Chicken Tortilla Soup

5 from 1 vote

Chicken Tortilla Soup

Chicken Tortilla Soup is one of my family's favorite easy, weeknight meals. In about 30 minutes you have a delicious, hearty soup that everyone will love.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 171kcal

Author: Catherine McCord

Ingredients

1 tablespoon olive oil
1 onion, diced
1 teaspoon kosher salt
1 green or red bell pepper, diced
1 clove garlic, minced
1 teaspoon cumin powder
1 32 oz box chicken broth
1 bay leaf
1 1/2 cups frozen corn kernels
1 15 oz can diced tomatoes
1 pound chicken breast, boneless and skinless
juice of 1 lime
crushed tortilla chips
toppings of choice: avocado, sour cream, shredded cheese, fresh cilantro

Instructions

In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil, cover, then reduce to a simmer.
After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork or hand mixer. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Notes

Shortcut tip – If you want to cut down on cooking time, you can use rotisserie chicken to get this on the table even faster!

Spice it up – Add a pinch of chili powder or cayenne for some heat.

Make it heartier – Stir in a can of rinsed and drained black beans for extra protein and fiber.

Freeze for later – This soup freezes beautifully! Just store in an airtight container for up to 3 months.

Nutrition