Chicken Tortilla Soup
This bold and comforting Chicken Tortilla Soup is everything you need in one bowl—flavorful, customizable, and ready in under an hour.
Ingredients
Soup Base
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeño, deseeded and chopped
- 1 pinch kosher salt and black pepper to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 can fire-roasted tomatoes with green chiles about 14 ounces
- 3 cups chicken stock
Mix-ins
- ¾ cup black beans, drained
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded cheese (colby jack, monterey jack, or pepper jack) to taste
- Lime wedges quartered
- Avocado cubed
- Fresh cilantro for garnish
- Sliced green onions for garnish
- 2 small corn tortillas cut into thin strips
- Fresh jalapeño slices optional
Instructions
- Place a large saucepan over medium-high heat. Add olive oil, then toss in the onion, garlic, and jalapeño. Cook until the onion becomes soft and translucent and the jalapeño starts to break down.
- Season with salt, pepper, oregano, cumin, and chipotle powder. Stir well and let the spices toast for 1–2 minutes to deepen flavor.
- Pour in the fire-roasted tomatoes and chicken stock. Stir and bring the soup to a boil. Once boiling, reduce the heat and simmer for about 30 minutes.
- Turn off the heat and blend the soup using an immersion blender until smooth (or partially, if desired). Taste and adjust seasoning.
- Stir in black beans, frozen corn, and shredded chicken. Let heat through for 5 minutes.
- Meanwhile, fry tortilla strips in a small skillet with a thin layer of oil over medium-high heat, about 30–45 seconds per side. Drain on paper towels.
- Ladle the soup into bowls and top with shredded cheese, avocado, cilantro, tortilla strips, and a squeeze of lime. Add jalapeño slices if desired. Serve immediately.
Notes
To make it creamy, stir in softened cream cheese or a splash of heavy cream at the end. For a green chile version, use salsa verde and poblano peppers. To thicken, blend 1–2 tortillas or stir in masa harina and simmer. This soup freezes well for up to 3–5 months.
Nutrition Facts (Per Serving)
Calories: 277 kcal
Carbohydrates: 36 g
Protein: 21 g
Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Trans Fat: 0.01 g
Cholesterol: 37 mg
Sodium: 554 mg
Potassium: 589 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 557 IU
Vitamin C: 11 mg
Calcium: 77 mg
Iron: 2 mg
Calories: 277 kcal
Carbohydrates: 36 g
Protein: 21 g
Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Trans Fat: 0.01 g
Cholesterol: 37 mg
Sodium: 554 mg
Potassium: 589 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 557 IU
Vitamin C: 11 mg
Calcium: 77 mg
Iron: 2 mg