use them on salads!
  8. Load the soup toppings right before serving. 

How to Store this soup?

Leftover soup keeps so well in the fridge for up to 6 days. You can also freeze it for 3 months. To reheat the soup, you can microwave it, or reheat it in a pot over medium low heat. If your soup is frozen, make sure to defrost it first.

Can I make tortilla soup in a crockpot?

You can add all ingredients in the crockpot and set on low for 6 hours or medium for 3 hours. 

Is chicken tortilla soup spicy?

We love the spicy version so we added jalapeno with the onions and as a topping. If you don’t want a spicy soup, you can actually skip the jalapeños all together and your soup is no longer spicy.

Soup Recipes

Mediterranean Soup
Taco Soup
Tortellini Soup
Baked Potato Soup
Chicken Gnocchi Soup
Best Minestrone Soup
Peanut Soup

Chicken Tortilla Soup

This Chicken Tortilla Soup is a one pot full meal that’s so TASTY and delicious! The best chicken tortilla soup recipe with homemade tortilla strips, avocados, sour cream and so much more!

Ingredients

Soup

  • 2
    teaspoons
    oil
    avocado oil or any neutral tasting oil
  • 1
    onion
    diced
  • 1
    jalapeno
    diced, optional
  • 3
    cloves
    garlic
    Minced
  • 1 1/2
    cups
    canned tomatoes
    and juices
  • 2 1/2
    cups
    Stock
    chicken or veggie
  • 1
    teaspoon
    salt and pepper
  • 2
    teaspoons
    chilli powder
  • 1 1/2
    teaspoons
    oregano
  • 1
    teaspoon
    garlic powder
  • 1/2
    teaspoon
    cumin
  • 1
    can
    black beans
    rinsed and drained
  • 1 1/2
    cup
    corn kernels
    frozen corn or fresh
  • 2
    cups
    cooked chicken
    rotisserie chicken or any leftover cooked chicken
  • 1/3
    cup
    cilantro
    minced
  • 1
    lime
    squuezed

Tortilla Strips

  • 2-3
    flour tortillas
    cut into thin strips using a scissors : 2 inch by 1/4 inch
  • 3
    Tablespoons
    avocado oil
    or any neutral oil

Toppings

  • 2/3
    cup
    sour cream
  • 2
    avocados
    diced
  • 4
    tabelspoons
    cilantro
    leaves
  • 1
    lime
    cut into wedges
  • 1
    jalapeno
    sliced, optional

Instructions

  1. Make The tortilla strips:

    You’ll start by cutting regular flour tortillas into thin strips. We use a scissors for this, and you can decide which size you like. The size here is 2 inches long and 1/4th inch wide.

  2. You’re then going to add oil into a frying pan, you’ll need a neutral tasting oil like avocado. Then you’ll add the tortilla strips.

  3. Shake the pan and toss the tortilla strips in the oil until they’re golden and crisp.

  4. Make the Soup

  5. Start by sautéing the onions and jalapeno (if using) together in oil. We use a large heavy pot for the soup.

  6. Then we add in the minced garlic and cook that for just 2 minutes.

  7. The canned tomatoes with their juices go into the pot to make the base of the soup, along with the stock.

  8. Now you’re going to add in the spices and seasoning to flavor up the soup. Cover the soup with a lid and bring to a boil over medium high heat. Then drop the heat to medium low so the soup is simmering and all the flavors are blending in.

  9. Let the soup simmer for about 15 minutes before adding in the remaining ingredients. Start with the beans.

  10. Then add in the corn and cooked chicken. We used leftover rotisserie chicken, however any cooked chicken that you have will work.

  11. Cover the pot and again allow the soup to simmer for another 10 minutes or so until all the ingredients and flavors have come together.

  12. At that point your soup is ready, we love to finish it off with a handful of cilantro and a squeeze of lime.

  13. This is how easy and simple it comes together! And while your soup is ready to serve as is, we recommend you use some of these toppings for an elevated dish!

  14. Simply Load up the soup in the bowl with your favorite toppings right before serving.

Recipe Notes

Tips for Chicken Tortilla Soup

  1. Enjoy the benefits of using leftover chicken. Rotisserie chicken works great, any leftover chicken form our chicken recipes works well too!
  2. Use canned beans as they’re more accessible, but make sure you rinse them. 
  3. Likewise, we love frozen organic corn when it’s not corn season. Just add them in frozen, no need to that or cook them prior. 
  4. Any type of tomatoes will work, we prefer canned cherry tomatoes as they have a richer flavor. 
  5. The stock you use is completely optional, broth, beef, chicken or veggie. 
  6. Make the tortilla strips in advance, cool them and freeze them in a bag for up to 3 months. 
  7. You can also make extra and use them on salads!
  8. Load the soup toppings right before serving. 

How to Store this soup?

Leftover soup keeps so well in the fridge for up to 6 days. You can also freeze it for 3 months. To reheat the soup, you can microwave it, or reheat it in a pot over medium low heat. If your soup is frozen, make sure to defrost it first.

Can I make tortilla soup in a crockpot?

You can add all ingredients in the crockpot and set on low for 6 hours or medium for 3 hours. 

Is chicken tortilla soup spicy?

We love the spicy version so we added jalapeno with the onions and as a topping. If you don’t want a spicy soup, you can actually skip the jalapeños all together and your soup is no longer spicy.

Nutrition Facts

Chicken Tortilla Soup

Amount Per Serving

Calories 602
Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 9g56%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 23g

Cholesterol 75mg25%

Sodium 1618mg70%

Potassium 1439mg41%

Carbohydrates 49g16%

Fiber 18g75%

Sugar 13g14%

Protein 31g62%

Vitamin A 1516IU30%

Vitamin C 41mg50%

Calcium 173mg17%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.



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