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5 from 2 votes

Chicken Tortilla Soup Another Use for Leftover Chicken

Low fat, high flavor, yummy chicken tortilla soup will warm you up and put a smile on your face. It's easy to make and is another way to use leftover chicken.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Chicken Soup, Soup, Tortilla
Servings: 10 Servings
Calories: 98kcal
Author: Belly Laugh Living

Ingredients

  • 1 Pound Chicken Leftover chicken is great to use
  • 8 Cups Chicken Broth
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Black Pepper
  • 2 teaspoon Cumin
  • 2 teaspoon chicken bouillon
  • 1 Garlic Large clove
  • 1 green chillies Can chopped
  • 14.5 Ounces Diced tomatoes Canned tomatoes
  • Cilantro
  • Green Onions
  • 2 Ounces Cheddar Cheese
  • 2 Tablespoon Cream Cheese (Whipped)

Instructions

  • If using raw chicken. Cut into bite size pieces. Cook in sock pot. If using leftover chicken cut the chicken into bite size pieces and heat up in stock pot. Add the spices to the chicken (Oregano, black pepper, cumin, chicken bouillon, garlic) and Sauté for about 5 minutes. This will smell amazing! Add the chicken broth. Bring to a boil and simmer for 30 minutes. Add the green chillies and diced tomatoes.
    Tortilla Soup 2
  • Cut corn tortilla in strips. Bake in oven at 400 degrees for about 5 minutes until crunchy.
    Tortilla Soup 3
  • If using cheese as a topping. Mix together 2 ounces cheddar cheese and 2 tablespoons whipped cream cheese.
  • Serve with your favorite toppings. We like cilantro, chopped green onions, and cheese.
    Chicken Tortilla Soup

Nutrition

Calories: 98kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 828mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg