Chicken Tortilla Soup
Warm up with this flavorful Chicken Tortilla Soup recipe! Packed with tender chicken and hearty vegetables, it’s the perfect comfort food.
What will I need for this recipe?
Avocado Oil – Avocado oil is ideal to cook with due to its high smoke point, which prevents burning when sautéing ingredients at high heat. Its mild, buttery flavor complements the soup without overpowering other ingredients.
Yellow Onion – Yellow onions bring a sweet, slightly sharp flavor that mellows when sautéed, enhancing the depth of the broth. They add aromatic richness, balancing the spices and tomatoes, while their natural sugars subtly sweeten the soup as they cook.
Garlic – Garlic adds a warmth and pungency. When sautéed, garlic releases aromatic compounds that infuse the broth and complements the spices.
Jalapeños – Jalapeños add a mild heat and a fresh, peppery flavor enhancing its spiciness while balancing the richness of the broth and toppings.
Seasonings – To bring the soup together I used ground cumin, chili powder, paprika, salt & pepper.
Chicken Broth – Chicken broth serves as the flavorful base for chicken tortilla soup, providing a savory, well-seasoned foundation that enhances the ingredients while adding depth and richness to the dish.
Diced Tomatoes – Diced tomatoes add a tangy sweetness and bright acidity. It contributes color, texture, and depth to the broth.
Black Beans – Black beans provide hearty texture, earthy flavor, and a boost of protein and fiber.
Corn Kernels – Corn kernels add a touch of sweetness and a pleasant, crisp texture.
Cooked Chicken Breasts – This dish calls for cooked, shredded chicken which you can prepare ahead of time or as you’re making the soup.
Lime Juice – Lime juice brings bright acidity and a refreshing zing to the dish.
Optional Serving Suggestion – You can put anything you like on your chicken tortilla soup. I love using tortilla strips, avocado, shredded cheese, cilantro, sour cream, & lime wedges to garnish!
How to make Chicken Tortilla Soup
In a large pot, add avocado oil over medium high heat and sear your chicken breasts for a couple minutes on each side. Remove from pot and set aside. Next, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, chili powder, and paprika, and cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes (with their juices) along with your chicken breasts and bring the mixture to a boil. Allow to cook until chicken is tender, about 25-35 minutes.
Once chicken is tender, remove from pot and shred. Add the black beans and corn. Reduce the heat and let it simmer for about 10 minutes.
Stir in the shredded chicken and let the soup cook for another 5-10 minutes until the chicken is heated through. Season with salt and pepper to taste.
Stir in the lime juice right before serving.
Ladle the soup into bowls and top with tortilla strips or chips. Add any additional toppings you like, such as avocado, shredded cheese, cilantro, sour cream, and lime wedges.
Chicken Tortilla Soup
Ingredients
- 2 TBSP Avocado Oil
- 1 Medium Yellow Onion Chopped
- 4-6 Garlic Cloves Minced
- 2 Jalapeños Seeded and Minced
- 1 TSP Ground Cumin
- 1 TSP Chili Powder
- 1 TSP Paprika
- 6 Cups Chicken Broth
- 1 14.5 OZ Can Diced Tomatoes
- 1 15 OZ Can Black Beans Drained and Rinsed
- 1 Cup Corn Kernels Fresh, Frozen, or Canned
- 2 Cups Cooked Chicken Breasts Shredded
- Salt & Pepper To Taste
- 1 Lime Juice
- Tortilla Strips or Chips For Serving
- Avocado, Shredded Cheese, Cilantro, Sour Cream, Lime Wedges For Serving
Instructions
- In a large pot, add avocado oil over medium high heat and sear your chicken breasts for a couple minutes on each side. Remove from pot and set aside. Next, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño, and cook for another 1-2 minutes until fragrant.
- Stir in the ground cumin, chili powder, and paprika, and cook for 1 minute to toast the spices.
- Pour in the chicken broth and diced tomatoes (with their juices) along with your chicken breasts and bring the mixture to a boil. Allow to cook until chicken is tender, about 25-35 minutes.
- Once chicken is tender, remove from pot and shred. Add the black beans and corn. Reduce the heat and let it simmer for about 10 minutes.
- Stir in the shredded chicken and let the soup cook for another 5-10 minutes until the chicken is heated through. Season with salt and pepper to taste.
- Stir in the lime juice right before serving.
- Ladle the soup into bowls and top with tortilla strips or chips. Add any additional toppings you like, such as avocado, shredded cheese, cilantro, sour cream, and lime wedges.
FAQ
Can I make chicken tortilla soup ahead of time?
Yes, chicken tortilla soup can be made ahead of time. In fact, the flavors often deepen and improve after a day in the fridge. Just be sure to store the toppings separately and add them just before serving to keep them fresh and crisp.
What can I substitute for chicken broth?
If you prefer a vegetarian option, you can substitute chicken broth with vegetable broth. For a richer flavor, you can also use low-sodium chicken or vegetable broth. Alternatively, homemade broth will provide the best taste.
How can I make chicken tortilla soup spicier?
To increase the spiciness of your chicken tortilla soup, you can add more jalapeños or include diced serrano peppers. Additionally, incorporating hot sauce or a pinch of cayenne pepper can enhance the heat to your desired level.
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!
