Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tablespoons olive oil; 1/2 large onion (chopped); 3 cloves garlic (minced); 12 ounces cooked chicken (chopped); 1 teaspoon salt; 1 teaspoon black pepper; 1 can Rotel diced tomatoes with chiles; 1 can (15 oz diced tomatoes); 3 teaspoons ground cumin; 2 teaspoons dried oregano; 4 cups chicken broth; 1 can (15 oz black beans, rinsed and drained); 1 can (15 oz corn, drained); 1/4 cup canola oil; 4 corn tortillas; 2 teaspoons sea salt; 1/4 cup Mexican blend cheese; 1/4 cup sour cream

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Warm, hearty, and full of flavor this Chicken Tortilla Soup is loaded with tender chicken, sweet corn, and black beans, then finished with crispy fried tortilla chips on top for the perfect crunch in every spoonful.

In the winter I make a lot of soup recipes. Every weekend I make a big pot of soup for our dinner and then we enjoy it for lunch throughout the week.

It’s nice to have because soup helps to warm you from the inside out and on cold winter days there is nothing better than a steaming bowl of soup.

We have our rotation of soups that we go through on the regular. Hot and Sour Soup is the one we go to when we want a vegetarian soup. Easy Potato Soup is a hearty soup that doesn’t take a lot of effort to make. Vegetable Beef is full of veggies and your favorite cut of beef and it’s a really filling soup.

While we have our standard rotation, I like to mix it up every once in a while. We often have a variety of chicken soups on our menu as well but this week I decided to spice it up with Chicken Tortilla Soup.

What is the difference between Taco Soup and Tortilla Soup?

Taco soup is thick, hearty, and packed with classic taco flavors like ground meat, beans, and a chunky, chili like texture. Tortilla soup is lighter and brothy, usually made with shredded chicken and topped with crispy tortilla strips for the perfect crunch.

I had cooked chicken in my refrigerator so that’s what I used for the base of my soup. Then I added in corn, black beans, and tomatoes to build the flavor.

You can use other types of chicken. If using rotisserie chicken simply shred it and add it to the pot. If you are using uncooked chicken cut it into 1 inch pieces, season with salt, pepper, and garlic, and saute it for 5-8 minutes or until it is cooked through. Then add it to the pot with the soup.

What toppings can you add to Chicken Tortilla SOup?

You can add different cheeses like cheddar, Pepper Jack, or cotija. Other options include avocado slices, chopped cilantro, chopped red onion, or jalapenos. Top with fried tortilla strips, crushed tortilla chips, or slices of lime.

Ingredients:

olive oil
onion (I used a sweet onion but use your favorite type)
garlic cloves
cooked chicken (or you can cook your own and then chop or shred)
salt and pepper
Rotel tomatoes with chiles
diced tomatoes
ground cumin
chili powder
chicken broth
black beans
canned or frozen corn
tortillas

To make the soup heat the olive oil in a large stock pot. Add the onion and garlic and saute for five minutes. Add in the chicken, salt, pepper, cumin, and chili powder and saute for 2 minutes. Stir in the tomatoes with chiles, tomatoes, chicken broth, black beans, and corn. Bring to a boil then reduce heat and simmer for 30 minutes.

To make the tortillas you can cut them into strips and fry them in oil or spray with cooking spray and cook in an air fryer for 4-5 minutes.

This soup is delicious and fresh tasting. It has a great tomato flavor combined with the cumin and chili powder.

The corn and black beans add flavor, color, and texture to the soup. The fried tortilla strips on top add the perfect amount of crunch.

Can I make this soup with a different protein?

Sure! Ground beef or pulled pork would be super tasty in this soup in place of the chicken.

If you’ve tried my Chicken Tortilla Soup or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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