Chicken Tortilla Soup

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Chicken Tortilla Soup is the perfect dinner! Made with simple ingredients, but tons of flavor, this comforting soup will warm you to the core.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: Mexican

Keyword: easy soup recipes

Servings: servings

Calories: 373kcal

Heat the olive oil in a large stock pot over medium heat. Add in the garlic, onion, and chipotle peppers. Then add in the chili powder, kosher salt, and paprika. Sauté until the garlic and onions are soft, about 5 to 7 minutes.
2 tablespoons olive oil, 2 cloves garlic, 1 medium yellow onion, 2 chipotle peppers in adobo sauce, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika
Add the chicken stock, scraping up the browned bits. Then add in the tomato sauce and tomatoes. Add in the chicken and bring to a boil. Reduce to a simmer (you should see consistent small bubbles) and cook uncovered for 20 minutes or until the chicken registers 165 degrees Fahrenheit.
4 cups chicken stock, 15 ounces tomato sauce, 15 ounces diced tomatoes, 1 pound boneless skinless chicken breasts
Remove the chicken from the pot, shred, and return to the soup. (Read here about my trick for shredding chicken.)
Stir in the black beans, kidney beans, and corn. Taste and add more salt and pepper if needed.
15 ounces black beans, 16 ounces kidney beans, 1 cup corn
For serving, stir in tortilla strips. Top with sour cream, cilantro, avocado, and shredded cheese.