Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 6 corn tortillas, cut into thin strips; 2 medium green bell peppers, chopped; 1 medium red bell pepper, chopped; 4 carrots, peeled and chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 3 boneless skinless chicken breast halves, skinless, boneless, cut into thin strips; 3 large tomatoes, peeled, seeded and chopped; 1 ½ teaspoons ground cumin; 1 ½ cups frozen corn kernels; 6 cups chicken broth; 1 lime, juice of; 1 ½ cups monterey jack cheese, shredded

Servings: persons

3 tablespoons vegetable oil
6 corn tortillas, cut into thin strips
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
4 carrots, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
3 boneless skinless chicken breast halves, skinless, boneless, cut into thin strips
3 large tomatoes, peeled, seeded and chopped
1 ½ teaspoons ground cumin
1 ½ cups frozen corn kernels
6 cups chicken broth
1 lime, juice of
1 ½ cups monterey jack cheese, shredded

1
In a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot.
2
Add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes.
3
Remove and drain on paper towels.
4
Add remaining oil to the pot.
5
Add peppers, carrot, onion, garlic and chicken.
6
Cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes.
7
Add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes.
8
Add cumin, corn and chicken broth.
9
Heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes.
10
Stir in lime juice.
11
Serve topped with tortilla strips and grated cheese.

1364

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 6 corn tortillas, cut into thin strips, 2 medium green bell peppers, chopped, 1 medium red bell pepper, chopped, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions