Chicken Tortilla Soup
A cozy, flavorful chicken tortilla soup made in one pot with simple ingredients. Perfect for a comforting weeknight dinner with customizable toppings.
Equipment
- - Large soup pot
- Cutting board
- - Knife
- Ladle
Ingredients
- - 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- - 1 tablespoon olive oil
- - 1 medium onion chopped
- - 3 cloves garlic minced
- - 2 bell peppers chopped (any color)
- - 1 can 14.5 oz diced tomatoes with green chilies
- - 4 cups low-sodium chicken broth
- - 2 teaspoons ground cumin
- - 2 teaspoons chili powder
- - 1 teaspoon smoked paprika optional
- - Salt & pepper to taste
- - 1 cup tortilla chips
- - 1/4 cup fresh cilantro chopped
- - Juice of 1 lime
- **Optional Toppings**:
- - Sliced avocado
- - Shredded cheese
- - Sour cream
- - Jalapeños
- - Extra tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until done (165°F). Remove, shred, and set aside.
- In the same pot, sauté chopped onion for 2–3 minutes. Add garlic and cook for 1 more minute.
- Stir in bell peppers, cumin, chili powder, and paprika. Cook for 3–4 minutes.
- Add diced tomatoes with their juices and chicken broth. Bring to a simmer.
- Return shredded chicken to the pot. Simmer for 15–20 minutes.
- Season with salt, pepper, lime juice, and chopped cilantro.
- Serve hot with tortilla chips and your favorite toppings.
Notes
- You can use rotisserie chicken for convenience.
- Soup can be stored for up to 3 days or frozen for 3 months.
- Soup can be stored for up to 3 days or frozen for 3 months.