This spicy chicken tortilla soup is super flavorful and good for you! It’s comfort in a bowl with a squeeze of lime and sprinkling of cheese on top.
Why this spicy chicken tortilla soup is so good
- It’s loaded with fresh vegetables, therefore, it’s super good for you!
- It’s a bit spicy but can easily be adjusted by omitting the chili powder and green chilies.
- Super comforting and makes fantastic leftovers.
- This soup is incredibly delicious and super easy to make.
- The tortillas are made from scratch.
How to make spicy chicken tortilla soup
- In a large skillet with some vegetable oil over medium-high heat cook the onions, tomatoes, green chilies, and garlic cloves for 5-7 minutes.
- Place the veggies in a blender, add 1/2 cup water, and blend it until smooth.
- Pull the veggie mixture through a sieve and place it in a large soup pot with some olive oil. Discard the veggie scraps.
- Add 10 cups of water to the pot and stir. Let the water come up to a rapid boil over medium-high heat.
- Place the chicken breasts in the pot and cook for 15-20 minutes. Remove the chicken breasts from the pot and shred with 2 forks. Place the chicken back into the pot.
- Add the chili powder, cumin, oregano, corn, beans, diced tomatoes, salt, and pepper. Let the soup simmer for an additional 20 minutes.
- While the soup simmers, cut the corn tortillas into strips and fry for 1-2 minutes.
- Sprinkle salt over the tortillas as soon as they come out of the fryer.
- Serve the soup with avocado, tortilla chips, cheese, cilantro, green onions, and lime, if desired and enjoy!
Can I use canned vegetables instead of fresh vegetables?
I highly recommend using fresh vegetables for this recipe. Canned vegetables will not give you the fresh authentic taste we’re going for.
Do I have to blend the vegetables?
Blending the vegetables is completely optional. Although I personally love the smooth texture and color it provides, blending the vegetables isn’t required.
Can I use store-bought rotisserie chicken for this recipe?
You may certainly use rotisserie chicken for this recipe, in fact I encourage it if you want to cut back on the cooking time.
What can I serve this spicy chicken tortilla soup with?
- Cheese
- Lime
- Avocado
- Rice
- Noodles
Top Tip:
Store in the fridge in an airtight container for up to 3 days or freeze for up to 3 months.
More soup recipes:
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Spicy Chicken Tortilla Soup
Ingredients
- 2 chicken breasts
- 1 onion
- 3 to matoes
- 1 red bell pepper
- 2 green chilies
- 3 garlic cloves
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 can of corn
- 1 can of black beans
- 1 can of diced tomatoes
- 10 cups water
- salt and pepper to taste
- 4 corn tortillas
- 1 green onion
- 1 tbsp cilantro
Instructions
- In a large skillet with some vegetable oil over medium-high heat cook the onions, tomatoes, green chilies, and garlic cloves for 5-7 minutes.
- Place the veggies in a blender, add 1/2 cup water, and blend it until smooth.
- Pull the veggie mixture through a sieve and place it in a large soup pot with some olive oil.
- Discard the veggie scraps.
- Add 10 cups of water to the pot and stir.
- Let the water come up to a rapid boil over medium-high heat.
- Place the chicken breasts in the pot and cook for 15-20 minutes.
- Remove the chicken breasts from the pot and shred with 2 forks.
- Place the chicken back into the pot.
- Add the chili powder, cumin, oregano, corn, beans, diced tomatoes, salt, and pepper.
- Let the soup simmer for an additional 20 minutes.
- While the soup simmers, cut the corn tortillas into strips and fry for 1-2 minutes.
- Sprinkle salt over the tortillas as soon as they come out of the fryer.
- Serve the soup with avocado, tortilla chips, cheese, cilantro, green onions, and lime, if desired and enjoy!
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