Go Back Email Link
–+ servings

Free Body Calculator – Know Your Body

Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.

Try Free Body Calculator Now
chili chicken tortilla soup

How to Make Chili Chicken Tortilla Soup in Under an Hour

This Chili Chicken Tortilla Soup is a hearty, flavor-packed dish featuring tender chicken, bold spices, and crispy tortilla strips. Perfect for a cozy meal, this soup is easy to make in one pot and comes together in under an hour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • For the Soup:
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1 10 oz can diced tomatoes with green chilies (Rotel)
  • 4 cups chicken broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 2 cups shredded cooked chicken rotisserie or leftover
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped
  • For the Crispy Tortilla Strips:
  • 4 corn tortillas cut into thin strips
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • Toppings Optional but Recommended!:
  • Shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Sour cream or Greek yogurt
  • Avocado slices
  • Extra lime wedges
  • Fresh jalapeño slices
Cookbook Cover

120 Healthy Recipes for Everyone

Diabetic-friendly, easy, and family-approved meals anyone can enjoy. Backed by a certified diabetes doctor.

Get 120+ Expert-Approved Recipes

Instructions
 

  • Step 1: Make the Crispy Tortilla Strips
  • Preheat oven to 375°F (190°C).
  • Toss tortilla strips with olive oil and salt.
  • Spread on a baking sheet and bake for 10-12 minutes, stirring halfway, until golden and crispy. Set aside.
  • Step 2: Cook the Soup
  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add onion, garlic, and jalapeño. Sauté for 2-3 minutes until softened.
  • Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
  • Pour in fire-roasted tomatoes, Rotel tomatoes, and chicken broth. Stir well.
  • Add black beans, corn, and shredded chicken.
  • Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
  • Stir in lime juice and chopped cilantro.
  • Step 3: Assemble And Serve
  • Ladle the soup into bowls.
  • Top with crispy tortilla strips and your favorite toppings!
  • Serve hot and enjoy!

Notes

  • Want a smoky kick? Add a chopped chipotle pepper in adobo sauce.
  • Prefer a thicker soup? Blend 1 cup of the soup and stir it back in.
  • Make it creamy! Stir in ½ cup of heavy cream or coconut milk for a richer texture.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12g