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healthy spicy chicken soup

Spicy Chicken Tortilla Soup

This hearty Spicy Chicken Tortilla Soup balances bold flavors with nutritious ingredients. The aromatic blend of spices, lean chicken, and homemade crispy tortilla strips creates a satisfying meal that's both comforting and diet-friendly. Each bowl offers the perfect contrast of textures with creamy avocado and melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1/2 cup tomato sauce
  • 1 tablespoon fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 3 (6-inch) corn tortillas
  • 4 ounces boneless, skinless chicken breasts roasted or grilled and cut into thin strips
  • 1/4 cup avocado chopped
  • 4 tablespoons cheddar cheese shredded

Equipment

  • Baking sheet
  • Large pot
  • Blender

Method
 

  1. Preheat oven to 200°F (95°C).
  2. Take one corn tortilla and slice it into thin strips. Arrange on a baking sheet and bake for 15-20 minutes until crisp. Set aside for garnish.
  3. Take the remaining 2 tortillas and crush them into small pieces to help thicken the soup.
  4. In a large pot, heat 2 tablespoons of the chicken broth. Add the chopped onion and minced garlic. Cook for about 2 minutes until softened but not browned.
  5. Add the remaining chicken broth, crushed tortillas, tomato sauce, chopped cilantro, ground cumin, chili powder, bay leaf, and salt to the pot.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld together.
  7. Remove the bay leaf from the soup. Carefully transfer the mixture to a blender, working in batches if necessary, and puree until smooth.
  8. Return the pureed soup to the pot and add the chicken strips.
  9. Serve hot, topped with the baked tortilla strips, chopped avocado, and shredded cheddar cheese.

Notes

For a time-saving option, use rotisserie chicken instead of cooking chicken breasts. Adjust the spice level by adding more or less chili powder to suit your taste. For extra heat, add a diced jalapeño or a dash of hot sauce.
This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually improve overnight! Store the toppings separately and add them fresh when serving.
For a vegetarian version, substitute vegetable broth for chicken broth and use black beans instead of chicken.