Chicken Tortilla Soup Recipe
This easy chicken tortilla soup recipe is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips.
Servings 6 -8
Calories 224kcal
Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion , diced (about 1 ½ cups)
- 10 cups chicken stock
- 1-15 ounce can diced tomatoes with mild green chiles
- 1-15 ounce can black beans , drained and rinsed
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 2 tablespoons chopped cilantro
- 3 cups cooked shredded chicken
- 1 ½ cups corn kernels
Toppings
- 4-5 inch corn tortillas
- canola oil or cooking spray
- sour cream or Mexican crema
- avocado
- shredded cheese
- limes
Instructions
- In a large stock pot over medium, warm the oil then add the onions and cook for 4-5 minutes, stirring often, until the onions soften.
- Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt, and cilantro and bring to a boil, then reduce to a bubbling simmer and cook for 30 minutes.
- Add the shredded chicken and corn and cook until warmed though.
- While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil. Lay the strips ion a foil-lined baking sheet in a single layer. Toast until crisp, then sprinkle with kosher salt.
- Spoon the soup into bowls and garnish sour cream, avocado, more cilantor, and cheese. Add a squeeze of fresh lime and serve.
Notes
*I use my homemade chicken stock to give this soup and extra rich flavor. If you don't have time to make homemade, choose a high quality chicken stock or broth instead.
Nutrition
Calories: 224kcal | Carbohydrates: 16g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1783mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 2mg