Chicken Tortilla Soup
This chicken tortilla soup comes from Karen’s recipe cards. It’s easy and pantry-friendly: crisp baked tortilla strips, chicken, beans, and corn in a taco-seasoned broth, finished with cheese and sour cream.
Ingredients
- 8 (6-inch) tortillas
- 2 tablespoons avocado oil (or olive oil)
- 1 medium onion, chopped
- 2 cups cooked chicken, diced
- 1 can (15 1/4 oz) corn, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (4 oz) chopped green chilies, drained
- 1 package (1 1/4 oz) taco seasoning mix
- 2 cans (14 1/2 oz) chicken broth
Instructions
- Slice the tortillas into strips and place on a cookie sheet. Lightly brush or spray with oil and sprinkle with salt. Bake at 350°F for 12 to 15 minutes, until lightly browned and crisp.
- Heat 1 tablespoon oil in a large pot over medium heat. Add the onion and sauté until soft.
- Add the chicken, corn, beans, tomatoes with their juice, green chilies, and taco seasoning. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer 10 to 15 minutes.
- Serve topped with the baked tortilla strips, cheese, and sour cream.
Nutrition (estimated): about 350 calories per serving, based on 6 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
Tips and toppings
- The toppings make it. Pile on the baked tortilla strips, shredded cheese, and sour cream, and it is also excellent with diced avocado, a squeeze of lime, and plenty of fresh cilantro.
- Rotisserie chicken is the shortcut. It is perfect for the two cups of cooked chicken and turns this into a fast weeknight meal.
- For more heat, leave the green chilies in, add a diced jalapeno, or reach for a hot taco seasoning.
- Short on time? Skip baking the strips and just crush a handful of tortilla chips over the top.
Questions people ask about chicken tortilla soup
Do the tortillas go in the soup or on top?
On top. You slice them into strips and bake them crisp, then add them when you serve so they stay crunchy instead of going soft in the broth.
Can I use rotisserie chicken?
Absolutely. It is the easiest way to get your two cups of cooked chicken, and it makes this a quick weeknight soup.
How do I make it spicier?
Leave the green chilies in, add a diced jalapeno, use a hot taco seasoning, or finish each bowl with a dash of hot sauce.
Can I make it ahead or freeze it?
Yes. The broth base keeps well in the fridge and freezes nicely. Store the tortilla strips separately so they stay crisp, and add them fresh when you serve.
