Chicken Tortilla Soup
So, last Wednesday, I was in that midweek slump and needed a quick dinner option that would warm us up on a chilly Manhattan evening. That’s when I turned to my trusty Chicken Tortilla Soup. It’s one of those recipes that’s been a family favorite for years because it’s so effortless yet tastes like you’ve been in the kitchen all day. This soup is a one-pot wonder that’s perfect for crazy school nights when Alex has soccer practice and Sarah needs help with homework. Check out our Gluten-Free Lemon Crinkle Cookies for a sweet dessert pairing!
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Why you’ll love this recipe
This soup is incredibly comforting and perfect for a cozy family dinner. It’s packed with real ingredients and flavors that everyone from Donald to the kids enjoys. The best part? It comes together in under an hour, making it ideal for those nights when time is not on your side.
Ingredients
- 1 Tablespoon olive oil
- 1 onion, finely diced
- 1 Tablespoon minced garlic
- 1 green bell pepper, finely diced
- 15 ounces diced tomatoes
- 4 ounces mild green chiles
- 4 cups chicken broth
- 1 Tablespoon lime juice
- 1 Tablespoon taco seasoning
- ¼ teaspoon pepper
- 2 pounds chicken breasts, sliced thin
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- ½ cup fresh cilantro, finely chopped
- Salt and pepper to taste
- 4 corn tortillas, cut into 1-inch strips
- 3 Tablespoons olive oil (for tortilla strips)
- Pinch of sea salt (for tortilla strips)
Step-by-step instructions
- Start by heating olive oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic. Sauté for about 3-5 minutes, or until the onions become translucent.
- Stir in the diced tomatoes, green chiles, chicken broth, lime juice, taco seasoning, salt, and pepper. Add the chicken slices, black beans, and corn.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 25-30 minutes until the chicken is tender enough to shred with a fork.
- Once the chicken is done, shred it and return it to the pot. Let everything simmer for an additional 10-30 minutes, allowing the flavors to meld together.
- Meanwhile, prepare the tortilla strips. Heat olive oil in a large skillet. Add the tortilla strips and cook them over medium-high heat for 2-5 minutes, stirring often until they are crispy. Sprinkle them with sea salt while still warm.
- Serve the soup hot, topped with your crispy tortilla strips, and enjoy!
Recipe tips & variations
For extra zest, squeeze some lime juice just before serving. If your family likes a bit of heat, consider adding a pinch of cayenne or some sliced jalapeños. Want to save time? Rotisserie chicken works as a quick substitute, and you can swap out fresh corn for canned if needed.
Storage & reheating
Leftovers can be stored in airtight containers in the fridge for up to four days. This soup also freezes well, so you can save some for those nights when cooking isn't an option. Just thaw and reheat on the stove over medium heat until warmed through.
FAQs
What is the best way to shred chicken for Chicken Tortilla Soup?
Boil the chicken in the soup until it’s thoroughly cooked and tender. Then, using two forks, gently pull apart the chicken. It should shred easily!
Can Chicken Tortilla Soup be made spicier or adjusted for heat levels?
Absolutely! Add some sliced jalapeños or a dash of hot sauce to amp up the heat to your preference.
Which toppings pair best with Chicken Tortilla Soup?
Chopped onions, a dollop of sour cream, shredded cheese, and sliced avocados are classic toppings that complement the soup beautifully.
How long can Chicken Tortilla Soup be stored or frozen?
It stays fresh in the fridge for up to four days and can be frozen for even longer. Just ensure it’s in a well-sealed container to preserve the flavors.
Recipes you may like
- Check out the creamy delight of our Creamy Mango Banana Smoothie for a Fresh Morning Boost.
- For a refreshing sip, try our Pineapple Green Smoothie.
- For dessert, our Gluten-Free Lemon Crinkle Cookies are a must-try.
Chicken Tortilla Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting Chicken Tortilla Soup that's quick to make and perfect for family dinners.
Ingredients
- 1 Tablespoon olive oil
- 1 onion, finely diced
- 1 Tablespoon minced garlic
- 1 green bell pepper, finely diced
- 15 ounces diced tomatoes
- 4 ounces mild green chiles
- 4 cups chicken broth
- 1 Tablespoon lime juice
- 1 Tablespoon taco seasoning
- ¼ teaspoon pepper
- 2 pounds chicken breasts, sliced thin
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- ½ cup fresh cilantro, finely chopped
- Salt and pepper to taste
- 4 corn tortillas, cut into 1-inch strips
- 3 Tablespoons olive oil (for tortilla strips)
- Pinch of sea salt (for tortilla strips)
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic. Sauté for about 3-5 minutes, or until the onions become translucent.
- Stir in the diced tomatoes, green chiles, chicken broth, lime juice, taco seasoning, salt, and pepper. Add the chicken slices, black beans, and corn.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 25-30 minutes until the chicken is tender enough to shred with a fork.
- Once the chicken is done, shred it and return it to the pot. Let everything simmer for an additional 10-30 minutes, allowing the flavors to meld together.
- Meanwhile, prepare the tortilla strips. Heat olive oil in a large skillet. Add the tortilla strips and cook them over medium-high heat for 2-5 minutes, stirring often until they are crispy. Sprinkle them with sea salt while still warm.
- Serve the soup hot, topped with your crispy tortilla strips, and enjoy!
Notes
- For extra zest, squeeze some lime juice just before serving.
- If your family likes a bit of heat, consider adding a pinch of cayenne or some sliced jalapeños.
- Want to save time? Rotisserie chicken works as a quick substitute, and you can swap out fresh corn for canned if needed.
- Leftovers can be stored in airtight containers in the fridge for up to four days. This soup also freezes well, so you can save some for those nights when cooking isn't an option. Just thaw and reheat on the stove over medium heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 70 mg
