Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 150 min
Ingredients: 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)

^{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!

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Chicken Tortilla Soup

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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!

Prep Time:15 mins

Cook Time:2 hrs 30 mins

Ingredients

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

Instructions

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.

Notes

Ingredients and Techniques

Broth – I highly encourage using homemade broth. Here’s the recipe to use AND to get the leftover chicken for the soup. Something about knowing you did everything with all the ingredients at hand is satisfying and impressive. If you made the broth from scratch you probably have most of the ingredients that go into the soup so it can be a win win and super resourceful. Also – not an expensive recipe!

Chicken – Using the thigh is going to give this more flavor but it’s also harder to overcook the chicken. I suggest using the thigh from the stock that has been stripped of the skin and bone, or buy boneless skinless chicken thighs and cook them as the recipe suggests. You can use the breast or ground chicken but just be aware of chewiness, precooking it and not adding it too early on in the cooking process.

I used a Dutch oven because it just seemed appropriate but any pot will do. A slow cooker will also work fine but I would give the vegetables in the recipe a head start by sautéing them in advance.

I love adding ingredients that go above what you would expect. I grilled my own corn (microwave from 3-4 minutes in water and then throw on a hot grill for 4-6 minutes, rotating every few minutes). I also added chipotle chiles in adobo sauce and shredded carrots. This adds a balance of sweetness to the salty and spicy flavor profiles.

A wonderful step to always try is to add the spices when there is little to no liquid in the pot. Add these when the onions or peppers are softening so that the oils open the natural flavors of the spices and you start to smell them while cooking.

The BEST way to thicken this soup and really merge the flavors together is to cook down all the ingredients BEFORE adding the chicken, corn and more beans by blending slightly with an immersion blender. You can also take about 2 cups of the soup and add to a blender and then add back into the pot. This thickens the broth with the vegetables and beans and makes the soup a little creamier. Not needed but HIGHLY recommended.

How long does it last and where?

This can last in the fridge for 4-6 days for the best flavor. I really didn’t keep it any longer to know for sure.

Can you freeze it?

Yes – freeze in airtight containers – best to portion it out in the ways you expect to serve it. Therefore, if you only eat this in two cup increments, place it in the freezer in two cup increments. If you know you are serving the whole family at some point, find 1-2 large freezer friendly containers.

Make sure the soup cools before freezing.

Substitutions?

There are a lot of substitutions you can add to this.

You can omit the chicken or add a meat-free ground meat substitute midway through the cooking process. Or you can nix the meat element all together if you choose.

The beans can really be the most substituted part of this recipe. I used pinto and black but you could use black beans and black beans, black beans and chili beans, black beans and white beans, pinto beans and pinto beans or whatever flavors you love. I used my two favorites in Mexican recipes. Also, one bean choice will be blended slightly and one will be served whole. Pick and choose how you want to use your beans.

I know that it’s easy to buy store bought tortilla chips. I think crisping up your own tortillas is just more fulfilling and rewarding. The texture is better and sturdier in the soup and doesn’t disintegrate. But pick what’s best for you.

Tips and Tricks

Like I said before, strive to boost the flavor with added technique like making broth from scratch, grilling your corn and even toasting up your own corn tortilla chips. These little steps make a big difference. It’s not going to ruin the soup if you don’t, but it’s better when you do.

What to serve with it?

Any chip, pita chip, sour cream, cilantro, cheese, onion and or green onions work on top of this.

I loved air frying corn tortilla chips to put on top – it held up within the soup and the chip did not disintegrate!