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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken tortilla soup strikes a balance between a smoky, rich broth, tender shredded chicken, and fresh, vibrant toppings. This recipe achieves that by using fire-roasted tomatoes and a simple but effective blend of spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 14.5-ounce can fire-roasted diced tomatoes, undrained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, drained (or 1 ½ cups frozen corn)
  • 4 cups low-sodium chicken broth
  • 2 cups shredded cooked chicken rotisserie chicken works great!
  • 1 4-ounce can diced green chiles, undrained
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper to taste
For Toppings (optional but highly recommended):
  • Tortilla chips or fried tortilla strips
  • Shredded Monterey Jack or cheddar cheese
  • Diced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro chopped
  • Lime wedges

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
  2. Add Canned Goods and Spices: Stir in the fire-roasted tomatoes, black beans, corn, diced green chiles, chili powder, cumin, smoked paprika, and oregano. Stir well to combine and cook for 2-3 minutes to toast the spices.
  3. Simmer the Soup: Pour in the chicken broth and stir everything together. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let the soup simmer for at least 15 minutes to allow the flavors to meld.
  4. Add the Chicken: Stir in the shredded cooked chicken and heat through, about 5 minutes. The chicken should be warm throughout.
  5. Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and serve immediately. Let everyone add their favorite toppings for a personalized, delicious finish.

Notes

The estimated calorie count for the Chunky Beef Tortilla Soup with Cubed Roast is approximately 350-450 calories per serving for the base soup.
This estimate does not include the optional toppings. To help you calculate the total, here are the estimated calories for common toppings per serving:
  • 1/4 Avocado (diced): Approx. 80-100 calories
  • Shredded Cheese (1/4 cup): Approx. 110 calories
  • Sour Cream (2 tbsp): Approx. 60 calories
  • Tortilla Strips (1/2 oz): Approx. 70 calories