Chicken and Chard Tortilla Soup

This chicken and chard tortilla soup is the perfect family dinner. Slightly spicy, full of flavor, and topped with homemade crunchy tortilla strips. Plus it’s ready in just over an hour so you can feast in no time! 

chicken and chard tortilla soup in a bowl surrounded by toppings and a beer

You know those people who think soup isn’t a meal? I’m not one of those people. Nope.

Soup is 100% a meal in our house.

In fact, when I make soup on the weekend I make a big enough pot that we can enjoy all. day. long. Soup for lunch. Soup for dinner. Maybe soup for breakfast. I don’t discriminate.

I like it all day every day.

This chicken and chard tortilla soup are of course one of my favorites. 

It’s packed with just the right amount of flavor to make it perfect for the whole family. 

It has a light smokey flavor with a hint of citrus and spice. 

I love topping mine with fresh cilantro, lime, and lots of tortilla strips. 

all the ingredients used for chicken and chard tortilla soup

Why use dried chiles?

Honestly, BIG TIME FLAVOR!

Dried chili peppers have an intense flavor that you don’t get from peppers. 

In this case, the pasilla peppers I used are smokey in flavor and give off a fruity flavor that is very similar to ancho chilies. Some describe the taste as raisin-like. In fact, pasilla in Spanish means “little raisin.” 

Don’t worry if you’re not a fan of spicy peppers. Pasilla peppers are not known for being overly spicy. 

However, a few spicy ones can sneak into the bag so start off with 2 chiles and add more if you want more flavor. 

You can typically find dried pasilla peppers in the Mexican aisle of the grocery store or if you have a local Mexican market they will be easily found there. 

Can I use rotisserie chicken instead?

I roasted my own chicken for the soup but picking up a rotisserie chicken and picking off the meat is an even easier option. 

I’m all about the shortcuts and this one shortcut I often take myself! (Have you tried my crispy chicken apple cabbage salad?)

Plus, if it’s a hot summer day no one really wants to heat up the oven to roast chicken. 

Trust me, it will turn out equally as delicious. 

chicken and chard tortilla soup topped with tortilla strips and served with a beer

Can I use something else instead of Swiss chard?

chicken and chard soup in 2 bowls with toppings

I also love that RedPack tomatoes are non-GMO verified and packed in non-BPA/BPS lined cans.

That is a HUGE plus to me!

Oh and the company has been family owned and family farmed for 4 generations! How cool is that?

This soup is the perfect way so to show off all that tomato goodness.

It gives you the perfect balance of chile to tomato flavor.

 

The shredded chicken is stirred right into the soup and it’s jazzed up with the addition of Swiss chard.

Not only does it help make the soup taste even more delicious it’s a nice burst of nutrition as well.

Of course, you don’t have to make your own tortilla strips but I swear the homemade version tastes so much better!

Plus you can eat as many as you want because you have to buy a big pack of corn tortillas and you’ll have lots of leftovers.

Soooooooo really it’s just a way to get away with each all. the. tortilla. strips.

chicken and chard tortilla soup topped with homemade tortilla strips

Love my chicken and chard tortilla soup recipe?

Why not try a few of my other tasty soup recipes?

chicken and chard tortilla soup in a bowl surrounded by toppings and a beer

Chicken and Chard Tortilla Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This chicken and chard tortilla soup is the perfect family dinner. Slightly spicy, full of flavor, and topped with homemade crunchy tortilla strips. Plus it's ready in just about an hour so you can feast in no time!

Ingredients

Soup

  • 3-4 dried pasilla chiles, stemmed and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can diced RedPack tomatoes
  • 8 cups chicken stock
  • 4 cups shredded cooked chicken
  • 4 cups thinly sliced Swiss chard leaves
  • 1 lime, juiced
  • Crispy corn tortilla strips
  • Lime wedges
  • Shredded cheese
  • Cubed avocado
  • Chopped cilantro

Tortilla Strips

  • 12 (6 inch) corn tortillas, cut into strips
  • Extra virgin olive oil
  • Kosher salt and pepper

Chicken

  • 2 bone-in split chicken breasts
  • Extra virgin olive oil
  • Kosher salt and pepper

Instructions

Soup:

  1. Add chiles to a bowl and cover with a little hot water to help soften the pepper, set aside.
  2. In a large soup pot add olive oil and set over medium heat.
  3. Once the oil is hot add in the onion and saute just until the onion is soft.
  4. Add in the garlic and cook for another 30 seconds or until the garlic is fragrant.
  5. Remove from the heat and add all the onions and garlic to the container of your blender.
  6. Also to the blender add chiles and tomatoes. Puree until totally smooth. I used my Vitamix which comes with a 64-ounce container. If your blender isn't as big split this into 2 batches.
  7. Pour mixture back into the soup pot and add in chicken stock and shredded chicken.
  8. Simmer on low for 30 minutes to let the flavors combine.
  9. Once the soup has simmered and is hot remove from the heat and stir in the Swiss chard leaves and lime juice.
  10. Serve topped with tortilla strips, lime wedges, shredded cheese, cubed avocado, and chopped cilantro.

