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–+ servings
Chicken Tortilla Soup

Deliciously Easy Chicken Tortilla Soup for Cozy Nights

This Chicken Tortilla Soup is a comforting dish perfect for busy nights, blending convenience and delicious flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Substitute with avocado oil for a lighter option.
  • 1 medium yellow onion White onions can be used as an alternative.
  • 1 can crushed tomatoes Use fresh tomatoes if preferred.
  • 1 can Rotel diced tomatoes with green chilies Substitute with regular diced tomatoes and fresh jalapeños for heat.
  • 4 cups chicken broth Vegetable broth works wonderfully for a vegetarian version.
  • 1 teaspoon garlic powder Fresh minced garlic can be substituted.
  • 1 teaspoon smoked paprika Regular paprika can be used.
  • 1 tablespoon chili powder Adjust the quantity to preferred heat level.
  • 1 cup corn Canned or frozen corn works perfectly.
  • 1 can black beans Can be substituted with other beans or omitted.
  • 1 cup heavy cream Coconut milk makes a great dairy-free alternative.
  • 2 cups cooked chicken Rotisserie chicken is a convenient choice.
  • to taste salt Always adjust to taste.
  • to taste pepper Always adjust to taste.
  • for topping tortilla strips Crushed tortilla chips can be used in a pinch.
For Garnishing
  • 1 medium avocado Ripe avocado beautifully complements the warm soup.
  • 1 cup sour cream Substitute with Greek yogurt for a tangy twist.
  • 1 cup Tex-Mex style shredded cheese Optional based on dietary preferences.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Hearty Easy Chicken Tortilla Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped yellow onion and sauté until translucent and slightly golden, about 5-7 minutes.
  2. Stir in 1 can of crushed tomatoes, 1 can of Rotel diced tomatoes with green chilies, and 4 cups of chicken broth. Stir in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1 tablespoon of chili powder. Bring to a boil.
  3. Once boiling, reduce heat to low and cover partially. Let the soup simmer for 5 minutes.
  4. While the soup simmers, prepare your desired toppings: slice avocado, spoon sour cream into bowls, shred cheese, and set out tortilla strips.
  5. Stir in 1 cup of heavy cream and 2 cups of cooked chicken into the pot, warming over low heat for another 3-5 minutes.
  6. Season the soup with salt and pepper to taste. Ladle into bowls and serve hot with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This Chicken Tortilla Soup is versatile and offers plenty of opportunities for customization!

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