Chicken Tortilla Soup Recipe

This is a spicy, soul-warming version of Applebee’s Chicken Tortilla Soup — smoky chipotle, roasted tomatoes, sweet corn, and tender chicken in a blended broth that’s both smooth and chunky (in the best way). It’s a one-pot wonder with all the toppings your heart desires.

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: smoky, savory, spicy
• Great for: chilly nights, soup cravings, lazy Sundays

Why I Like This Recipe

I wasn’t planning to make soup. I was planning to scroll TikTok for three hours. But then I remembered this one and… yeah. It’s cozy and bold and somehow makes a Tuesday feel like a good day. The chipotle brings the heat, the rotisserie chicken saves time, and those crispy tortilla strips on top? Literal gold.

Ingredients

• 2 tsp olive oil
• 1 onion, roughly chopped
• 3–4 garlic cloves, chopped
• 1 jalapeño, stem + seeds out, chopped
• Kosher salt + black pepper
• ¼ tsp dried oregano
• ¼ tsp cumin
• ½ tsp ground chipotle pepper
• 1 (14 oz) can fire-roasted tomatoes + green chiles
• 3 cups chicken stock
• ¾ cup black beans
• ¾ cup frozen corn
• 1 cup shredded rotisserie chicken

Toppings (go wild):

• Shredded cheese (Colby Jack, Monterey, or Pepper Jack)
• Avocado, cubed
• Lime wedges
• Cilantro
• Sliced green onions
• Fried tortilla strips
• Jalapeños, sliced

How To Make Chicken Tortilla Soup

1. Sauté the base: Heat oil. Toss in onion, garlic, and jalapeño. Sauté ‘til soft + fragrant. Add salt, pepper, oregano, cumin, chipotle. Let spices toast 1–2 mins.
2. Build the broth: Pour in fire-roasted tomatoes + stock. Bring to a boil, then simmer 30 mins.
3. Blend it smooth: Use immersion blender to blend the base. Taste + adjust seasoning.
4. Finish it up: Stir in black beans, corn, and chicken. Simmer 5 more mins.
5. Top + serve: Ladle into bowls, pile on cheese, avocado, tortilla strips, lime, jalapeños. Go big.

Tips for Success

• Blending the base makes it creamy without cream. Genius.
• Use rotisserie chicken to keep things simple.
• Fry your own tortilla strips — worth it. Crispy and salty and perfect.
• Toast the spices — don’t just toss ‘em in raw.
• Taste and tweak the heat. Add more chipotle if you’re bold.

Storage and Reheating

• Fridge: Keeps 3–4 days sealed.
• Freezer: Yes! Freeze in portions for up to a month.
• Reheating: Stovetop or microwave. Add broth if it’s thickened.

FAQs