Few things are as comforting and satisfying as a warm bowl of Tortilla Soup, especially on a chilly evening. This isn’t just any tortilla soup; it’s a vibrant, flavorful explosion of Mexican-inspired goodness, packed with tender chicken, a rich tomato base, and all the delightful toppings you could dream of. Forget those bland, watery versions – we’re building layers of flavor here, from smoky spices to a hint of lime, culminating in a soup that’s both hearty and refreshing. Get ready to ditch the takeout menu and make the best Tortilla Soup you’ve ever tasted!
Why You’ll Love This Recipe
- Flavorful & Authentic: We use a blend of spices and techniques to create a truly authentic Mexican flavor profile.
- Easy to Customize: Add more or less spice, swap out the chicken for turkey or black beans, and tailor the toppings to your liking!
- Quick & Relatively Simple: While the flavor is complex, the recipe itself is surprisingly straightforward and doesn’t require hours in the kitchen.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 6 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked chicken, shredded
- Juice of 1 lime
- Salt and pepper to taste
For Toppings:
- Tortilla chips, crushed
- Avocado, diced
- Cilantro, chopped
- Sour cream or Mexican crema
- Shredded cheese (Monterey Jack, cheddar, or queso fresco)
- Lime wedges
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
- Bloom the Spices: Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer the Soup: Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Add Beans & Chicken: Stir in black beans and shredded chicken. Heat through for another 5 minutes.
- Finish & Season: Stir in lime juice. Season with salt and pepper to taste.
- Serve & Garnish: Ladle soup into bowls and top with crushed tortilla chips, avocado, cilantro, sour cream, shredded cheese, and a lime wedge.
Expert Tips
- Spice Level: Adjust the amount of jalapeño or chili powder to control the heat. Removing the seeds and membranes from the jalapeño significantly reduces its spice.
- Smoky Flavor: Don’t skip the smoked paprika! It adds a wonderful depth of flavor.
- Chicken Options: Rotisserie chicken is a fantastic shortcut for this recipe.
- Broth Quality: Using a good quality chicken broth makes a big difference in the overall flavor. Homemade is best, but a low-sodium store-bought broth works well too.
- Toasting Tortilla Strips: For extra flavor and crunch, lightly toast the tortilla strips in the oven or in a dry skillet before using.
Storage
Refrigerating: Leftover Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The tortilla chips will get soggy, so it’s best to store them separately and add them just before serving.
Freezing: Tortilla Soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Print
Tortilla Soup Recipe
- Total Time: 80 mins
- Yield: 4 to 6 servings 1x
Description
A hearty and flavorful Mexican-style tortilla soup made with chicken, roasted tomatoes, dried chiles, corn, beans, and aromatic spices, served with fresh toppings.
Ingredients
2 quarts low-sodium canned or homemade chicken stock
2 bone-in, skin-on chicken breast halves (about 1 pound total)
1 large onion, split in half
1 large onion, finely diced (about 1 1/2 cups)
2 ears of corn, shucked, kernels removed, milk scraped from empty cobs
2 medium garlic cloves, whole
2 medium garlic cloves, minced (about 1 tablespoon)
3 whole dried ancho chiles, seeds and stems removed, flesh roughly torn
1 1/2 pounds ripe tomatoes, split in half
2 tablespoons vegetable oil
1 Poblano pepper, seeded and finely diced (about 1 cup)
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh cilantro leaves
1 tablespoon corn flour
To serve:
Diced avocado
Fried tortilla strips or chips
Chopped scallions
Lime wedges
Instructions
1. Place stock, chicken, split onion, empty corn cobs, scraped corn milk, 2 whole garlic cloves, and chiles in a large saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, turning chicken occasionally and topping up with water as needed. Discard onion, corn cobs, and garlic. Transfer chicken to a plate, cool slightly, and shred into strips.
2. Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place tomatoes cut side-up on a foil-lined pan and broil until charred and softened, about 15 minutes.
3. Combine roasted tomatoes, stock, and softened chiles in a blender. Blend on high until smooth and set aside.
4. Heat oil in a large saucepan over medium-high heat until shimmering. Add diced onions, poblano, and corn kernels. Season with salt and pepper and cook until onions are softened, about 5 minutes.
5. Add minced garlic and cook for 30 seconds until fragrant. Add cumin and oregano, stirring frequently for another 30 seconds.
6. Stir in beans and half of the cilantro. Strain blended tomato-chile stock into the pot and stir to combine.
7. Whisk corn flour into soup. Bring to a simmer and season with salt and pepper. Cook 5 to 10 minutes, stirring frequently, until onions and poblano are softened.
8. Serve hot, garnished with shredded chicken, avocado, fried tortilla strips, scallions, lime wedges, and remaining cilantro.
Notes
For extra depth of flavor, toast the dried ancho chiles lightly before adding them to the stock.
The soup can be made ahead of time and refrigerated for up to 2 days; reheat gently before serving.
For a spicier version, add a diced jalapeño or serrano pepper along with the poblano.
- Prep Time: 5 mins
- Cook Time: 65 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 0g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 0mg