Hearty warm soups in cold weather are my favorite meals. Chicken Tortilla Soup with Homemade Tortilla Chips is so easy to make and very fast. I use leftover rotisserie chicken to save on time. Make this recipe in less than 30-minutes for a family-favorite weeknight dinner. You can make your own tortilla chips, too, just as fast!

*This is a one-pot meal if you skip the homemade tortilla chips – but they’re really easy to make with minimal clean-up, too. I use my favorite Cuisinart Classic Enameled Cast Iron 7-Quart Casserole Pot to make the soup.

Chicken Tortilla Soup Video
Enjoy this filling soup full of crunchy love.

Chicken Tortilla Soup with Homemade Tortilla Chips

 

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Prep time

5 mins

Cook time

23 mins

Total time

28 mins

 

Hearty warm soups in cold weather are my favorite meals. Chicken Tortilla Soup with Homemade Tortilla Chips is so easy to make and very fast. I use leftover rotisserie chicken to save on time. Make this recipe in less than 30-minutes for a family-favorite weeknight dinner. You can make your own tortilla chips, too, just as fast! *This is a one-pot meal if you skip the homemade tortilla chips – but they’re really easy to make with minimal clean-up, too. I use my favorite Cuisinart Classic Enameled Cast Iron 7-Quart Casserole Pot to make the soup. Enjoy this filling soup full of crunchy love.

Author: Sarah Koszyk

Recipe type: Soup

Cuisine: Latin

Serves: 6

Ingredients

• 1 onion
• 2 cloves garlic
• Cooking spray or oil spray
• 5 cups chicken broth
• 1 14-oz can diced tomato
• 1 small can (4 oz) diced green chilies (use any level of heat you want from mild to medium to hot)
• 1 can reduced sodium black beans, drained
• 1 cup frozen corn
• 8 oz shredded chicken (I used leftover rotisserie chicken)
• 2 oz shredded cheddar cheese
• 2 corn tortillas
• Salt to taste
• Toppings (Optional):
• Cilantro
• Avocado
• Hot sauce

Instructions

1. Preheat the oven to 400° bake. Chop the onion and garlic.
2. Over medium heat, spray a Cuisinart Classic Enameled Cast Iron 7-Quart Casserole Pot with cooking oil. Sauté the garlic and onions for 3 minutes.
3. Add the broth, tomatoes, green chilies, black beans, corn, and shredded chicken to the soup. Add salt to taste.
4. Bring the soup to a boil, then reduce heat to simmer. Cook for 15 minutes to soak up the flavors.
5. While the soup is cooking, make the chips. Using a pizza cutter, slice the tortillas into thin strips. Place them on a tinfoil-lined baking dish (for simple clean up) and sprinkle with salt. Bake for 7-8 minutes. Remove the chips from the oven.
6. Spoon the soup into a bowl. Sprinkle cheese over the soup. Add tortilla chips.
7. Serve with chopped cilantro, sliced avocado, and hot sauce as desired. Have a great fiesta!

Nutrition Information

Serving size: 2 cups soup + chips Calories: 240.4 Fat: 2.4 Saturated fat: 0.6 Carbohydrates: 32.5 Sugar: 5.8 Fiber: 7.4 Protein: 24.0 Cholesterol: 33.2

3.5.3251

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By: Sarah Koszyk, MA, RDN

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