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Fresh Chicken Tortilla Soup

Fresh Chicken Tortilla Soup prepared dish

A fresh, low-sodium chicken tortilla soup made entirely from scratch, packed with vegetables, spices, and tender shredded chicken.

This recipe is Mexican style, dinner, scaled for 6 servings, with 25 min prep and 45 min cook.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 6

Quick cooking notes

  • Core ingredients include raw chicken breast, chicken broth, corn on the cob, onion.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 500 grams raw chicken breast
  • 6 cups chicken broth (low sodium)
  • 1 ear corn on the cob (kernels removed)
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 small jalapeño peppers (chopped)
  • 2 medium tomatoes (diced)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon oregano
  • 1 whole lime (juiced)
  • 0.25 cup fresh cilantro (chopped)

Instructions

  1. Bring chicken broth to a boil and add chicken breasts. Cook until just done.
  2. Remove chicken, let cool, then shred.
  3. Add corn kernels and scraped cob juices into the broth and bring to a gentle boil.
  4. In a separate pan, heat oil and sauté onion, jalapeño, and bell pepper until softened.
  5. Add tomatoes to the sautéed vegetables and cook briefly.
  6. Add vegetable mixture to the broth along with spices.
  7. Simmer for 15–20 minutes.
  8. Add shredded chicken and cook for another 10–15 minutes.
  9. Stir in lime juice and cilantro before serving.

Nutrition (per serving)

  • Calories: 280
  • Protein: 24 g
  • Fat: 8 g
  • Carbohydrates: 20 g
  • Sugar: 4 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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