This easy chicken tortilla soup recipe is quick, simple, and overflowing with tasty Mexican-inspired flavors.
Cook Time40 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken, soup, tortilla
Servings: 4
Calories: 377kcal
Ingredients
2cupswater
1canchicken broth14 ounces, or 1 1/2 cups of water and two bouillon cubes
1cancrushed tomatoes29 ounces
1canenchilada sauce11 ounces
1canchopped green chilies4 ounces
1teaspoonchili powder
1teaspooncumin
1teaspoondried cilantro
1teaspoonminced garlicheaping
2-3cupschickencooked and shredded (can use more if you like)
2cupsfrozen cornor 2 cans corn, drained
1small onionchopped
salt and pepper to taste
4-5six-inch corn tortillas
Optional toppings: cheese, sour cream, etc.
Instructions
Dump everything except the toppings and corn tortillas in a large saucepot. Place over medium to medium-high heat and bring just to a boil. Reduce heat and simmer for 30 minutes.
2 cups water, 1 can chicken broth, 1 can crushed tomatoes, 1 can enchilada sauce, 1 can chopped green chilies, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon dried cilantro, 1 teaspoon minced garlic, 2-3 cups chicken, 2 cups frozen corn, 1 small onion, salt and pepper to taste
Using a pizza cutter or a knife, cut each tortilla into thin strips. Place in the soup and cook for another 10 minutes before serving.
4-5 six-inch corn tortillas
Serve soup with desired toppings. It's great if made a day or two ahead of time to make get-togethers easier!