Chicken Tortilla Soup(Serves 4; May Double)
A hearty and flavorful chicken tortilla soup with tender chicken, spicy tomatoes, crispy tortilla strips, and fresh cilantro, perfect for a comforting meal with a zesty kick.
Ingredients
- 4 corn tortillas ⓘ
- 1/2 cup chopped onion ⓘ
- 3 boneless, skinless chicken breasts ⓘ
- 1 clove garlic, pressed ⓘ
- 1/4 teaspoon cumin ⓘ
- 1/4 teaspoon chili powder ⓘ
- 1 can diced tomatoes (14 1/2 oz.) ⓘ
- 1 can green chilies, chopped (4 oz.) ⓘ
- 4 teaspoons fresh cilantro ⓘ
- 1/2 cup shredded Cheddar cheese ⓘ
- 4 slices lime ⓘ
- 2 cans chicken broth (14 1/2 oz. each) ⓘ
- 1 cup Minute rice (optional) ⓘ
Instructions
- Cut chicken into 1/2-inch pieces and cook in a large pot for 3 minutes.
- Add chopped onions, pressed garlic, cumin, and chili powder. Cook and stir for 2 minutes.
- Add chicken broth, diced tomatoes, and chopped green chilies. Bring to a boil and simmer for 10 to 15 minutes. (Optional: add rice during simmering).
- Cut tortillas into 1/2-inch strips and bake for 7 to 8 minutes until crisp.
- Snip fresh cilantro.
- Divide tortilla strips into 4 bowls.
- Ladle hot soup over the tortilla strips.
- Sprinkle shredded Cheddar cheese and chopped cilantro on top.
- Garnish with lime slices or squeeze lime juice into the soup if desired.
Tips & Substitutions
For extra flavor, consider marinating the chicken in lime juice and spices before cooking. If you're short on time, rotisserie chicken can be a great substitute for the raw chicken breasts. You can also use corn chips instead of baked tortillas for a crunchier texture. Adjust the spice level by adding more chili powder or jalapeños to suit your taste.
Serving Suggestions
This soup is best served hot, garnished with fresh cilantro and shredded Cheddar cheese. For a complete meal, pair it with a side of Mexican rice or cornbread. A refreshing salad can also complement the flavors well. For a twist, serve alongside the delicious Chicken Chili for a hearty dinner option.
Storage & Reheating
Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much, add a little chicken broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Tortilla Soup(Serves 4; May Double) contains roughly 1400 calories, with 60g protein, 229g carbohydrates, and 38g fat. It is an excellent source of vitamin C (426% of the Daily Value), iron (222% of the Daily Value), and protein (120% of the Daily Value). Note that it is relatively high in sodium, at 1401mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just be sure to store the tortilla strips separately to maintain their crispness. Reheat the soup gently on the stove, adding fresh cilantro and cheese just before serving for optimal flavor.
Is there a vegetarian version of this soup?
Absolutely! You can substitute the chicken with beans or tofu for protein and use vegetable broth instead of chicken broth. Add more vegetables like bell peppers and zucchini to enhance the dish while maintaining the vibrant flavors typical of Mexican recipes.
How can I adjust the spice level?
To adjust the spice level, you can increase or decrease the amount of chili powder in the recipe. For a milder soup, use less chili powder or include a dollop of sour cream when serving. Conversely, add fresh jalapeños or hot sauce for a spicier kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).