Chicken Tortilla Soup

Overhead view of a soup bowl filled with flavorful soup, rice, corn, tortilla strips, shredded cheese, and a lime wedge

This easy, customizable soup is packed with flavor and perfect for busy weeknights. Top with rice, corn, cheese, tortilla strips, and lime for a comforting, crowd-pleasing meal.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Mexican

Keyword: chicken soup, chili poweder, soup, texmex, tortilla soup

Servings:

Calories: 423kcal

Author: Misty Tannery

Ingredients

1 Tablespoon olive oil
½ small onion
2 garlic cloves minced or ½ tsp. garlic powder
1 ½ Tablespoons chili powder
3 teaspoons ground cumin
¾ teaspoon oregano
¼ teaspoon pepper
¼ teaspoon paprika
3 bouillon cubes
3 cups water
3 - 4 cups chicken broth
8 ounces tomato sauce
1 tsp. sugar
1 bay leaf
3 chicken breasts around 1 pound uncooked
2 Tablespoon fresh cilantro
1 cup rice
15 oz canned corn

Toppings

shredded cheese cheddar, Colby jack or Monterey Jack
pico
tortilla strips
lime
black beans
cilantro

Instructions

Sauté the onion and garlic in olive oil (or use ¼ cup water for an oil-free option) until tender and fragrant. Stir in the chili powder, cumin, oregano, paprika, and black pepper, and cook for about one minute to bring out the flavor of the spices.
Pour in the water, bouillon cubes or Better Than Bouillon, chicken broth, tomato sauce, sugar, and bay leaf. Stir well, then bring the mixture to a boil.
Once boiling, carefully add the chicken, reduce the heat, cover, and simmer for 10 minutes to allow the flavors to develop and chicken to cook through to 160°.
Once cooked through remove the chicken and shred it using two forks. Return the shredded chicken to the pot, stir in the fresh cilantro, and heat through until everything is warmed and well combined. *If adding rice and corn then add it now. Use instant rice and simmer for 5-10 minutes until tender.
For garnishes: cooked instant rice, corn, lime, cheese, cilantro and tortilla strips

Nutrition