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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is warm, hearty, and packed with flavor. It's an easy one pot soup that's perfect any night of the week!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • ½ cup vegetable oil or any other neutral tasting oil
  • 5 soft corn tortillas cut into strips
  • 1 pound chicken breasts boneless, skinless
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon smoked paprika or regular
  • ¼ teaspoon coriander optional
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • 1 cup green bell pepper small diced
  • 1 cup yellow or white onion small diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 5 cups chicken stock
  • 14.5 ounce can petite diced tomatoes drained
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can corn drained
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot add the ½ cup of oil and heat to 350°F. Fry the tortilla strips until crisp and golden, working in batches if needed. Transfer to a paper towel lined plate, sprinkle with a little salt and set aside. Turn the heat off and carefully discard half of the oil.
  • In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon coriander and ½ teaspoon onion powder. Mix until fully combined, then season the chicken on both sides.
  • Place the pot over medium heat then add the chicken and cook on both sides until browned and fully cooked. Remove from the pot and set aside to cool.
  • Now add the diced bells peppers and onions to the pot and sauté until tender. Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute. (2 teaspoons cumin, 1 teaspoon chili powder, ¼ teaspoon chipotle powder, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon pepper)
  • Pour in the chicken stock, then add the tomatoes, beans, and corn. Shred or chop the chicken and return it to the pot. Stir together then bring to a simmer. Cook for 15 minutes. Top with your favorite toppings and fried tortilla strips. Enjoy!

Notes

Topping Suggestions
  • Fresh Lime Juice (a must!)
  • Cilantro
  • Diced Avocado
  • Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.
Tried this recipe?Let us know how it was!