Are you a fan of bold flavors and spicy kick? Look no further! We’ve got 20 mouth-watering chicken tortilla soup recipes that will set your taste buds ablaze. From creamy and cheesy to smoky and spicy, these soups are sure to become a staple in your kitchen. Whether you’re in the mood for something light and refreshing or hearty and comforting, we’ve got you covered.
In this article, we’ll dive into the world of spicy chicken tortilla soup, exploring different flavor profiles and techniques to help you create the perfect bowl. From classic chipotle-inspired recipes to unique twists featuring avocado and Greek yogurt, there’s something for everyone in this collection of 20 delectable soups.
So what are you waiting for? Let’s get cooking!
Creamy Chicken Tortilla Soup with Avocado
Warm up with this creamy, flavorful soup that combines the comfort of chicken and tortillas with the richness of avocado.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– 2 ripe avocados, diced
– Fresh cilantro leaves for garnish
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add onion, garlic, and red bell pepper to the pot; cook until tender, about 5 minutes.
4. Pour in chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine.
5. Bring soup to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked through.
6. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until tender.
7. Stir in diced avocado just before serving.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Slow Cooker Chicken Tortilla Soup
This hearty soup is a twist on traditional tortilla soup, with the added convenience of being cooked to perfection in your slow cooker. Perfect for a chilly evening or a busy day when you need a warm and comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– 2 cups chicken broth
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Add the chicken, diced tomatoes, red kidney beans, onion, garlic, cumin, smoked paprika, salt, and pepper to your slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add the tortilla strips and chicken broth to the slow cooker.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Chipotle Chicken Tortilla Soup
This spicy soup combines the bold flavors of chipotle peppers with tender chicken and crispy tortillas for a delicious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chipotle peppers in adobo sauce
– 4 cups chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in chipotle peppers, cumin, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, broth, and tortilla strips. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot with desired toppings.
Cooking Time: 25-30 minutes
Easy Weeknight Chicken Tortilla Soup
This comforting and flavorful soup is a staple for busy weeknights. With just a few simple ingredients, you’ll have a delicious and satisfying meal on the table in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, for serving (optional)
Instructions:
1. Heat a large pot over medium-high heat. Add the chicken, onions, garlic, and bell pepper. Cook until the chicken is browned and the vegetables are tender, about 5-7 minutes.
2. Add the chicken broth, diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the soup has thickened slightly.
4. Stir in the tortilla strips during the last 2-3 minutes of cooking.
5. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese if desired.
Cooking Time: 20-25 minutes
Cheesy Chicken Tortilla Soup with Corn
A creamy and flavorful soup that combines the richness of cheese, savory chicken, and crunchy corn, all wrapped up in a warm tortilla.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 1 cup frozen corn kernels
– Shredded cheddar cheese (optional)
Instructions:
1. In a large pot, sauté the chicken, onions, garlic, and bell pepper in a little oil until the chicken is cooked through.
2. Add the diced tomatoes, chicken broth, half-and-half, cumin, paprika, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer and cook for 10-12 minutes or until heated through.
4. Stir in the corn tortilla strips and frozen corn kernels. Cook for an additional 2-3 minutes.
5. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 20-25 minutes
Healthy Low-Carb Chicken Tortilla Soup
Elevate your soup game with this delicious and nutritious recipe that’s perfect for a quick lunch or dinner. This low-carb version of traditional tortilla soup replaces the usual tortillas with crispy chicken skin, making it a game-changer for keto dieters.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– 2-3 pieces of chicken skin (about 1/4 cup)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the diced onion, minced garlic, and red bell pepper. Cook until the vegetables are tender.
3. Add the chicken broth, diced tomatoes, salt, and pepper. Stir well.
4. Place the chicken breast in the pot and cook for 10-12 minutes or until cooked through.
5. Meanwhile, season the chicken skin with salt and pepper. Bake in the oven for 15-20 minutes or until crispy.
6. Shred the cooked chicken into bite-sized pieces. Add to the soup and stir well.
7. Garnish with chopped cilantro and serve with the crispy chicken skin on top.
Cooking Time: 35-40 minutes
Smoky Black Bean Chicken Tortilla Soup
Smoky Black Bean Chicken Tortilla Soup
This hearty soup combines the flavors of smoky black beans, juicy chicken, and tender tortillas for a comforting meal that’s perfect for any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 8 cups chicken broth
– 1/4 cup chopped fresh cilantro (optional)
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the black beans, diced tomatoes, smoked paprika, cumin, and cayenne pepper. Stir well.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the soup has thickened slightly.
