Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup is a real show stopper, perfect for a cozy winter night or a vibrant family dinner. It isn’t usually made with ground chipotle pepper—often it relies just on fresh jalapeños—but we’ve added it to give the broth a deep, smoky heat that lingers on the palate. To make the texture extra velvety, you can blend a corn tortilla directly into the broth before adding the chicken. Not traditional, maybe, but very delicious.

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Chicken Tortilla Soup Recipe Ingredients

• The Base:
  • 2 tsp olive oil
  • 1 onion, roughly chopped
  • 3–4 garlic cloves, chopped
  • 1 jalapeño, stem and seeds removed, chopped
  • Kosher salt and black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp cumin
  • 1/2 tsp ground chipotle pepper
• The Broth & Fillers:
  • 1 (14 oz) can fire-roasted tomatoes with green chiles
  • 3 cups chicken stock
  • 3/4 cup black beans, rinsed and drained
  • 3/4 cup frozen corn
  • 1 cup shredded rotisserie chicken
• The Toppings (Go Wild):
  • Shredded cheese (Colby Jack, Monterey, or Pepper Jack)
  • Avocado, cubed
  • Lime wedges
  • Cilantro, chopped
  • Sliced green onions
  • Fried tortilla strips
  • Sliced jalapeños

How To Make Chicken Tortilla Soup Recipe

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in the roughly chopped onion, garlic, and jalapeño. Sauté for about 5 minutes until the vegetables are soft and fragrant.
2. Bloom the spices: Add the kosher salt, black pepper, dried oregano, cumin, and ground chipotle pepper. Stir constantly and let the spices toast in the oil for 1-2 minutes until they smell incredible.
3. Build the broth: Pour in the can of fire-roasted tomatoes (with juices) and the chicken stock. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes to marry the flavors.
4. Blend it smooth: Remove the pot from the heat. Use an immersion blender (stick blender) to puree the soup base until it is completely smooth. This creates a thick, flavorful body for the soup. (Alternatively, transfer carefully to a regular blender).
5. Finish it up: Return the pot to the stove. Stir in the black beans, frozen corn, and shredded rotisserie chicken. Simmer for another 5 minutes just to warm the new ingredients through.
6. Top and serve: Ladle the hot soup into bowls. Pile on the cheese, avocado, lime juice, cilantro, onions, and—most importantly—the crunchy tortilla strips.

Recipe Tips

• Bloom the Spices: Don’t just dump spices into the liquid. Toasting the cumin and chipotle in the hot oil (step 2) releases their essential oils, making the soup taste like it simmered all day.
• The Blend Method: Blending the onion, garlic, and tomato base transforms this from a watery broth into a rich, restaurant-quality soup without adding any cream.
• Rotisserie Ready: This soup is the best way to use up leftover rotisserie chicken. The meat is already tender and seasoned, saving you the hassle of poaching raw chicken.
• Seed the Heat: If you are sensitive to spice, make sure you meticulously remove all the seeds and white ribs from the jalapeño before chopping. That is where the aggressive heat lives.

What To Serve With Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is a bowl full of texture and flavor, but it loves a carb companion. A slice of sweet Cornbread with honey butter contrasts perfectly with the smoky, spicy broth. For a cheesy side, serve warm Cheese Quesadillas for dipping. If you are feeding a crowd, set up a “topping bar” with bowls of sour cream, radishes, and extra chips so everyone can customize their own bowl. An ice-cold Margarita or a Mexican Lager with lime is the ideal drink to cool down the palate.

How To Store Chicken Tortilla Soup Recipe

• Refrigerate: Store the soup in an airtight container for up to 4 days. Keep the toppings (especially the tortilla strips and avocado) separate until serving.
• Reheat: Warm gently on the stove over medium heat.
• Freeze: This soup freezes beautifully. Freeze the base with the chicken, beans, and corn for up to 3 months. Thaw overnight in the fridge.

Chicken Tortilla Soup Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 12g
• Carbohydrates: 25g
• Protein: 28g

Nutrition information is estimated per serving (without heavy toppings).

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