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Chicken Tortilla Soup

A hearty chicken tortilla soup made with spice rubbed roasted chicken, beans, tomatoes, and tortilla strips, finished with plenty of fresh toppings.

Prep

10 min

Cook

90 min

Total

100 min

Add to meal plan

Ingredients

Serves6

Chicken Tortilla Soup

  • 1.5 whole Boneless, Skinless Chicken Breast
  • 1.5 tbsp Olive Oil (divided)
  • 1.125 tsp Ground Cumin
  • 0.75 tsp Chili Powder
  • 0.375 tsp Garlic Powder
  • 0.375 tsp Kosher salt (plus more to taste)
  • 0.75 cup Yellow onion (diced)
  • 0.1875 cup green bell peppers (diced)
  • 0.1875 cup red bell pepper (diced)
  • 2.25 clove Garlic (minced)
  • 0.75 can Rotel tomatoes and green chilies
  • 3 cup low-sodium chicken stock
  • 2.25 tbsp Tomato Paste
  • 3 cup Water (hot)
  • 1.5 can Black Beans (drained)
  • 2.25 tbsp cornmeal or masa harina
  • 3.75 whole corn tortillas (cut into 2 to 3 inch strips)
  • 0 count Sour Cream (for serving)
  • 0 count Red Onion (diced, for serving)
  • 0 count avocado (diced, for serving)
  • 0 count pico de gallo or salsa (for serving)
  • 0 count Monterey Jack cheese (grated, for serving)
  • 0 count fresh cilantro (chopped, for serving)
Servings: 6−+
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Cooking Instructions

  1. 1

    Season and roast the chicken

    Preheat the oven to 375°F. In a small bowl, combine the cumin, chili powder, garlic powder, and kosher salt. Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle both sides with some of the spice mixture. Roast until the chicken is cooked through, 20 to 25 minutes, then shred with two forks and set aside.
    Tip: Roast a couple of extra chicken breasts if you want leftovers for salads or tacos later in the week.
    Cleanup: Line the baking sheet with parchment to make cleaning up the roasted bits easier.
  2. 2

    Build the soup base

    Heat the remaining 1 tablespoon olive oil in a large pot over medium high heat. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook, stirring often, until the vegetables start to soften. Stir in the rest of the spice mixture, then add the shredded chicken and mix to coat everything in the seasonings.
    Tip: If the spices look dry on the vegetables, splash in a tablespoon of stock to help them bloom without scorching.
    Cleanup: Keep a small bowl nearby for pepper cores and onion skins so they do not clutter the cutting board.
  3. 3

    Simmer the soup

    Pour in the Rotel, chicken stock, tomato paste, water, and black beans. Stir well, bring the soup to a boil, then reduce the heat to a steady simmer. Cook uncovered for about 45 minutes to let the flavors meld and the broth deepen in color.
    Tip: Give the pot a stir every so often to keep the beans from settling on the bottom.
    Cleanup: Wipe down the stove around the pot while the soup simmers to stay ahead of splatters.
  4. 4

    Thicken and finish with tortillas

    In a small bowl, mix the cornmeal or masa with a few tablespoons of water to make a smooth slurry. Stir this into the soup and continue simmering for about 30 minutes more until slightly thickened. Turn off the heat and let the soup rest for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips so they soften in the hot broth.
    Tip: Resting the soup before serving helps the flavors settle and gives the corn flavors time to come forward.
    Cleanup: Soak the slurry bowl and measuring spoons right away so the cornmeal does not harden on them.
  5. 5

    Serve with toppings

    Ladle the soup into bowls, making sure each serving has plenty of chicken, beans, and tortilla strips. Top with sour cream, diced red onion, avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro as desired.
    Tip: Set up a simple topping bar so everyone can customize their own bowl at the table.
    Cleanup: Transfer leftover toppings into small containers with lids so they are ready for tacos or nachos the next day.

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Chicken Tortilla Soup

Prep: 10 min · Cook: 90 min · Total: 100 min · Servings: 6

Ingredients

Chicken Tortilla Soup

  • 1.5 whole Boneless, Skinless Chicken Breast
  • 1.5 tbsp Olive Oil (divided)
  • 1.125 tsp Ground Cumin
  • 0.75 tsp Chili Powder
  • 0.375 tsp Garlic Powder
  • 0.375 tsp Kosher salt (plus more to taste)
  • 0.75 cup Yellow onion (diced)
  • 0.1875 cup green bell peppers (diced)
  • 0.1875 cup red bell pepper (diced)
  • 2.25 clove Garlic (minced)
  • 0.75 can Rotel tomatoes and green chilies
  • 3 cup low-sodium chicken stock
  • 2.25 tbsp Tomato Paste
  • 3 cup Water (hot)
  • 1.5 can Black Beans (drained)
  • 2.25 tbsp cornmeal or masa harina
  • 3.75 whole corn tortillas (cut into 2 to 3 inch strips)
  • count Sour Cream (for serving)
  • count Red Onion (diced, for serving)
  • count avocado (diced, for serving)
  • count pico de gallo or salsa (for serving)
  • count Monterey Jack cheese (grated, for serving)
  • count fresh cilantro (chopped, for serving)

Instructions

  1. Season and roast the chicken — Preheat the oven to 375°F. In a small bowl, combine the cumin, chili powder, garlic powder, and kosher salt. Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle both sides with some of the spice mixture. Roast until the chicken is cooked through, 20 to 25 minutes, then shred with two forks and set aside.
  2. Build the soup base — Heat the remaining 1 tablespoon olive oil in a large pot over medium high heat. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook, stirring often, until the vegetables start to soften. Stir in the rest of the spice mixture, then add the shredded chicken and mix to coat everything in the seasonings.
  3. Simmer the soup — Pour in the Rotel, chicken stock, tomato paste, water, and black beans. Stir well, bring the soup to a boil, then reduce the heat to a steady simmer. Cook uncovered for about 45 minutes to let the flavors meld and the broth deepen in color.
  4. Thicken and finish with tortillas — In a small bowl, mix the cornmeal or masa with a few tablespoons of water to make a smooth slurry. Stir this into the soup and continue simmering for about 30 minutes more until slightly thickened. Turn off the heat and let the soup rest for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips so they soften in the hot broth.
  5. Serve with toppings — Ladle the soup into bowls, making sure each serving has plenty of chicken, beans, and tortilla strips. Top with sour cream, diced red onion, avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro as desired.