Hello everyone, I hope you are all having a wonderful day! Today I am so excited to share my recipe for Chicken Tortilla Soup! Winter is still here, the temps are chilly, and nothing warms you up like a comforting, warm bowl of soup. This soup has a wonderful Mexican flare that is sure to bring a fiesta to the dinner table. Don’t forget to garnish with your favorite tortilla chips for a pleasing dinner everyone will love. I know your ready for the recipe, so let’s get cooking!
Chicken Tortilla Soup
- Yield: 8 1x
Ingredients
Scale
- 1 1/2 lbs. chicken boneless, skinless chicken breast (3 cups of shredded chicken)
- additional broth, to cover the chicken
- 3 TBSP olive oil
- 3 cloves of garlic, minced
- a small handful of shallots or a small sweet onion, finely chopped
- 28 oz can of crushed tomatoes
- 4 cups of veggie or chicken broth , low sodium (may add more broth if needed)
- 2 tsp of chili powder
- 1/2 tsp cumin
- 1 tsp of oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 2 cans of black beans (low sodium)
- 1– 4 oz can of green chilies
- 16 oz sweet frozen corn
- 2 TBSP finely chopped cilantro (or to taste)
Additional Garnishes
- shredded colby jack cheese
- chopped green onions
- chopped cilantro
- crushed tortilla chips
- dollop of sour cream
- cubed avocados pieces
Instructions
How to cook shredded chicken
- In a medium sauce pan add 1 1/2 pounds of chicken breast.
- Cover chicken with additional chicken or veggie broth.
- Season chicken and broth with salt and pepper to taste.
- Bring to a boil, then cover and simmer until falling apart tender.
- When chicken is cooled, shred chicken and set aside
For the soup
- In a large dutch oven or stock pot heat olive oil over medium – medium low heat.
- Add minced garlic and chopped onions.
- Saute for 3 minutes, adjusting heat if needed.
- Next, add crushed tomatoes, 4 cups of broth, all seasoning, black beans, green chilies, frozen corn, chopped cilantro, and shredded chicken.
- Cover and bring to a boil, then reduce to a simmer.
- Simmer for 10 – 15 minutes, then remove from heat. Let the soup sit until cool enough to serve.
- Serve warm and garnish with shredded cheese, chopped green onions, chopped cilantro, tortilla chips, and sour cream.
- Enjoy!
If you enjoyed this Chicken Tortilla Soup Recipe then you might be interested in these warm soups! Click on the picture for the full recipe.
Super delicious! Thanks for the recipe :)
You are very welcome, Crystal! Hope you enjoy the recipe ;) stay warm. xo
This could not have come at a better time. We cook for a group of homeless men through church and we have been looking for a recipe for tortilla soup! Can’t wait to try it. Love your blog, always something good to see.
How wonderful, your comment makes me smile! I hope everyone enjoys the recipe. Please let me know how everything turns out. xo
Ah..looks like a perfect meal on a chilly day! Thanks so much for sharing Audra!
You are very welcome, Bonnie! Thanks for stopping by :)
Yummy! That looks delicious!
Thanks, Emily!
If I were to cook this in my crock pot, would I still boil my chicken beforehand?
Yes, Nicole I would cook the chicken. Thanks for stopping by, I hope you enjoy the recipe!