Homemade Chicken Tortilla Soup Recipe

This tasty chicken tortilla soup is an easy recipe packed full of authentic Mexican flavors and ingredients. This healthy soup recipe is topped with baked tortilla chips and is a tasty main meal or appetizer.

If there’s one thing more comforting than soup, it’s a Mexican soup! The South of the border flavors in this recipe will make your tastebuds sing! I can’t wait for you to try it!

How to make this Homemade Chicken Tortilla Soup Recipe

For the tortillas

What is Tortilla Soup made of?

Tortilla soup is a Mexican dish that is made with a chicken and tomato base. It incorporates Mexican ingredients such a corn, chili, lime and cilantro and then topped with crispy tortilla chips. It is mild in spice and is a hearty soup with rice that can easily be served as a main meal.

How long does chicken tortilla soup keep?

Once cooked, you can cool the soup to room temperature and keep in an airtight container (without the tortillas or they will go soggy!) in the fridge for 3-4 days. Reheat the soup on the stovetop, but be mindful to only reheat it once.

The soup can also be frozen, for up to three months. Thaw it in the fridge before heating on the stovetop.

A healthy and well balanced Mexican soup recipe

This recipe makes enough soup for eight healthy portions and each serving is under 350 calories. The chicken and beans provide protein and fiber and the rice provides carbohydrates. Full of fresh and healthy ingredients, this soup makes a great well balanced meal.

Top Tips to Make This Homemade Chicken Tortilla Soup Recipe

• Use bone in chicken thigh for this recipe, it carries much more flavor.
• Use your favorite jarred enchilada sauce to save on time!
• You can used canned, fresh or frozen corn in this recipe.
• Add an extra chili if you like things spicy!

Be sure to check out these other tasty Mexican chicken recipes!

Spicy Mexican Chicken Soup Recipe

Chicken Sheet Pan Nachos

Mexican Street Corn Chicken Salad

Mexican Chicken Salad Sandwiches

If you have tried this Homemade Chicken Tortilla Soup, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

5 from 7 votes

Homemade Chicken Tortilla Soup Recipe

This tasty chicken tortilla soup is an easy recipe packed full of authentic Mexican flavors and ingredients. This healthy soup recipe is topped with baked tortilla chips and is a tasty main meal or appetizer.

Prep: 15 minutes

Cook: 1 hour 20 minutes

Total Time : 1 hour 35 minutes

Servings: 8 people

Print Rate

Ingredients

For tortilla chips:

• ▢ 2 8” tortillas burrito size
• ▢ 3 tbsp extra virgin olive oil
• ▢ 1 tsp kosher salt

For soup:

• ▢ 2 bone-in chicken leg quarters
• ▢ 10 ounces red enchilada sauce
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 10 cups of water
• ▢ ¼ cup rice
• ▢ 8.5 ounces canned corn
• ▢ 15.25 ounces black beans drained and rinsed
• ▢ 1 red chili pepper chopped
• ▢ 1 cup shredded cheddar cheese
• ▢ Juice of 2 limes
• ▢ ¼ cup fresh cilantro

Instructions

For tortilla chips:

• Preheat oven at 350C/170C
• Line a baking sheet with baking paper
• Cut tortillas into thin strips
• In a small bowl add the tortillas, olive oil and salt. Mix well until tortillas are evenly coated
• Arrange the tortilla strips onto the baking sheet and bake for 5 minutes until golden brown

For soup

• Fill a large pot with 10 cups of water, add the chicken, enchilada sauce, salt, black pepper and bring to boil
• Simmer for 1 hour
• Add the rice and let it cook for 20 minutes
• Add the corn, beans and juice of lime, cheddar cheese and red chili peppers and simmer for 10 minutes
• Garnish with tortilla chips, sprinkle with some fresh cilantro and serve!

Nutrition Facts

Homemade Chicken Tortilla Soup Recipe

Amount Per Serving

Calories 337 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 50mg17%

Sodium 1106mg48%

Potassium 351mg10%

Carbohydrates 29g10%

Fiber 6g25%

Sugar 3g3%

Protein 17g34%

Vitamin A 493IU10%

Vitamin C 9mg11%

Calcium 129mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Soup

Cuisine:Mexican

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This recipe was contributed by Michaella at Well + Yum.