Veg-Heavy Tortilla Soup

overhead of two bowls of soup

My homemade Veg-Heavy Chicken Tortilla Soup recipe. Okay, so things are a little weird right now. I think all of us can agree on that. And normally I wouldn’t be sure if I should be posting stuff, but it seems like now is a great time to be posting recipes for people to try at home and things to make them happy!

When it’s cold and wet outside like it is here, trying to keep healthy foods in your house, and foods that are easily stored, soups are a great option. And this soup has tons of veggies and flavor. I actually told Tyler that it’s like a salad, but with broth…I definitely got a major eye roll for that one. haha.

This recipe is specific if you want it to come out exactly how I make it, which I think it delicious. However, you can easily swap out veggies, beans, meat, etc. I can’t guarantee the same flavors then of course, but I still think if you keep the basics the same, you’ll love it no matter what. And the fajita seasoning that I use in the soup is one of my favorite recipes that I use in this, on my blackened fish, guacamole, and basically everything. We keep a jar of it in the spice cabinets at all times.

Well I hope you also love this homemade chicken tortilla soup. Eat it right away, store it in the fridge (it has lasted us about 8 bowls/4 meals for the two of us), or freeze it to keep for later!

Ingredients for Soup:

– 1 pound raw chicken

– 3 Tbsp of olive oil

– 3 Tbsp fajita seasoning, divided

– 5-6 garlic cloves, minced

– 1 yellow onion, diced

– A red bell pepper, diced

– 1 jalapeño, minced

– 5-7 ounces kale, massaged

– 1/2 cup cilantro, loosely packed

– 1 can corn, rinsed and drained

– 1 can black beans, rinsed and drained

– 15 Oz crushed tomatoes

– 15 Oz diced tomatoes

– 48 Oz of chicken broth

Optional toppings:

– Avocado, sliced or diced

– Cotija or shredded cheese

– Fresh cilantro, de-stemmed and chopped

– Lime juice

– Jalapeño, sliced

– Tortilla strips or chips

How to make Tortilla Soup:

1. Preheat oven 425 degrees F. Place chicken in a baking dish and cover with 1 Tbsp olive oil and 1 Tbsp Fajita seasoning. Bake for 16 minutes. 

2. Remove chicken from oven and shred. 

3. In a soup pot heat 2 Tbsp olive oil over low-medium and add garlic, stirring for 2-3 minutes. 

4. Add in onion and heat for another 5 minutes. Then stir occasionally.

5. Add in your peppers, cook until a bit soft, 3-5 minutes. 

6. Then, add in your kale, 2-4 min until starting to wilt. 

7. Add in corn, beans, tomatoes, chicken, chicken broth, and remaining fajita seasoning.

8. Mix and let simmer for about 15-20 minutes, until everything is warm and flavors have mixed. 

9. Serve with sliced avocado, cotija or shredded cheese, cilantro, limes, jalapeños, tortilla strips or chips. Serve and enjoy!

Other Soups and Salads to Try:

overhead of tortilla soup
tortilla soup peaking out behind a bowl of limes
close up of tortilla soup
overhead of two bowls of soup

Vegetable Heavy Chicken Tortilla Soup

0 from 0 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

  • 1 lb. chicken raw
  • 3 Tbsp olive oil extra virgin
  • 3 Tbsp fajita seasoning divided
  • 6 garlic cloves minced
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 jalapeño minced
  • 6 ounces kale massaged
  • 1/2 cup cilantro loosely packed
  • 15 ounces corn drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 15 ounces crushed tomatoes
  • 15 ounces diced tomatoes
  • 48 ounces chicken broth
Optional Toppings
  • 1 avocado sliced or diced
  • 1/2 cup Cotija or shredded cheese
  • 2 Tbsp fresh cilantro de-stemmed and chopped
  • 1 lime juiced
  • 1 jalapeño sliced
  • 2 cups tortilla strips or chips

Instructions

  • Preheat oven 425 degrees F. Place chicken in a baking dish and cover with 1 Tbsp olive oil and 1 Tbsp Fajita seasoning. Bake for 16 minutes.
  • Remove chicken from oven and shred.
  • In a soup pot heat 2 Tbsp olive oil over low-medium and add garlic, stirring for 2-3 minutes.
  • Add in onion and heat for another 5 minutes. Stirring occasionally.
  • Add in your peppers, cook until a bit soft, 3-5 minutes.
  • Then, add in your kale, 2-4 min until starting to wilt.
  • Add in corn, beans, tomatoes, chicken, chicken broth, and remaining fajita seasoning.
  • Mix and let simmer for about 15-20 minutes, until everything is warm and flavors have mixed.
  • Serve with sliced avocado, cotija or shredded cheese, cilantro, limes, jalapeños, tortilla strips or chips. Serve and enjoy!

Notes

– Swaps: This recipe is specific if you want it to come out exactly how I make it, which I think it delicious. However, you can easily swap out veggies, beans, meat, etc. I can’t guarantee the same flavors then of course, but I still think if you keep the basics the same, you’ll love it no matter what. And the fajita seasoning that I use in the soup is one of my favorite recipes that I use in this, on my blackened fish, guacamole, and basically everything. We keep a jar of it in the spice cabinets at all times.
 
– Tortilla Strips: Also, some of you might judge me that I’m not putting tortilla strips on top, but like this is easy peasy. So like if you want them, go for it girl! But like, if you are a lazy bum like me, get chips. Use it to scoop up your soup, or crinkle on top of the soup. Honestly…chips and strips are basically the same, just different shapes…soooooo….
 
– Storing: Eat it right away, store it in the fridge (it has lasted us about 8 bowls/4 meals for the two of us), or freeze it to keep for later!

Nutrition

Calories: 559kcal | Carbohydrates: 58g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 1052mg | Potassium: 1172mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3262IU | Vitamin C: 82mg | Calcium: 208mg | Iron: 5mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes