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Bowl filled with chicken tortilla soup, topped with crispy tortilla strips, avocado, sour cream and slices of lime.
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5 from 4 votes

Chicken Tortilla Soup

Chicken Tortilla Soup is a filling and comforting meal that's perfect for a quick and easy weeknight dinner. This soup is packed with shredded chicken, beans, and homemade tortilla strips.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Mexican, Tex Mex
Servings: 4
Author: Serene

Equipment

Ingredients

  • 1 tablespoon avocado oil
  • 2 pounds chicken thighs boneless, skinless
  • cup white onion diced
  • 1 green bell pepper seeds, membranes removed diced,
  • 3 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can black beans drained and rinsed
  • 4 cups chicken broth unsalted
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano

Homemade Tortilla Strips

  • 4 white corn tortillas sliced into 1/4 inch strips
  • 1/4 cup avocado oil
  • 1/2 teaspoon salt

Toppings (optional)

  • sour cream
  • avocado
  • cheese
  • cilantro
  • lime wedges

Instructions

  • Heat olive oil in a large dutch oven or stock pot over medium heat.
  • Add the chicken and sear, cooking for 3 minutes on each side until golden brown. Remove the chicken and set aside. (Will not be completely cooked at this point)
  • Add the onion and bell pepper to the pot. Stir while cooking over medium heat until the veggies are cooked, softened and translucent. 
  • Stir in the garlic and cook an additional 30 seconds.  
  • Pour in the crushed tomatoes and chicken broth.
  • Add the black beans.
  • Stir in the salt, cumin, chili powder, oregano, and coriander.
  • Add the chicken back into the soup, bring to a simmer. Cover and cook for 25 minutes.
  • Once the chicken has reached 165℉ and can be shredded easily, remove the chicken and shred.
  • Add the chicken back into the soup. Bring back to a simmer and let cook an additional 5 minutes before serving.
  • Prepare the tortilla strips by heating the oil in a deep skillet or small dutch oven over medium heat.
  • Test the oil by dipping a piece of tortilla in, if the oil bubbles around it, then it’s heated enough.
  • Add the tortilla strips to the oil and let cook for 20-30 seconds then using a spoon or tongs, flip to continue cooking the other side.
  • Once both sides are golden, remove from the oil and place on a paper towel, sprinkle with salt.
  • Serve soup with tortilla strips, a squeeze of fresh lime juice, and other toppings of choice.

Video

Notes

Slow Cooker:
  • Sear the chicken in a skillet over medium heat. 
  • Add chicken and remaining ingredients into the slow cooker. 
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Remove chicken to shred, then return to the soup. Stir to combine.
Instant Pot Instructions:
  • Heat the Instant Pot to Sauté and add oil. Sear the chicken then remove. Add the vegetables and cook until softened. Add in the garlic. Turn the pot off. 
  • Add the chicken broth, tomatoes, spices, chicken and black beans.
  • Secure the lid and cook on high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes then quick release the remaining pressure. 
  • Remove chicken to shred. Return to the soup and stir to combine.
Storage: 
  • Storage: store leftovers in a sealed container in the refrigerator for 3-4 days. Store toppings and crispy tortilla strips separately.
  • Freezer: allow to cool and place in a freezer safe container. Store in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator.
  • Reheating: Pour soup into a saucepan and heat on the stovetop over medium heat until warmed through, approximately 7-10 minutes.

Nutrition

Serving: 1 | Calories: 636kcal | Carbohydrates: 22g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 227mg | Sodium: 1943mg | Potassium: 727mg | Fiber: 4g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 29mg | Calcium: 78mg | Iron: 3mg