Chicken Tortilla Soup Recipe
This Chicken Tortilla Soup Recipe is an easy one-pot meal made with shredded chicken, colorful vegetables, and a flavorful tomato-based broth. Top each bowl with tortilla strips, avocado, and cheese for a satisfying, family-friendly dinner.
Servings: 8 servings
Calories: 148kcal
Ingredients
Soup
- ½ onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 10 ounces canned corn
- 1 jalapeno minced
- 1 zucchini cubed
- 1 carrot cubed
- 1 tablespoon cumin
- ¼ teaspoon crushed red pepper
- 1 pound cooked chicken or turkey shredded
- 4 cups chicken broth
- juice from 1 lime
- 1 bunch cilantro chopped
- Desired topping (tortilla strips or chips, avocado, fresh cilantro, limes, shredded cheese.)
Instructions
Stovetop
- Prep: Dice onion, chop carrots, and zucchini. Remove seeds from jalapeño and mince.
- In a 5 qt Dutch oven, heat olive oil. Cook onions until translucent. Add garlic and cook 30 seconds.
- Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey). Cook for 15 minute or until carrots are tender.
- Serve with tortilla strips, cheese, sour cream, and avocado.
Pressure Cooker Instructions
- Prep: Dice onion, chop carrots, and zucchini. Remove seeds from jalapeño and mince.
- Heat oil on saute mode and add onions and garlic. Cook until onions are translucent and soft.
- Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey). Cook on manual for 2 minutes. Use a quick release to release the pressure.
- Serve with tortilla strips, cheese, sour cream, and avocado.
Video
Notes
- Cook up the chicken breasts the night before or grab a rotisserie chicken from the grocery store to save time.
- Remove the seeds from the jalapeno if you want less heat or keep them in if you like things on the spicier side. You can also add another jalapeno if you’d like.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
Serving: 1cup | Calories: 148kcal | Carbohydrates: 12g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 876mg | Potassium: 633mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1679IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg