Asian-Inspired Chicken Tortilla Soup

Name: Asian-Inspired Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 tablespoon canola oil; 3 cloves garlic, minced; 1 small onion, chopped; ½ yellow bell pepper, seeded and chopped; ½ red bell pepper, seeded and chopped; 1 jalapeño pepper, seeded and chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 tablespoon fresh grated ginger; ¼ teaspoon ground cumin; ½ teaspoon white pepper; 4 cups chicken broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons rice vinegar; 1 can diced tomatoes (14.5 oz); 1 tablespoon sambal oelek; Juice from ½ fresh lime; 2 cups cooked chicken pieces (shredded or cubed); ¼ cup fresh cilantro, chopped; For garnish:; 1 large avocado, sliced; Fresh chopped cilantro; Lime wedges

Last Updated: May 4, 2020 · Published: May 4, 2020 By: Asian Caucasian 29 Comments This post may contain affiliate links or sponsored content.

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What’s on your menu for Cinco de Mayo? Here’s a great recipe with a twist: My Asian-Inspired Chicken Tortilla Soup. I’ve been making this soup for decades! It’s hearty, healthy and so easy! “¡Mas, por favor!”

This Asian-Inspired Chicken Tortilla Soup literally takes about 30 minutes from start to table! Hints of ginger, soy and sambal chili paste give this soup that Asia-meets-Mexico flavoring. Loaded with fresh veggies, simple chicken stock, and diced tomatoes, there is nothing in here that is not good for you!

Ingredients you’ll need for this soup recipe

garlic cloves
onions
yellow and red bell peppers
jalapeño peppers
carrots and celery
fresh ginger
ground cumin
chicken broth
reduced-sodium soy sauce
rice vinegar
diced tomatoes
sambal oelek
fresh lime
cooked chicken
fresh cilantro

I used the freshest veggies for this healthy, Asian-Inspired Chicken Tortilla Soup soup that stay firm-tender in every bite! This soup is a flavor bomb! It’s loaded with goodness and is so low-cal!

How to make this Asian-Fusion soup recipe

Heat the oil in a dutch oven or soup pot on medium-high heat. Add in the garlic and onion. Stir until fragrant, about 2 minutes.
Add in the bell peppers, jalapeño peppers, carrots, celery, and ginger. Sauté for 5 minutes. Stir in the cumin and white pepper to combine.
Add in the chicken broth, light soy sauce, rice vinegar, tomatoes, sambal oelek, and lime juice. Stir, bring to a boil, lower to simmer and slightly cover for 15 minutes. Taste for seasoning.
Add in the cooked chicken pieces and cilantro. Ladle into soup bowls and garnish with sliced avocado, cilantro, and lime wedges.

Top the soup with slices of avocados and fresh cilantro. Make it a tortilla soup night! Done in 30 minutes or less!

TIPS & TRICKS

It’s so easy to use a store-bought rotisserie chicken for this recipe. However, use up your chicken breasts if you’d rather make it yourself!
To keep this soup vegan, use vegetable broth, and eliminate the chicken. Still so hearty and delicious!
You can also garnish this tortilla soup with shredded cheese and sour cream. Yum!
This soup freezes well for later! You can freeze this for up to 3 months.

WANT MORE?

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Update Notes: This post was originally published on May 14, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in May 2020.