5. Add the tortilla strips and let them cook for an additional 2-3 minutes, or until they’re tender.
6. Season with salt and pepper to taste. Garnish with cilantro if desired.
Cook Time: 30-35 minutes
Instant Pot Chicken Tortilla Soup
This hearty soup is a twist on traditional chicken noodle soup, featuring tender chicken, flavorful tortillas, and vegetables cooked to perfection in the Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into thin strips
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. Press “Saute” on the Instant Pot and cook chicken until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Add chicken broth, diced tomatoes, cumin, salt, and pepper. Stir to combine.
4. Add tortilla strips and close the lid. Set valve to “Sealing” and cook on “Manual” mode at high pressure for 5 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Shred chicken with two forks and add back to the pot. Stir to combine.
Cooking Time: 15-20 minutes
Zesty Lime Chicken Tortilla Soup
Zesty Lime Chicken Tortilla Soup Recipe
Get ready to spice up your meal routine with this refreshing and flavorful soup! This Zesty Lime Chicken Tortilla Soup is a perfect blend of tender chicken, crunchy tortillas, and zesty lime flavors.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the chicken, cumin, paprika, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
4. Pour in the chicken broth and water, and bring to a boil.
5. Reduce the heat to low and simmer for 10-12 minutes or until the soup has thickened slightly.
6. Add the lime juice and tortilla strips; cook for an additional 2-3 minutes or until the tortillas are crispy.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Roasted Tomato Chicken Tortilla Soup
Roasted Tomato Chicken Tortilla Soup Recipe
Summary: A flavorful and comforting soup that combines roasted tomatoes, juicy chicken, crispy tortillas, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large onions, diced
– 3-4 cloves of garlic, minced
– 2 cups mixed cherry tomatoes, halved
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken with cumin, smoked paprika, salt, and pepper. Roast in the oven for 20-25 minutes or until cooked through.
3. In a large pot, sauté onions and garlic until softened. Add roasted chicken, cherry tomatoes, diced tomatoes, and chicken broth. Bring to a simmer.
4. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Stir in tortilla strips and cook for an additional 2-3 minutes or until crispy.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 45-50 minutes.
Homestyle Chicken Tortilla Soup with Fresh Cilantro
This hearty soup is a twist on traditional tortilla soup, featuring tender chicken, crispy tortilla strips, and a burst of fresh cilantro flavor. Serve with crusty bread or cornbread for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high. Add onion, garlic, and bell pepper; cook until vegetables are tender.
2. Add chicken broth, diced tomatoes, and chicken; bring to a boil, then reduce heat and simmer 10-12 minutes or until chicken is cooked through.
3. Meanwhile, cut tortillas into strips and fry in hot oil until crispy.
4. Stir tortilla strips into the soup and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Fire-Roasted Chicken Tortilla Soup
Fire-Roasted Chicken Tortilla Soup Recipe
Warm up with a hearty, flavorful soup that combines the richness of fire-roasted chicken with the comfort of tender tortillas. This recipe is perfect for a cozy night in or a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large onions, peeled and chopped
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken with salt, pepper, cumin, and smoked paprika. Grill the chicken for 5-7 minutes per side, or until cooked through. Let it rest before slicing into thin strips.
3. In a large pot, sauté the onions, garlic, and bell pepper in a little oil over medium heat until tender.
4. Add the diced tomatoes, chicken broth, and sliced chicken to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
5. Add the tortilla quarters to the pot and cook for an additional 2-3 minutes, or until they’re tender but still retain some texture.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Vegetable-Packed Chicken Tortilla Soup
This hearty soup is a flavorful blend of chicken, vegetables, and tortillas, perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium bell peppers, diced
– 2 medium zucchinis, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, optional
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, bell peppers, and zucchinis to the pot. Cook until vegetables are tender, about 8-10 minutes.
3. Stir in diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
4. Bring soup to a boil; reduce heat to low and simmer for 15-20 minutes or until flavors have melded together.
5. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until softened.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 30-40 minutes
Southwestern Chicken Tortilla Soup
This hearty soup combines the flavors of the Southwest with the comfort of chicken and tortillas. Perfect for a chilly evening, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/2 cup chopped fresh cilantro
– 6-8 corn tortillas
– Shredded cheese, for serving (optional)
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add diced tomatoes, broth, and cilantro to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Meanwhile, cut tortillas into strips and fry in hot oil until crispy. Drain on paper towels.
