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This Chicken Tortilla Soup is a delicious, hearty option that shines for its balanced flavors and wholesome ingredients.
What sets this recipe apart is its smooth, blended base combined with the textural contrast from black beans, corn, and tender shredded chicken.
Rich in lean protein from the chicken and fiber from black beans and corn, it supports muscle repair and digestive health.
With only 6 grams of fat and just 1 gram of saturated fat per serving, it’s a heart-friendly choice that delivers satisfying flavor without heaviness.
The use of fire-roasted tomatoes and fresh jalapeños adds a vibrant punch of antioxidants and vitamin C, supporting immunity.
It’s an ideal recipe for everyday cooking because it’s quick (ready in 40 minutes), simple, and perfect for meal prep — just reheat and enjoy.
Plus, it’s versatile enough to be vegetarian or turkey-based, adapting to your preferences easily.
Must-Have Tools for Perfect Results
4-Quart Pot with Lid
This versatile pot provides even heat distribution for sautéing and simmering, essential for developing rich, layered flavors in soups and stews. Its size is perfect for family meals or batch cooking.
Cordless Rechargeable Stainless Steel Immersion Blender
A game-changer for blending soups directly in the pot, this immersion blender delivers smooth, creamy textures without the mess or extra dishes, making cleanup effortless.
Stainless Steel 12-inch Lock and Release Tongs
These tongs are perfect for frying and flipping tortilla strips safely and with precision, plus they’re great for a wide variety of kitchen tasks from grilling to serving.
7″ Vegetable Knife
A sharp, reliable knife is essential for chopping aromatics like onion, garlic, and jalapeños quickly and safely, speeding up prep time with ease and precision.
Boos Block Walnut Cutting Board
Durable and gentle on knife edges, this professional-grade cutting board provides a sturdy surface for all chopping needs and adds a touch of style to your kitchen.
Chicken Tortilla Soup
Equipment
- 1 × 4-Quart Pot with Lid
- 1 × Cordless Rechargeable Stainless Steel Immersion Blender
- 1 × Stainless Steel 12-inch Lock and Release Tongs
- 1 × 7" Vegetable Knife
- 1 × Boos Block Walnut Cutting Board
Ingredients
- 2 teaspoons olive oil
- 1 medium onion coarsely chopped
- 3 to 4 garlic cloves roughly chopped
- 1 jalapeño pepper seeds and stem removed, chopped
- ½ teaspoon kosher salt adjust to taste
- Freshly ground black pepper to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ teaspoon ground chipotle chili powder
- 1 14-ounce can fire-roasted diced tomatoes with green chiles
- 3 cups low-sodium chicken broth
- ¾ cup canned black beans drained and rinsed
- ¾ cup frozen corn kernels
- 1 cup cooked shredded rotisserie chicken
For Garnishes:
- Shredded cheese Colby Jack, Monterey Jack, or Pepper Jack
- Lime wedges
- Diced avocado
- Fresh cilantro leaves
- Sliced green onions
- Corn tortillas cut into thin strips
- Thinly sliced jalapeños optional
Instructions
- Sauté Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño to the pot. Cook, stirring occasionally, until the onions become translucent and the jalapeño softens—about 5 minutes.
- Season and Toast Spices: Sprinkle in the salt, black pepper, oregano, cumin, and chipotle chili powder. Stir thoroughly and cook for another 1 to 2 minutes, allowing the spices to toast and release their full aroma.
- Add Tomatoes and Broth: Pour in the fire-roasted diced tomatoes with their juices and the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it gently simmer uncovered for 30 minutes. This simmering step helps deepen the flavors.
- Blend Soup Base: Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. This creates a creamy foundation while still allowing for some chunkiness later. Taste the soup and adjust seasoning with more salt and pepper if needed.
- Stir in Beans, Corn, and Chicken: Add the black beans, frozen corn, and shredded chicken to the blended soup. Heat gently until everything is warmed through, about 5 minutes.
- Prepare Crispy Tortilla Strips: While the soup simmers, heat a small skillet over medium-high heat with a splash of vegetable oil. Fry the tortilla strips in a single layer for 30 to 45 seconds per side, turning once, until golden and crisp. Use tongs to remove them and place on paper towels to drain excess oil.
