Get ready to enjoy a bowl of Chicken Tortilla Soup filled with robust Southwestern flavors and ready in just forty minutes. This easy and healthy soup recipe can be the star of your meal, topped with tortilla strips, cheese, and a spritz of lime juice for a delicious main dish.
One of the remarkable aspects of our Chicken Tortilla Soup is just how satisfying and hearty it can be. It’s not just a soup; it’s a full-fledged meal that leaves you feeling completely satiated. The combination of tender chicken, protein-packed black beans, and hearty rice ensures that each spoonful is a wholesome delight.
This is the kind of soup that’s perfect for those days when you need a comforting, one-bowl meal that’s both delicious and nutritious. Whether you’re serving it as a stand-alone dinner or as part of a larger Tex-Mex feast, this soup is sure to leave you and your family content and full.
Ingredients Needed:
Proteins and Main Ingredients:
- Chicken Breast
- Olive Oil
- Onion, Garlic, Jalapeno Pepper
- Chili Powder, Ground Cumin, Dried Oregano, Salt & Pepper
Broth and Tomatoes:
- Chicken Broth
- Crushed Tomatoes
- Diced Tomatoes with Green Chilies
Additions for Flavor and Texture:
- Black Beans
- Frozen Corn
- Rice
- Shredded Cheese of choice
How to Make Chicken Tortilla Soup with Rice:
- Lightly Pound and Cook the Chicken: Begin by lightly pounding the chicken breasts to ensure even cooking. In a large soup pot, sauté the onion, garlic, and jalapeno in olive oil.
- Add Seasonings: Add theh chili powder, cumin, oregano, salt and pepper. Add the chicken breasts and cook until they are no longer pink in the center. Remove the chicken.
- Prepare the Soup Base: In the same pot, combine the chicken broth, crushed tomatoes, water, and diced tomatoes with green chiles. Allow the soup to simmer.
- Add Ingredients: Stir in black beans, frozen corn, and uncooked rice, and continue simmering until the rice is fully cooked, approximately 15-20 minutes.
- Shred Chicken: Shred (or dice) the chicken and return it to the soup.
- Stir in Cheese: Just before serving, stir in the shredded cheese.
This soup is so thick it eats more like a meal than just a soup. Packed with shredded chicken, black beans, sweet corn, and rice, it all simmers together in the flavorful broth until the rice is perfectly cooked. It’s the ultimate comfort food, making it an ideal choice for a cozy and quick dinner, especially on chilly evenings.
Toppings for Your Chicken Tortilla Soup:
No chicken tortilla soup is complete without some delectable toppings. Here are some ideas to enhance your dining experience:
- Tortilla Strips: These crisp strips are a classic choice. You can find pre-made tortilla strips at your local store, or make your own for that extra touch of homemade goodness.
How to Make Your Own Tortilla Strips:
- Cut corn tortillas into thin strips.
- Heat vegetable oil in a pan over medium-high heat.
- Fry the strips until they become golden brown and crispy.
- Remove and place on a paper towel to drain excess oil.
- Season with a pinch of salt for extra flavor.
- Grated Cheese: A generous sprinkle of shredded cheese, such as cheddar or Monterey Jack, adds a creamy and savory dimension to your soup.
- Fresh Lime Wedges: A squeeze of fresh lime juice provides a zesty and tangy element that brightens the flavors.
- Sour Cream: A dollop of sour cream adds a cool and creamy contrast to the soup’s warmth.
- Chopped Fresh Cilantro: Fresh cilantro leaves offer a burst of herbal freshness and color.
- Sliced Avocado: Creamy avocado slices bring a rich, buttery texture and a mild flavor to the mix.
- Chopped Green Onions: A sprinkling of green onions adds a mild, oniony kick to each bite.
This isn’t just a soup; it’s a fulfilling and comforting meal that’s easy to prepare and perfect for those busy weeknights or whenever you crave a bowl of warmth. This recipe has become a favorite in my family, especially my son. If you prefer a thinner consistency, feel free to adjust the thickness by adding more broth or using less rice. .
CHICKEN TORTILLA SOUP WITH RICE
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Chicken Tortilla Soup
- Total Time: 45 min – 1 hour
- Yield: 4–6 servings 1x
Description
Tender shredded chicken is combined with bold spices, fire roasted tomatoes, chicken broth, corn, beans and rice for a very filling and satisfying soup!
Ingredients
- 1 – 1 ½ lbs. Chicken Breast, lightly pounded for evenness
- 2 Tbsp Olive Oil
- 1 Small Onion, chopped
- 4 Cloves Garlic, minced
- 1 Jalapeno Pepper, deseeded and diced
- 1 Tbsp Chili Powder
- 1 Tbsp Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Sea Salt
- 32 oz. Chicken Broth
- (1) 28 oz. Can Crushed Tomatoes
- 16 oz. Water
- (1) 14.5 oz. Can Diced Tomatoes with Green Chiles
- 1 Cup Black Beans, rinsed and drained
- ½ Cup Frozen Organic Corn
- ½ Cup Long Grain Rice, uncooked
- 8 oz Shredded Cheese of choice
Instructions
- Lightly Pound the Chicken: Begin by lightly pounding the chicken breasts for even cooking. Set them aside.
- Sauté Aromatics: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeno. Sauté them until they become aromatic and the onions turn translucent.
- Season the Base: Season the sautéed mixture with chili powder, ground cumin, dried oregano, black pepper, and optional sea salt. Stir well for about a minute.
- Cook the Chicken: Add the chicken to the pot and cook it until it’s no longer pink in the center, which usually takes about 5-7 minutes per side. Once cooked, remove the chicken from the pot and set it aside.
- Prepare the Soup Base: In the same pot, pour in the chicken broth, crushed tomatoes, and water. Add the diced tomatoes with green chiles.
- Simmer the Soup: Allow the soup to simmer for 10 minutes, letting all the flavors meld together.
- Add Additional Ingredients: Stir in the black beans, frozen corn, and uncooked rice. Continue simmering until the rice is fully cooked, which typically takes about 15-20 minutes.
- Shred the Chicken:Â Slice or shred the cooked chicken into bite-sized pieces and return it to the pot.
- Stir in Cheese: Just before serving, stir in the shredded cheese, which adds a delightful creaminess to the soup.
- Serve and Enjoy: Serve the chicken tortilla soup with your desired toppings.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
Nutrition
- Serving Size: 1 Cup
- Calories: 150-200
- Sugar: 1-2 gr
- Sodium: varies based on broth
- Fat: 6-8 gr
- Saturated Fat: 2-3 gr
- Carbohydrates: 12-15 gr
- Fiber: 2-3 gr
- Protein: 10-12 gr
- Cholesterol: 25-30 mg
I made this soup for the first time about 7 years ago when I was newly married. It was actually only of the first meals I learned to make! It has been my family’s favorite soup every year and we make it every fall and winter!
thank you Mandy!
I tried this recipe and it was delicious. It’s fast and easy my family loved it!
what a great soup!
Great soup! I added a little taco seasoning. Very tasty!
Thanks Char – it’s one of my son’s favorite soups.
OMG! Just amazing! The taste was great! It wasn’t a soup but it was a main meal love it thank you for the amazing recipe
Delicious! Full of flavor and super easy using a rotisserie chicken. I doubled the chicken, but otherwise prepared the recipe as is. My semi-picky 6 year old said, “I love this kind of soup!” I will be making this again and again. Thank you!
If I have some left over Spanish rice I want to use in this, how much would you suggest reducing the chicken broth by?
My husbands favorite soup and this recipe is delish.