Easy Chicken Tortilla Soup

Overhead shot of a bowl of chicken tortilla soup topped with sour cream and jalapenos

4.86 from 7 votes

This truly is an easy Easy Chicken Tortilla Soup that is made in one pot and done in under 30 minutes. A hearty combination of spices combined with sweet corn and crunchy tortilla chips make this the best Chicken Tortilla Soup I have made yet. Add a little chicken and it makes a perfect lunch or dinner when you want to warm your sole or add a little spice to your day.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Mexican

Keyword: Chicken, mexican, soup

Servings: people

Calories: 345kcal

Author: Alisa Infanti

Ingredients

2 tbsp olive oil
1 jalapeno pepper , finely chopped
1 onion , finely chopped
3 cloves garlic , minced
5 cups low sodium chicken broth , about one carton
2 ½ cups crushed tomatoes , or one large can
15 oz black beans , drained and rinsed
1 tbsp chili powder
2 tsp cumin
1 ½ tsp sea salt
1 tsp paprika
1 tsp black pepper
¼ tsp cayenne pepper
1 ½ cups corn kernels , fresh or frozen
1 lime , juiced
2 cups roasted or steamed chicken , shredded
½ cup fresh cilantro , finely chopped (optional)

Instructions

In a large heavy bottom stock pot heat add olive oil, onions, jalepenos and garlic and let cook over medium heat until onions start to become translucent.
Add crushed tomatoes, chicken stock, beans and spices. Stir to ensure blended evenly. If you like your soup broth to be thinner simply add some water or more chicken stock to desired density.
Turn up heat and simmer on medium high for 15 minutes.
Add corn kernels and continue to simmer for another 5 minutes.
When complete add juice of a freshly squeezed lime and stir.
Spoon with laddle into soup bowls and add shredded roasted chicken.
Add 2-3 broken Corn Tortilla chips to top just before eating along with a sprinkle of fresh cilantro.

Video

Notes

Tip:

Add the tortilla chips right before eating or they will become mushy.

Storage:

Store leftovers in the fridge in a tightly sealed container for up to 4 days. The chicken can be included in the soup when stored. Freeze in tightly sealed containers for up to 6 months. Thaw over medium hit in a pot, stirring occasionally to avoid burning.

Nutrition