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Chicken Tortilla Soup
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Chicken Tortilla Soup

Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Give it a try!
Course Dinner, Soup
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 437kcal
Author Lauren

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion diced
  • 1 clove garlic grated
  • 1 cup diced carrot
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob, or 1 1/2 cups frozen corn
  • 15 oz. black beans 1 can drained and rinsed
  • 15 oz. cannellini beans 1 can drained and rinsed
  • 15 oz. tomato sauce 1 can
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • 2 chicken breasts
  • 5 corn tortillas cut into strips

toppings:

  • fresh cilantro if desired
  • chips if desired
  • sour cream if desired
  • avocado etc., if desired

Instructions

  • Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes. 
  • Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.
  • Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.

Nutrition

Calories: 437kcal | Carbohydrates: 57g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 942mg | Potassium: 1162mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 16.1mg | Calcium: 134mg | Iron: 5.9mg