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Chicken Tortilla Soup

This Chicken Tortilla Soup is a warm and flavorful dish featuring tender chicken, white beans, tomatoes, and mild green chilies simmered in a spiced broth. Topped with crispy tortilla strips and melted cheddar cheese, it’s a comforting and satisfying meal. Easily prepared on the stovetop or in a slow cooker.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 15-oz can White Beans

  • 1 15-oz can Diced Tomatoes

  • 2 15-oz cans Broth

  • 1 15-oz can Tomato Sauce

  • 2 4-oz cans Mild Green Chilies

  • 1 packet Taco Seasoning

  • 1 Onion

  • 10 Corn Tortillas

Fridge and Freezer

  • 1 tbs minced Garlic

  • 8-oz Cooked Chicken

  • 1 cup Cheddar Cheese

Directions

  1. Wash hands with soap and water. Peel and dice the onion.

  2. Heat a little oil in a large skillet over medium-high heat. Saute the onion until softened. Add the garlic and cook for 1 minute. Add the taco seasoning, beans, tomatoes, tomato sauce, chilies, chicken, and broth.

  3. Choose one of the following cooking methods:

    SLOW-COOKER: add to the slow-cooker now and cook for 6-8 hours on low or 2-4 hours on high.

    STOVETOP: Bring to a boil over high heat, reduce to low, and simmer for 15 minutes.

  4. Just before serving, heat a pan over medium-high heat. Toast the tortillas on each side and remove to a cutting board. Cut the tortillas into strips.

  5. Serve the soup topped with cheese (if desired) and tortilla strips. Makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit cheese to make this recipe dairy-free.

*Taco seasoning may contain gluten; check the ingredients. You can substitute 1 tsp chili powder, 1 tsp oregano, 1 tsp garlic powder, ½ tsp salt, and ½ tsp cumin.

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