Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomatoes; 1 small onion, cut into wedges; 1 garlic clove, peeled; 4 teaspoons canola oil, divided; 1 skinless chicken breast half (6oz); ¼ teaspoon lemon pepper seasoning; ⅛ teaspoon salt; 2 corn tortillas (6-inches); ½ cup diced zucchini; 2 tablespoons chopped carrots; 1 tablespoon minced fresh cilantro; ¾ teaspoon ground cumin; ½ teaspoon chili powder; 1 cup reduced-sodium chicken broth; ½ cup spicy hot v8 juice; ⅓ cup frozen corn; 2 tablespoons tomato puree; 1 ½ teaspoons chopped and seeded jalapeno peppers (use gloves when handling); 1 bay leaf; ¼ cup cubed avocado; ¼ cup Mexican blend cheese

Servings: persons

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 skinless chicken breast half (6oz)
¼ teaspoon lemon pepper seasoning
⅛ teaspoon salt
2 corn tortillas (6-inches)
½ cup diced zucchini
2 tablespoons chopped carrots
1 tablespoon minced fresh cilantro
¾ teaspoon ground cumin
½ teaspoon chili powder
1 cup reduced-sodium chicken broth
½ cup spicy hot v8 juice
⅓ cup frozen corn
2 tablespoons tomato puree
1 ½ teaspoons chopped and seeded jalapeno peppers (use gloves when handling)
1 bay leaf
¼ cup cubed avocado
¼ cup Mexican blend cheese

1
Brush tomatoes, onion and garlic with 1 teaspoon oil.
2
Broil for 6-8 minutes or until tender, turning tomatoes once.
3
Peel charred skin from tomatoes; place in a blender.
4
Add onion and garlic; process until smooth.
5
Sprinkle chicken with lemon pepper and salt; broil 5-6 minutes per side or until done.
6
Cut 1 tortilla into 1/4-inch strips; coarsely chop the other one.
7
In a saucepan, fry tortilla strips in remaining oil until crisp; remove.
8
In same pan, cook zucchini, carrot, seasonings and chopped tortilla 4 minutes.
9
Stir in tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf.
10
Bring to a boil.
11
Reduce heat; simmer, uncovered, for 20 minutes.
12
Cut chicken into strips.
13
Add to soup; simmer 5 minutes.
14
Discard bay leaf.
15
Top with avocado, cheese and tortilla strips.

338

kcal

Calories

Fat

Carbs

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 medium tomatoes, 1 small onion, cut into wedges, 1 garlic clove, peeled, 4 teaspoons canola oil, divided, 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