Easy Chicken Tortilla Soup

This comforting chicken tortilla soup will warm your heart and fill your belly on those busy weeknights when you need something delicious fast! Your whole family will love the rich flavors and crispy tortilla strips on top. Best of all, you can have this crowd-pleaser ready in just 35 minutes using simple ingredients you probably already have.

Recipe Details

Timing & Servings: Active Time: 35 minutes, Total Time: 35 minutes, Serves: 4 people (about 1 1/3 cups each).

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging, Healthy Immunity, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 324 Calories, 11g Fat, 21g Carbs, 35g Protein.

Ingredients You’ll Need

Soft corn tortillas: You’ll need 4 tortillas cut into 1-by-2-inch strips. These become the crispy topping that makes this soup extra special! Extra-virgin olive oil: Just 1 tablespoon to get everything cooking perfectly. Boneless, skinless chicken breast: 1 pound trimmed and diced into bite-sized pieces – this is your protein star!

Frozen bell pepper and onion mix: 3 cups (about 10 ounces) saves you tons of chopping time. Ground cumin: 1 tablespoon brings that warm, earthy flavor we love. Reduced-sodium chicken broth: Two 14-ounce cans create the perfect soup base.

Diced tomatoes: One can, preferably with green chiles for extra kick. Freshly ground pepper: 1/4 teaspoon adds just the right amount of spice. Fresh lime juice: 2 tablespoons brighten up all the flavors beautifully.

Fresh cilantro: 1/2 cup chopped brings fresh, bright flavor to every spoonful. Shredded cheese: 3/4 cup reduced-fat Cheddar or Monterey Jack for that melty goodness on top!

See also Top 20 Best-Loved Nutritious Soup Recipes

How to Make Easy Chicken Tortilla Soup

Step 1: Preheat your oven to 350 degrees F. Spread those tortilla strips in a single layer on a baking sheet. Bake them until they’re lightly browned and crispy, about 10 to 12 minutes.

Step 2: While the tortillas bake, heat oil in a Dutch oven over medium-high heat. Add your diced chicken and cook, stirring occasionally, until it starts to brown nicely, about 3 to 4 minutes. Transfer the chicken to a plate using a slotted spoon.

Step 3: Add the pepper-onion mix and cumin to the same pot. Cook, stirring occasionally, until the onions get lightly browned, about 4 minutes. You’ll smell that amazing cumin!

Step 4: Add the broth, tomatoes, pepper, and lime juice to the pot. Bring everything to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.

Step 5: Return the chicken and any juices to the pot. Cook, stirring, until heated through, about 1 minute. Remove from heat and stir in that fresh cilantro. Serve topped with your crispy tortilla strips and cheese!

Easy and Quick Chicken Tortilla Soup Version

Want to make this even faster? Skip making your own tortilla strips and use 1 cup of store-bought tortilla chips instead! You can also use rotisserie chicken – just shred about 3 cups and add it in the last step to heat through. This cuts your time down to just 20 minutes!

Serving Ideas

This soup is a complete meal all by itself! Serve it with warm cornbread or crusty rolls for dipping. A simple side salad with crisp lettuce and tomatoes makes it even more filling. Don’t forget to put out extra lime wedges and hot sauce for people who like it spicy!

See also 15 Hearty Mediterranean Diet Soup Recipes for Healthy Meals

Storage

Store leftovers in the fridge for up to 2 days in a covered container. Don’t add the tortilla strips until you’re ready to serve – they’ll get soggy! Reheat on the stove over medium heat, stirring occasionally, until hot. You can also microwave individual portions for 1-2 minutes.

Substitutions

No chicken breast? Use boneless thighs instead – they’re super juicy! Fresh bell peppers and onions work great if you don’t have the frozen mix. Just use 2 cups diced peppers and 1 cup diced onions. You can swap the cheese for any melty variety you love!

Pro Tips

Don’t skip browning the chicken: This step adds so much flavor to your soup!
Make tortilla strips ahead: Store them in an airtight container for up to 3 days.
Add avocado: Diced avocado on top makes this soup even creamier and more filling.
Taste and adjust: Add more lime juice if you want it brighter, or more cumin for earthier flavor.

FAQs

Can I make this soup in a slow cooker?

You bet! Brown the chicken first, then add everything except cilantro to your slow cooker. Cook on low for 4-6 hours. Stir in cilantro before serving and top with fresh tortilla strips!

Is this soup spicy?

Not really! The cumin adds warmth but not heat. If you want it spicier, choose diced tomatoes with green chiles or add a chopped jalapeño when cooking the vegetables.

Can I freeze this soup?

Sure! It freezes great for up to 3 months. Just don’t add the tortilla strips or cheese before freezing. Thaw overnight in the fridge and reheat gently on the stove.

See also Vegetarian French Onion Soup

What if I don’t like cilantro?

No worries! You can skip it completely or use chopped green onions instead. Some people love adding a handful of fresh spinach at the end too!

I hope your family loves this easy soup as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!