Chicken Tortilla Soup Recipe

a bowl of chicken tortilla soup topped with lime, sour cream, cheese, and avocado

5 from 5 votes

Chicken Tortilla Soup is a healthy, nourishing soup perfect for chilly winter evenings. Top it with cheese, tortilla chips and avocado for a satisfying supper!

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: Mexican/Spanish

Keyword: chicken tortilla soup

Servings:

Calories: 354kcal

Author: Erica Walker

Ingredients

3 chicken breasts
1 teaspoon oil
1 onion chopped
½ teaspoon minced garlic
1 teaspoon ground cumin
3 (14.5 ounce cans) chicken broth
2 cans corn drained
1/2 teaspoon chili powder
2 tablespoons lime juice
1 cup salsa we like using El Pinto brand salsa, it has GREAT flavor!
1 cup tortilla chips
½ cup shredded Monterey Jack cheese
1 avocado diced
sour cream to taste

Instructions

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred.
In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear.
Drain water from the pot you cooked the chicken in add chicken broth and onion and garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min.
Top with corn chips, cheese, avocado, and a little sour cream.

Notes

Note: You can also use the chicken broth from cooking the chicken. Strain the chicken broth and then add additional chicken broth to make 5 1/2 cups.

This recipe makes a big batch of soup! It is perfect for feeding a crowd or having leftovers.

- Refrigerate - It will store safely in an airtight container for up to four days in the refrigerator.

- Freeze - Make sure to freeze it in airtight containers or heavy-duty freezer bags, and it'll stay fresh for up to three months.

- Reheat - When ready to reheat, thaw leftovers in the fridge. Then place the thawed or refrigerated leftovers in a microwaveable safe bowl or warm up on the stovetop until it is warmed through.

Nutrition