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Chicken Tortilla Soup

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Authentic Mexican chicken tortilla soup with fire-roasted tomatoes, tender shredded chicken, and crispy tortilla strips. Ready in under an hour!

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 onion roughly chopped
  • 34 cloves garlic roughly chopped
  • 1 jalapeno pepper stem and seeds removed and roughly chopped
  • kosher salt and freshly cracked black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ½ teaspoon ground chipotle pepper
  • 1 14- ounce can fire roasted tomatoes and green chiles
  • 3 cups chicken stock
  • ¾ cup black beans
  • ¾ cup frozen corn
  • 1 cup shredded rotisserie chicken
 
Toppings:
 
  • shredded cheese – colby jack / monterey jack / pepper jack your choice
  • quartered limes
  • cubed avocado
  • cilantro
  • sliced green onions
  • 2 small corn tortillas cut into thin strips
  • sliced jalapenos

Instructions

  1. Warm olive oil in a large pot over medium-high heat. Add onion, garlic, and jalapeño, sautéing until onion becomes translucent and jalapeño softens.
  2. Season with salt, pepper, oregano, cumin, and chipotle pepper. Stir to combine and cook 1-2 minutes until spices become fragrant.
  3. Add fire-roasted tomatoes and chicken stock, bringing mixture to a boil. Reduce to simmer for 30 minutes.
  4. Use an immersion blender to puree soup until smooth. Taste and adjust seasonings as needed.
  5. Add black beans, corn, and shredded chicken. Simmer 5 more minutes.
  6. Meanwhile, make tortilla strips: Heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips in a single layer for 30-45 seconds, flipping once. Transfer to paper towel-lined plate.
  7. Divide soup among bowls and top with cheese, avocado, cilantro, green onions, tortilla strips, and lime juice.

Notes

For milder soup, remove all jalapeño seeds. For spicier version, keep seeds or add more chipotle powder.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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