Chicken Tortilla Soup Recipe

Howdy, friend. Get ready to tantalize your taste buds with this mouthwatering Chicken Tortilla Soup recipe.

Let me tell you, it is a very easy to make. I promise you.

Why You Will Love This Chicken Tortilla Soup Recipe

This soup is a game-changer, my friends. Not only is it so delicious, that you will crave more of it, but it is also incredibly easy to make.

And it is a fantastic way to sneak in some veggies for those picky eaters in your life.

Ingredients Needed to make this Chicken Tortilla Soup

Let’s gather the ingredients, shall we? These are the ingredients you need to make this recipe.

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced (optional for a little heat)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
4 cups chicken broth
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 cup crushed tortilla chips, plus more for serving
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper, to taste

Alternative Ingredients

Original Ingredient	Alternative
Chicken Breasts	Turkey Breast or Rotisserie Chicken
Black Beans	Pinto Beans or Kidney Beans
Corn	Frozen Mixed Veggies
Tortilla Chips	Crushed Tortilla Strips or Fried Tortilla Pieces

Step-By-Step Instructions on How to Make this recipe.

Gather your ingredients and let’s get cooking.

First, you’ll cook the chicken until it’s tender and juicy.

Then, you’ll sauté the veggies until they’re fragrant and slightly softened.

Next, add the spices and let them bloom in the oil for a minute or two to release their flavors.

Toss in the chicken, broth, tomatoes, beans, and corn, and let the whole thing simmer until it’s piping hot and the flavors have melded together beautifully.

Finally, stir in the crushed tortilla chips, cilantro, and a squeeze of lime juice for a burst of freshness.

Expert Tips

Use rotisserie chicken for a shortcut.
Adjust the spice level by adding more or less jalapeño.
Top with avocado, shredded cheese, and sour cream for extra deliciousness.
Leftovers taste even better the next day.

Utensils You Need To Make this Chicken Tortilla Soup

A large pot or Dutch oven
A cutting board
A sharp knife
A wooden spoon or spatula
A can opener
Measuring cups and spoons

What to Serve with Chicken Tortilla Soup

This soup is a meal in itself, but if you’re feeling extra hungry, you can serve it with:

Warm tortillas or tortilla chips
A fresh green salad
Cornbread or biscuits

Frequently Asked Questions

Can I use bone-in chicken instead of boneless?

Absolutely. Bone-in chicken will add even more flavor to the soup. Just be sure to remove the bones before shredding the chicken.

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You may want to add extra beans or veggies to make it more filling.

Can I use fresh or canned tomatoes?

Either fresh or canned tomatoes will work in this recipe. If using fresh tomatoes, you’ll need about 1 1/2 cups of diced tomatoes.

Can I freeze this soup?

Yes, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Can I make this soup in a slow cooker?

Absolutely. This soup is perfect for the slow cooker. Simply add all the ingredients except the tortilla chips, cilantro, and lime juice to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then stir in the remaining ingredients before