Soup is a cold weather staple. It's hearty and filling, making it the perfect comfort food. And whenever I make soup, I like to really pack in the veggies! There's so much flavor and soup is supposed to be healthy, right?!?

This chicken tortilla soup may take a bit of time to prepare, but most of that is just the flavors simmering away in the pot. This gives you the time to change into your sweats or play with the kids.

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Why You'll Love Chicken Tortilla Soup

• Filled with your favorite taco flavors!
• Hearty and filling!
• Loaded with veggies!
• Everything cooked in one pot!
• Don't need to use precooked chicken!

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Ingredients in Chicken Tortilla Soup

• Chicken Breasts or Boneless Thighs
• Onion
• Bell Peppers
• Garlic
• Taco Seasoning
• Chili Powder
• Low-Sodium Chicken Broth
• Crushed Tomatoes
• Corn
• Lime
• Tortilla Chips or Strips
• Optional: cilantro, avocado, shredded cheese, scallions, sour cream, etc.

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Steps to Make Chicken Tortilla Soup

1. In a large pot or Dutch oven, heat 2 Tbsp. of olive oil over medium heat. Sauté the onion and bell peppers for 5-8 minutes. Then, add the garlic and sauté for 2-3 more minutes. Season with salt and pepper.
2. Next, pour in the chicken broth, crushed tomatoes, corn, taco seasoning, and chili powder. Then, add the chicken. Again, season with salt and pepper.
3. Bring pot to a boil. Next, cover and simmer for 20-25 minutes, until chicken is cooked through. Remove the chicken and allow to cool for a few minutes. Then, shred with two forks or slice the chicken and return to the pot. Stir in the lime juice.
4. Spoon soup into bowls. Garnish with sliced avocado, shredded cheese, cilantro, green onions, and tortilla chips. You can also add sour cream, etc.

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Storage

Store soup in the fridge for 4-5 days. It also freezes very well! You can freeze tortilla soup for up to 3 months.

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How to Make Homemade Tortilla Strips

This time, I opted for crushing tortilla chips on top of my soup. You can also easily make your own tortilla strips.

Corn tortillas

Olive Oil

Salt

1. Brush olive oil on each side of the tortillas. Season with salt, then slice into strips.
2. Place in a small skillet over low-medium heat and cook for 3-4 minutes per side, until browned.

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Craving more???

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Pesto Chicken Skillet

Instant Pot Beef Stew