Chicken Tortilla Soup

Easy Chicken Tortilla Soup recipe. Full of flavour, this comforting dinner idea helps keep you warm during the cold winter months.

Finally, I am making soup at an appropriate time of year.

If you have been following my blog for a while, you may have noticed that I love to make soup. Like, all the time.

I don’t care if it’s the hottest day of summer. If I am craving soup, I am eating soup.

But this winter, the only thing that I have been craving for dinner is soup. With it snowing on and off here in Chicago, I feel like it is the best way to warm up after a long, cold day.

And this Chicken Tortilla Soup might be my new favourite soup.

Especially if you add a dollop of sour cream on top.

One of my favourite things about this recipe is how quick and easy it is to make. 

There is nothing worse than coming home after a long day of work and having to spend more time on your feet in front of the stove.

With this soup, you can cook the garlic and onions for a bit, then add in the broth and let it simmer on the stove for a while. Easy, right?

You can even sit down and relax to your favourite show on Netflix while you wait for it to cook. It is definitely an option that I take full advantage of.

Another great thing about this soup is that it uses a lot of kitchen staples, so you don’t need to go out and buy ingredients specifically for the soup.

And if you don’t have a chicken breast in your fridge, you can definitely substitute that for leftover chicken or turkey. Mix it up! This might become your new favourite soup recipe too! 😉

Chicken Tortilla Soup

Easy Chicken Tortilla Soup recipe. Full of flavour, this comforting dinner idea helps keep you warm during the cold winter months.

5 from 5 votes

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• 1 lb boneless chicken breasts
• salt and pepper to taste
• 1 Tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp dried oregano
• 3 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 2 Tbsp tomato paste
• 1 (14 oz) can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• sour cream
• tortilla chips, crushed

Instructions

• Season the chicken with salt and pepper. Set aside.
• In a large saucepan, heat the oil over medium heat. Cook the onion and garlic until transparent and fragrant, around 4 minutes.
• Add in the chili powder, oregano, broth, diced tomatoes and tomato paste. Mix to combine and bring to a boil.
• Add in the chicken. Lower the heat and allow to simmer for 10-15 minutes, or until the chicken is cooked. Shred the chicken using two forks.
• Add in the black beans and corn. Season with more salt and pepper to taste. Simmer for around 10 minutes, or until heated.
• Serve in bowls topped with crushed tortilla chips and sour cream, if using.

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