Easy Chicken Tortilla Soup Recipe
Servings: 6
Calories: 311kcal
Chicken tortilla soup is hearty and easy to make with chicken, tomatoes, corn and tortilla strips. A cozy dinner with your favorite toppings.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large white onion , diced
- 2 cloves fresh garlic , minced
- 4 cups low sodium chicken broth
- 15 ounces canned crushed tomatoes
- 14 ounces canned diced tomatoes
- 4 cups chicken , cooked and shredded
- 1 1/2 cups corn , frozen or canned (drained or thawed)
- 1 chipotle pepper in adobo sauce , chopped
- 1 tablespoon adobo sauce
- 2 teaspoons chilli powder
- 2 teaspoons cumin
- ½ cup cilantro , chopped, optional
Tortilla strips
- 6 corn tortillas , sliced in ½ inch strips
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt , or seasoning salt
Optional toppings
- Avocado
- Tortilla
- Jalapeno
- Sour cream
- Cheese
Instructions
Chicken Tortilla Soup:
- Heat the 1 tablespoon extra virgin olive oil in a large pot or dutch oven. Add the diced 1 large white onion and minced 2 cloves fresh garlic and sauté on medium heat until onions are almost translucent.
- Stir in the 4 cups low sodium chicken broth, 15 ounces canned crushed tomatoes, 14 ounces canned diced tomatoes, cooked and shredded 4 cups chicken, 1 1/2 cups corn, 1 chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, 2 teaspoons chilli powder and 2 teaspoons cumin.
- Simmer for 15-20 minutes.
- Ladle the soup into bowls and top with the tortilla strips, chopped ½ cup cilantro and desired toppings.
Tortilla Strips
- Preheat the oven to 350°F.
- Place the sliced 6 corn tortillas in a bowl and toss with the 1 tablespoon extra virgin olive oil and ½ teaspoon fine sea salt.
- Spread the strips on a parchment lined baking sheet and bake for approximately 10 minutes then toss them and bake another 5-10 minutes until lightly golden.
- Remove from the oven and allow to cool before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Make ahead: Feel free to prep the veg, aromatics, and toppings ahead of time. You can also cook the chicken ahead of time and place it in an airtight container. When you are ready to cook, all you need to do is cook and combine. My husband swears it is even better the next day after all of the flavors marry.
Storage: Leftovers can easily be stored in one large air-tight container in the fridge for 4-5 days or in single-serve containers in the fridge for 4-5 days. These can be reheated on the stove in a pot until the soup reaches a simmer or in the microwave in microwave-safe containers. Top with tortilla strips and your toppings of choice and enjoy.
Freezing: Once cool, you can put it in freezer-safe plastic bags or in large or single-serve freezer-safe plastic containers. These should be safe to store for a few months. When you are ready to enjoy them, thaw them overnight in the refrigerator and then reheat them according to leftover directions.
Nutrition
Calories: 311kcal | Carbohydrates: 31g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 2278mg | Potassium: 860mg | Fiber: 5g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 4mg
