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Best Easy Tortilla Soup Recipe

Name: Best Easy Tortilla Soup Recipe
Total time: 55 min
Yield: 350 g
Ingredients: boneless skinless chicken breasts 1.5 lbs; yellow onion 1 pieces; garlic cloves 3 cloves; corn tortillas 6 pieces; black beans 1 cup; frozen corn kernels 1 cup; diced canned tomatoes 1.5 cups; low sodium chicken broth 6 cups; olive oil 2 tbsp; chili powder 2 tsp; ground cumin 1.5 tsp; dried oregano 1 tsp; kosher salt 1.5 tsp; freshly ground black pepper 0.5 tsp; lime juice 2 tbsp

Spicy tortilla soup with shredded chicken, crispy strips, and fresh toppings is a high protein, bold-flavored family favorite. This healthy Mexican-American classic is easy to make and endlessly customizable.

Cook 55 min Difficulty EASY 370 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

boneless skinless chicken breasts 1.5 lbs
yellow onion 1 pieces
garlic cloves 3 cloves
corn tortillas 6 pieces
black beans 1 cup
frozen corn kernels 1 cup
diced canned tomatoes 1.5 cups
low sodium chicken broth 6 cups

Seasonings/Sauce

olive oil 2 tbsp
chili powder 2 tsp
ground cumin 1.5 tsp
dried oregano 1 tsp
kosher salt 1.5 tsp
freshly ground black pepper 0.5 tsp
lime juice 2 tbsp

Nutrition summary

Carbohydrates 32 g 34%

Protein 25 g 27%

Fat 14 g 39%

Serving size 350g

Cooking steps

1

Preheat oven to 375°F. Brush both sides of the corn tortillas with 1 tbsp olive oil, slice into thin strips, and spread on a baking sheet. Bake for 8–10 minutes until golden and crispy, turning halfway through.
2

While tortillas bake, heat remaining 1 tbsp olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
3

Add chili powder, cumin, oregano, and half the kosher salt, stirring well. Pour in chicken broth, diced tomatoes with juices, rinsed black beans, and corn. Bring to a boil.
4

Once boiling, lower heat to medium-low. Add whole chicken breasts to the pot. Simmer uncovered for 18–20 minutes until chicken is cooked through and tender.
5

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the soup. Season with remaining salt, black pepper, and fresh lime juice. Heat 2 minutes to meld flavors. Serve hot, topping each bowl with baked tortilla strips and your favorite garnishes.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient of tortilla soup is the boneless skinless chicken breasts, which provide both the hearty base and high protein content. The combination of chicken, spiced broth, and baked tortilla strips gives the soup its signature bold flavor and satisfying texture.

Q. How do I achieve tender chicken and great flavor in this soup?

For optimal tenderness, simmer the chicken breasts gently in the soup base and only shred them once they're cooked through, typically after 18–20 minutes of gentle simmering. This timing ensures juicy, easy-to-shred chicken that absorbs the flavorful broth.

Q. What prevents the tortilla strips from getting soggy?

Baking the tortilla strips at 375°F until golden makes them extra crisp. Add them to each serving just before eating, rather than simmering them in the soup, to preserve their crunchy texture and avoid sogginess.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving (350g) of this tortilla soup provides about 370 kcal, with approximately 25g protein and 32g carbohydrates. The protein accounts for about 27% of total calories, while carbs contribute 34%, making it both filling and high in protein.

Best Easy Tortilla Soup Recipe

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