Chicken tortillas soup made from scratch all in one pot! Made with simple ingredients but packed with lots of flavor. Tender juicy pulled chicken, diced tomatoes, beans, roasted corn, and topped with crispy tortillas. This warm and comforting dish is perfect for a rainy cold winter or fall day!
This cozy and filling soup is easy to make and super healthy. Comes together quickly and is the perfect soup to make on the weekdays when you’re low on time.
THE INGREDIENTS
This soup consisted of cleaning out the pantry/freezer and using up what I had on hand to add to this soup! This recipe is super versatile and can be made using a bunch of substitutions.
Chicken. For this recipe I make the chicken in the soup but to save even more time, you can use pre-made chicken you have already or a rotisserie chicken will also work well.
Beans. Any type of beans you have on hand work great, whether that’s black beans, kidney beans or even chickpeas can be substituted.
Roasted Corn. I used frozen roasted corn found in the freezer section from Trader Joe’s. The roasted corn adds a great flavor but regular corn will also be great!
Diced tomatoes. I used regular no-salt added diced tomatoes but you could also add fire roasted diced tomatoes for even more flavor.
Chicken Bone Broth. I love using bone broth instead of regular chicken broth when I can. It adds in way more nutrients (which is even more important in these colder months) as well as adds in a lot of protein too!
Don’t skip out on the toppings…
Crispy Tortilla Strips. I like to make my own crispy tortillas instead of using chips because I can control how much oil and salt I use.
Cheese. Whichever type of cheese you have on hand should work fine. I used a cheddar style goat cheese, but a regular cheddar or Mexican style blend can also be substituted.
Avocado. Adds a great creamy texture to balance out the soup.
Lime. Adds a nice acidic taste to the soup and if your trying to reduce salt intake, using citrus instead is a great substitute.
Storing Leftover Soup:
- Refrigerator. Store leftover soup without toppings in an airtight container for up to 4 days. Store leftover tortilla strips in an airtight container.
Shredded Chicken Tortilla Soup
Ingredients
- 6 corn tortillas
- 1 medium yellow onion
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp chilli powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 4 cups chicken bone broth
- 1 can kidney beans, drained
- 1 (14oz) can regular or fire roasted diced tomatoes
- 1½ cup regular or fire roasted frozen corn
- 1 juice of lime, plus more slices for garnish
- spray oil
Additional Toppings
- avocado slices
- cilantro
- shredded cheese
Instructions
- Preheat oven to 375 degrees.
- Cut tortillas into ¼-inch strips, then spray with a oil on both side and sprinkle with salt. Space out on baking sheet and bake for 18-22 minutes or until crispy and golden brown.
- Dice onion and sauté for 3-4 minutes in a pot with oil over medium heat. Add in garlic and sauté for another 3-4 minutes until onions start to get golden brown.
- Add in chilli powder, cumin, and paprika and sauté until fragrant, about 1-2 minutes.
- Add in bone broth, tomatoes, and beans.
- Bring to a boil then add in chicken breast and cover to cook for 20-25 minutes or until cooked through.
- Take chicken out and let sit for at least five minutes before using two forks to pull apart.
- In the meantime, add in frozen corn. Then add back in pulled chicken. Add in juice of one lime.
- Let simmer for 5 more minutes before serving.
- Top with tortillas chips and any additional toppings.