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Chicken Tortilla Soup Recipe

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4.3 from 15 reviews

This hearty and flavorful Chicken Tortilla Soup combines tender shredded chicken, black beans, and a rich tomato base seasoned with cumin, chili powder, and garlic. Finished with crispy baked tortilla strips and topped with fresh garnishes like sour cream, avocado, and cilantro, it's a comforting and nourishing meal perfect for any day.

Ingredients

Chicken and Spice Mix

  • 2 whole boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Vegetables and Aromatics

  • 1 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 3 cloves garlic, minced

Soup Base

  • 1 (10-oz) can Rotel tomatoes & green chilies
  • 32 oz low-sodium chicken stock
  • 3 tbsp tomato paste
  • 4 cups hot water
  • 2 (15-oz) cans black beans, drained

Thickener and Tortillas

  • 3 tbsp cornmeal or masa
  • 5 whole corn tortillas, cut into uniform strips (2 to 3 inches)

Garnishes

  • Sour cream
  • Diced red onion
  • Diced avocado
  • Pico de gallo or salsa
  • Grated Monterey Jack cheese
  • Cilantro (optional)

Instructions

  1. Prepare the Spice Mix and Chicken: In a small bowl, combine cumin, chili powder, garlic powder, and salt. Drizzle olive oil over chicken breasts, then sprinkle a small amount of the spice mix evenly on both sides of the chicken. Reserve the remaining spice mix for later.
  2. Bake the Chicken: Preheat the oven to 375°F (190°C). Place the seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes or until the chicken is fully cooked. Once done, shred the chicken using two forks and set aside.
  3. Sauté Vegetables and Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add diced onion, red bell pepper, green bell pepper, and minced garlic. Stir and cook until softened, then add the reserved spice mix. Stir to combine, then incorporate the shredded chicken.
  4. Add Liquids and Beans: Pour in the Rotel tomatoes with green chilies, low-sodium chicken stock, tomato paste, hot water, and drained black beans. Bring the mixture to a boil, then reduce the heat to a simmer. Let simmer uncovered for 45 minutes to develop flavor.
  5. Thicken the Soup: Mix cornmeal or masa with a small amount of water until smooth. Pour this mixture into the soup and continue to simmer for an additional 30 minutes. Taste and adjust seasonings as needed, adding more chili powder for heat or salt if required. Turn off the heat and let the soup sit for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips.
  6. Serve and Garnish: Ladle the soup into bowls and top with sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and/or fresh cilantro. These garnishes enhance both the flavor and texture, making the soup extra delicious.

Notes

  • For a spicier soup, increase the chili powder or add diced jalapeños during the sautéing step.
  • The cornmeal or masa acts as a thickener; adjust the amount to achieve your desired soup consistency.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Gluten-free tortillas should be used to maintain gluten-free status.
  • Use low-sodium chicken stock to control the salt level in the soup.
  • For a vegetarian version, substitute chicken with hearty vegetables and use vegetable stock.

Find it online: https://dishcooks.com/chicken-tortilla-soup-recipe/