Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy Chicken Tortilla Soup Recipe
Spicy Chicken Tortilla Soup delivers quick and easy preparations with authentic heat levels and traditional flavors for satisfying comfort soup experiences and family satisfaction. This straightforward recipe maintains traditional tortilla soup characteristics while accommodating busy schedules and time constraints. The authentic heat provides genuine Mexican spice levels.
Quick and easy chicken tortilla soup.
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Cook Mode (Keep screen awake)
Ingredients
8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
1 large onion, chopped
3 cloves garlic, minced
1 (32 ounce) container chicken broth
3 skinless, boneless chicken breasts
1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL®)
1 (14 ounce) can tomato sauce
1 (14 ounce) can whole kernel corn
3 chipotle peppers in adobo sauce, chopped, or to taste
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 ½ teaspoons dried cilantro
3 (8 inch) flour tortillas, cut into strips
1 (8 ounce) container sour cream
½ cup shredded sharp Cheddar cheese
Directions
Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Cook’s Note:
If you want your soup mild, make sure to seed the chipotle peppers before adding them to the soup.
Nutrition Facts (per serving)
| 455 | Calories |
| 26g | Fat |
| 31g | Carbs |
| 25g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 455 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 11g | 57% |
| Cholesterol 70mg | 23% |
| Sodium 2740mg | 119% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 25g | 50% |
| Vitamin C 13mg | 14% |
| Calcium 176mg | 14% |
| Iron 3mg | 19% |
| Potassium 667mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
