There's something almost magical about a bowl of chicken tortilla soup, isn't there? It’s a hug in a bowl, a fiesta of flavors.
It’s the kind of meal that feels both exciting and deeply comforting, all at the very same time.
For me, this soup is pure nostalgia. It tastes like laughter and long lunches with friends.
It’s a dish that’s meant to be shared, topped generously, and enjoyed with gusto.
Great soup isn't rushed. It’s about building layers, one delicious step at a time.
It all starts with the sizzle of onion, garlic, and jalapeño hitting the hot oil.
Heat the oil in a large pot and add your chopped onion, garlic, and jalapeño. Let them soften and become fragrant.
This initial step is where the soul of your soup begins to develop, so give it a moment.
Next, stir in the salt, pepper, oregano, cumin, and chipotle pepper. Toasting them for a minute wakes them up.
Your kitchen will smell absolutely incredible, a promise of the good things to come.
Pour in the fire-roasted tomatoes and chicken stock, then bring everything to a lively boil.
Once boiling, reduce the heat and let it simmer gently, allowing the flavors to meld and deepen.
After a half-hour simmer, use an immersion blender to puree the soup base until it's smooth.
This creates a luxuriously creamy texture without any actual cream, which is a pretty neat trick.
Now, stir in the black beans, corn, and your pre-shredded chicken. Let it all heat through.
This is where you get that wonderful contrast between the smooth broth and the chunky, hearty bits.
For the perfect crunch, quickly fry thin strips of corn tortilla in a bit of hot oil until golden.
Drain them on a paper towel and sprinkle with a pinch of salt. They're worth the extra step.
Ladle the steaming soup into bowls and let everyone go wild with the toppings.
This is a hands-on, interactive meal. The more toppings, the better, honestly.
The toppings aren't just a garnish; they're an essential part of the experience.
Set out little bowls of shredded cheese, avocado, cilantro, lime wedges, and those crispy tortilla strips.
Shred chicken in seconds by using the paddle attachment of a stand mixer on low speed. It’s a total game-changer.
Don’t skip sweating your onions and jalapeños properly—it’s the foundation for a deeply flavorful soup.
For the best texture and melt, always shred your own cheese from a block instead of using pre-shredded.
Absolutely, and it might even taste better! The flavors have more time to get to know each other.
Simply prepare the soup base, store it in the fridge, and add the beans, corn, and chicken when you reheat.
This soup freezes beautifully for up to 4 months. Cool it completely first.
Store it in airtight containers, leaving a little space for expansion. Thaw overnight in the fridge.
No black beans? Pinto beans work just as well. Use what you love or what you have on hand.
Leftover Thanksgiving turkey is a fantastic and flavorful substitute for the chicken in this recipe.
To make it vegetarian, simply swap the chicken stock for vegetable broth and omit the chicken.
A simple, crisp side salad with a lime vinaigrette is the perfect fresh counterpoint to the rich soup.
Or, keep it classic with a side of warm, buttered cornbread for dipping and scooping.
This Chicken Tortilla Soup is a vibrant, flavorful, and satisfying meal that's perfect for chilly days or whenever you crave a taste of Tex-Mex comfort. Packed with tender chicken, beans, corn, and a rich broth infused with cumin and chili, it's topped with crispy tortilla strips, creamy avocado, and sharp cheese. It's a complete, one-pot dinner that comes together quickly and is even better the next day.
Servings 4
Serving Size 1.5 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.