Chicken Tortilla Soup

Total Time
30 mins

Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.

This recipe, and others like it, can be found in the article “Make These Fall Soups for Instant Comfort.”

Annabelle Breakey

1 qt. reduced-sodium chicken broth

1 1/2 pounds boned, skinned chicken thighs, cubed

1/2 white onion, chopped

1 can (14.5 oz.) diced tomatoes

1/2 to 1 serrano chile, halved and sliced

1 can (15 oz.) black beans, drained and rinsed

1/2 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon pepper

2 cups coarsely crushed corn tortilla chips, divided

1/2 cup crumbled cotija cheese

1/2 cup cilantro leaves

Lime wedges

Step 1

Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.

Step 2

Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories530

% Daily Value *
Total Fat 17g22%

Saturated Fat 4.9g25%
Cholesterol 154mg52%
Sodium 1459mg64%
Total Carbohydrate 45g17%

Dietary Fiber 5.4g20%
Protein 49g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Chicken Tortilla Soup