Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick and easy chicken tortilla soup.

Recipe Summary

50 mins
1 hr 15 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.

  • Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.

  • Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.

  • Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.

  • Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.

  • Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.

  • Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

Cook's Note:

If you want your soup mild, make sure to seed the chipotle peppers before adding them to the soup.

Nutrition Facts

455 calories; protein 25.2g; carbohydrates 31.4g; fat 26.2g; cholesterol 70.1mg; sodium 2739.5mg. Full Nutrition