Chicken Tortilla Soup

Nothing beats a warm, comforting bowl of Chicken Tortilla Soup—especially when it’s loaded with flavor, easy to make (all in one pot!), and perfect for a quick weeknight dinner. It’s one of my family’s all time favorites! This Chicken Tortilla Soup is everything you need in a comforting meal—flavorful, easy to make, and topped with crunchy tortilla chips.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 471 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
1 tsp - kosher salt
1 - green or red bell pepper
1 clove - garlic
1 tsp - cumin powder
32 oz boxes - chicken broth
1 - bay leaf
1 ½ cups - frozen corn kernels
15 oz cans - diced tomatoes
1 lb - chicken breast, boneless and skinless
1 - lime
tortilla chips
1 - medium avocado
sour cream
cheese
fresh cilantro

Instructions

In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil, cover, then reduce to a simmer.
After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork or hand mixer. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Nutrition