Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is a simple favorite that's packed with healthy ingredients and loads of flavor!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Mexican
Keyword: Comfort Food
Servings: 8 servings
Calories: 198kcal
Author: MaryAnn Dwyer
- 3 Tbsp. olive oil
- 1 cup red onion, chopped
- 3/4 cup red pepper, chopped
- 3 garlic cloves, minced
- 6 5 1/2-inch corn tortillas, cut into 2-inch pieces
- 1 15-oz. can petite diced tomatoes, undrained
- 5 cups chicken broth
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. cayenne
- 1 tsp. kosher salt
- 2 cups cooked shredded chicken
- 1 15-oz. can corn, drained
- 1 15-oz. can black beans, drained and rinsed
- 3/4 cup Monterey Jack cheese, shredded, plus extra for sprinkling
- tortilla strips, for garnish
- salt and pepper, to taste
Crunchy Tortilla Strips Garnish
- 3 corn tortillas, cut into 2-inch thin strips
- 1/2 tsp. chili powder
- 1/2 tsp. salt
Heat oil in large saute pan over medium high heat. Add the onions, peppers and garlic. Saute 5 minutes. Stir in tortilla pieces and continue to cook for 3 minutes or until tortillas are softened. Add tomatoes, chicken stock, chili powder, cumin, cayenne and salt. Bring to a boil. Remove from the heat. Let cool for 5 minutes, then puree SMALL portions at a time in a blender until smooth. DO NOT overfill the blender or you'll be sprayed with hot soup. Return pureed soup to the pot.
Add the chicken, corn and the black beans. Bring to a boil and then simmer for 5-10 minutes until thickened. Lower heat and add in shredded cheese. Stir until melted. Season with salt and pepper and garnish with extra cheese and tortilla strips.
Crunchy Tortilla Strips Garnish
Calories: 198kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1002mg | Potassium: 317mg | Fiber: 2g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 2mg