Hearty Chicken Tortilla Soup

Published: October 9, 2013Updated: June 21, 2017Author: Steph Loaiza
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Hearty Chicken Tortilla Soup

Sometimes, when the weather starts to get chillier, the only thing that can warm me up is soup! It warms you from the inside, out! I have a DEEP love of Cafe Zupas and their amazing soups here in Utah, but the closest one is over an hour away. Their Chicken Tortilla Soup is one of my absolute favorites. I added a little extra stuff to make it a bit more “hearty”, and it turned out delicious. Serve it up in these delicious homemade bread bowls, and you have yourself and amazing cold-day dinner! 🙂

Serves: 4-6

Hearty Chicken Tortilla Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 2 chicken breasts, cubed
  • 2 (14.5 ounce) cans of chicken broth
  • 1 teaspoon cumin
  • 3/4 cup of long-grain white rice
  • 1 (11 ounce) can corn with red and green bell peppers
  • 1 (10 ounce) can green enchilada sauce
  • 1 cup salsa
  • 1 Tablespoon chopped cilantro
  • 2 Tablespoons lime juice
  • 1/2 cup fiesta blend cheese
  • 4 corn tortillas
  • Cooking spray

Instructions

  1. In a large sauce pot, cook the cubed chicken and olive oil on medium heat until it is browned. Add the broth, cumin, and rice until boiling. Cover and let simmer on low for 20 minutes. Stir in corn, enchilada sauce, salsa, cilantro, and lime juice. Add cheese right before serving.
  2. Top with extra cheese, sour cream, avocados and tortilla strips.
  3. To make the tortilla strips, cut the corn tortillas into 1/2-1" slices. Coat a frying pan with cooking spray, and add a layer of the tortilla slices. Spray the top of them with cooking spray, and turn them as they start to brown.

Nutrition

Calories

726 cal

Fat

26 g

Carbs

91 g

Protein

35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1421
https://www.sixsistersstuff.com/recipe/chicken-tortilla-soup/

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  1. Prince Snow Farm says:
    October 9, 2013
    This looks so good. Soup is comfort food....it's autumn chills.....crunchy leaves, and family time!
    Reply
  2. Gwen says:
    October 9, 2013
    You might like it without the rice and cutting the tortillas in strips and adding them at the end unfried. Let them cook just briefly. They work like noodles and are yummy!
    Reply
  3. Carol says:
    October 10, 2013
    Even yummier with a can of white beans and another cup of Monterey Jack Pepper cheese!
    Reply
  4. Suzan @ The Lazy Suzan says:
    October 10, 2013
    Looks super yummy!!
    Reply
  5. Cheryl at Snaps of Ginger says:
    October 10, 2013
    I'm definitely going to have to try this one. I have a recipe I make a lot but its more "brothy".
    Reply
  6. pllamber says:
    October 10, 2013
    About how many servings would you say this will make? Wondering if I have to double or triple for 8 adults. Thanks
    Reply
    • kim says:
      October 11, 2013
      for 8 people i would double the recipe
      Reply
  7. Clara says:
    October 14, 2013
    When you say 3/4 cup long grain rice, do you mean cooked? Or uncooked?
    Reply
    • Cyd says:
      October 16, 2013
      Put it in uncooked. It will cook along with the other ingredients.
      Reply
  8. Leah says:
    October 14, 2013
    I'd like to make this with brown rice. Any idea on how you'd adjust the ammount of water etc?
    Reply
  9. Michelle K says:
    October 14, 2013
    I would add cooked brown rice, but reduce some of the broth....maybe!
    Reply
  10. Rachael R says:
    October 15, 2013
    I added a can of black beans and a can of rotel. Came out awesome!
    Reply
  11. Becky says:
    October 18, 2013
    I've made many a chicken tortilla soup recipes. This is absolutely one of the best, hands down! Fiancé even had two bowls!
    Reply
  12. Nichole Miller says:
    October 27, 2013
    Would this recipe be freezable? Looks yummy... I would like to try it for a freezer meal swap next month!
    Reply
    • Cyd says:
      October 28, 2013
      Just reading over the ingredients I think it could easily be a freezer meal.
      Reply
  13. Nancy Gicas says:
    October 31, 2013
    I made this last night and it was really great. Used fresh red bell pepper. The flavors in this soup just make your mouth water. I also heated up black beans for those that like them. Next time will cook the rice separately as it became too much like a stew.
    Reply
  14. Ashley says:
    November 25, 2013
    Can you make chicken broth from chicken granules for this?
    Reply
    • Cyd says:
      November 26, 2013
      Yes, It should tell you on the side of the chicken granules bottle how much to measure for a certain amount of broth. Just mix up what you need for the recipe.
      Reply
  15. Tami says:
    February 18, 2014
    The can of corn....drained or undrained?
    Reply
    • Cyd says:
      February 18, 2014
      Drain the corn. :)
      Reply
  16. LeeLee says:
    January 25, 2015
    Quick question! I'd like to make this tomorrow but I'd like to make it in my crock pot. I know most of the ingredients will cook the same on low but unsure about the rice. Can I add the rice when I start the soup and cook on low, 8 hours or do you think it will expand too much? Thanks for any advice! :)
    Reply
    • Cyd says:
      February 11, 2015
      I think adding the rice that soon and for that long would not turn out well.
      Reply
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