Chicken Tortilla Soup Recipe For Two

If you are craving a warm and flavorful meal that’s easy to make, look no further than this Chicken Tortilla Soup recipe! Tender pieces of chicken, diced vegetables, corn and beans nestled in a broth flavored with classic warm spices that will keep you feeling full and satisfied for hours.

Best of all, with the help of a few store-bought ingredients, this soup comes together very quickly. Although, when you first take a glance at the ingredient list it may appear a bit long.

However, it really only consists of some basic diced vegetables and cans of broth, tomatoes, beans and corn along with a few spices that you most likely already have in your kitchen. And once you gather the ingredients, everything will be prepared and in the pot in less than 15 minutes!

The 3 Layers of Chicken Tortilla Soup

1. The Base

The base of the soup is made from a combination of sautéed vegetables, chicken broth, spices and crushed tomatoes. Diced onions and jalapenos are first softened in the pan.

Then fresh minced garlic is added for additional bold flavor. Once the garlic becomes fragrant pour in the liquid base of chicken broth and deglaze the bottom of the pot so that you release any delicious bits that are stuck to the surface.

Finally, add equal parts of chili powder and cumin to give it that classic Mexican-inspired flavor. Finally stir in the crushed tomatoes and the Chicken Tortilla Soup base is ready!

2. Main Ingredients

Chicken: For best results use a raw chicken breast so that the meat absorbs the flavors of the broth as it cooks. Then before serving, shred or dice the chicken and stir it back into the soup’s base.

Beans: Black beans are a classic choice, however you could also substitute pinto beans or kidney beans as well. Just be sure to drain and rinse the beans before adding them to the soup.

Corn: Sweet corn kernels is another classic ingredient that is used in traditional Chicken Tortilla Soup. You can use canned, fresh, or frozen kernels.

3. For Serving

Tortilla strips: Fried or baked tortilla strips are added to each individual bowl when serving. You can easily make your own or purchase a bag of fried tortilla strips which can often be found near the bags of tortila chips at most large grocery stores.

Garnishes: Fresh cilantro, sliced avocado, lime wedges, sour cream, and shredded cheese are common additions, providing additional flavor and creaminess to the soup.

Why You Will Love Chicken Tortilla Soup

• The Flavor: This soup is a favorite among many because of its savory, slightly spicy and smoky flavors. It is a great soup to make on a cold dreary day because it will warm you from the inside out.

• Texture: Not only is the flavor amazing, there are various levels of textures that compliment each other perfectly. Soft and tender chicken, creamy beans, slightly crunchy corn kernels and crisp tortilla strips provide the perfect balance, making each bite satisfying and delicious.

• Versatile Recipe: This soup recipe can easily be customized to your taste preferences. Adjust the main ingredients, spices and toppings to make it how you prefer every time. Not only are the ingredients versatile, but how and when you serve it can change as well. Serve it as a stand alone light meal or as a start to a Mexican inspired dinner.

Recipe Tips

1. If you don’t like spicy foods, be sure to remove the ribs and seeds of the jalapeno peppers. Or omit the jalapeno and add diced green peppers instead.

2. Just like when making Spicy Chicken Soup you can make this chicken tortilla soup with cooked chicken instead of using a raw chicken breast. Shred or dice the cooked chicken and add it to the pot and the soup will be ready to serve in 25 minutes.  

3. Other protein choices: use leftover turkey, ground beef, or vegetarian crumbles.

4. Vegetarian option: use vegetable broth and vegetarian crumbles. Or leave the meat out all together.

5. Gluten Free: This recipe is naturally gluten-free as long as you use corn tortillas for the strips.

6. For a thicker soup, mash some of the black beans before adding them to the pot.

7. Store the leftover soup in an airtight container in the refrigerator for up to 3 days. Then reheat over medium-low heat on the stovetop until warmed through. Then garnish the soup with tortilla strips and preferred toppings.

8. Replace fresh cilantro with 1/2 teaspoon of dried cilantro. Not a cilantro fan? No worries, add chopped fresh parsley instead.

9. Double or triple the recipe if feeding a crowd or if you want to freeze the soup. Place the extra soup in an air tight container and freeze for up to 3 months.

Chicken Tortilla Soup For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

Chicken Tortilla Soup

• 1⁄2 Tbsp olive oil
• 1⁄2 medium onion, chopped
• 1⁄2 jalapeno pepper, seeded and diced
• 1 garlic clove, minced
• 2 cups chicken broth
• 1⁄2 tsp ground cumin
• 1⁄2 tsp chilli powder
• 1 medium chicken breast
• 10 oz. can crushed tomatoes
• 7 oz. can black beans, drained and rinsed
• 7 oz. can corn, drained and rinsed
• 1⁄2 tsp salt, or to taste
• 1⁄4 cup cilantro, chopped, divided
• 1⁄2 lime, juiced

Homemade Tortilla Strips

• 2 Tablespoons olive oil
• 4 corn tortillas

Toppings (Optional)

• Diced avocado
• Sour cream
• 1⁄2 lime, cut into wedges

INSTRUCTIONS

Make The Homemade Tortilla Strips

In a small pan add the 2 tablespoons of olive oil and place over medium-high heat.

Cut tortillas into thin strips and when the oil is hot fry them until crisp.

Use a spider or slotted spoon to remove them from the oil and then place them on a paper towel lined plate to drain. Set them aside.

Chicken Tortilla Soup:

In a medium size pot add the 1⁄2 tablespoon of olive oil and place over medium-high heat. Add the diced onion and jalapeño and sauté for 3-4 minutes or until softened.

Once the onions and peppers are tender, add the garlic and saute until fragrant, approximately 30 seconds – 1 minute.

Add the chicken broth and then use a wooden spatula to deglaze the bottom of the pot if needed. Stir in the chili powder, cumin, whole chicken breast, crushed tomatoes, corn, beans, salt, 1⁄2 of the cilantro. Bring the mixture to a boil and then let it simmer, uncovered for 25 minutes.

Remove the chicken from the pot and place on a cutting board. Shred the meat using 2 forks and then add the shredded chicken back to the soup and allow it to simmer another 5 minutes.

Stir the lime juice in the soup right before serving.

Ladle the soup into bowls and then top with some of the homemade tortilla strips, sour cream, diced avocado, and the remaining fresh cilantro.

Serve with lime wedges.

Enjoy! Mary

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