Print

Chicken Tortilla Soup

Bowl of homemade chicken tortilla soup topped with crispy baked tortilla strips, shredded cheddar, and fresh cilantro
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

From-scratch chicken tortilla soup made by simmering bone-in chicken thighs into a rich, collagen-packed broth. Mixed with black beans, corn, rice, and bold red enchilada sauce, then finished with melted cheddar, fresh lime, and crispy baked tortilla strips. Under 300 calories per bowl.

Ingredients

Scale
  • 2 (8-inch) corn tortillas
  • 1.5 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (for tortilla strips)
  • 4 bone-in, skinless chicken thighs
  • 10 cups water
  • 10 ounces red enchilada sauce (1 standard can)
  • 1 teaspoon kosher salt (for soup)
  • 1 teaspoon ground black pepper
  • 1/4 cup dry white rice
  • 8.5 ounces canned corn (1 can, drained and rinsed)
  • 15.25 ounces canned black beans (1 can, drained and rinsed)
  • 1/4 cup lime juice (from about 2 limes)
  • 1 cup shredded cheddar cheese
  • 1 red chili pepper, chopped
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Cut corn tortillas into thin, even strips. Toss with olive oil and kosher salt in a small bowl until evenly coated.
  3. Arrange strips in a single layer on the baking sheet. Bake for 5 minutes until golden brown and crispy. Set aside to cool.
  4. In a large Dutch oven, combine water, bone-in chicken thighs, red enchilada sauce, salt, and black pepper. Bring to a boil over medium-high heat.
  5. Reduce heat to a simmer, cover partially, and cook for 1 hour to build a rich, flavorful broth.
  6. Carefully remove chicken thighs with tongs. Let cool slightly, then discard bones and shred the chicken using two forks. Return shredded chicken to the pot.
  7. Add dry white rice to the pot. Stir and cook for 20 minutes until tender.
  8. Stir in drained corn, black beans, lime juice, shredded cheddar, and chopped red chili pepper. Simmer for 10 minutes until cheese is melted and everything is heated through.
  9. Taste and adjust salt or lime juice as needed.
  10. Ladle into bowls and top with fresh cilantro and crispy tortilla strips right before serving.

Notes

  • Do not skip bone-in chicken thighs. The bones create a deeply rich broth that boneless cuts or store-bought stock cannot replicate.
  • Always store and serve tortilla strips separately so they stay crispy and do not get soggy in the broth.
  • For a quicker version, use 10 cups of store-bought chicken stock and stir in 2 to 3 cups of pre-cooked rotisserie chicken at the end with the beans and corn.
  • Add the rice only after the full 1-hour simmer so it does not turn mushy.
  • Leave the seeds in the red chili pepper for extra heat, or omit it entirely for a milder bowl.

Nutrition

Find it online: https://www.benefitiany.com/easy-chicken-tortilla-soup/