Get ready to warm up your taste buds with these 20 flavorful chicken tortilla soup recipes! From classic and comforting to spicy and savory, we’ve got a recipe for every palate. Whether you’re in the mood for something creamy and rich or bold and smoky, our collection of chicken tortilla soups has got you covered.
In this article, we’ll take you on a culinary journey through Latin-inspired flavors, with recipes that combine juicy chicken, crispy tortillas, and an array of aromatic spices. From slow-cooked comfort to quick and easy weeknight meals, these soup recipes are sure to become staples in your kitchen.
Classic Chicken Tortilla Soup
Warm up with a comforting bowl of this flavorful soup, packed with shredded chicken, tender tortillas, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, for serving (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Pour in broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 10-15 minutes.
4. Add tortilla strips to the pot; cook for an additional 2-3 minutes or until heated through.
5. Serve hot, topped with shredded cheese and cilantro if desired.
Cooking Time: About 25-30 minutes
Spicy Chipotle Chicken Tortilla Soup
This recipe combines the flavors of smoky chipotle peppers with tender chicken and soft tortillas, creating a spicy and satisfying soup perfect for any occasion. This hearty dish is easy to make and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups chicken broth
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chicken; cook until browned, about 5-7 minutes.
4. Add the diced tomatoes, black beans, chipotle peppers, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the soup by placing chicken and vegetables into bowls, then topping with tortilla strips.
Cooking Time: 40-45 minutes
Creamy Avocado Chicken Tortilla Soup
Warm up with this rich and creamy soup that combines the flavors of chicken, avocado, and tortillas. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium ripe avocados
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper until tender.
2. Add the chicken and cook until browned.
3. Add the cumin, chicken broth, diced tomatoes, and salt and pepper to taste. Bring to a boil, then simmer for 10 minutes.
4. Blend half of the soup with an immersion blender or regular blender until smooth.
5. Stir in the avocado and tortilla strips.
6. Cook for an additional 2-3 minutes or until heated through.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Slow Cooker Chicken Tortilla Soup
This hearty soup is perfect for a chilly evening or a busy day when you need a comforting meal. With the convenience of a slow cooker, you can let this flavorful soup simmer away while you attend to your daily tasks.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup chicken broth
– 1/2 cup water
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: shredded cheese, diced avocado, sour cream, and/or crushed tortilla chips for toppings
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, red kidney beans, onion, garlic, cumin, paprika, and cayenne pepper.
2. Pour in chicken broth and water. Stir to combine.
3. Add tortilla strips on top of the mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Zesty Lime Chicken Tortilla Soup
Elevate your soup game with this vibrant and flavorful Zesty Lime Chicken Tortilla Soup! A perfect blend of tender chicken, crunchy tortillas, and a zingy lime kick will leave you craving for more.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add chicken and cook until browned.
3. Stir in diced tomatoes with green chilies, chicken broth, lime juice, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Stir in tortilla strips; cook for an additional 2-3 minutes or until they’re crispy and well coated with the soup’s flavors.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Tomato Chicken Tortilla Soup
Roasted Tomato Chicken Tortilla Soup: A flavorful and comforting soup that combines the sweetness of roasted tomatoes with the richness of chicken and crispy tortillas.
– 1 lb boneless, skinless chicken breast or thighs
– 2 large tomatoes, cored and halved
– 1/4 cup olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– 4 cups chicken broth
– 1 cup water
– Optional: sour cream, shredded cheese, cilantro for topping
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chicken with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until cooked through.
3. In a separate bowl, toss the tomato halves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. In a large pot, sauté the onion and garlic in a little bit of oil until softened. Add cumin, oregano, paprika, salt, and pepper. Cook for 1 minute.
5. Add the roasted chicken, tomatoes, chicken broth, and water to the pot. Bring to a boil then reduce heat and simmer for 15-20 minutes or until heated through.
6. Add the tortilla strips to the pot and cook for an additional 2-3 minutes or until crispy.
7. Serve hot with optional toppings.
Cooking time: Approximately 40-45 minutes.
Black Bean and Chicken Tortilla Soup
This hearty soup combines tender chicken, creamy black beans, and flavorful spices with the warmth of tortillas for a deliciously comforting meal. Perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups chicken broth
– 1/2 cup water
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: chopped onion, bell peppers, or jalapeños for added flavor
Instructions:
1. In a large pot, combine chicken, diced tomatoes, black beans, chicken broth, water, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Add tortilla strips to the pot and cook for an additional 5-7 minutes, or until softened.
4. Taste and adjust seasoning as needed.
Cooking Time: 30-35 minutes
Corn and Chicken Tortilla Soup
Warm up with this comforting soup that combines the flavors of chicken, corn, and tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium ears of corn, husked and silked
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup shredded cooked chicken
– 1/2 cup half-and-half or heavy cream
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, and lime wedges for garnish
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the diced tomatoes, chicken broth, and corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the shredded cooked chicken and half-and-half or heavy cream. Simmer for an additional 5 minutes.
4. Add the tortilla strips to the pot and cook until they’re tender, about 5-7 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegetable-Packed Chicken Tortilla Soup
This hearty soup is a flavorful blend of tender chicken, crunchy vegetables, and creamy tortillas. Perfect for a chilly evening or a quick lunch, it’s a nutritious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 medium bell peppers, diced
– 2 medium zucchinis, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added spice
Instructions:
1. In a large pot, sauté onions, garlic, bell peppers, and zucchinis in a little oil until tender.
2. Add chicken, vegetable broth, diced tomatoes, and cilantro. Bring to a boil, then reduce heat and simmer 20-25 minutes or until chicken is cooked through.
3. Stir in tortilla strips and cook an additional 5 minutes.
4. Season with salt and pepper to taste. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 30-40 minutes
Cheesy Chicken Tortilla Soup
Warm up with this comforting and flavorful soup that’s perfect for a chilly evening. This creamy cheesy chicken tortilla soup is a twist on the classic, packed with shredded chicken, crunchy tortillas, and melted cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6 cups chicken broth
– 1 cup shredded cheddar cheese
– 4-6 corn tortillas, cut into strips
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, cumin, paprika, salt, and pepper. Cook until the chicken is fully cooked.
3. Stir in diced tomatoes, beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Add tortilla strips and cook for an additional 5-7 minutes or until they’re tender.
5. Remove from heat, stir in shredded cheese, and let it melt.
Cooking Time: 30-40 minutes
Poblano Pepper Chicken Tortilla Soup
A creamy and flavorful soup that combines the richness of chicken, the spiciness of poblanos, and the crunch of tortillas. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large poblano peppers, roasted and chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup heavy cream
– 6-8 corn tortillas, cut into strips
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Add the roasted poblano peppers, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in heavy cream and season with salt and pepper.
5. Add tortilla strips and simmer for an additional 5-7 minutes or until tender.
6. Serve hot, topped with your choice of shredded cheese, sour cream, and cilantro.
Cooking Time: 30-40 minutes
Cilantro Lime Chicken Tortilla Soup
This vibrant and flavorful soup combines the brightness of lime juice with the earthy taste of cilantro, making it a perfect dish for a warm evening. With tender chicken, crunchy tortillas, and creamy avocado, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh cilantro leaves and stems
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper, to taste
– Juice of 1 lime, for serving
– Optional: avocado, sour cream, or shredded cheese for topping
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add chicken, cumin, and paprika. Cook until chicken is browned, 5-6 minutes.
3. Add cilantro, broth, tomatoes, and tortilla strips. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with lime juice and optional toppings.
Cooking Time: 25-30 minutes
Smoky Chicken Tortilla Soup
This hearty soup combines tender chicken, smoky flavors, and crunchy tortilla strips, making it a perfect comfort food for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp smoked paprika
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: avocado, sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add chicken and cook until browned, breaking into small pieces as needed.
4. Stir in diced tomatoes, chicken broth, smoked paprika, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Meanwhile, fry tortilla strips in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
6. Serve soup with tortilla strips, optional toppings, and enjoy!
Cooking Time: 30-40 minutes
Healthy Low-Calorie Chicken Tortilla Soup
Warm up with this nutritious and flavorful soup that’s perfect for a cozy night in. This recipe is packed with protein, fiber, and vitamins to keep you full and satisfied.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup reduced-fat cream cheese, softened
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3 minutes.
3. Stir in broth, diced tomatoes, cream cheese, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
5. Add tortilla strips and cook for an additional 2-3 minutes or until tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Southwest-Style Chicken Tortilla Soup
This hearty soup combines the flavors of the Southwest with tender chicken, crispy tortillas, and a hint of spice. Perfect for a chilly evening or as a comforting lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Chicken broth (4 cups)
– Optional: avocado, sour cream, shredded cheese for toppings
Instructions:
1. In a large pot, sauté onion, garlic, and bell pepper in a little oil until tender.
2. Add chicken, cumin, smoked paprika, salt, and pepper. Cook until chicken is cooked through.
3. Add diced tomatoes, black beans, and tortilla strips. Pour in chicken broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
5. Serve hot with desired toppings.
Cooking Time: 25-30 minutes
Fire-Roasted Chicken Tortilla Soup
This hearty soup combines the smoky flavor of fire-roasted chicken with the creamy richness of tortillas, all in one delicious bowl. Perfect for a cozy night in or a quick lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large tortillas, cut into thin strips
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream
Instructions:
1. Preheat oven to 425°F.
2. Season the chicken with salt, pepper, and cumin. Roast in the oven for 20-25 minutes, or until cooked through.
3. In a large pot, sauté the onion, garlic, and red bell pepper until softened.
4. Add the roasted chicken, diced tomatoes, and chicken broth to the pot. Bring to a simmer.
5. Cook the tortilla strips in the pot for 2-3 minutes, or until slightly softened.
6. Serve hot, topped with desired toppings.
Cooking Time: Approximately 35-40 minutes.
Chicken Tortilla Soup with Quinoa
Warm up on a chilly day with this flavorful and nutritious soup that combines the comfort of chicken tortilla soup with the added nutrition of quinoa. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup cooked quinoa
– 6-8 corn tortillas, cut into thin strips
– 1 tsp cumin
– Salt and pepper, to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, cilantro
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
3. Stir in the cooked quinoa.
4. Add the tortilla strips and cook for an additional 5-7 minutes or until they’re tender.
5. Taste and adjust seasoning as needed.
6. Serve hot with your choice of toppings.
Cooking Time: 30-40 minutes
Jalapeño and Chicken Tortilla Soup
This hearty soup combines the flavors of tender chicken, crunchy tortillas, and spicy jalapeños for a deliciously bold meal. Perfect for a chilly evening or as a comforting pick-me-up any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium jalapeños, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup tortilla chips, crushed
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté the onion, garlic, and jalapeños in oil until softened.
2. Add chicken and cook until browned, then add diced tomatoes, broth, and tortilla chips.
3. Simmer 20-25 minutes or until chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your choice of shredded cheese, sour cream, cilantro.
Cooking Time: 25-30 minutes
Sweet Potato and Chicken Tortilla Soup
Sweet Potato and Chicken Tortilla Soup: A Hearty and Delicious Twist on Classic Tortilla Soup
This sweet potato and chicken tortilla soup is a creamy, comforting blend of roasted sweet potatoes, tender chicken, and crunchy tortilla strips. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potato with a pinch of salt and roast for 20-25 minutes or until tender.
2. In a large pot, sauté onion and garlic over medium heat until softened. Add chicken and cook until browned.
3. Add roasted sweet potato, chicken broth, diced tomatoes, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup thickens slightly.
4. Stir in tortilla strips during the last 5 minutes of cooking.
5. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Chicken Tortilla Soup with Homemade Tortilla Strips
This comforting soup combines tender chicken, flavorful vegetables, and crispy homemade tortilla strips for a deliciously easy meal. Perfect for a cozy evening or a quick lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Vegetable oil for frying
Instructions:
1. In a large pot, sauté onions, garlic, and red bell pepper until tender.
2. Add chicken, diced tomatoes, chicken broth, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
3. Meanwhile, cut tortillas into thin strips and fry in hot oil until crispy (about 30 seconds per side). Drain on paper towels.
4. Serve soup with crispy tortilla strips on top. Enjoy!
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 20 delicious and flavorful chicken tortilla soup recipes! From classic to spicy, creamy to smoky, there’s something for everyone. Try “Classic Chicken Tortilla Soup” or spice things up with “Spicy Chipotle Chicken Tortilla Soup”. Or, go green with “Creamy Avocado Chicken Tortilla Soup” or add some heat with “Jalapeño and Chicken Tortilla Soup”. Each recipe is packed with chicken, vegetables, and of course, tortillas. Whether you’re in the mood for something comforting and familiar or bold and adventurous, these recipes have got you covered!
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