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chicken tortilla soup
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Chicken Tortilla Soup

It is no secret that I love soup, and this chicken tortilla soup is one of my all-time favorites. As the days start to get colder, this recipe is on constant rotation. It is savory and the jalapeño gives it the perfect little kick! The ingredients are clean, easy to come by, and this soup takes minimal effort to throw together! 
Course Soup
Cuisine American
Keyword chicken tortilla soup, soup
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 servings
Calories 254kcal

Equipment

  • Soup pot

Ingredients

  • 1 rotisserie chicken, shredded
  • 2 zucchinis, chopped
  • 1 jalapeno, minced
  • 1 onion, chopped
  • 4 cloves of minced garlic
  • 1 tbsp cooking oil (I use avocado or olive)
  • 2 cans diced green chilies
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 can black beans, drained
  • 1.5-2 tortillas, sliced into 1-inch sized pieces
  • 4 cups chicken bone broth
  • 1/4 tsp cayenne pepper (powder)
  • 2 tsp salt
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp pepper
  • 1 tsp Italian seasoning

Optional:

  • red or green bell pepper
  • 1 can sweet corn
  • 1 lime, juiced
  • shredded cheese (topping)
  • sour cream (topping
  • tortilla chips (topping)

Instructions

  • Sauté the zucchini, onion, jalapeño, cooking oil, and garlic over medium heat in a large soup pot, being careful not to burn the garlic.
  • Add the green chilies, diced tomatoes, tomato paste, and black beans.
  • Follow by adding all of the spices and the bone broth, stirring well.
  • Add the shredded chicken. Bring to a boil, reduce heat, and let it simmer for 45 minutes.
  • Throw in the soft tortilla strips and let the soup sit for 20 minutes.
  • Serve with shredded cheese, sour cream, and tortilla chips.