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Tortilla Chicken Soup

Chicken Tortilla Soup

Chicken tortilla soup is a Mexican-inspired soup made with shredded chicken, corn, black beans, and crunchy tortilla strips in a tomato-based broth. It's perfect for a quick and easy weeknight dinner that can easily feed a crowd!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people

Ingredients
  

Shredded Chicken:

  • 1 lb. boneless, skinless chicken breast or thighs, trimmed and pounded 1" thick
  • 2 tablespoon unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • chicken broth, to cover the chicken

Soup:

  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 1 cup onion (about ½ onion), chopped
  • 3 cups chicken broth, not reduced-sodium
  • 1 (16 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato paste
  • 1 (15 oz.) can corn, drained and rinsed
  • 1 (15 oz.) can black beans, drained and rinsed
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon fresh-squeezed lime juice
  • 2-3 cups tortilla strips

For topping:

  • sour cream
  • chopped fresh cilantro

Instructions

Make the Shredded Chicken:

  • Melt 2 tbsp. of butter in a medium saucepan. Add the boneless, skinless chicken breast or thighs and saute for 1-2 minutes on each side. Season with the ½ tsp. salt, ¼ tsp. pepper, and 1 tsp. chili powder. Add enough chicken broth or water to cover the chicken and cook until cooked through. About 8-10 minutes, but the time can vary depending on the size of your chicken. Remove from the pan and shred the chicken using two forks. I like to use one fork to hold the chicken down and then use the other fork to tear and shred the meat.

Make the Soup:

  • Heat the remaining 2 tbsp. butter and the 2 tbsp. olive oil in a large stockpot. Add the 1 cup chopped onion and saute until translucent. About 3 minutes.
  • Add the drained and rinsed corn, black beans, and shredded chicken. Stir in the tomato sauce, tomato paste, diced tomatoes, and chicken broth. Add the salt, garlic powder, chili powder, paprika, cumin, and fresh-squeezed lime juice. Bring to a boil, then lower the heat and simmer until ready to serve. The longer the soup simmers the more flavorful it will be. Stir in the tortilla strips once you're ready to serve.
  • Serve soup topped with more tortilla strips, sour cream, and fresh chopped cilantro. Shredded cheese and diced avocado are also good toppings. Leftover soup lasts (without the tortilla strips) in the fridge for 1 week.

Nutrition

Calories: 373kcal | Carbohydrates: 40.7g | Protein: 23.6g | Fat: 14.7g | Saturated Fat: 5.2g | Cholesterol: 52mg | Sodium: 1044mg | Potassium: 1203mg | Fiber: 9.6g | Sugar: 10.6g | Calcium: 62mg | Iron: 4mg