Easy Chicken Tortilla Soup Recipe
View original ↗
Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (32)

Easy Chicken Tortilla Soup Recipe

NUTRITION · PER SERVING20M COOK
CAL 28%·PRO 70%
CARBS 50G35% OF CAL
9G FIBER8G SUGAR32G OTHER
FAT 26G42% OF CAL
12G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick chicken tortilla soup loaded with beans, corn, cheese, and crispy tortilla strips. Ready in 20 minutes, it's a comforting one-pot meal perfect for weeknight dinners.

mainmexicansoupchickengluten free
View the full recipe on Chelsea's Messy Apron →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 3/4 cup diced yellow onion (optional—see note 1)
  • 1 tablespoon minced garlic (jarred)
  • 1 (10-ounce) can red enchilada sauce (I use mild Old El Paso)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (with green chiles added, undrained)
  • 1 (16-ounce) can chili beans in mild sauce
  • 1 (15.25-ounce) can black beans (drained and rinsed)
  • 1-1/2 cups frozen corn (I like fire-roasted)
  • 3-1/4 cups chicken stock (or broth)
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1-1/2 teaspoons chili powder
  • Salt and pepper
  • 4 ounces cream cheese (full-fat, softened)
  • 1 (8-ounce) package sharp Cheddar cheese (freshly shredded, see note 2)
  • 2 cups shredded cooked chicken (like rotisserie, see note 3)
  • Toppings as desired (see note 4)
PREP
20M
SODIUM
1824MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.