Chicken Tortilla Soup
User Reviews
5
Chicken Tortilla Soup
Description
This recipe starts by sautéing onions, bell peppers, and garlic in olive oil until softened, then builds flavor by adding chili powder, cumin, garlic powder, oregano, chipotle powder, salt, and pepper. Canned diced tomatoes, tomato paste, and chicken broth create a robust base. Corn and black beans add body and texture, while shredded cooked chicken makes the soup substantial.
The soup simmers briefly to develop flavors and warm ingredients through. Serving features fresh mozzarella chunks and diced avocado placed in bowls before ladling the hot soup, which gently melts the cheese but leaves it in pieces. Toppings like cilantro, green onions, sour cream, jalapeños, and tortilla chips add brightness, creaminess, heat, and crunch. Fresh lime slices provide additional acidity to brighten the dish.
This versatile soup works well for a filling lunch or dinner, balancing hearty beans and chicken with fresh and creamy garnishes. By layering flavors and textures, the soup stays interesting and satisfying.
If desired, extra garnishes like pickled red onions or jalapeños can add brightness and spice. The recipe adapts well to using leftover roasted chicken and fresh corn for enhanced flavor. Serving with tortilla crisps or chips gives a satisfying crunch and traditional accompaniment.
Ingredients
- 1 yellow onion chopped
- 2 bell pepper any color(s) you like, chopped, sweet variety
- 3 garlic minced, large cloves
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried, Mexican
- ½ teaspoon chipotle powder ground
- 1 to 2 teaspoons kosher salt to taste
- ¼ teaspoon black pepper
- 1 can 28 ounces diced tomatoes
- 3 tablespoons tomato paste
- 32 ounces chicken broth low-sodium
- 1 can 14 ounces corn, drained - or use fresh sweet corn kernels, so good!
- 1 can 14 ounces black beans, rinsed and drained
- 3 to 4 cups cooked shredded chicken breasts - a roasted deli chicken works great!
- 2 teaspoons lime juice freshly squeezed
Optional Garnishes, see Notes for more ideas:
- fresh mozzarella cut into 1″ chunks - or use small mozzarella balls or "pearls"
- avocado cut into 1" chunks, fresh
Instructions
- Heat a medium-sized, heavy-bottomed soup pot over medium heat. Add oil. Once oil is shimmering, stir in onion, sweet bell peppers, and garlic. Stir occasionally, until just softened, about 4-5 minutes.
- Then add chili powder, cumin, garlic powder, oregano, chipotle powder, salt, pepper, tomatoes, tomato paste, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in corn, black beans, shredded chicken, and lime juice. Simmer for 10 minutes more, or until heated throughout.
- To serve: Place avocado and mozzarella in the bottom of individual serving bowls. Ladle hot soup over the top. The cheese will stay in its form but become melted and ooey-gooey, yummy! Top soup with cilantro, green onions, sour cream, and tortilla crisps or chips. Offer fresh lime slices on the side for squeezing over the top.
Notes
- Optional garnishes like fresh cilantro, green onions, jalapeño slices, pickled jalapeños, pickled red onions, tortilla chips, and lime slices enhance flavor and texture.
- Fresh corn kernels can be used instead of canned corn for a sweeter taste.
- Leftover roasted chicken or deli chicken works well shredded in this soup to add convenience and flavor.
- The cheese melts partially from the hot soup, adding a creamy texture without completely liquefying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 757kcal | 38% |
| Carbohydrates | 37g | 12% |
| Protein | 79g | 158% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 211mg | 70% |
| Sodium | 1033mg | 43% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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