Easy Chicken Tortilla Soup
This soup!
I should make this every week.
It’s that good.
Tender chunks of chicken breast, loads of healthy vegetables, beans and just the right combination of seasonings.
Top it with a heap of shredded cheese —
You did resolve to eat more cheese this year, didn’t you???
As I was saying . . .
Some crunchy corn tortilla strips. (This is not optional, by the way. It’s called “Chicken Tortilla Soup” for a reason. Crispy tortilla strips add so much flavor and texture to this dish — trust me.)
Maybe a dollop of sour cream and sprinkle of fresh cilantro . . .
And a little PSA:
If you’re planning to make Easy Shredded Chicken for Tacos, put the extra broth to good use by adding it to this soup. You’ll thank me later!
One more thing —
This soup can be frozen and reheated. I froze some for about a week, then reheated it slowly on the stove top over a low flame. Perfect!
Freezing is great if you can’t eat the entire batch in one sitting.
Just package the soup up into individual servings, freeze and then reheat as needed! Top with fresh tortilla strips and shredded cheese.
Enjoy! – The Recipe Wench
Easy Chicken Tortilla Soup
Print recipe
Ingredients
- 1 Tablespoon olive oil (or you can use vegetable oil)
- 1/2 Medium onion, finely chopped
- 2 Cloves garlic, finely chopped
- 1/2 Cup celery, diced
- 2 Medium carrots, sliced
- 4 Cups chicken broth
- 1 Small can diced green chiles
- 1 Tablespoon chili powder
- 1 Tablespoon dried cilantro (or you can top with minced fresh cilantro just before serving)
- 1 Teaspoon each cumin, oregano, kosher salt and pepper
- 2-3 Cooked chicken breasts, shredded
- 1- 15 ounce can black beans (rinsed and drained)
- 6 corn tortillas (cut into 1/4 inch strips)
- 1/4-1/2 Cup vegetable oil (for frying tortilla strips)
- Shredded cheddar (to top before serving)
Optional
- sour cream, fresh cilantro, green onions (to top before serving)
Directions
| Step 1 | |
| In large pot, heat olive oil over medium-high heat. Saute onions and garlic for about 2-3 minutes. Add carrots and celery. Continue cooking for another 3 minutes. Add chicken broth, diced green chiles and seasonings. Bring to a low boil then reduce heat to simmer. Once carrots are tender, add chicken meat and black beans. Taste. Adjust seasonings if necessary. Simmer for another 10 minutes or so. | |
| Step 2 | |
| While the soup is simmering, heat vegetable oil in medium skillet over medium-high heat. Once oil is hot, add tortilla strips and fry until crisp. Remove and drain on paper towels. | |
| Step 3 | |
| Serve in bowls, topped with shredded cheese and crispy tortilla strips. You can also top with sour cream, fresh cilantro and green onions. | |
We want to hear from you!