Easy Chicken Tortilla Soup Recipe

A delightful bowl of chicken tortilla soup topped with fresh avocado slices, green onions, shredded cheese, and cilantro awaits to tantalize your taste buds.

Easy Chicken Tortilla Soup made with shredded chicken, tomatoes, corn, and a lightly spiced broth, topped with crisp homemade tortilla strips. It stretches two cups of cooked chicken into eight bowls and reheats well for lunches.

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Prep Time: 15

Cook Time: 40

Total Time: 55

Course: Soups/Stews

Cuisine: Mexican

Keyword: Chicken Tortilla Soup

Servings:

Calories: 229kcal

Ingredients

1 tablespoon olive oil
½ cup diced green chiles
½ cup onion chopped
2 teaspoon garlic minced
½ teaspoon ground cumin
¼ teaspoon chili powder
6 cups chicken stock
2 cups cooked chicken shredded
1 ½ cups can diced tomatoes
1 cup canned corn drained
Salt and pepper

To serve:

Cheese shredded
Lettuce shredded
Avocado sliced
Green onions
Cilantro
Lime

Tortilla chips:

1 teaspoon olive oil
8 corn tortillas
Salt and pepper

US Customary - Metric

Instructions

Preheat the oven to 180ºC (350°F). Brush each corn tortilla with olive oil, then season them with salt and pepper. Slice the tortillas into strips and spread them in a single layer on a baking tray. Bake for about 10 minutes until they’re crispy, then set them aside.
1 teaspoon olive oil, 8 corn tortillas, Salt and pepper
In a large pot, heat olive oil over medium heat. Add the chopped onions, garlic, and diced green chiles. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
1 tablespoon olive oil, ½ cup diced green chiles, ½ cup onion, 2 teaspoon garlic
Stir in the cumin and chili powder, coating the vegetables evenly. Add the chicken stock, shredded chicken, and diced tomatoes to the pot. Season with salt and pepper to taste, and bring the mixture to a simmer. Cook for 25 minutes, stirring occasionally.
½ teaspoon ground cumin, ¼ teaspoon chili powder, 6 cups chicken stock, 2 cups cooked chicken, 1 ½ cups can diced tomatoes, Salt and pepper
Just before serving, stir in the drained corn. Ladle the soup into bowls, then top with the baked tortilla chips, shredded cheese, lettuce, avocado, green onions, cilantro, and a squeeze of lime.
1 cup canned corn, Cheese, Lettuce, Avocado, Green onions, Lime, Cilantro

Notes

Use low-sodium chicken stock so you can salt the soup to taste at the end.
Leftover rotisserie chicken works best; if cooking your own, thighs stay juicier than breast.
Add the tortilla strips just before serving, or serve them on the side, so they stay crisp.
For a creamier soup, stir in sour cream or Greek yogurt off the heat.
Store leftovers in a covered container in the fridge for up to 3 to 4 days, and reheat until the soup comes to a rolling boil.

Nutrition

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