Chicken Tortilla Soup is a hearty and flavorful soup that is perfect for any occasion. It is bursting with bold flavors and loaded with healthy ingredients. You will also love how versatile this recipe is! You can use any type of vegetables that you like, and you can also add toppings of your choice, such as avocado, sour cream, cheese and tortilla chips. This Chicken Tortilla Soup is different because it has a creamy base with the addition of chunky chicken, beans and corn. The flavorful base actually thickens the soup the way tortilla chips do, so you don’t need as many, making this a really healthy soup! Top this off with a squeeze of lime juice, some crunchy tortilla chips, avocado, cheese and cilantro. There are so many toppings you can add, and I just use whatever I have on hand.Why You’ll Love This Chicken Tortilla Soup:1. Rich Flavor Profile: One of the standout features of Chicken Tortilla Soup is its rich and complex flavor profile. The combination of tender chicken, zesty tomatoes, aromatic spices, and the satisfying crunch of tortilla strips in a hearty soup makes this recipe a winner!2. Nutrient-Packed Ingredients: This soup is not only delicious but also nutritious. It's loaded with protein from the chicken, vitamins from the vegetables, and healthy fats from the avocados. Plus, the spices like cumin and chili powder provide an extra antioxidant boost.3. Versatility: Chicken Tortilla Soup is incredibly versatile. You can customize it to suit your taste by adjusting the level of spiciness, adding extra toppings like cheese or sour cream, or even making it vegetarian by omitting the chicken. It is also a great way to use up leftover cooked chicken. You can simply cut or shred it and add it, instead of cooking chicken as the recipe indicates. Are you looking for more great soup recipes? Check out some of my favorites!Vegetarian Tortilla SoupInstant Pot Cauliflower Cheddar Soup30-Minute Chicken Ramen
Ingredients
- 3 tbsp olive oil, divided
- 2 Chicken Breasts, about 1 lb
- 2 carrots, peeled and diced
- ½ yellow onion, diced
- ½ red onion, diced
- 2 celery stalks, diced
- 4 cloves garlic smashed and chopped
- 2 tsp adobo
- ¾ tsp ground cumin
- 1/2 tsp chili powder
- 26 ounces chopped tomatoes
- 4 cilantro stems
- 1 can black beans, drained and rinsed
- 1 cup corn
- 4 cups chicken broth
- ¾ tsp salt
- ¼ cup crushed tortilla chips
- 1 tbsp lime juice
- Optional garnishes: Cilantro, diced avocado, crushed tortilla chips, cheese
Instructions
- Preheat oven to 375. Place the chicken breasts on a parchment lined sheet tray. Rub them with 1 tbsp olive oil and season with salt. Bake for 20-30 minutes. Allow to cool, then shred it and set aside.
- While the chicken is baking, heat the olive oil in a heavy bottomed pot over medium heat.
- Add the onion, carrot and celery and sauté until they are tender, about 5 minutes.
- Add the garlic and sauté another 2-3 minutes.
- Add the adobo, cumin, and chili powder and stir to coat the spices on the veggies, about 2 minutes. Then add the tomatoes and cilantro stems and simmer for 10-15 minutes.
- Remove the cilantro stems. Using an immersion blender, or blender/food processor, blend until completely smooth.
- Pour the mixture back in the pot and turn it to medium heat. Add the shredded chicken, black beans, corn, broth, salt and tortilla chips.
- Simmer for 20 minutes.
- Turn off the heat and stir in the lime juice.
- Serve topped with crushed tortilla chips, cilantro fresh avocado and cheese!
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