Ground Round Chicken Tortilla Soup Recipe Made Easy

When the weather turns chilly or you’re craving something hearty and comforting, nothing hits the spot quite like a warm bowl of chicken tortilla soup. This ground round chicken tortilla soup recipe is a flavorful twist on the classic Mexican-inspired soup that combines the rich taste of ground chicken with fresh vegetables, bold spices, and crunchy tortilla strips.

It’s a wholesome, protein-packed meal that’s perfect for lunch or dinner and easy enough to whip up on a weeknight.

What makes this soup truly special is the balance of textures and flavors — tender ground chicken simmered in a savory, slightly spicy broth, complemented by the freshness of tomatoes, corn, and black beans.

Topped off with crispy tortilla strips, creamy avocado, and a sprinkle of cheese, every spoonful feels like a fiesta in your mouth. Whether you’re a soup lover or looking for a new family favorite, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This ground round chicken tortilla soup is not only delicious but also incredibly versatile and nutritious. It’s a one-pot meal that’s packed with lean protein, fiber-rich beans and veggies, and vibrant flavors that satisfy your taste buds without weighing you down.

Plus, it’s easy to customize — add extra heat with jalapeños, swap out vegetables based on what you have on hand, or make it vegetarian by substituting ground chicken for plant-based crumbles. Best of all, this soup reheats beautifully, making it perfect for meal prep or leftovers.

With a quick prep time and straightforward instructions, this recipe delivers big on flavor without the hassle. It’s a crowd-pleaser that you can enjoy any day of the week!

Ingredients

• 1 lb ground chicken (preferably ground round for richer flavor)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Tortilla strips for topping
• Optional toppings: shredded cheese, sliced avocado, sour cream, jalapeños

Equipment

• Large Dutch oven or soup pot
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Can opener
• Ladle for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and bell pepper to the pot and cook for another 2 minutes, stirring frequently to prevent burning.
3. Increase heat to medium-high and add the ground chicken. Break it apart with your spoon and cook until no longer pink, about 5-7 minutes.
4. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the chicken and vegetables evenly with the spices.
5. Add the diced tomatoes (with juice), black beans, corn, and chicken broth. Stir to combine all ingredients.
6. Bring the soup to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes to allow the flavors to meld together.
7. Just before serving, stir in the fresh lime juice to brighten the soup’s flavor.
8. Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, and any optional toppings you prefer like shredded cheese or avocado slices.

Tips & Variations

For the crispiest tortilla strips, bake homemade strips in the oven with a drizzle of olive oil and a pinch of salt until golden brown.

If you want to add more veggies, diced zucchini or carrots work well in this soup. For a smoky flavor, try adding a chipotle pepper in adobo sauce, finely chopped.

To make this recipe gluten-free, ensure your chicken broth and tortilla strips are certified gluten-free. For a vegetarian twist, substitute ground chicken with cooked lentils or a plant-based meat substitute.

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with a side of warm, crusty bread or a simple green salad tossed with lime vinaigrette. For an authentic Mexican-inspired meal, serve with Mexican rice and refried beans on the side.

If you want to elevate the presentation, top each bowl with a dollop of sour cream and a handful of fresh diced tomatoes. A squeeze of extra lime juice right before eating adds a zesty punch that complements the smoky spices perfectly.

Conclusion

This ground round chicken tortilla soup recipe is a fantastic way to enjoy a healthy, flavorful meal that’s both satisfying and easy to make. The combination of tender ground chicken, vibrant vegetables, and bold spices creates a hearty soup that warms you from the inside out.

Whether you’re cooking for your family or meal prepping for the week, this recipe offers flexibility, great nutrition, and a delicious taste that everyone will love. Don’t forget to experiment with toppings and variations to make it your own, and be sure to check out more comforting recipes like Classic Chicken Enchiladas, Easy Beef Tacos, and Loaded Nachos with Ground Beef for your next dinner inspiration!

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