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A close-up of a white bowl filled with hearty Southwestern Chicken Tortilla Soup, topped with tortilla chips, shredded cheese, cilantro, and a dollop of sour cream.

Southwestern Chicken Tortilla Soup


  • Author: habibarecipes
  • Total Time: 45 min
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A hearty and flavorful chicken tortilla soup with a Southwestern flair.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup crushed tortilla chips
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from pot and shred.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in black beans, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using).
  4. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  5. Return the shredded chicken to the pot. Season with salt and pepper to taste.
  6. Ladle soup into bowls. Top with crushed tortilla chips, shredded Monterey Jack cheese, and chopped cilantro.

Notes

  • For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño with the onions.
  • You can substitute rotisserie chicken for the fresh chicken breasts for a quicker preparation.
  • Serve with a dollop of sour cream or Greek yogurt if desired.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southwestern

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 8g
  • Sodium: 1200mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: Southwestern chicken tortilla soup, chicken soup, tortilla soup, Tex-Mex, easy soup recipe, quick soup