Chicken Tortilla Soup
A hearty and flavorful **chicken tortilla soup** with smoky spices, tender chicken, and crispy tortilla toppings. Perfect for weeknight dinners or weekend comfort meals.
Equipment
- Large pot or Dutch oven
- - Knife & cutting board
- Ladle
- - Measuring spoons & cups
Ingredients
- - 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- - 1 medium onion finely chopped
- - 3 cloves garlic minced
- - 2 bell peppers chopped
- - 1 can 14.5 oz diced tomatoes with green chilies
- - 4 cups low-sodium chicken broth
- - 2 tsp ground cumin
- - 2 tsp chili powder
- - Salt and pepper to taste
- - 1 cup tortilla chips
- - ¼ cup fresh cilantro chopped
- - Juice of 1 lime
- **Optional Add-Ins:**
- - 1 cup corn
- - 1 can black beans drained and rinsed
- - 1 diced jalapeño
Instructions
- Cook chicken breasts in a pot over medium heat until fully cooked (165°F). Remove and shred.
- In the same pot, sauté onion and garlic for 3–4 minutes until softened.
- Add bell peppers, cumin, and chili powder. Cook 2–3 minutes until fragrant.
- Pour in diced tomatoes and chicken broth. Bring to a simmer.
- Return shredded chicken to the pot and simmer for another 5–7 minutes.
- Stir in lime juice and cilantro just before serving.
- Serve hot, topped with tortilla chips and your favorite garnishes.
Notes
- Store leftovers in the fridge for 3–4 days.
- Add more broth when reheating if soup thickens.
- Customize toppings to your liking.
- Add more broth when reheating if soup thickens.
- Customize toppings to your liking.