• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Delish, Main Entrees, Soups
    March 16, 2017 — Updated April 17, 2021 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Spicy Chicken Tortilla Soup

    Spicy Chicken Tortilla Soup

    Sharing is caring!

    130 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    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.

    Spicy chicken tortilla soup in a white and red bowl with a spoon

     

    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 

    1. 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.
    2. Place the veggies in a blender, add 1/2 cup water, and blend it until smooth.
    3. Pull the veggie mixture through a sieve and place it in a large soup pot with some olive oil. Discard the veggie scraps.
    4. Add 10 cups of water to the pot and stir. Let the water come up to a rapid boil over medium-high heat.
    5. 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.
    6. Add the chili powder, cumin, oregano, corn, beans, diced tomatoes, salt, and pepper. Let the soup simmer for an additional 20 minutes.
    7. While the soup simmers, cut the corn tortillas into strips and fry for 1-2 minutes.
    8. Sprinkle salt over the tortillas as soon as they come out of the fryer.
    9. Serve the soup with avocado, tortilla chips, cheese, cilantro, green onions, and lime, if desired and enjoy!

     

    Spicy chicken tortilla soup ingredients on a purple cutting board.

    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.

     

    raw peppers, onions, and tomatoes in a black skillet.

     

    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.

     

    Blended vegetables in a blender.

    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.

     

    Shredded chicken on a purple cutting board.

    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.

     

    Spicy chicken tortilla soup topped with cheddar cheese and avocado

    More soup recipes:

    • Instant Pot Chicken Noodle Soup
    • Instant Pot Tomato Gnocchi Soup
    • Cuban Chicken Noodle Soup

     

    You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

    Spicy Chicken Tortilla Soup

    Print Recipe Pin Recipe
    Course: Soup
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 147kcal
    Author: Julie Maestre
    This spicy tortilla soup is the perfect remedy for a cold day. Fresh ingredients, tender chicken, and a bit of spice in this soup will warm you right up!

    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!

    Video

    Nutrition

    Calories: 147kcal | Carbohydrates: 12g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 176mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 30.2mg | Calcium: 43mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Delish, Main Entrees, Soups Tagged With: crushed tortilla chips

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Easter sugar cookie bars with jelly beans, milk, and peep candies on the side.
      Easter Sugar Cookie Bars
    • two slices of caramelized onion cornbread on a plate.
      Caramelized Onion Cornbread
    • Chocolate coquito in a martini glass up close.
      Chocolate Coquito
    • traditional rum balls on a plate.
      Traditional Rum Balls
    • crockpot candy clusters on a baking sheet up close.
      Crockpot Candy
    • mashed potatoes in the instant pot.
      Instant Pot Mashed Potatoes

    Popular

    • fried shrimp in a blue small bowl
      Southern Fried Shrimp
    • honey roasted turkey wings
      Honey Baked Turkey Wings
    • crab stuffed salmon fillets up close.
      Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    130 shares
     

    Loading Comments...