Go Back
–+ servings
Chicken Tortilla Soup

Chicken Tortilla Soup

Rahat
This Chicken Tortilla Soup is a vibrant, soul-warming dish that brings together bold flavors and satisfying textures in just 35 minutes. Perfect for busy weeknights, it’s a meal that feels indulgent yet nourishing, packing 22g of protein and 12g of fiber per serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Mexican
Servings 6 servings
Calories 428 kcal

Ingredients
  

  • 5 strips bacon (uncooked) cut into small pieces
  • 1 cup chopped onion (about one medium onion)
  • 1 cup diced red pepper (about one red pepper)
  • 1 finely chopped jalapeno (seeds removed)
  • 1 Tablespoon minced garlic (about 4-5 cloves)
  • 3 ½ cups low sodium chicken stock
  • 14 oz can fire roasted diced tomatoes (undrained)
  • 14 oz can black beans (rinsed and drained)
  • 10 oz mild enchilada sauce
  • 1 cup frozen sweet corn
  • 7 oz can diced green chilis
  • 1 Tablespoon chili powder I like use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder
  • 1 teaspoon sugar
  • ¾ teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 3-4 cups shredded or diced cooked chicken (I use shredded rotisserie chicken)
  • 4 oz cream cheese (cut into cubes)
  • 1 Tablespoon fresh lime juice

Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.

TORTILLA Strips

  • 10 corn tortillas
  • Olive oil (for drizzling)
  • Kosher salt (for sprinkling)

Instructions
 

  • Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
  • Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
  • Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.
  • TORTILLA STRIPS: Cut tortillas into strips that are ¼” thick by 2” long. Scatter evenly over parchment paper lined baking sheet, drizzle lightly with olive oil (about 1 Tbsp), sprinkle with kosher salt and use a spatula to evenly coat with olive oil.
  • Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
  • Meanwhile, once soup has finished simmering, add cream cheese and lime juice and stir well until cream cheese is melted. Return bacon to the pot and stir well.
  • Serve topped with your crisp tortilla strips and other toppings, as desired.

Nutrition

Calories: 428kcalCarbohydrates: 51gProtein: 22gFat: 17gSaturated Fat: 5gCholesterol: 54mgSodium: 1476mgPotassium: 561mgFiber: 12gSugar: 13gVitamin A: 2850IUVitamin C: 88.3mgCalcium: 130mgIron: 4mg
Keyword chicken, soup, spicy, tortilla
Tried this recipe?Let us know how it was!