Chicken Tortilla Soup Recipe

5 from 1 vote

If you're in the mood for something warm, hearty, and bursting with flavor, then this easy Chicken Tortilla Soup recipe is for you! Ideal for any night of the week, it's a quick and satisfying meal that's especially comforting during the colder months or when you just need a touch of homestyle cooking!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: servings

Calories: 373kcal

Author: Amy Nash

Ingredients

Soup

2-3 boneless, skinless chicken breasts, about 1 pound (or about 3-4 cups cooked, shredded chicken)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 large yellow onion, chopped
1 red bell pepper chopped
4 cloves garlic minced
1 (4-ounce) can diced green chilies
1 ½ teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chipotle chili powder
½ teaspoon dried oregano
8 cups chicken broth
1 (14-ounce) can fire-roasted diced tomatoes
1 (10-ounce) can red enchilada sauce
1 (15-ounce) can black beans
1 cup frozen corn
12 corn tortillas sliced into ½-inch strips
4 ounces cream cheese
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese

To Serve

Sour cream, grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, sliced avocado

Instructions

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for 5 minutes on one side, flip, and brown for 5 minutes on the other, until they are no longer pink inside. Transfer to a plate and set aside.
Top up the oil if needed and add the onion, cooking until the onion begins to soften, about 4-5 minutes. Add the bell pepper, poblano pepper, garlic, and diced green chilies and cook for another 30 seconds.
Add the chicken, chicken broth, diced tomatoes, and red enchilada sauce and stir again. Bring to a boil.
Next, add the array of spices—chili powder, ground cumin, salt, smoked paprika, chipotle chili powder, dried oregano, and a dash of cayenne pepper. Stir these together well to coat the vegetables, allowing the heat to release the spices’ flavors, creating a fragrant base.
Then add the beans, corn, and tortillas, stirring so the tortillas don't stick together, then lower the heat and simmer for 20-25 minutes, until the tortillas have softened.
Remove the chicken from the pot, shred it using two forks, and then return it to the pot. Add the cream cheese and let it melt for 2 minutes. Sprinkle the pepper jack and cheddar cheeses into the soup, stirring well until all the cheese is melted. Remove from the heat and serve with garnishes.

Notes

Storage

Store: Once cooled, transfer the soup into an airtight container. Properly stored, it will last in the refrigerator for up to 3-4 days. When you're ready to eat, you can reheat the soup on the stove over medium heat until it's hot throughout.
Freeze: After your soup has completely cooled, you can place it in a large Ziploc bag or other storage container and freeze until you’re ready to enjoy it. It will keep for up to 3 months. Make sure that the tortilla strips have been removed from the soup first because they can get mushy. Thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding in new tortilla strips.

Nutrition