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Chicken Tortilla Soup

Chicken Tortilla Soup

iamwinfred
This restaurant-quality Chicken Tortilla Soup brings together bold flavors, tender chicken, and perfectly seasoned broth in just 35 minutes. The fire-roasted tomatoes give it a deep, smoky flavor while the fresh toppings let everyone customize their bowl exactly how they like it.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Large soup pot or Dutch oven at least 6 quarts
  • Sharp knife and cutting board
  • Wooden spoon for stirring
  • Can opener
  • Measuring cups and spoons
  • Ladle for serving

Ingredients
  

  • 2 tablespoons olive oil 30ml
  • 1 onion about 1 cup or 150g, diced
  • 1 red bell pepper about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 1 tablespoon chili powder 15ml
  • 1 teaspoon ground cumin 5ml
  • 1 teaspoon paprika 5ml
  • 28 ounces fire-roasted diced tomatoes 800g, 1 can with juices
  • 6 cups chicken broth 1.4 liters
  • 15 ounces black beans 425g, 1 can, drained and rinsed
  • 4 ounces diced green chilies 115g, 1 can
  • 2 cups cooked chicken about 280g, shredded
  • 1 cup frozen corn 150g
  • 2 limes juiced
  • salt and pepper to taste

For Serving

  • tortilla chips
  • avocado sliced
  • fresh cilantro
  • lime wedges

Instructions
 

  • Dice the onion and red bell pepper into 1/4 inch pieces, mince the garlic, and seed and mince the jalapeño. If using raw chicken, cook and shred it beforehand.
  • Heat olive oil in a large soup pot over medium heat. Add onion and bell pepper, cooking 5-6 minutes until softened, then add garlic and jalapeño for 1 minute.
  • Add chili powder, cumin, and paprika to the vegetables. Stir constantly for 30 seconds to 1 minute until fragrant.
  • Pour in fire-roasted tomatoes with juices and chicken broth. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
  • Stir in black beans, green chilies, corn, and shredded chicken. Simmer for another 10 minutes until heated through.
  • Remove from heat and stir in lime juice. Taste and season with salt and pepper as needed.
  • Ladle into bowls and serve with crushed tortilla chips, avocado, cilantro, and lime wedges.

Notes

  • Use store-bought rotisserie chicken to save time and add extra flavor.
  • For milder soup, remove all jalapeño seeds; for spicier, leave some seeds in or add extra jalapeño.
  • Fire-roasted tomatoes are key to the smoky flavor. If unavailable, use regular tomatoes plus 1/2 teaspoon smoked paprika.
  • Add lime juice at the end to preserve its bright, fresh flavor.
  • This soup tastes even better the next day after flavors have melded.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Keep toppings separate from stored soup to maintain freshness and crunch.
  • For Instant Pot: Sauté vegetables, then add remaining ingredients (except lime juice) and pressure cook for 10 minutes.
  • For slow cooker: Add all ingredients except lime juice and cook on low for 6-8 hours.
  • If soup thickens during storage, add extra chicken broth when reheating.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 28gProtein: 24gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 980mgPotassium: 745mgFiber: 7gSugar: 6gVitamin A: 18IUVitamin C: 65mgCalcium: 6mgIron: 15mg
Keyword chicken tortilla soup, easy weeknight dinner, meal prep soup, mexican soup
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