5. Shred cooked chicken and add back to the soup. Simmer for an additional 2-3 minutes.
6. Serve warm, topped with shredded cheese and crispy tortilla strips, if desired.
Cooking Time: 25-30 minutes
Garlicky Chicken Tortilla Soup with Crispy Tortilla Strips
Savor the flavors of Mexico with this comforting and delicious soup, featuring tender chicken, crispy tortilla strips, and a hint of garlic.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, cook until browned, then add diced tomatoes, broth, cumin, paprika, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes or until chicken is cooked through.
3. Meanwhile, cut tortillas into thin strips and fry in hot oil until crispy, about 2-3 minutes per batch. Drain on paper towels.
4. Serve soup hot, topped with crispy tortilla strips and your choice of toppings (e.g., shredded cheese, diced avocado, sour cream).
Cooking Time: 25-30 minutes
One-Pot Chicken Tortilla Soup
Satisfy your cravings with this hearty, one-pot wonder that combines the flavors of chicken, tortillas, and spices.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15.25 oz) red kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 6-8 corn tortillas, cut into thin strips
• Chicken broth, as needed
Instructions:
1. Heat 2 tbsp olive oil in a large pot over medium-high heat.
2. Add chicken; cook until browned, about 5 minutes.
3. Add onions and garlic; cook until onions are translucent, about 5 minutes.
4. Stir in cumin, chili powder, paprika, salt, and pepper.
5. Add diced tomatoes, beans, and tortilla strips. Pour in enough chicken broth to cover ingredients.
6. Bring to a boil, then reduce heat to low; simmer for 20-25 minutes or until flavors meld.
Cooking Time: 25-30 minutes
Jalapeño Popper Chicken Tortilla Soup
Savor the bold flavors of this creamy soup that combines spicy jalapeños, tender chicken, and crunchy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium jalapeños, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into bite-sized pieces
– Shredded cheese, for serving (optional)
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken, jalapeños, onion, and garlic over medium-high heat until the chicken is cooked through.
2. Add the diced tomatoes, chicken broth, heavy cream, cumin, salt, and pepper to the pot. Stir well.
3. Bring the mixture to a simmer and let it cook for 10-15 minutes or until the soup has thickened slightly.
4. Stir in the tortilla pieces and cook for an additional 2-3 minutes or until they’re tender.
5. Serve hot, topped with shredded cheese and fresh cilantro if desired.
Cooking Time: 25-30 minutes
Chunky Chicken Tortilla Soup with Bell Peppers
A hearty and flavorful soup that’s perfect for a chilly evening, this Chunky Chicken Tortilla Soup with Bell Peppers is a twist on traditional tortilla soup. The addition of bell peppers adds a pop of color and sweetness to balance out the savory chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large red bell peppers, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add the bell peppers, onion, garlic, cumin, paprika, salt, and pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Stir in the diced tomatoes with green chilies and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Add the tortilla strips to the pot and cook for an additional 2-3 minutes or until they’re soft and tender.
5. Serve hot with your choice of toppings.
Cooking Time: 30-40 minutes
Greek Yogurt Chicken Tortilla Soup
A creamy and flavorful soup that combines the best of Greek yogurt with tender chicken, crunchy tortillas, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– 1 cup Greek yogurt
– Optional: chopped cilantro, shredded cheese, or diced avocado for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until soup is heated through.
5. Add tortilla strips and cook for an additional 2-3 minutes or until tender.
6. Stir in Greek yogurt. Serve hot, garnished with your choice of toppings.
Cooking Time: 25-30 minutes
Poblano Pepper Chicken Tortilla Soup
Warm up with this flavorful and comforting soup, perfect for a cozy night in. Roasted poblano peppers add a rich and slightly smoky flavor to this chicken tortilla soup.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large poblano peppers, roasted and chopped
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the poblano peppers for 30 minutes or until charred. Peel off skin, remove seeds, and chop.
3. In a large pot, sauté onion and garlic in a little oil until softened.
4. Add chicken, cumin, paprika, salt, and pepper. Cook until chicken is browned.
5. Add roasted poblano peppers, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add tortilla strips and cook for an additional 5-7 minutes or until tender.
Cooking Time: Approximately 45-50 minutes
Summary
Get ready to spice up your meals with these 20 delicious chicken tortilla soup recipes! From classic creamy soups to spicy chipotle twists and healthy low-carb options, there’s something for everyone. Try making a slow cooker version or using your Instant Pot for an easy weeknight meal. Add some smoky flavor with black beans or go south of the border with southwestern flair. Whether you like it cheesy, garlicky, or chunky, these recipes are sure to become new favorites. So grab a spoon and dig in!
