How To Make Chicken Tortilla Soup

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Grab a large pot (dutch oven) and place it on the stovetop.

Add 5 strips of bacon cut into small pieces to the pot.

Turn the stovetop heat to medium and cook the bacon until completely cooked and browned.

Remove the cooked bacon to a paper towel lined plate and set aside.

Leave about 1.5 tablespoons of bacon grease in the pot.

Add 1 cup of chopped onion, 1 cup of chopped red pepper, and 1 finely chopped jalapeno to the pot.

Cook the vegetables over medium heat until they are translucent, about 3-5 minutes, stirring occasionally.

Add 1 tablespoon of minced garlic and cook until fragrant, about 30 seconds, stirring frequently.

Add 3.5 cups of low sodium chicken stock, 14 oz can of fire roasted diced tomatoes, 10 oz can of mild enchilada sauce, 14 oz can of rinsed and drained black beans, 1 cup of frozen sweet corn, and 7 oz can of diced green chilis to the pot.

Add 1 tablespoon of chili powder, 1 teaspoon of sugar, 3/4 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper to the pot and stir everything together well.

Add 3 cups of shredded chicken to the pot and stir until nicely combined.

Reduce heat to medium low and simmer for another 30 minutes.

Cut 8 to 10 corn tortillas into strips about 1/4 inch wide by 2 inches long.

Place the tortilla strips on a silpat lined baking sheet and drizzle with olive oil and sprinkle with kosher salt.

Toss the strips to ensure they are evenly coated with oil and salt, spreading them out on the baking sheet.

Bake the tortilla strips in a preheated oven at 450 degrees Fahrenheit for 8-10 minutes until lightly golden, stirring halfway through.

After 30 minutes of simmering, add 4 oz of cream cheese to the soup and 1 tablespoon of lime juice, stirring until the cream cheese is melted.

Add the reserved bacon back into the soup for extra flavor before serving.

Top the soup with tortilla strips, cilantro, avocado, sour cream, and cheese as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary