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A bowl of chicken tortilla soup.
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5 from 2 votes

Chicken Tortilla Soup Recipe

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 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 10 servings
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
  • 2 tablespoons olive oil divided
  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeno pepper stems and seeds removed, finely diced
  • 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 1/2-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

  • Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add the chicken to the Dutch oven and brown for 5 minutes on each side until browned, but not necessarily cooked through. Transfer to a plate and set aside.
    2-3 boneless, skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil
  • To the same pot, drizzle the remaining 1 tablespoon of oil and add the onion. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.
    1 large yellow onion
  • Add the bell pepper, jalapeno pepper, garlic, and diced green chilies. Cook for another 30 to 60 seconds while stirring.
    1 red bell pepper, 4 cloves garlic, 1 (4-ounce) can diced green chilies, 1 jalapeno pepper
  • Next, add the chili powder, ground cumin, salt, smoked paprika, chipotle chili powder, dried oregano, and a dash of cayenne pepper. Stir for 30 to 60 seconds to toast the spices.
    1 ½ teaspoons chili powder, 1 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chipotle chili powder, ½ teaspoon dried oregano
  • Return the seared chicken to the pot along with the chicken broth, diced tomatoes, and red enchilada sauce. Bring to a boil.
    8 cups chicken broth, 1 (14-ounce) can fire-roasted diced tomatoes, 1 (10-ounce) can red enchilada sauce
  • Add the beans, corn, and tortilla strips, stirring so the tortillas don’t stick together. Reduce the heat to medium-low and simmer for 20-25 minutes, until the tortillas have softened and thickened the soup slightly.
    1 (15-ounce) can black beans, 1 cup frozen corn, 12 corn tortillas
  • Remove the chicken from the pot and shred. Return the shredded chicken to the pot.
  • Add the cream cheese and let it melt for 2 minutes. Sprinkle the pepper jack and cheddar cheeses into the soup, then stir well until all the cheese is melted.
    4 ounces cream cheese, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese
  • Remove the soup from the heat and serve with sour cream, additional grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, and sliced avocado.
    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

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.
  • This recipe is on page 80 of my cookbook, House of Nash Eats Everyday! 

Nutrition

Calories: 373kcal | Carbohydrates: 33g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 1491mg | Potassium: 658mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1286IU | Vitamin C: 49mg | Calcium: 256mg | Iron: 3mg

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