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–+ servings

Hearty Chicken Tortilla Soup

This delectable soup is jam-packed with flavor, protein, and loads of colorful veggies (think bell peppers, carrots, onions, celery and fire-roasted diced tomatoes).
Yield: 12 cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients
 

Soup

  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced (~1 ½ cups)
  • 2 medium bell peppers, red, yellow, or orange, diced (~2 cups)
  • 1 medium carrot, diced (~½ cup)
  • 1 stalk celery, diced (~½ cup)
  • 2 cloves garlic, minced
  • 1 ½ tablespoons mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 6 cups reduced-sodium chicken broth
  • 1 (29-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup plain or fire-roasted sweet corn, optional
  • ¾ teaspoon kosher salt, or more to taste
  • Freshly ground black pepper
  • 3 cups cooked, shredded white meat chicken*

Optional Soup Toppings

  • 3 scallions, thinly sliced
  • 1 tablespoon fresh cilantro, finely chopped
  • 4 to 5 radishes thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lime, cut into wedges for serving
  • 1 avocado, diced

Crispy Baked Tortillas Strips

  • 8 corn tortillas, halved and sliced into thin strips
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon mild chili powder
  • ¼ to ½ teaspoon kosher salt
Ingredient Details to Know
*I either use leftover cooked chicken breasts and cut it into small pieces or I buy a rotisserie chicken, remove the skin and shred the meat.

Instructions
 

For the Soup:

  • In a large pot or Dutch oven, heat 1 tablespoon extra virgin olive oil over medium-high heat (or liberally mist with olive oil spray). Add the diced onion, bell pepper, carrots, and celery. Sauté for about 7 minutes or until vegetables start to soften and onions become translucent.
  • Stir frequently to prevent burning and add additional oil spray if needed. Add the minced garlic and dried spices, stir and cook until fragrant, about 1 to 2 minutes. Add the broth, fire-roasted tomatoes, and beans.
  • Season with salt and freshly ground pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
  • Remove cover. Add the shredded chicken, optional corn, and stir to combine. Place the cover back on, and simmer for another 10 minutes.
  • Serve soup with optional toppings and crispy tortilla strips.

For the Crispy Tortilla Strips:

  • Preheat oven to 400°F. In a large bowl combine the sliced tortilla strips, oil, spices, and salt. Toss until everything is well combined. Spread evenly on a lined baking sheet (or misted with oil).
  • Bake for 8 to 12 minutes, stirring halfway through, until they’re light golden brown and crispy. As tortillas cool, they will crisp up even more.

Notes

Nutrition provided for 1 cup soup topped with crispy tortilla strips. If you skip the crispy tortilla strips, 1 cup soup contains 110 calories, 10 g protein and 4 g fiber.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 21gProtein: 11gTotal Fat: 3.5g— Unsaturated Fat: 3.5g— Saturated Fat: 0gCholesterol: 15mgSodium: 310mgPotassium: 500mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 27mgCalcium: 66mgIron: 2.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.