Spicy Chicken Tortilla Soup

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 

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!

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:

• 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!