Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
What You’ll Need To Make Chicken Tortilla Soup
Chicken: I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking. Seasoning: Use a packet or make homemade taco seasoning. Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup. Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too. Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
How to Make Chicken Tortilla Soup
Add Fun Toppings!
Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
Sour cream, salsa, or guacamole. Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese. Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup
Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings. Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating. Did you enjoy this Chicken Tortilla Soup Recipe? Be sure to leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
