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Chicken Tortilla Soup

Chicken Tortilla Soup - Delicious Meal Ideas

Chicken Tortilla Soup is a delicious Mexican-inspired dish. It features shredded chicken simmered in a flavorful broth, enriched with fire-roasted tomatoes, beans, and corn, and finished with crispy tortilla strips as a topping. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 273
Ingredients Method Notes

Ingredients
  

Soup Base:
  • 1 can of fire-roasted diced tomatoes with green chilies 14-ounce
  • 3 cups low-sodium chicken broth
  • 3/4 cup canned black beans, rinsed and drained
  • 3/4 cup sweet frozen corn kernels
  • 1 cup shredded rotisserie chicken breast
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, coarsely chopped
  • 3 to 4 cloves fresh garlic, coarsely minced
  • 1 jalapeño chili, deseeded and roughly chopped
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked chipotle powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fresh lime juice
Toppings:
  • 2 small corn tortillas, sliced into thin strips and toasted
  • fresh cilantro leaves
  • ripe avocado, diced into cubes
  • shredded cheese of choice — Colby Jack, Monterey Jack, or Pepper Jack
  • fresh jalapeño slices
  • fresh lime wedges, quartered
  • sliced green onions

Method
 

Step 1: Sauté the Vegetables
  1. Start by heating the olive oil in a large pot over medium heat. Once the oil glistens, toss in the chopped onion and let it sweat for about 5 minutes until it turns translucent. 
    Then, add the minced garlic and chopped jalapeño. Sauté for another 2-3 minutes until fragrant. This step builds a solid foundation for your soup.
Step 2: Add the Broth and Simmer
  1. Next, pour in the fire-roasted diced tomatoes and chicken broth. Stir in the rinsed black beans and sweet corn kernels. Season with salt, pepper, oregano, cumin, chipotle powder, and smoked paprika. Bring the mixture to a gentle boil. Lower the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully.
Step 3: Incorporate the Chicken
  1. After the soup has simmered, add the shredded rotisserie chicken and fresh lime juice. Let it cook for an additional 5 minutes. The chicken will absorb the flavors, making each bite delicious.
Step 4: Prepare the Tortilla Strips
  1. While the soup is finishing up, spread the sliced corn tortillas on a baking sheet. Toast them in the oven at 350°F (175°C) for about 10 minutes, or until they’re golden and crispy. These strips will add texture.
Step 5: Serve It Up
  1. Taste the soup and adjust seasoning as needed. Bowls ready? Ladle the soup into bowls and top it with your choice of crispy tortilla strips, cilantro, avocado, cheese, fresh jalapeño slices, and a squeeze of fresh lime juice.

Notes

  • Use fresh ingredients whenever possible for optimal flavor.
  • Adjust the spice level by adding more or fewer jalapeños based on your heat preference.
  • Shred your chicken small enough for easy mixing but not too fine, so it maintains a nice texture.
  • Garnish generously. The toppings play a significant role in flavor and presentation, making your soup visually appealing.
  • Experiment! Don’t hesitate to add other vegetables or spices – this is your soup.