Chicken Tortilla Soup

This Chicken Tortilla Soup features tender chicken with hearty veggies and crispy tortilla strips. Perfect for a healthy dinner, it’s a simple recipe that blends bold, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This soup is a nutritious, comforting dinner option that transforms tender chicken with hearty veggies and crispy tortilla strips into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, vitamins, and taste. Versatile—enjoy with extra toppings or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Cook Chicken Thoroughly: Ensures safety and flavor.
• Bake Tortilla Strips: Adds crunch without excess oil.
• Simmer Gently: Enhances flavor and prevents overcooking.
• Check Seasoning: Should be balanced with a hint of spice.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the hearty appeal.
• Thicken if Desired: Add more tomatoes if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.
• Use Fresh Herbs: Boosts freshness.

Yield: 6 servings

Chicken Tortilla Soup

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Chicken tortilla soup, healthy dinner delight.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ½ tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1 lb cooked and shredded chicken breast
• 1 medium diced bell pepper
• 1 small chopped onion
• 1 tsp chili powder
• 2 cloves garlic, minced
• 2 tbsp chopped cilantro
• 4 corn tortillas
• 4 cups low-sodium chicken broth

Instructions

1. Prepare Tortillas: Preheat oven to 375°F (190°C), cut tortillas into strips, and bake for 8-10 minutes until crispy.
2. Cook Aromatics: Heat a large pot over medium heat, add onion and bell pepper, and sauté for 3-4 minutes.
3. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
4. Combine Base: Add diced tomatoes, chicken broth, chili powder, and salt, stirring well.
5. Add Chicken: Stir in shredded chicken and bring to a gentle simmer for 15 minutes.
6. Check Flavor: Taste and adjust seasoning with extra chili or salt if needed.
7. Prepare Garnish: Rinse and chop fresh cilantro.
8. Serve Warm: Ladle soup into bowls.
9. Top with Strips: Add crispy tortilla strips on top.
10. Enjoy and Savor: Let rest for 5 minutes, then garnish with cilantro and serve warm, savoring this hearty delight!

Notes

• Cook chicken thoroughly for safety; bake tortilla strips for crunch.
• Simmer gently for flavor; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 203Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 57mgSodium 321mgCarbohydrates 13gFiber 2gSugar 2gProtein 24g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Breast (1 lb): Cooked and shredded, for protein.
• Corn Tortillas (4): Cut into strips, for crunch.
• Diced Tomatoes (1 can, 14.5 oz): For base.
• Chicken Broth (4 cups): Low-sodium, for flavor.
• Bell Pepper (1 medium): Diced, for sweetness.
• Onion (1 small): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Chili Powder (1 tsp): For heat.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Chicken Swap: Use turkey or tofu.
• Tortilla Swap: Use tortilla chips or omit.
• Tomato Swap: Use fresh tomatoes or omit.
• Broth Swap: Use vegetable broth or water.
• Pepper Swap: Use jalapeño or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Chili Swap: Use paprika or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of broth.

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