Chicken Tortilla Soup
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Chicken Tortilla Soup
Chicken tortilla soup is a Mexican-inspired bowl that is smoky, a little spicy, and built for toppings. You simmer chicken with tomatoes, beans, corn, and chiles in a cumin-scented broth, then pile on crisp tortilla strips, avocado, cheese, and lime. It comes together in about 50 minutes and only gets better the next day. The toppings are half the fun, so put out plenty.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 (4-ounce) can diced green chiles
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1.5 pounds boneless skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1.5 cups corn kernels
- 1 teaspoon salt, plus more to taste
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- tortilla strips, diced avocado, and shredded cheese, for serving
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 6 minutes. Stir in the garlic, cumin, and chili powder and cook 1 minute.
- Add the green chiles, crushed tomatoes, and broth. Bring to a boil, then nestle in the chicken breasts.
- Reduce the heat and simmer until the chicken is cooked through, about 18 minutes. Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the black beans and corn. Simmer for 10 minutes more.
- Add the salt, cilantro, and lime juice. Taste and adjust the salt.
- Ladle into bowls and top generously with tortilla strips, avocado, and cheese.
Tips and variations
- To make tortilla strips, cut corn tortillas into strips, toss with oil, and bake at 375F until crisp, about 12 minutes.
- For more heat, add a diced chipotle in adobo or a pinch of cayenne with the spices.
- Use rotisserie chicken to save time. Skip the simmering step for raw chicken and stir in 3 cups of shredded meat near the end.
- The lime juice at the end is essential. It lifts the smoky flavors and ties the bowl together.
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Common questions
- What makes it tortilla soup
- The soup is finished with crisp tortilla strips, which add crunch and a toasted corn flavor. Some cooks also blend tortillas into the broth to thicken it.
- Can I make chicken tortilla soup in a slow cooker
- Yes. Add everything except the beans, corn, and finishing ingredients and cook on low for 6 hours. Shred the chicken, stir in the beans and corn, and finish with lime and cilantro.
- How do I store the toppings
- Keep the tortilla strips, avocado, and cheese separate and add them fresh to each bowl. Storing them in the soup makes the strips soggy and the avocado mushy.
- Can I freeze it
- Yes, for up to 3 months. Freeze the soup base without the toppings, then thaw, reheat, and add fresh tortilla strips, avocado, and cheese when serving.
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