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top view of a dutch oven that has chicken tortilla soup topped with tortilla
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5 from 4 votes

Chili Chicken Tortilla Soup

A warm and comforting meal that's easy to make and incredibly delicious. Packed with protein, flavorful, and ready in less than an hour.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican
Diet: Low Fat
Servings: 8
Author: Rena

Equipment

  • cutting board
  • spatula
  • Sharp Chef's knife
  • Dutch Oven

Ingredients

  • 1 tablespoon Olive Oil
  • 1 pound Boneless Skinless Chicken Breasts
  • 1 Medium Sweet Onion diced
  • 3 Garlic Cloves minced
  • 1 Red Chili (or to taste) seeded and sliced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chipotle Powder or Chili Powder
  • 2 Cans Cherry Tomatoes or diced fire roasted tomatoes 14.5oz each
  • 5 Cups Low Sodium Chicken Broth
  • 14.5 ounce Can Black Beans one can, rinsed and drained
  • 1 Cup Corn Fresh or frozen
  • 2 Limes Juiced
  • 3 Tortillas cut into 1/4-inch strips
  • salt and pepper, to taste
  • Cooking Spray

Optional Toppings

  • Green onions
  • Fresh chili

Instructions

  • Heat olive oil In a large stockpot over medium heat. Add onion, garlic, chili, seasonings, and cook until onion softens about 4 minutes.
  • Add chicken breast, canned tomatoes, and broth, and bring to a boil. Lower the heat and simmer until chicken is cooked through about 20 minutes.
  • Meanwhile, heat a nonstick pan over medium heat and spray it with cooking spray.
  • Add tortilla strips in a single layer and fry until golden brown and crispy, on both sides. You might need to work in batches to not overcrowd the pan.
  • Once the chicken is cooked, remove from soup and shred it.
  • Add chicken back to the pot together with beans, corn and lime juice. Mix to combine then simmer for a couple of minutes more.
  • Serve soup hot with crispy tortilla strips on top and enjoy!

Notes

  • You may use any other protein of your choice. To save on cooking time with the chicken breast, consider using rotisserie chicken.
  • Add in more veggies if you like.
  • Use fresh or frozen corn. If in a pinch and you only have canned corn you may use canned corn.
  • Be sure to drain and rinse the beans.
  • There are several other toppings you could add to the soup like fresh cilantro, sour cream, and chopped avocado.
  • Want a creamier version of this soup? Add about 1/4 cup of cream cheese.

Nutrition

Calories: 200kcal | Carbohydrates: 21g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 350mg | Potassium: 471mg | Fiber: 2g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 10.8mg | Calcium: 70mg | Iron: 1.9mg