A blast of authentic Asian flavors will make you question if you really ever need…
Chicken Tortilla Soup
There’s something about Chicken Tortilla Soup that just speaks my language. Chicken, beans, spicy broth and Mexican flavors, all in one bowl is a slam dunk and one my favorites!
If soup wasn’t comforting enough, add all those hot and spicy flavors that you crave on Taco Tuesday and you have yourself a winner. I’d pick this chicken tortilla soup over noodle or a cream based soup any day! That’s just me…a Mexican food fanatic! This soup is way better than any can and some restaurant style soups. Here’s why…
Soup is meant to be a healing dish to a cold, flu or a chilled body on a freezing day. This soup has tons of vegetables, great flavors and isn’t processed enough to be too salty. If you just can’t get enough spiciness, it lends itself to dabs on dabs of hot sauce or added chili peppers of your choice. It’ll clear up your sinuses in a heartbeat and boost your metabolism all in the same sip!
I also want to note that there are a ton of Chicken Tortilla Soup recipes out there. It’s a simple blend of ingredients but this one is quick and packs a punch of crazy delicious flavors. It’s both slightly sweet and spicy, enough that one bowl will never actually be enough.
I also pair this recipe with homemade tortilla strips. Pretty similar to my Baked Tortilla Chips (and Table Side Guacamole). I definitely think the strips add to the recipe. Using homemade corn tortilla strips is impressive to consumers (it’s next level to opening a bag of store bought generic chips!). They’re inexpensive, open to whatever flavors you want to add, and they slightly melt down into hearty, chewy, almost dumpling like consistency. They are absolutely PERFECT for this recipe!
Not only is this soup a crowd pleaser, it takes very little time to make, minimal technique and not much counter space. So if you need a soup in a pinch…this is your answer. I can almost guarantee that most of the ingredients are hidden away in your pantry. Even if you don’t have chicken, this can transform into a great meat-free version by simply using ingredients on hand, aka, your pantry staples!
This is another great way to use up leftover vegetables or chicken in the fridge. I had tons of peppers, onions, carrots, celery and jalapeños that had been sitting around for awhile and needed to be used. By cooking everything down with the tomato paste, chipotles and seasoning it added more depth in flavor…plus a TON of vegetables!
Skip the boring chicken noodle soups or cream of whatever soups. Give this a try! It’s lean, healthier and full of protein and fiber. I bet this will be a family favorite if not the perfect starter to any Mexican meal!
Chicken Tortilla Soup
- 1-2 tablespoons olive oil extra virgin
- 6 chicken thighs boneless, skinless (or 2-2½ cups chopped leftover chicken)
- 4 cloves garlic crushed
- 1 small onion chopped
- 1 cup carrots matchstick or shredded
- 1 large celery stock diced
- 1 medium bell pepper diced
- ½ large jalapeno seeded, deveined
- 3 chipotle peppers in adobo sauce chopped
- ¼ cup tomato paste
- 1 (1 oz.) packet taco seasoning low sodium
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15 oz.) can pinto beans drained
- 1 (15 oz.) can fire roasted tomatoes
- 8 cups chicken stock
- 1 (15 oz.) can black beans drained
- 1 cup corn
- hot sauce optional
- In a large Dutch oven (6 qt. or larger) add olive oil and heat up on medium-high. Add chicken and sear on each side for 2-3 minutes. Remove from pot and set aside and let cool. If using leftover chicken, skip this step.
- (Preheat oven to 375° if planning on cooking tortillas in oven.)
- In the same Dutch oven, sauté garlic, onions, celery, jalapeños, peppers, chipotles and carrots. Cook for 3-4 minutes on high heat until they sweat and start to become tender. Add taco seasonings, chili powder, cumin, garlic powder, salt and pepper. Cook for another 1-2 minutes. Add tomato paste and cook for 1-2 more minutes.
- Add canned tomatoes, pinto beans and all the chicken stock. Cook for 3-4 minutes on high. By using an immersion blender, blend all pot ingredients for 10-20 seconds. Do not puree completely.
- Add corn, black beans and chicken and cook for 35-45 minutes uncovered on medium high heat.
- Turn heat down to medium-low heat and cook for an additional 30 minutes. Then cover for last 30 minutes with Dutch oven lid and cook on low heat.
- Cut tortillas in to strips and line in one layer in air fryer basket and cook strips on 375° for 4-5 minutes. (Or preheat over to 375° and then bake for 6-8 mintutes until golden in color.)
- Top soup with all favorite ingredients such as tortillas, sour cream/yogurt, avocado, jalapenos, cheese, chopped onions, lime, cilantro and/or hot sauce.