Chicken Tortilla Soup

11 steps

Prep:15minCook:30min

Yummy chicken tortilla soup. I throw this in the crockpot for 3-4 hours.

Updated at: Thu, 17 Aug 2023 00:10:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories531.2 kcal (27%)

Total Fat14.5 g (21%)

Carbs69.4 g (27%)

Sugars4.2 g (5%)

Protein31.4 g (63%)

Sodium1867.8 mg (93%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 tablespoonsolive oil

1 cupvidalia onion

sweet, or yellow, peeled and diced small, medium

1jalapeno pepper

large, about 4 to 5 inches long, diced very small, the seeds are where the heat is concentrated, included or discard them based on preference

4garlic cloves

peeled and finely minced

32 ounceslow-sodium chicken broth

2 x 14.5 ouncecans diced tomatoes and juice

i used petite diced, no - salt - added

1 x 15 ouncecan black beans

drained and rinsed

2 cupscooked chicken

shredded, use storebought rotisserie chicken to save time, or roast or cook your own chicken in a skillet

1 ½ cupscorn

i used frozen straight from the freezer, fresh may be substituted

1 tablespoonlime juice

1 tablespoonchili powder

2 teaspoonscumin

2 teaspoonssalt

or to taste

1 teaspoonblack pepper

1 teaspoonsmoked paprika

regular paprika may be substituted

Tortilla Strips

10corn tortillas

small, cut into 1/4 - inch wide strips

2 tablespoonsolive oil

1 teaspoonkosher salt

or to taste

Instructions

Making Tortilla Strips

Step 1

Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.

Step 2

Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.

Step 3

While strips bake, begin making the soup.

Making the Soup

Step 4

To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

Step 5

Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

Step 6

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

Step 7

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.

Step 8

Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

Step 9

Add the cilantro and boil 1 minute.

Step 10

Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

Step 11

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

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