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Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is easy to make and packed with flavor. It has a smooth and smoky base made from chicken broth, peppers, tomatoes, and a little spice. Filled with shredded chicken and topped with homemade baked tortilla strips and whatever other toppings you like, this soup is a winner. It also comes together in less than an hour, so it’s perfect for weeknights or weekends.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 Servings

Calories: 495 kcal per serving

Ingredients

  • 1 ½ pounds - boneless skinless chicken breasts
  • 1 - yellow onion
  • 1 - poblano pepper
  • 1 - jalapeño pepper
  • 1 tbsp - chipotle peppers in adobo
  • 1 tbsp - tomato paste
  • 1 tsp - chili powder
  • 1 tsp - cumin
  • 1 tsp - adobo seasoning
  • 14 ½ oz cans - fire roasted tomatoes
  • 6 cups - chicken broth
  • 1 tsp - salt
  • 1 tbsp - olive oil
  • 5 - corn tortillas
  • 2 tablespoons - neutral oil
  • ½ tsp - salt
  • ½ tsp - chili powder
  • Tortilla strips
  • Jack cheese
  • Mexican crema or sour cream
  • ¼ cup - cilantro
  • 1 - medium avocado
  • Green onions
  • Lime wedges

Instructions

  1. Preheat the oven to 400°F for the baked tortilla strips. You’ll make these while the soup cooks.
  2. Add olive oil to a large soup pot and cook the onions, poblanos, and jalapeños until they’re starting to get a little translucent, about 5 minutes.
  3. Mix in the chipotle peppers in adobo, tomato paste, salt, and spices and cook for about a minute more.
  4. Add the fire roasted tomatoes and broth and bring the liquid to a boil. Add the chicken breasts, cover the pot, and cook for about 20 to 25 minutes or until the chicken is cooked through.
  5. While the chicken is cooking, mix the cut tortilla strips, oil, and spices together and place the strips on an unlined baking sheet. Bake for 7 to 10 minutes or until golden. Remove from the oven and allow to cool (they’ll crisp as they cool).
  6. Remove the cooked chicken from the pot and shred it with 2 forks or chop it. Set the chicken aside.
  7. With an immersion blender, blend the soup until mostly smooth. Add the shredded chicken back to the pot and remove the soup from the heat.
  8. Ladle it into your favorite soup bowl and top with the baked tortilla strips and your desired toppings.

Nutrition

Energy: 495 kcal | Total Fat: 19 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 104 mg | Total Carbs: 36 g | Fiber: 6 g | Sugars: 13 g | Proteins: 46 g | Sodium: 19,866 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

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