Chicken Tortilla Soup

2 years ago

Chicken tortilla soup is an easy-to-make, anytime-meal soup, also full of nutrients. it is not just a soup it’s a full meal. This soup is loaded with the goodness of corn, chicken, tortilla, tofu, beans, and lots of fresh veggies, sour cream, and cheese.

Nutritional Advantages of Chicken Tortilla Soup

  • Chicken and Tofu are great source of protein.
  • Black beans are high in soluble fibre and antioxidants. One cup of black beans contains approx 15.24 grams of protein and 15 grams of fiber.
  • Corn is rich in vitamin C and antioxidants.
  • Vegetables are a great source of essential fibres.
  • Avocados are loaded with almost 20 essential nutrients, such as folic acid, vitamins E and K, fiber, B vitamins and potassium.

Region: North and Central American

Nature: Soup/ Main Course

Cuisine: Mexican

Prep Time: 15 Min

Cook Time: 30 Min

Total Time: 45 Min

Serves: 04

Main Ingredients:



Olive oil

75 ml

Fresh Corn kernels

1 cup

Bell peppers diced (Red, Green and Yellow)

1 cup


150 gm

Ground cumin

1 tsp


To taste

Crushed Black Pepper

To taste

Zucchini, small dice(Green and Yellow)

1 cup

Chopped onion

1 no

Chopped cloves garlic

3 no

Jalapeño diced and seeded


Chopped Tomatoes

1 small bowl

Tomato sauce

1 small bowl

Black beans rinsed & drained

1 can

Chicken stock

1 lit

Chicken Breast

2 no

Corn tortilla, cut into strips

6-8 no

Shredded Cheddar or pepper jack cheese

1 cup

Sour Cream

½ cup

For Garnish:



Chopped cilantro or parsley leaves

2 tbsp

Lemon wedges

1 wedge for each soup

Avocado, sliced

1 no

Main Methods:

  1. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.

  2. Remove from the pan and allow them oil to drain on a paper towel.

  3. Chicken into small cubes. Set aside

  4. Heat a pot with oil over medium heat.

  5. Add chopped onion and garlic and sauté for a while.

  6. Add fresh corn kernels, black beans, tofu cubes, bell peppers, zucchini (you can use both yellow, red and green bell peppers and yellow and green zucchinis or anyone depending up on your choice) and chopped jalapeño and sauté until veggies soften.

  7. Add chicken to pot. Season with roasted cumin powder, salt and crushed black pepper.

  8. Cook vegetables with chicken for 2-3 minutes.

  9. Add tomatoes, tomato sauce and stock. Mix well together and cook for a minute.

  10. Pour in chicken broth into the pan and cook until boil.

  11. Once broth boil, let it simmer further for 15 mins.

  12. For serving the soup, take a large soup bowl, pour soup into it with all veggies and chicken chunks.

  13. Add crispy fried tortilla strips, with scatter of shredded cheese and a dollop of sour cream.

  14. Garnish soup with some pieces of avocado, fresh cilantro/parsley and lime wedges.

  15. Serve hot.

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