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Chicken Tortilla Soup

Chicken Tortilla Soup
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This chicken tortilla soup recipe is packed with savory spiced broth, tender chicken, and crispy tortilla strips—all ready in under 40 minutes! A healthy meal that’s perfect for weeknights and impressive enough for guests.

Ingredients

Scale

For the tortilla strips (see Notes)

For the chicken tortilla soup

  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 4 medium garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can crushed tomatoes (fire roasted, if possible)
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 15-ounce can corn, drained and rinsed 
  • 1 1/2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), plus more as desired
  • 1 quart (4 cups) chicken broth
  • 1 teaspoon kosher salt, plus more for seasoning
  • 2 cups shredded chicken (seasoned; made with Instant Pot shredded chicken, crockpot shredded chicken, or shredded chicken methods, or rotisserie chicken)
  • 1 cup water
  • 1 lime, cut into wedges
  • 1 handful cilantro, for garnish

Instructions

  1. Preheat the oven to 375°F.
  2. Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
  3. Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. 
  4. Stir in the shredded chicken, water (adjusting the quantity based on how brothy you’d like the soup), and extra 1/4 teaspoon kosher salt and 1/2 tablespoon adobo sauce. Taste and add additional adobo sauce or kosher salt if desired.
  5. Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)

Notes

For vegetarian, omit the chicken or consider stirring the chicken into individual portions for a soup that works for all diets.

If you’re running short on time, use crushed purchased tortilla chips.

Find it online: https://www.acouplecooks.com/chicken-tortilla-soup/