Description
Our Easy Chicken Tortilla Soup is a simple, delicious and easy chicken tortilla soup recipe that is perfect for meal prepping!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1/4–1/2 cup Anaheim pepper*, diced
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 15oz can corn, drained
- 1 15oz can diced tomatoes
- 1 15oz can crushed tomatoes
- 1 15oz can black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- zest of 1 lime
- juice of 1 lime
- 2–3 teaspoons kosher salt (more to taste)
- Toppings: tortilla chips, fresh cilantro, avocado and lime wedges
Instructions
- Bring Dutch Oven to medium-high heat. Add olive oil and swirl to coat.
- Add onion, garlic and pepper; move around pan until garlic is fragrant and onions softens – about 1 minute.
- Add broth and bring to a boil.
- Add chicken and cover. Let simmer until chicken is fully cooked – about 15 minutes.
- Remove chicken from pot and place on a plate; use two forks to shred and return shredded chicken to pan along with the corn, tomatoes (diced and crushed), black beans, chili powder, cumin, lime zest, lime juice and salt.
- Stir to combine. Let simmer 10-15 minutes.
- Taste and add any additional salt, spice or lime juice – as desired.
- Serve with tortilla strips, fresh chopped cilantro, lots of avocado and lime wedges.
Notes
- Anaheim Pepper: you can use jalapeno if you want it spicier or you can use bell pepper if you want it really tame. I like Anaheim peppers because they bring a bit more flavor and heat, but nothing crazy – I also know they aren’t always easy to find so use what works for you/what you can find!
- Is it Easy to Make Chicken Tortilla Soup in the Crock Pot? Follow Steps 1 and 2 (cook the onions, garlic and anaheim pepper in some oil) and then transfer to a slow cooker along with all the other ingredients (not the toppings and start with 1-2 teaspoons salt .. you can always add more). Cook on HIGH for 4 hours or LOW for 6-8 hours. Shred chicken and remove to slow cooker. Taste and add more lime or salt. Serve with toppings!
- Chicken Tortilla Soup in the Instant Pot: Use the Saute function for Steps 1 and 2. Then add the rest of the ingredients, but leave out the corn and start with 1 teaspoon kosher salt (you can always add more later) and cook on HIGH pressure for 10 minutes. Let naturally release 10 minutes. Remove chicken and shred and return to pot along with corn. Let sit 5 minutes for corn to warm through. Serve with toppings!
Nutrition
- Serving Size: 6oz
- Calories: 146
- Sugar: 5.5 g
- Sodium: 716.4 mg
- Fat: 3.2 g
- Carbohydrates: 18.3 g
- Protein: 13.3 g
- Cholesterol: 28.8 mg