Chicken Tortilla Soup

4.91 from 10 votes

My Chicken Tortilla Soup combines shredded chicken, corn and beans, with a delicious broth that incorporates homemade enchilada sauce and chicken broth. Adjust the spices to your liking, and add all the toppings, including cilantro, avocado, and tortilla chips!

Course Soup

Cuisine American, Mexican

Keyword chicken tortilla soup, tex-mex

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 2-cup servings

Calories 399kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 Tablespoons olive oil
1 large yellow onion - chopped
3 cloves garlic - diced
kosher salt and pepper - to taste

For the broth:

5 cups homemade enchilada sauce - homemade recipe on my site (or store-bought)
4 cups low-sodium chicken broth

Chicken and other:

2.5 pounds chicken breasts - cut into thirds
14 oz frozen corn
15 oz. black beans - rinsed and drained
fresh cilantro, jalapeno, tortilla chips, avocado slices - for serving

Instructions

In a large saucepan, heat olive oil on medium heat. Add onion and sauté until soft, approximately 5 minutes. Add garlic and stir for another 30 seconds.
2 Tablespoons olive oil, 1 large yellow onion, 3 cloves garlic, kosher salt and pepper
Pour homemade enchilada sauce and chicken broth into pot, and bring to a boil. Add chicken breasts and reduce heat to simmer. After chicken is done (about 15 minutes), remove and shred. Using a standing mixer makes the shredding super easy!
5 cups homemade enchilada sauce , 4 cups low-sodium chicken broth, 2.5 pounds chicken breasts
Add the frozen corn and black beans to soup mixture. Add shredded chicken back to saucepan, and simmer for another 5-10 minutes. Stir and check seasonings.
14 oz frozen corn, 15 oz. black beans
Serve with toppings. Enjoy!
fresh cilantro, jalapeno, tortilla chips, avocado slices

Notes

Make the homemade enchilada sauce in advance, and store in your refrigerator.
You can also freeze the enchilada sauce.
The soup may also be frozen up to three months.

Nutrition