Tortilla Strips:

  1. Preheat oven to 350 degrees and add cut tortillas to a parchment-lined rimmed baking sheet.
  2. Drizzle with olive oil and sprinkle with desired amount kosher salt and pepper.
  3. Bake for about 15 minutes or until they are lightly browned. Keep an eye on these tortillas because they can go from not cooked to burnt in just a minute.

Roast Chicken:

  1. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
  2. Lightly drizzle olive over the chicken and rub over to make sure it's coated.
  3. Sprinkle with kosher salt and pepper.
  4. Bake for about 1 hour or until fully cooked.
  5. Once cooked remove from the oven and let cool.
  6. Once cool enough to handle pick off the meat and throw away the bones and skin.

Notes

You can use rotisserie chicken instead of roasting chicken breasts. If you do this it will also cut down on cooking time.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 154mgSodium: 956mgCarbohydrates: 31gFiber: 7gSugar: 8gProtein: 55g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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39 Responses to “Chicken and Chard Tortilla Soup”

  1. #
    1
    Jenny Flake — January 25, 2016 at 8:05 am

    Beautiful and comfort food in a bowl!

  2. #
    2
    Catherine — January 25, 2016 at 8:11 am

    Dear Brandy, being snowed in (again!) I could not think of anything more comforting than a bowl of this tortilla soup! How warm and delicious. Stay safe and warm. xoxo, Catherine

  3. #
    3
    Jenn @ peas and crayons — January 25, 2016 at 8:14 am

    I love that you took a classic soup and added so many delicious flavor boosts! The chard is FANTASTIC! Gorgeous photos!

  4. #
    4
    Kristen @ A Mind Full Mom — January 25, 2016 at 8:24 am

    Nothing better in my opinion than a bowl of chicken tortilla soup in this cold weather. Love the additions you made to this!

  5. #
    5
    Christie — January 25, 2016 at 8:47 am

    I do not use chard enough. It is a fantastic vegetable and fabulous ingredient to add to your soup. I don’t see how anyone could not consider this delicious bowl of goodness a meal.

  6. #
    6
    Sarah | Broma Bakery — January 25, 2016 at 8:52 am

    Mmmmm. I love the addition of chard here! And ready in an hour? Yes please.

  7. #
    7
    Cat @ Reader/Eater — January 25, 2016 at 9:08 am

    People who say soup isn’t a meal need a hug.

  8. #
    8
    Kacey @ The Cookie Writer — January 25, 2016 at 9:29 am

    Really beautiful and love that you served it with a tall glass of beer 🙂

  9. #
    9
    Stephanie — January 25, 2016 at 9:31 am

    Ahhh this is my kind of soup. Looks so delish!

  10. #
    10
    Kiano | Culinary Inspiration — January 25, 2016 at 9:50 am

    I love a good soup recipe! I haven’t had tortilla soup in ages.

  11. #
    11
    Jerry — January 25, 2016 at 10:21 am

    Chicken Tortilla soup is one of my wife’s favorite dishes, so I’m definitely going to have to give this version a try. I love the addition of chard, though in my neck of the woods I’d probably substitute collard greens or mustard greens.

  12. #
    12
    Erin @ Texanerin Baking — January 25, 2016 at 10:46 am

    Non BPA / BPS cans?!?! I’ve been looking for those all over! And this soup looks fantastic. Nice cutting job on the avocado. 😀 Mine always looks… not like that. 😉

  13. #
    13
    DessertForTwo — January 25, 2016 at 10:59 am

    This sounds incredible!

  14. #
    14
    Lisa @ Healthy Nibbles & Bits — January 25, 2016 at 10:59 am

    This soup looks SO good! I just want to take a bowl from the screen and chow down!

  15. #
    15
    Angie | Big Bear's Wife — January 25, 2016 at 11:37 am

    Soup is totally a meal! I’m going to have to look for Redpack Tomatoes. I’m always looking for canned tomatoes that are more like fresh! This soup looks fantastic with them! I need some of this for the cold winter nights we’re having!

  16. #
    16
    Nicole — January 25, 2016 at 1:52 pm

    This is so what I want for dinner tonight! Now I’m craving hard!

  17. #
    17
    The Food Hunter — January 25, 2016 at 2:30 pm

    I made something similar yesterday. I’ll need to try your version

  18. #
    18
    Brenda@SugarfreeMom — January 25, 2016 at 2:38 pm

    I’m right with you, soup is most definitely a MEAL! Make a huge batch and enjoy all week long! I too love Redpack tomatoes with the BPA free cans!

