Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours. | aheadofthyme.com

Chicken Tortilla Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 6-8 servings

Description

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican-inspired flavours.


Ingredients

  • 2 tablespoons olive oil
  • 2 chicken breasts, boneless and skinless, cut into 1-inch strips
  • 1 medium onion, finely chopped
  • 1/2 tablespoon garlic, minced
  • 1 jalapeño pepper, finely diced
  • 1 carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (optional)
  • 1 (14 oz.) can crushed tomatoes
  • 4 cups chicken broth
  • 1 (14 oz.) can black beans, drained
  • 1 cup frozen corn

Toppings:

  • 1 cup tortilla chips, broken into small pieces (or tortilla strips)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime, thinly sliced
  • 2-3 tablespoons sour cream
  • 1 avocado, thinly sliced
  • 1/4 cup cheddar cheese, shredded

Instructions

  1. In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
  2. Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
  3. Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).
  4. Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
  5. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
  6. Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.

Notes

How to make with cooked chicken: You can also make this soup using 3/4 to 1 cup leftover roast chicken or store-bought rotisserie chicken. Shred the chicken using a fork and add it in along with the onions, garlic, jalapeño, and carrot (skipping step 2 where you cook the chicken).

How to store: Store chicken tortilla soup still in the pot (covered with the lid) or transfer to an airtight container and store in the refrigerator for up to 4 days.

How to freeze: Once cooled, transfer any leftover chicken tortilla soup to an airtight container or portion them out into freezer bags and freeze for up to 3 months. When ready to serve, allow the soup to thaw overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.

How to reheat: Reheat on the stove over medium-low heat for about 5 minutes until warmed through. Serve it loaded up with your favourite toppings.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican