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Chicken Tortilla Soup

Heidi Davison
This chicken tortilla soup is a savory full-bodied soup perfect for cooler fall weather. It freezes well and works great as leftovers.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Chicken Tortilla Soup
Cuisine Soup/Mexican
Servings 4 -5

Ingredients
  

  • 2 Tbsp oil
  • 1 1/2 cups zucchini
  • 1 cup onion
  • 1/4 cup cilantro
  • 1 seeded jalapeno
  • 5/8 tsp Kosher salt divided
  • 2 garlic cloves
  • 2 bay leaves
  • 1 1/2 tbsp chili powder
  • 1 tbsp cumin
  • 4 cups stock
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can unsalted black beans
  • 10 oz chicken
  • Optional toppings: tortilla strips avocado, lime, cheese, sour cream

Instructions
 

  • Heat oil over medium heat.
  • Add zucchini, onion, jalapeno, cilantro, 1/8 tsp kosher salt, garlic, and bay leaves.
  • Cook 5-7 minutes until softened.
  • Add chili powder, cumin, stock, and tomatoes.
  • Bring to a boil.
  • Add black beans, chicken, 1/2 tsp kosher salt.
  • Let simmer 5 minutes.
  • Divide among bowls and top with favorite toppings.