CHICKEN TORTILLA SOUP
Chicken Tortilla Soup is a bold and hearty dish that brings the warm and vibrant flavours of Mexican cuisine into a comforting bowl. This single-serve version is crafted with shredded cooked chicken, sweet corn, chopped tomato and aromatic onion all simmered in savoury broth. It’s satisfying yet light, making it perfect for lunch or a casual dinner when you crave something nourishing and flavourful. The beauty of this soup lies in its simplicity because you get wholesome and home-cooked taste with minimal effort. Each spoonful delivers a mix of textures and flavours: juicy tomato, tender chicken and the subtle sweetness of corn, all unified by the rich broth. Enjoy it as it is or top with classic tortilla strips, avocado or a squeeze of lime for extra flair. This easy-to-make recipe delivers warmth and satisfaction without the need for a long ingredient list or complicated prep.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Cinco De Mayo
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat/Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Chicken Tortilla Soup:
- ½ cup shredded cooked chicken
- ½ cup chopped tomato (fresh or canned)
- 1 cup chicken broth (low sodium)
- 1 tbsp corn (frozen or fresh)
- 1 tbsp chopped onion
FULL NUTRITIONAL INFORMATION
- Calories: 228.5 kcal
- Fat: 7.8 g
- Saturated Fat: 2.1 g
- Carbohydrate: 14 g
- Sodium: 401.2 mg
- Sugar: 6.7 g
- Fiber: 1.2 g
- Protein: 24.6 g
- Cholesterol: 59.7 mg
- Calcium: 25.5 mg
- Iron: 1.6 mg
- Potassium: 627.9 mg
PREPARATION
These steps are followed for the preparation of Chicken Tortilla Soup:
- Prepare The Ingredients: Shred the cooked chicken if not already done. Chop the tomato and onion, and measure out the corn.
- Sauté The Onion: In a small saucepan, add 1 tsp of olive oil (optional). Sauté the chopped onion over medium heat for 2 to 3 minutes until softened.
- Combine Ingredients: Add the tomato, corn and chicken to the pot. Stir gently to combine with the sautéed onion.
- Add Broth And Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 8 to 10 minutes, allowing the flavours to meld.
- Season And Serve: Add salt and pepper to taste. Serve hot, garnished with optional extras like crushed tortilla chips, chopped coriander or a lime wedge.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Use Leftover Chicken: Rotisserie or leftover grilled chicken works perfectly for this recipe and cuts down on prep time.
- Chop Tomato Small: Small pieces break down more quickly in the broth and create a richer soup base.
- Add Spices For Kick: Enhance flavour with a dash of cumin, smoked paprika, or chilli powder during cooking.
- Keep Corn Sweet: Use fresh or frozen sweetcorn for better texture and sweetness than canned versions.
- Serve With Toppings: Optional garnishes like tortilla strips, avocado slices or lime juice add authenticity and freshness.
VARIATIONS
- Make It Creamy: Stir in a tablespoon of sour cream or plain Greek yoghurt just before serving for a creamy twist.
- Vegetarian Version: Swap chicken for black beans and use vegetable broth to create a hearty vegetarian tortilla soup.
- Spicy Option: Add a chopped jalapeño or a pinch of cayenne for those who enjoy heat.
- Boost With Veggies: Add bell pepper or courgette for more bulk and nutrients.
- Cheesy Finish: Top with grated cheddar or crumbled cotija cheese for an indulgent layer of richness.
PREPPING AND STORAGE
- Refrigeration: Store any cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes well. Transfer to a freezer-safe container once cooled and store for up to 2 months. Thaw in the fridge before reheating.
- Batch Cooking Tip: Double or triple the recipe and portion into individual containers for meal prep or family servings.
- Topping Storage: Store tortilla strips separately in an airtight jar to keep them crispy until ready to serve.