Description

Creamy Chicken Tortilla Soup is the ultimate comfort food that warms your soul on a chilly day. This one-pot dish combines tender chicken, zesty spices, and vibrant vegetables, all enveloped in a rich, creamy broth. Topped with crunchy tortilla strips, each spoonful delivers an explosion of flavor that will have your family asking for seconds. Perfect for busy weeknights or cozy gatherings, this soup is as delightful to make as it is to eat.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken broth
1 cup corn kernels (frozen or canned)
1/4 cup fresh cilantro, chopped
Tortilla chips for garnish

Instructions

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes.
Add chicken breasts and minced garlic; cook until chicken is golden brown on both sides (5-7 minutes).
Stir in bell peppers, canned tomatoes, corn, cumin, chili powder, salt, and pepper; simmer for 3-4 minutes.
Pour in chicken broth and bring to a gentle boil. Reduce heat to low after boiling.
Remove chicken after about 15 minutes of simmering; shred using two forks and return to the pot.
Stir in chopped cilantro before serving and garnish with tortilla chips.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 350
Sugar: 6g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 85mg

Keywords: For a vegetarian version, substitute chicken with black beans. Customize toppings with avocado or cheese for added flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stove.