Chicken Tortilla Soup
A flavorful, smooth chicken tortilla soup blending smoky spices, fire-roasted tomatoes, black beans, corn, and shredded chicken, topped with fresh avocado, cheese, and crispy tortilla strips for a satisfying, nutritious meal.
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.
