Chicken tortilla soup is one of my favorite fall soups. It’s usually one I repeat a few times, and an easy go-to when I catch a cold.
I’ve been holding out on this recipe simply because I hadn’t had time to photograph it. I ended up making it right before I became super busy with work, and then didn’t make the time to do so.
I finally scheduled some recipe/content time into my schedule on Tuesday afternoon and was able to finish and prep a few things for the blog.
This recipe is extra awesome because it makes so many servings! This was enough to feed me and my boyfriend twice, and then freeze 2 big soup containers of it for later.
I don’t know about you, but November to December gets crazy busy for me, so this will be an awesome thing to grab and heat up when I don’t have time to cook.
It’s easy, simple, and quick. What more can you ask for?
Protein-Packed Chicken Tortilla Soup
- 1 lb chicken breasts
- 1 can black beans
- 1 can corn
- 1 can chickpea
- 1 can fire-roasted tomatoes
- 2 bell peppers
- 1 onion
- 1 tbsp cilantro
- 3 cloves garlic
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp himalayan salt
- 2 cup chicken broth
- 1 cup bone broth
- 4 corn tortillas
- sour cream
- lime wedges
Combine the chicken, black beans, corn, chickpeas, tomatoes, bell pepper, onion, cilantro, garlic, cumin, chili powder, salt, chicken broth, and bone broth in a slow cooker. Cook on low heat for 5 to 6 hours, or until chicken falls apart.
Shred the chicken with a fork, then top with cheese, and cook for a few more minutes, or until the cheese is cooked.
While the cheese is melting, cut the tortillas into strips, placing them in a pan with oil on medium heat.
When everything is done, add soup to a bowl, and add in tortilla crips, and any optional toppings and enjoy!
I really hope you enjoy this chicken tortilla soup recipe, and as always, if you try it let me know! Make sure to tag me on Instagram if you do!
P.S. If you enjoyed this recipe and are in search of another cozy, fall meal, check out my corn chickpea chili here!