Easy Chicken Tortilla Soup Recipe
Easy chicken tortilla soup -this recipe is made in ONE pot and so delicious! Always a crowd pleaser and taste great loaded with cheese, avocado and tortilla chips! You’ll love this chicken tortilla soup recipe!
Chicken Tortilla Soup Recipe
There’s something about this cold weather that makes me want to eat soup EVERY day! I’ve tried out a few new recipes over the last few weeks and this one was keeper, so I thought I would share it. This chicken tortilla soup recipe really is so delicious! It warms you right up on a cold day, and has just the perfect kick to it.
This chicken tortilla soup is filled with chicken, corn, beans, spices and salsa. It is really easy to make when you’re looking for something quick. I tend to always have the ingredients on hand in my pantry which makes it nice. I’m sure you have most of them already on hand as well. I shared this recipe back in 2011, but just recently updated the photos for you, so I figured I better repost it.
I love to save the crushed tortillas at the bottom of the chips bag for this soup, so don’t throw them out! Place them in a zip top bag or small container and you’ll love the extra flavor it adds to this soup. You can also use store bought tortilla soups. I like using tortilla chips verse a tortilla, because it tends to not get as soggy.
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Chicken tortilla soup recipe
Easy Chicken Tortilla Soup
Easy chicken tortilla soup -this recipe is made in ONE pot and so delicious! Always a crowd pleaser and taste great loaded with cheese, avocado and tortilla chips! You'll love this chicken tortilla soup recipe!
- 1 pound of boneless chicken breasts
- 1 teaspoon olive oil
- 1 chopped onion
- 2 cloves minced garlic
- 1/2 teaspoon ground cumin
- 2 14.5 ounce cans chicken broth
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon chili powder If you like it spicy add another 1/2-1 tsp.
- 1 1/2 tablespoons lemon juice
- 1 1/2 cups chunky salsa
- 1 15 ounce can black beans
- Optional toppings: tortilla strips sour cream, shredded cheese, cilantro, etc.
In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low, cover and simmer for about 20 to 30 minutes.
Break up some tortilla chips or tortilla strips, into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream if desired.