- Serve and Garnish: Ladle the hot soup into bowls and top with shredded cheese, diced avocado, cilantro, sliced green onions, crispy tortilla strips, and jalapeño slices if desired. Serve immediately with lime wedges on the side for squeezing.
Notes
- Quick Shredding Tip: If shredding chicken at home, try using a stand mixer with paddle attachment—it can shred cooked chicken in seconds, saving time and effort.
- Flavor Foundation: Sweating the onion and jalapeño at the start is crucial for layering flavors that give this soup its signature depth. Don’t rush this step.
- Texture Preference: This recipe blends the soup base smooth but leaves chunks of chicken, beans, and corn for satisfying bites. You can adjust the blending to your liking.
- Bean Swap: Pinto beans can substitute black beans for a different flavor and texture.
- Meat Variations: Use leftover turkey or any shredded poultry if preferred, or omit meat entirely and swap chicken broth for vegetable broth to make a vegetarian version.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding extra broth if the soup thickens too much.
Chef’s Secrets for Deep Flavor
The key to making this Chicken Tortilla Soup truly exceptional lies in the initial steps.
Sweating the onions and jalapeños slowly over medium heat allows the natural sugars to caramelize slightly, creating a rich, savory foundation. Toasting the spices just until fragrant unlocks their full flavor potential, so don’t rush this step or add the broth too soon.
Using fire-roasted tomatoes adds a subtle smoky undertone that elevates the overall taste.
For a silky yet hearty texture, blending the base before adding chunky ingredients balances smoothness with satisfying bites.
Lastly, frying your own tortilla strips ensures they stay crisp and fresh, bringing a delightful crunch that store-bought chips can’t match.
These simple techniques make all the difference and turn a basic soup into a comforting, crave-worthy meal.
Serving Suggestions to Impress Guests
This soup shines when garnished with vibrant, fresh toppings. Creamy diced avocado, zesty lime wedges, and a sprinkle of fresh cilantro brighten each spoonful and add layers of flavor.
A blend of shredded cheeses like Monterey Jack or Pepper Jack melts beautifully, enriching the broth with creamy indulgence.
The crispy homemade tortilla strips provide a perfect textural contrast and a touch of saltiness.
For a heartier meal, serve alongside warm cornbread or a crisp green salad dressed with a tangy vinaigrette.
This soup also pairs wonderfully with a light Mexican-style rice or quinoa to round out the plate.
Whether for casual family dinners or entertaining friends, these accompaniments elevate the dish to restaurant-quality with minimal effort.
Storage Tips for Maximum Freshness
To preserve the soup’s vibrant flavors and texture, store leftovers in an airtight container in the refrigerator for up to three days.
Because the soup thickens as it cools, reheat gently on the stovetop with a splash of chicken broth or water to restore the ideal consistency.
Avoid microwaving on high heat, which can cause uneven warming. If you want to freeze the soup, cool it completely before transferring to a freezer-safe container. It will keep well for up to three months.
When thawing, defrost overnight in the fridge and reheat slowly. Keep the crispy tortilla strips separate until serving to prevent sogginess.
This way, you can enjoy your homemade tortilla soup with the same fresh flavors and delightful crunch anytime.
Frequently Asked Questions About This Recipe
1. Can I make this soup vegetarian or vegan?
Absolutely! Simply swap chicken broth for vegetable broth and omit the shredded chicken. For added protein, consider adding extra beans or plant-based meat substitutes.
2. What’s the best way to shred cooked chicken quickly?
Using two forks works well, but if you have a stand mixer with a paddle attachment, you can shred cooked chicken in about 15 seconds by pulsing gently. It’s a huge time saver!
3. How spicy is this soup? Can I adjust it?
The jalapeño and chipotle pepper provide moderate heat, but you can easily adjust the spice level by reducing or omitting the jalapeño seeds or using mild chili powder instead of chipotle.
4. Can I prepare this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld. Prepare it fully, store refrigerated, and reheat gently when ready to serve. Just add tortilla strips and fresh toppings at serving time.
5. What are good substitutions for the black beans?
Pinto beans or kidney beans are excellent alternatives and work well with the flavor profile. Canned or freshly cooked beans both work, just ensure they are rinsed and drained before adding.
This recipe is inspired by whatsgabycooking and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.