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Now that the weather is getting cooler, I’ve been looking for more soup recipes that I can make for my family. I found a recipe for chicken tortilla soup and tried it out one night as a dinner main dish for my family. We liked it so much that the soup pot was completely empty after dinner! I am putting this delicious but easy stovetop recipe for chicken tortilla soup on my family’s dinner menu rotation! This recipe is great for a weeknight dinner. It’s low fuss and can be made on the stove – I made mine in my dutch oven. I am sharing this recipe as part of my weekly Tasty Tuesday feature, where I share recipes I’ve tried and loved.
I got my chicken tortilla soup recipe from Natasha’s Kitchen and modified it just a little. I adapted the recipe to use ingredients I already had on hand. For instance, I used diced tomatoes instead of crushed tomatoes. I also didn’t add the cilantro or jalapeño, since I didn’t have any in my kitchen. The soup still tasted fantastic!
Chicken Tortilla Soup Recipe
(Adapted from Natasha’s Kitchen)
1/4 cup plus 1 Tbsp olive oil
8 tortillas (I used flour, but you can also use corn tortillas)
1 medium onion chopped
3 garlic cloves minced
1 jalapeno pepper seeded and diced (optional)
1 tsp ground cumin
1 tsp chili powder (if you don’t have cumin or chili powder, you can add taco seasonings to taste)
1 lb chicken breasts
20 oz diced tomatoes
32 oz chicken broth
14 oz black beans drained and rinsed
14 oz corn drained and rinsed
1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish) – optional
1 lime juiced (optional – I didn’t have any lime juice, so I didn’t add any)
1 tsp salt or to taste
Optional extra toppings: Red pepper flakes, freshly sliced avocado and sour cream
Chicken Tortilla Soup Directions
To start this recipe, I cut some tortilla strips from 8 flour tortillas. I then fried these strips in 1/4 cup of olive oil in my Lodge Seasoned Cast Iron Skillet on the stove. The tortillas fry up really quickly, so keep an eye on your pot!
After the tortillas were fried, I transferred them to a plate lined with a paper towel. Then it was time to start making the soup itself.
I preheated my dutch oven over medium high heat. I then added olive oil, and about 1-2 minutes later, added chopped onion and chopped garlic. I sautéed the onion and garlic until just soft (or until fragrant). If you are using chopped jalapeño, you would sauté them at this point, too.
I then added the chicken breasts (whole), corn, beans, chili powder, diced tomatoes, salt and chicken broth. You can also add 1/4 cup of cilantro at this point if desired. Bring the ingredients to a boil and let it simmer for at least 25 minutes.
Once the chicken was cooked, I removed it from the pot and shredded it using 2 forks. I placed the shredded chicken back into the soup and simmered the soup another 5 minutes. If you have lime juice, you can add it now, too.
Then the soup was ready! You can serve the soup with the fried tortilla strips, slices of avocado, fresh cilantro, sour cream and lime wedges if you like.
- 1/4 cup and 1 tbsp olive oil
- 1 medium chopped onion
- 3 garlic cloves minced
- 1 jalapeno pepper seeded and diced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder (if you don't have cumin and chili powder, you can substitute taco seasonings to taste)
- 1 lb chicken breasts
- 20 oz diced tomatoes
- 32 oz chicken broth
- 14 oz black beans drained and rinsed
- 14 oz corn drained and rinsed
- 1/2 cup cilantro, chopped (optional) - reserve half as a garnish
- 1 lime, juiced
- 1 tsp salt or to taste
- Optional toppings: sour cream, red pepper flakes, fresh avocado
- Cut the tortilla into strips and fry the strips in 1/4 cup olive oil on the stove in a frying pan.
- Remove the fried tortilla strips from the pan and place them on a plate lined with a paper towel.
- Preheat the dutch oven on the stove. Add olive oil and heat the oil for 1-2 minutes. Add chopped onion, garlic and chopped jalapeño (if desired) and sauté until the vegetables soften.
- Add chicken breasts, corn, beans, cumin and chilli powder, diced tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring the ingredients to a boil and let the combination simmer for at least 25 minutes.
- Remove the chicken from the pot and shred it using 2 forks. Add the shredded chicken to the soup and simmer the soup and chicken another 5 minutes. Add lime juice.
- Serve the soup topped with your choice of toppings: tortilla strips, cilantro, avocado and/or red pepper flakes.
This recipe uses canned corn, but feel free to substitute with fresh corn if you like. You can also substitute the chicken breast with shredded rotisserie chicken.