Chicken Tortilla Soup Recipe

The first time I tried making Chicken Tortilla Soup, I was instantly hooked the rich, savory aroma of simmering chicken and spices made the kitchen feel so cozy. Topped with golden, crispy tortilla strips, each bite offered a delightful mix of tender chicken, sweet corn, beans, and just the right amount of spice. It’s one of those soups that warms you from the inside out and keeps you coming back for more.

Chicken Tortilla Soup Recipe

Difficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

This Easy Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets simmered in a zesty lemon-butter sauce with capers. Ready in just 30 minutes, it’s a simple yet elegant meal perfect for weeknights or special dinners.

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño pepper, seeded and diced (optional for heat)

• 1 red bell pepper, diced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• 1 (14.5 oz / 410 g) can diced tomatoes

• 1 (15 oz / 425 g) can black beans, rinsed and drained

• 1 cup frozen or canned corn kernels

• 4 cups (1 liter) chicken broth

• 2 cups cooked shredded chicken (rotisserie works great)

• Salt and black pepper, to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Directions

• Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño, and bell pepper. Cook until softened, about 5 minutes.
  
• Season & simmer: Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant. Add diced tomatoes, black beans, corn, chicken broth, and shredded chicken. Bring to a boil.
  
• Simmer the soup: Reduce the heat to low and let the soup simmer for about 20 minutes to allow flavors to blend. Season with salt, black pepper, and lime juice.
  
• Prepare tortilla strips: While soup simmers, cut corn tortillas into thin strips. Lightly fry them in oil until crispy (or bake at 375°F / 190°C for 8–10 minutes).
  
• Serve: Ladle soup into bowls, top with tortilla strips, cheese, avocado slices, sour cream, and fresh cilantro. Serve with lime wedges.
  

Nutrition Information

• Calories: ~320 kcal
• Protein: 25 g
• Carbohydrates: 28 g
• Fat: 12 g
• Fiber: 7 g
• Sodium: ~780 mg

Expert Tips and Variations

For a lighter version, swap regular chicken broth with low-sodium or vegetable broth, and use almond or oat milk to make it creamy. Add a squeeze of lime or some diced avocado for extra freshness, or toss in black beans and bell peppers for more texture. Avoid overcooking the chicken to keep it tender, and don’t forget to toast the tortilla strips they bring the perfect crunch to the soup.

How to Store and Reheat Chicken Tortilla Soup

Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if it’s too thick. Add fresh tortilla strips or toppings just before serving for best texture.

Things People Ask

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