This Mexican Chicken Tortilla Soup has the perfect amount of spice alongside a healthy serving of vegetables, all in a warm, comforting broth. (gluten free, low carb, freezer friendly)
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3.86 from 48 votes

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe has the perfect amount of spice alongside a healthy serving of vegetables. (gluten free, low carb, freezer friendly)
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 352kcal
Author: Isabel Eats

Ingredients

For the chicken

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 1/2 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic
  • 1 teaspoon coarse sea salt

For the soup

  • 2 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo sauced, chopped
  • 2 teaspoon ancho chili powder
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 14-ounce can diced tomatoes
  • 1/2 15-ounce can black beans, drained and rinsed
  • 1/2 15-ounce can whole kernel corn, drained and rinsed
  • 1 4-ounce can diced green chilies
  • 4 cups chicken stock
  • 3 tablespoons tomato paste
  • 2 teaspoon salt
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice (or the juice of 1 lime)
  • corn tortilla chips

Instructions

For the Chicken

  • Preheat oven to 375°F. Grease a baking sheet with nonstick cooking spray or olive oil. 
  • In a large mixing bowl or gallon-sized zip top bag, add chicken, olive oil, oregano, chili powder, cumin, garlic and salt. Toss to coat and transfer to baking sheet.
  • Bake for 20 to 30 minutes, until fully cooked through. Cook time will vary depending on the thickness of the breasts. Remove chicken from oven and let cool for 5 minutes.
  • Shred chicken with a fork and knife. Set aside until ready to use.

For the Soup

  • Heat oil in large dutch oven or pot over medium heat. Add diced onions and peppers. Cook, stirring frequently, for about 3 minutes or until onions become translucent.
  • Add garlic, chipotle pepper, chili powder, cumin, oregano, smoked paprika and onion powder. Cook for 30 seconds, stirring constantly.
  • Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Add shredded chicken and cook for 15 more minutes. Turn off the heat, add the cilantro and lime juice and stir to combine. Taste and season with salt, to taste.
  • Serve in bowls and top with cilantro, limes and crushed corn tortilla chips.

Notes

To save 25 minutes: substitute the ingredients for the chicken with cooked and shredded rotisserie chicken available at most grocery stores.
To make in the slow cooker: place all ingredients except black beans, corn, cilantro and lime juice in the slow cooker. Cover and cook for 4 hours on high or 6 hours on low. When ready, transfer the chicken to a plate and shred with a fork. Add the shredded chicken, black beans, corn, cilantro and lime juice. Stir, season with more salt to taste and serve.
To freeze: cool the soup in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.

Nutritional information does not include tortilla chips.
Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving (1 /6th of recipe)
Calories 352 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Cholesterol 88mg29%
Potassium 678mg19%
Carbohydrates 22g7%
Fiber 6g24%
Sugar 10g11%
Protein 40g80%
Vitamin A 800IU16%
Vitamin C 89.1mg108%
Calcium 90mg9%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/6th of recipe | Calories: 352kcal | Carbohydrates: 22g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 88mg | Potassium: 678mg | Fiber: 6g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 89.1mg | Calcium: 90mg | Iron: 4.7mg