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Chicken Tortilla Soup

A delightful blend of flavors that warms the soul with tender chicken, hearty corn, and zesty tomatoes, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded, cooked chicken breast Juicy and tender, serves as the protein backbone.
  • 32 oz fat-free chicken broth Provides a warm, comforting base.
  • 2 15.25 oz cans corn Adds texture and sweetness.
  • 2 14.5 oz cans diced fire-roasted tomatoes Brings rich and smoky flavor.
  • 2 4 oz cans chopped chiles Adds a spicy kick.
  • 1 cup chopped onion Enhances overall flavor profile.
  • 1 tablespoon cumin Earthy spice providing warmth.

Method
 

Preparation and Cooking
  1. Prepare your cooking vessel: Start by getting a 6-quart Dutch oven or slow cooker ready. If using a Dutch oven, place it on medium heat.
  2. Combine ingredients: Add all the ingredients into your cooking vessel. Stir well to blend all flavors.
  3. Bring to a boil: Heat the mixture over medium heat until it comes to a gentle boil, stirring occasionally to prevent sticking.
  4. Simmer: Once boiling, reduce heat to low. Cover the pot and let simmer for at least 15 minutes, stirring occasionally.
  5. Slow cooker option: For slow cooker, place all ingredients inside, stir to combine, and cover with the lid. Cook on low for 4 hours.
  6. Serve: Ladle the soup into bowls and serve hot with crispy tortilla chips and slices of avocado.

Notes

Adjust heat with fewer chiles for mild soup. Add fresh cilantro or lime juice before serving for extra flavor. Garnish with avocado, tortilla strips, or lime.