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 green chiles in a seasoned broth, then shred the chicken and pile on tortilla strips, avocado, and cheese. It comes together in 50 minutes and tastes even better the next day.
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
- Homemade tortilla strips are easy: slice corn tortillas into strips, toss with oil and salt, and bake at 400 F for 12 minutes until crisp.
- Use rotisserie chicken to save time. Shred it and stir it in with the beans and corn, skipping the raw chicken step.
- For more heat, add a chopped chipotle pepper in adobo sauce along with the green chiles.
- The soup freezes well without the toppings for up to 3 months.
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Sixteen ingredients and six steps on a 4x6 card, with toppings listed at the bottom. Write Serves 6, Prep 15, Cook 35 across the top and file it in Soups. This one gets pulled out every fall and winter without fail.
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Common questions
- Can I use chicken thighs instead of breasts
- Yes, and they actually work better here. Thighs stay juicier after simmering and shred easily. Use the same weight and simmer time.
- How do I make it spicier
- Add a chopped chipotle pepper in adobo sauce, increase the chili powder, or serve with sliced jalapenos on top. Each adds a different kind of heat.
- Can I make this in an Instant Pot
- Yes. Saute the vegetables using the saute function, then add the remaining ingredients and cook on high pressure for 15 minutes. Shred the chicken and stir in the beans, corn, cilantro, and lime juice.
- How long does it keep
- Up to 4 days in the fridge. The tortilla strips should be stored separately and added right before serving so they stay crisp.
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