Easy Chicken Tortilla Soup Recipe

Looking for an easy and delicious one-pot meal soup recipe? I love this yummy and super easy Chicken Tortilla Soup.  My favourite thing about it is that everything goes into the pot, you let it simmer, and in less than half an hour, you have the perfect comfort food dinner!

Freshly made, crispy tortilla strips are also a big favourite in our home. The kids rush to the kitchen to eat them as soon as they are ready, and I have to make a big portion usually to ensure they make it into the soup. 

You can get creative, add/remove ingredients as you wish, make it vegetarian, or keep the chicken. I find the chicken adds to the flavour, and we love it in the soup. 

You can stick to the basics for the toppings, and I love adding fresh cilantro, avocado, and lime. You can also add cheese, sour cream, jalapenos, or anything else you usually add to your Mexican soups. 

Here’s the full recipe for you. It is so easy and delicious! I promise this will become a favourite. 

Easy Chicken Tortilla Soup Recipe

Easy Chicken Tortilla Soup Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

I love this yummy and super easy Chicken Tortilla Soup.  My favourite thing about it is that everything goes into the pot, you let it simmer, and in less than half an hour you have the perfect comfort food dinner! 

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Ingredients

• 4 tablespoon of olive oil
• 1 chopped onion
• 4 cloves of garlic minced
• 1 tsp of ground cumin
• 1 tsp salt
• 1 tsb of chipotle chili pepper
• 1/2 cup of pickled jalapenos (drained)
• 1 large can of crushed tomatoes
• 1 can of diced tomatoes (chili flavour)
• 3 cups of chicken broth
• 2 cans of black beans (rinsed/drained)
• 1 small can of corn (rinsed/drained)
• 2 boneless, skinless chicken breasts
• 1 pack of 6" corn tortillas (cut into strips)
• Garnish:
• Cilantro
• 1 lime
• Sliced avocado

Instructions

1. Add 3 tablespoons of olive oil to a medium/large size frying pan, and heat over medium high heat.
2. Add tortilla strips and fry until they are crisp, watch to make sure they don't burn.
3. Heat 1 tablespoon of olive oil over medium heat on a large pot. Add the onion, and garlic and cook for a few minutes, until the onion is soft.
4. Add jalapeno, cumin, chipotle chili powder, salt, and saute for an extra minute.
5. Add tomatoes, chicken broth, beans, corn, and chicken. Bring to a boil, then turn the heat down to simmer. Simmer for 20 minutes.
6. After 20 minutes make sure the chicken is cooked, then shred and add back to the pot. Simmer for one more minute.
7. Serve soup with tortilla strips, lime wedges, avocados, and cilantro as garnish.
8. ENJOY!

Easy right? Always start with the onion and garlic.

The tortilla strips take some time to get crispy, so I always start cooking those first, then get started on the soup.

The smell of the chicken soup is so amazing! The kids know when I am making it, and they always run to the kitchen to steal some tortilla strips! 

The result. So delicious! I usually like the tortilla strips thicker and crispy. You can also cut them thinner if that’s your preference. 

And here’s the happiest little boy enjoying his soup.

Enjoy! Let me know if you end up making this recipe, share your thoughts with me below. 

I hope you enjoy this one! 

Looking for more Mexican food recipes? Click here for other delicious and easy recipes. 

xoxo