Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup is a hearty and flavorful recipe, which is made with black beans and Rotel tomatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.

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Chicken Tortilla Soup Ingredients

2 whole boneless, skinless chicken breasts
1 Tbsp. olive oil
1 1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1 Tbsp. olive oil (for the pot)
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup red bell pepper
3 cloves garlic, minced
1 (10-oz.) can Rotel tomatoes & green chilies
32 oz. low-sodium chicken stock
3 Tbsp. tomato paste
4 cups hot water
2 (15-oz.) cans black beans, drained and rinsed
3 Tbsp. cornmeal or masa
5 whole corn tortillas, cut into uniform strips
Garnishes: Sour cream, diced red onion, diced avocado, pico de gallo, grated Monterey Jack cheese, cilantro

How To Make Chicken Tortilla Soup

Season and bake the chicken: Preheat the oven to 375°F. In a small bowl, mix the cumin, chili powder, garlic powder, and salt. Drizzle the chicken breasts with olive oil, then sprinkle a small amount of the spice mix on both sides. Place the chicken on a baking sheet and bake for 20 to 25 minutes, until cooked through.
Sauté vegetables and spices: While the chicken bakes, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onions, red pepper, and green pepper. Stir and cook for a few minutes, then add the minced garlic and the rest of the spice mix.
Shred chicken and build the soup: Once the chicken is cooked, use two forks to shred the meat. Add the shredded chicken to the pot with the vegetables and stir. Pour in the Rotel, chicken stock, tomato paste, water, and black beans.
Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for 45 minutes.
Thicken and finish: In a small bowl, mix the cornmeal with a small amount of water to create a slurry. Pour this into the soup and let it simmer for an additional 30 minutes.
Add tortillas and serve: Turn off the heat and let the soup sit for 15-20 minutes. Five minutes before serving, gently stir in the tortilla strips. Ladle into bowls and top with your favorite garnishes.

Recipe Tips

How to get the most flavor? Don’t skip the long simmer times. The initial 45-minute simmer helps all the flavors to meld together, and the final 30-minute simmer after adding the cornmeal deepens the flavor and thickens the soup beautifully.
Can I use a shortcut for the chicken? Absolutely. To save time, you can use 3-4 cups of shredded meat from a store-bought rotisserie chicken. Add it to the pot with the vegetables and spices.
What is Rotel? Rotel is a brand of canned diced tomatoes mixed with green chiles. If you can’t find it, you can substitute it with one 10-ounce can of diced tomatoes and one 4-ounce can of chopped green chiles.
How to prevent soggy tortilla strips? The recipe’s method of stirring them in just a few minutes before serving is key. This allows them to soften slightly without turning to mush.

What To Serve With Chicken Tortilla Soup

The toppings are the best part of this soup! Set up a topping bar with:

Sour cream or Mexican crema
Diced avocado or guacamole
Shredded Monterey Jack or cheddar cheese
Fresh cilantro and diced red onion
Lime wedges for squeezing

How To Store Chicken Tortilla Soup

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. It’s best to store the tortilla strips and other garnishes separately.
Freeze: This soup freezes very well, but it’s best to do so before adding the tortilla strips. Let it cool completely and store in a freezer-safe container for up to 3 months.

Chicken Tortilla Soup Nutrition Facts

Serving Size: 1 bowl
Calories: 450 kcal
Fat: 18g
Carbohydrates: 40g
Protein: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why add cornmeal (masa) to the soup?

The cornmeal, or masa harina, is a traditional thickener in tortilla soup. It not only gives the soup a thicker, heartier consistency but also adds an authentic, underlying corn flavor that is delicious.

Can I make this in a slow cooker?

Yes. You can bake the chicken as directed, or simply place the raw, seasoned chicken in the slow cooker. Add all other ingredients (except cornmeal and tortillas), and cook on low for 6-8 hours or high for 3-4 hours. Remove and shred the chicken, return it to the pot, stir in the cornmeal slurry, and cook on high for the final 30 minutes.

Is this soup spicy?

It has a medium level of spice from the chili powder and the Rotel. For a milder soup, use a mild variety of Rotel and reduce the chili powder. For more heat, add a chopped jalapeño with the onions.

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