Go Back
–+ servings

Chicken Tortilla Soup

CheesyChickenFallGarlicHeartyHotOvenPotluckPrep-AheadSavorySoups & SaladsSpicyStove-TopVegetable
Time :1 hour 30 minutes
Yield :8 servings
Print
Share :
Add as Preferred Source on Google
Savory bowl of Mexican pozole with shredded meat, radishes, lime wedges, shredded cheese, sour cream, and chopped onions served in a green bowl.

The Scoop

This is soup with a serious topping game!
Crispy tortillas, tender chicken, black beans, green chiles, and smoky Southwestern spices come together in a rich, hearty broth that brings just the right amount of heat. Finish it with avocado, cilantro, cheese, and a spoonful of sour cream, and suddenly soup night has very little to apologize for.
Hack it:
Make it smoky: Add smoked paprika or chipotle in adobo for deeper, smokier heat.
Switch the beans: Try pinto beans, kidney beans, or a mix of beans instead of black beans.
Bulk up the veg: Add corn, zucchini, poblano peppers, or chopped carrots. • Make it creamy: Stir in a little cream cheese, sour cream, or coconut milk for a richer broth.
Turn up the heat: Add fresh jalapeño, serrano, hot sauce, or extra green chiles.
Freshen it up: Finish with lime juice, fresh cilantro, and sliced avocado.
Upgrade the crunch: Swap the tortilla strips for crushed tortilla chips or crispy tostadas.
Leftovers:
Enchilada filling: Drain the soup slightly and use the chicken, beans, and vegetables to fill tortillas with cheese and salsa.
Loaded nachos: Spoon the thickened solids over tortilla chips, add cheese, and bake until bubbly.
Taco bowls: Serve the soup over rice with avocado, Pico de Gallo, and crushed tortilla chips.
Quesadillas: Chop the chicken and beans, fold into tortillas with cheese, and crisp in a skillet.
Chili shortcut: Simmer the leftovers uncovered until thicker and serve with all your favorite chili toppings.
Baked potato topper: Spoon the chunky chicken-and-bean mixture over baked potatoes with cheese and sour cream.

Ingredients

For the soup:

  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more, to taste
  • 2 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil, divided
  • 1 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes
  • 1 (7-ounce) can green chiles
  • 4 cups low-sodium chicken broth
  • 4 cups hot water, plus 1 1/2 cups water, room temperature, divided
  • 3 tablespoons tomato paste
  • 2 (15-ounce) cans black beans, drained
  • 3 tablespoons cornmeal
  • 5 small corn tortillas

Optional toppings:

  • avocado, to taste, diced
  • red onion, to taste, diced
  • sour cream, to taste
  • fresh cilantro, to taste, chopped
  • Monterey Jack cheese, to taste, shredded
  • pico de gallo, to taste

Directions

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the cumin, 1 teaspoon of the chili powder, the garlic powder, and the salt.
  • Coat the chicken breasts evenly with 1 tablespoon of the olive oil.
  • Coat the chicken evenly with 1 teaspoon of the spice mixture. Set the remaining spice mixture aside.
  • Bake until the chicken is cooked through, reading 165 degrees F when a meat thermometer is inserted into the thickest part, for 15-20 minutes.
  • Remove the chicken from the oven, cut it into cubes, and set it aside.
  • Heat the remaining olive oil in a large pot over medium-high heat on the stovetop.
  • Add the onions, the red bell peppers, the green bell peppers, and the minced garlic.
  • Add in 1 tablespoon of the spice mixture.
  • Add the remaining chili powder.
  • Stir and cook the vegetables until they turn golden-brown, for 5 minutes.
  • Add the cubed chicken, the diced tomatoes and their juices, and the green chiles and their juices.
  • Pour in the chicken broth, 4 cups of the hot water, and the tomato paste. Stir to combine and bring to a boil.
  • Reduce the heat to low.
  • Add the black beans and stir.
  • In a separate bowl, mix together the cornmeal with the remaining room temperature water.
  • Add the cornmeal mixture to the pot and let the soup simmer for 10-15 minutes.
  • Add more of the spice mixture, as desired.
  • Cut the tortillas into uniform 2-3 inch strips. Stir a generous amount of them into the soup before serving, reserving the remainder for topping.
  • Turn off the heat and serve hot with your favorite toppings.
×