This Fiesta Chicken Soup is a party in your mouth—and you'd never guess it's healthy. Warm tomatoes, juicy chicken, melty cheddar cheese, and crunchy tortilla chips make for a fun and cozy dish!
Table of Contents
About this Fiesta Chicken Soup
This Fiesta Chicken Soup is just like a flavorful taco or a hearty enchilada in a soup form! How amazing is that?!
The soup has a base of tomatoes, vegetables like red bell pepper, onion, and jalapeno, and spices. I added in some chicken for some juicy protein. Then, I topped everything off with fat-free cheddar cheese and cilantro!
Filled with warm flavors and a little kick, this Mexican soup is perfect for a cold winter day when you need a little pep in that step. Plus, it'll clear your sinuses if you're feeling a lil' stuffy. 😝
I highly recommend topping with some Greek yogurt or sour cream, avocado, or crushed up tortilla chips. But if this soup doesn't sound like your thing, also try this Vegetarian Stuffed Pepper Soup, Homemade Tomato Soup with Fresh Tomatoes, this Chicken Noodle Soup Casserole or this Spicy Butternut Squash Soup, too!
- Veggies: We will use onion, bell pepper, corn, jalapeño, cilantro and tomatoes.
- Cumin: Brings out the fiesta flavors.
- Chicken Breast: You can use a rotisserie chicken for convenience. I also recommend getting one from Costco because they're macro-friendly. Fun fact, if you aren't a member, you can order it via Instacart. You can also prepare the chicken yourself. I share more information on cooking chicken in my Ninja Foodi Grilled Chicken blog post if you're interested!
- Cheddar Cheese: I used fat-free cheddar cheese. Cotija, which is like a Mexican feta, is also a tasty option.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. If you are prepping your own chicken, season the raw chicken breasts with Chile Lime seasoning or a taco seasoning packet. Grill or bake the chicken at 400°F for 15-20 minutes, or until the internal temperature of the chicken is 160-165°F. Then, remove the chicken from the pan and shred it by hand with two forks into ~ 1-inch pieces. You can also use pre-cooked chicken.
2. Next, let’s prepare the vegetables. Dice the yellow onion, red pepper, and jalapenos into small, ¼” pieces. Heat a 5qt large pot to medium-high heat. Then, spray with cooking spray or add a bit of olive oil. Sauté frozen whole kernel corn, yellow onion, red pepper, and jalapeños for 5-8 minutes, stirring often.
3. Add in one can of roasted tomatoes and stir again. Let everything simmer for a few minutes. Then, add finely diced cilantro.
4. Pour in chicken broth and stir the soup.
OPTIONAL: Use an immersion blender (or blender / food processor) to blend half of the soup. You can blend it all if you don’t like chunky soup. You can also leave it unblended for more of a chili.
5. After the soup reaches a texture to your liking, add in the shredded chicken pieces. Let the soup simmer for 30-40 minutes. Then, stir in cheddar cheese prior to serving.
6. Top your soup with Greek yogurt (or a dollop of sour cream), tortilla chips, avocado, fresh cilantro, and cheese if you'd like. Enjoy!
Love a good chicken tortilla soup and this one is very good! Also added black beans and green chilis and loved it.- Morgan
Store it in an airtight glass container (the tomato will stain plastic tupperware) in the refrigerator for up to 5 days. To reheat, put the soup back in a sauce pot and then heat over medium-heat or microwave COVERED (to avoid splattering) in 30 second intervals until warm throughout.
Absolutely! This hearty soup makes a great freezer meal. I suggest freezing individual portions in ziplock bags or in glass tupperware and defrosting overnight in the refrigerator the night before you're going to eat one on a busy weeknight.
Chili ready tomatoes come pre-spiced with a combination of salt, garlic, chili pepper, onion powder, dehydrated celery, and also dehydrated green peppers. If you opt for plain diced tomatoes, then add about ½ a teaspoon of any of those spices you may have on hand. Don’t sweat exact measurements. There’s plenty of other flavors in this recipe! Just don’t go overboard on the amount you add.
Any of your favorite toppings that you'd put on tacos, also go well on this soup. Some of the garnishes I suggest are:
- Greek yogurt on top of the soup is a must for me. It makes this soup so so creamy. However, you could use sour cream for a similar effect.
- For some crunch, I love adding tortilla strips. Siete are my favorite!
- Diced avocado is also welcomed with our Southwest vibes. And chopped cilantro on top is also perfect for some freshness.
- Oh, and don’t forget more cheese because more cheese is always the answer.
- One more suggestion: Try serving this soup with a warm tortilla and using it as a utensil to scoop up your soup.
You could easily make this into a bean fiesta soup by swapping the chicken for a can of drained black beans, kidney beans or pinto beans and veggie broth instead of chicken broth. The macros will shift to be a bit more carb heavy and less protein, but I can assure you it’ll still be a delicious soup!
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Fiesta Chicken Soup
- 5-quart Dutch oven or large soup pot
- Chef's Knife
- Cutting Board
- Can opener
- Food scale
- Measuring cups and spoons
- Wooden Spoon
- Immersion blender (optional)
- Cooking spray
- 230 grams yellow onion, diced
- 150 grams diced red pepper
- ½ cup corn
- 30 grams jalapeno
- 14.5 oz diced chili ready tomatoes
- 1 tsp ground cumin
- ½ tsp seasoned salt
- ¼ cup diced fresh cilantro
- 32 oz fat free chicken broth
- 400 grams shredded chicken breast
- 1 cup fat free cheddar cheese
- If you are prepping your own chicken, season with Chile Lime seasoning or a taco seasoning packet. Grill or bake the chicken at 400°F for 15-20 minutes, or until the internal temperature of the chicken is 160-165°F. Then, remove the chicken from the pan and shred it by hand with two forks.
- Next, let’s prepare the vegetables. Dice the yellow onion, red pepper, and jalapenos into small, ¼” pieces.
- Heat a 5qt sauce pot to medium heat. Then, spray with cooking spray.
- Sautee frozen corn, yellow onion, red pepper, and jalapenos for 5-8 minutes, stirring often.
- Add in one can of roasted tomatoes and stir again. Let everything simmer for a few minutes. Then, add finely diced cilantro.
- Pour in chicken broth and stir the soup.
- This next step is optional. Use an immersion blender (or blender / food processor) to blend half of the soup. You can blend it all if you don’t like chunky soup. You can also leave it unblended for more of a chili.
- After the soup reaches a texture to your liking, add in the shredded chicken.
- Let the soup simmer for 30-40 minutes. Then, stir in cheddar cheese prior to serving.
- Top your soup with Greek yogurt, tortilla chips, avocado, cilantro, and cheese if you'd like!
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