My Chicken Tortilla Soup is one of those cozy, feel good meals you make once and then keep coming back to all winter long. It is rich and comforting but still light, packed with veggies, protein, and warm spices. It comes together in one pot and somehow tastes even better the next day. It’s the kind of soup you want to enjoy slowly, soaking in every warm, savory spoonful.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large Dutch oven or heavy bottom soup pot
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 2 tbsp butter
- 1 yellow onion (diced)
- 1 jalapeño (diced)
- 3 tsp garlic (minced)
- 2 tbsp tomato paste
- 15 oz corn (drained)
- 10 oz diced tomatoes
- 4 oz green chiles
- 15 oz black beans (drained, optional but recommended)
- 5 cups chicken broth (organic)
- 1/8 tsp cayenne
- 2 tsp cumin
- 1 oz taco seasoning (spicy if you like heat! I use the brand Siete as a clean option)
- 1/2 cup cheddar cheese (freshly grated)
- 3/4 cup cottage cheese (blended – I use 4% for more flavor)
- 1 1/2 lbs. chicken breasts (cooked & shredded)
For Serving:
- MASA tortilla chips
- Sour cream
- Avocado slices
- Fresh cilantro
Instructions
- Heat your Dutch oven over medium to medium high heat and add the butter.
- Add the onion and cook for 5 to 6 minutes, stirring often, until soft and lightly caramelized.
- Add the garlic and jalapeño and cook for 1 to 2 minutes until fragrant.
- Add the chicken broth, corn, diced tomatoes, tomato paste, green chiles, black beans, chicken, cayenne, cumin, and taco seasoning.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes.
- Turn off the heat and stir in the blended cottage cheese and cheddar cheese. Allow the cheese to melt into the soup.
- Taste and adjust seasoning if needed, then serve warm with your favorite toppings.
Tips or Variations
- Add shredded rotisserie chicken or leftover cooked chicken for extra protein.
- For more heat, add additional jalapeño or a splash of hot sauce before serving.
- This soup stores well in the fridge for up to 4 days and tastes even better the next day.
- Blend 1 cup of the soup and stir it back in for a creamier texture without adding more dairy.
Serving Suggestions
Serve this soup with grilled cheese, crusty sourdough, or a simple side salad. It also pairs beautifully with a warm piece of garlic toast or a protein packed sandwich.
Fun Fact
Tortilla soup was originally created as a way to use leftover tortillas. Using high quality tortilla chips keeps that tradition alive without the need for deep frying strips at home.
Dietary Information
This soup is naturally gluten free and high in protein, making it a great option for balanced, nourishing meals. It is not dairy free due to the cheese, but dairy free cheese alternatives can be substituted easily. To keep it lower carb, reduce or skip the beans and serve with lighter toppings.
FAQ’s
Can I make this soup ahead of time?
Yes, this soup is great for meal prep and the flavors continue to develop as it sits.
Can I freeze this soup?
You can freeze it, but for best results, freeze before adding the cheese and stir it in fresh when reheating.
Is this soup spicy?
It has a mild to medium heat. Adjust by reducing the jalapeño or cayenne if needed.
What can I use instead of cottage cheese?
Cream cheese or plain Greek yogurt work well as substitutes.
Time & Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
My Chicken Tortilla Soup is one of those cozy, feel good meals you make once and then keep coming back to all winter long. It is rich and comforting but still light, packed with veggies, protein, and warm spices. It comes together in one pot and somehow tastes even better the next day. It's the kind of soup you want to enjoy slowly, soaking in every warm, savory spoonful.
Ingredients
For Serving:
Instructions
-
Heat your Dutch oven over medium to medium high heat and add the butter.
-
Add the onion and cook for 5 to 6 minutes, stirring often, until soft and lightly caramelized.
-
Add the garlic and jalapeño and cook for 1 to 2 minutes until fragrant.
-
Add the chicken broth, corn, diced tomatoes, tomato paste, green chiles, black beans, chicken, cayenne, cumin, and taco seasoning.
-
Bring the soup to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes.
-
Turn off the heat and stir in the blended cottage cheese and cheddar cheese. Allow the cheese to melt into the soup.
-
Taste and adjust seasoning if needed, then serve warm with your favorite toppings.
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 436kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 6.8g34%
- Cholesterol 148.4mg50%
- Sodium 718.3mg30%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 6.7g27%
- Sugars 5.6g
- Protein 55.4g111%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
