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Tortilla Chicken Soup Recipe

Tortilla Chicken Soup Recipe is chicken tortilla soup with homemade tortilla strips. If you use rotisserie chicken leftovers from last night, it is budget friendly, easy, and delicious.

Course dinner, lunch
Cuisine Mexican
Keyword Tortilla Chicken Soup Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • Ingredients for tortilla strips:
  • 2 Tbsp vegetable oil
  • 2 large flour tortillas
  • ½ tsp salt
  • Ingredients for the soup:
  • 2 Tbsp vegetable oil
  • 2 cups cubed chicken breasts or shredded rotisserie or leftovers
  • Salt to taste
  • 1 ½ cup red beans, precooked
  • 1 ½ Tbsp chili con carne spices mix (chili powder mix)
  • 1 ½ cup water
  • 1 Tbsp diced tomatoes or tomato sauce + 1 Tbsp corn starch
  • 2 Tbsp sweet corn
  • Parsley or coriander leaves, chopped, to garnish
  • Avocado slices and sour cream to garnish

Instructions

  1. Preheat the oven to 180 C 7 356 F.

  2. Cover sheet pan with parchment paper.

  3. Halve tortillas and slice to 1/2 inch strips.

  4. On parchment paper, toss tortilla strips using your hands to coat evenly with oil and salt.

  5. Bake for 12 – 15 minutes or until crisp an lightly golden. Set aside.

  6. While strips bake, start to prepare the soup.

  7. Heat oil over medium heat, in large pot, and add chopped chicken breasts. Cook until lightly brown. Salt to taste.

  8. In a mug, combine tomato sauce or diced tomatoes with corn starch and add it to chicken, together with beans, sweet corn and chili powder mix.

  9. Let your chicken tortilla soup boil slowly for 10 minutes.

  10. Serve your soup recipe immediately and garnish with crispy tortilla strips, avocado slices and sour cream.

  11. If any leftovers, you may keep this soup in the fridge up to 5 days.