  19. #
    19
    Ashley @ Wishes and Dishes — January 25, 2016 at 3:33 pm

    My husband is one of those people that thinks soup doesn’t count as a meal! Drives me nuts! I will have to make this for my dinner when he’s not gonna be home one night 😉

  20. #
    20
    Angie — January 25, 2016 at 3:52 pm

    I was thinking about chicken tortilla soup today, and this looks awesome. I’m going to have to check out those tomatoes, they look relish and homemade tortilla chips are definitely the only way to go! So much better than store bought!

  21. #
    21
    Lauren Kelly Nutrition — January 25, 2016 at 4:04 pm

    I agree with your mother in law, Redpack tomatoes are the best! I’d have to leave out the chills for my kids but I can’t wait to make this!

  22. #
    22
    Renee - Kudos Kitchen — January 25, 2016 at 4:32 pm

    It’s a small world regarding the Redpack tomatoes. Your soup looks very inviting and your photos always draw me in!

  23. #
    23
    Becky Hardin | The Cookie Rookie — January 25, 2016 at 8:05 pm

    Beautiful!!! Your photos make me so hungry. Looks very inviting.

  24. #
    24
    Megan Keno — January 25, 2016 at 8:08 pm

    Tortilla Soup is one of my favorites! I love this idea & there is nothing better to warm you right up on a cold days!

  25. #
    25
    Erin — January 25, 2016 at 9:25 pm

    That soup looks amazing! I love that redpack cans are BPA free. Good to know! I am happy to see companies making that change.

  26. #
    26
    Julie @ Texan New Yorker — January 25, 2016 at 9:34 pm

    Soup is definitely a meal. 🙂

    I adore tortilla soup but I’ve never added greens to it. I love the idea!! Nice way to make it a little more nutritious.

  27. #
    27
    Patricia @ Grab a Plate — January 25, 2016 at 10:18 pm

    This soup looks amazing, and super filling, for sure! Chard is one of my favorite veggies that I love to use as much as possible. I’m going to be on the lookout for these RedPack tomatoes!

  28. #
    28
    Kirsten / Comfortably Domestic — January 25, 2016 at 11:00 pm

    Family owned/family farmed are two huge checks in the plus column for me, too. I love a good tortilla soup.The chard is a sneaky addition that I will be trying. Making your own tortilla strips is an absolute must! I swear that I eat half of those things before I have a chance to top my soup with the avocado.

  29. #
    29
    Emily — January 26, 2016 at 12:55 am

    This looks so so good! And I liked that it includes chard- the often neglected but so delicious and nutritious green!

  30. #
    30
    Carolyn Kingston — January 26, 2016 at 5:55 am

    Delicious and comforting on a cold, snowy day. Great recipe!~Carolyn

  31. #
    31
    Lora @savoringitaly — January 26, 2016 at 6:23 am

    How could soup not be considered a meal? Especially when it has all you need, as this lovely one! I have to look now for Red Pack tomatoes…I love that they use non-BPA/BPS lined cans!!

  32. #
    32
    Jennie @onesweetmess — January 26, 2016 at 8:26 am

    Soup is totally a meal, especially when you pair it with a bunch of yummy toppings.

  33. #
    33
    Carrie @Frugal Foodie Mama — January 26, 2016 at 3:35 pm

    Wait! There are people who think soup isn’t a meal?? Psssshhhh… Who are these people?? lol! 😉 And this soup looks absolutely delicious!

  34. #
    34
    Rose | The Clean Dish — January 26, 2016 at 7:02 pm

    Hmmm I haven’t even heard of RedPack tomatoes! I’m curious to try them… I’m always looking for good packaged/canned tomatoes myself! This soup looks like pure comfort! YUM!

  35. #
    35
    Melissa from Hungry Food Love — January 26, 2016 at 9:34 pm

    This soup and pictures look soooo comforting and inviting. I love chard and do not buy it as often. I can see how using it on a soup will be so great.

  36. #
    36
    Kim Beaulieu — January 27, 2016 at 4:32 am

    I love their tomatoes. Such great quality. I also LOVE this recipe, it looks so full of flavour and scrumptious. I love the photos.

    ps hugs to you guys. Give Bennie a hug from Spark. xx

  37. #
    37
    Sarah Walker Caron (Sarah's Cucina Bella) — January 29, 2016 at 7:02 am

    What a delicious looking soup! My kids would adore this. And so funny about the tomatoes!

  38. #
    38
    Lynne @ 365 Days of Baking and More — January 31, 2016 at 11:51 pm

    I’m with you, Brandy, I could eat soup for nearly every meal. The men in my family though just can’t (or rather aren’t willing) to wrap their head around it. What’s a girl to do?
    I’m excited to try this one. It just means more for me and my daughter! 😉

  39. #
    39
    Heather | All Roads Lead to the Kitchen — February 9, 2016 at 8:03 am

    I want a whole pot of this in front of me right now! Tortilla soup is my absolute fave, and the addition of chard sounds fantastic.

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