Chicken Tortilla Soup Recipe (Easy, Delicious, And Healthy)
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Chicken tortilla soup is not just delicious, but it is also very healthy and easy to prepare, and it’s super kid-friendly. Learn how to make easy chicken tortilla soup with rice.
Chicken Tortilla Soup with Rice
I love how mom’s share kid-friendly recipes with other moms. It’s like, oh my goodness, I found a recipe my kids gobble up without complaining, and I want to share this success with other moms.
That’s how I got this easy chicken tortilla soup recipe served over white rice.
I was in a weight-lifting class, and the instructor shared both this recipe and how her kids always eat it without complaint.
Chicken Rice Soup with Tortilla Chips
My kids love tortilla chips. Chips and salsa, nachos, tortilla chips and queso, you name it, and they love it as long as tortilla chips are involved.
That’s what is so great about this chicken rice soup. The chicken soup and all those delicious veggies get scooped up with tortilla chips.
The second best thing my kids love is when I make it with chicken legs. What kid doesn’t love chicken legs. Each bowl of chicken rice soup gets one chicken leg. Heck, sometimes, they even just pick up the chicken leg by itself and eat it first.
Ingredients
- Chicken Broth
- Bone-in Chicken Legs or Chicken Thighs
- Carrots, Diced
- Celery, Diced
- Onion, Diced
- Better than Chicken Bouillon (optional)
- White Rice, prepared
- Salt and Black Pepper
- Cilantro, chopped (optional)
- Tortilla Chips (to serve)
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How to Make Easy Chicken Tortilla Rice Soup
Step By Step Instructions
- In a large saucepan or soup pot, heat chicken broth and Better than Chicken Bouillon (optional) to a simmer over medium-high heat.
- Add veggies (onions, carrots and celery) and chicken, reduce heat to medium.
- Simmer until vegetables are the desired texture and chicken is cooked through, approximately 20 to 30 minutes.
- Taste, and season with salt and black pepper.
- To serve, place a scoop of cooked white rice in a bowl. Add one piece of chicken and a ladle of vegetables and broth.
- Serve with tortilla chips. Scoop the veggies up with the chips.
- If desired, top with a generous amount of chopped cilantro.
Storage Instructions
Let leftover soup cool completely. Transfer to an airtight container and store in the refrigerator for up to a week.
Recipe Variations
- Use boneless chicken breast instead of bone-in chicken. Remove it from the broth, shred with two forks, and add it back.
- Substitute in or out any of your favorite vegetables for the carrots and celery. Some options include corn, potatoes, spinach, or chopped tomatoes.
- Omit cilantro, if desired.
- Substitute garlic for onions, or add both!
- Top with sliced avocados, fresh diced tomatoes or sliced jalapenos.
- For more spice, add chili powder, paprika or cumin to the broth.
- Add canned beans, such as black beans, pinto beans or red kidney beans.
- Squeeze in fresh lime or lemon juice to brighten up the flavors.
- Add a can of green chilies to the soup for a spicier flavor.
- Fresh or dried herbs add great flavor. Try parsley or oregano.
- If you love cheese, top with shredded cheese before serving.
- If you are looking for a creamier, cheesier soup, try Beyer Beware’s chicken tortilla soup with Velveeta.
Recipe FAQs
- I prefer bone in chicken legs or chicken thighs, but chicken breasts work too.
- Cook the chicken to an internal temperature of 165 degrees F.
- Feel free to use your own favorite veggies instead of carrots and celery.
- Instead of chicken broth, water and chicken bouillon cubes work too.
- You could cook on low heat, with a lid on the pan.
- I love Better than Chicken Bouillon because it adds so much flavor; however, you can omit it, if desired.
- Serve with cooked white rice; use instant or long grain, whatever you prefer.
- To serve this healthy chicken rice soup, place a large scoop of rice in a bowl, top with the broth, veggies and chicken. Serve with either tortilla chips on the side to scoop up the vegetables, or crumble the tortilla chips on top.
Soups and Stews
Chicken Tortilla Soup Recipe (Easy, Delicious, And Healthy)
Ingredients
- 32 ounces chicken broth
- 1 Tablespoon Better than Chicken Bouillon
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 small onion, diced
- 6 pieces bone-in chicken (legs or thighs)
- 3 cups White Rice, cooked
- Salt and Pepper
- Chopped Cilantro (optional)
Instructions
- In a large soup pot, heat chicken broth and Better than Bouillon (optional but recommended ingredient).
- Add diced carrots, celery and onion and chicken pieces.
- Bring to a simmer, and cook for 20 to 30 minutes or until veggies are desired texture and chicken is cooked through (internal temperature of 165 degrees F).
- While the chicken is cooking, prepare the white rice according to package instructions.
- Season soup with salt and pepper.
- To serve, place a scoop of cooked white rice in a bowl. Top with a piece of chicken and a ladle of broth and veggies.
- Serve with tortilla chips to scoop or crumbled on top.
- Optional: top with chopped cilantro.
Notes
-
- I prefer bone in chicken legs or chicken thighs, but chicken breasts work too.
- Feel free to use your own favorite veggies instead of carrots and celery.
- Instead of chicken broth, water and chicken bouillon cubes work too.
- You could cook on low heat, with a lid on the pan.
- I love Better than Chicken Bouillon because it adds so much flavor; however, you can omit it, if desired.
- Serve with cooked white rice; use instant or long grain, whatever you prefer.
- To serve this healthy chicken rice soup, place a large scoop of rice in a bowl, top with the broth, veggies and chicken. Serve with either tortilla chips on the side to scoop up the vegetables, or crumble the tortilla chips on top.
- The nutritional information and calorie counts are auto-calculated and can vary depending on the products used. They should NOT be used for specific dietary needs.
Nutrition
