Chicken Tortilla Soup

Yields: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins

Chicken Tortilla Soup is a cozy, flavorful dish that’s perfect for crisp fall days, bringing together comforting warmth and vibrant flavors in one bowl. This soup is full of layers—from the smoky cumin to the hearty chicken, and of course, the magical combination of toppings that elevate the experience to something truly special.

Sour cream, cheese, avocado, salsa, jalapeños, and tortilla chips are just the beginning. The beauty of this dish is that you can personalize it however you like, making it a perfect option for a family dinner or a party where everyone can top their soup just the way they want.

Whether you’re preparing it on the stovetop or in a slow cooker, Chicken Tortilla Soup delivers bold flavors and hearty satisfaction with minimal effort. And with options to freeze it for future meals or store leftovers for up to four days, this soup becomes as convenient as it is delicious. Read on to discover how to prepare this versatile soup with a few simple ingredients and a bit of time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 cup diced onion
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 3 cloves garlic, minced
• 1 (10-ounce) can Rotel tomatoes & green chilies
• 32 ounces low-sodium chicken stock
• 3 tablespoons tomato paste
• 4 cups hot water
• 2 (15-ounce) cans black beans, drained
• 3 tablespoons cornmeal or masa
• 5 corn tortillas, cut into 2 to 3-inch strips
• Toppings: sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro

Instructions:

1. Season and Sear the Chicken
   Start by seasoning your chicken breasts with cumin, chili powder, garlic powder, and salt. Heat a tablespoon of olive oil in a large pot over medium heat, and sear the chicken for about 5-7 minutes on each side until it’s golden brown and cooked through. Remove the chicken from the pot, and set it aside to cool slightly. Once cooled, shred the chicken using two forks.
2. Sauté the Veggies
   In the same pot, add another tablespoon of olive oil and sauté the diced onion, green bell pepper, and red bell pepper over medium heat for 5-6 minutes until softened and fragrant. Add the minced garlic and cook for another minute until it becomes aromatic.
3. Build the Soup
   Add the Rotel tomatoes and green chilies to the pot, stirring to combine with the sautéed vegetables. Pour in the chicken stock, hot water, and tomato paste, then bring the mixture to a simmer. Add the shredded chicken back into the pot, along with the black beans. Stir in the cornmeal or masa and let everything simmer gently for 20 minutes, allowing the flavors to meld together.
4. Add the Tortillas
   Now, for the signature touch—tortilla strips. Add the cut tortilla strips to the pot and continue simmering for an additional 15 minutes. The tortillas will soften and thicken the soup slightly, giving it that signature creamy texture.
5. Taste and Adjust
   Taste the soup, and adjust the seasoning if necessary. Add more salt, pepper, or chili powder depending on your preference.
6. Serve and Garnish
   Ladle the hot soup into bowls, and let everyone choose their favorite toppings. Sour cream, diced red onion, avocado slices, pico de gallo or salsa, grated Monterey Jack cheese, and fresh cilantro all make wonderful options for garnish.

Slow Cooker Option:

For those who prefer a hands-off approach, this soup can be easily made in a slow cooker. Simply place the chicken breasts, olive oil, cumin, chili powder, garlic powder, salt, diced onion, bell peppers, garlic, tomatoes, chicken stock, tomato paste, black beans, and cornmeal or masa in your slow cooker. Set it on low for 6-7 hours or high for 3-4 hours. Shred the chicken after cooking, add the tortilla strips, and let it cook for another 20-30 minutes before serving with your favorite toppings.

Can You Make Chicken Tortilla Soup Ahead of Time?

This soup stores beautifully. After cooking, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. If you prefer to freeze the soup, divide it into smaller portions and freeze for up to 3 months. Simply let it thaw overnight in the fridge, then reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

Conclusion:

Chicken Tortilla Soup is a wonderfully versatile dish that brings a burst of flavors to the table with every spoonful. The balance of smoky, spicy, and savory flavors paired with a choice of vibrant toppings makes this soup not only comforting but also interactive. Whether you’re preparing it for a cozy family dinner, meal prepping for the week ahead, or serving it at a gathering, this dish is sure to be a crowd-pleaser. So, the next time you’re looking for a hearty and flavorful soup, give this chicken tortilla soup a try—you’ll be delighted by its warmth, richness, and endless customization options. Enjoy every bowlful!