Chicken Tortilla Soup

Because it’s freezing outside and according to the weatherman it will continue to be freezing for the foreseeable future I have another soup recipe for you. This time I bring you a recipe that I just came up with and made for the first time yesterday: chicken tortilla soup.  I’ve always loved chicken tortilla soup (I mean, what’s not to love, chicken, veggies, spices, fried tortillas, sour cream, and avocado, yum!) but I had never made it until yesterday.  This recipe is so easy and delicious that I’ll definitely be making it again soon!

chicken tortilla soup

You’ll need the following ingredients: chicken, olive oil, onion, garlic, peppers, salt & pepper cumin, paprika, chili powder, ancho chili powder, chipotle chile powder, black beans, frozen corn, diced tomatoes (which aren’t in the picture because I’m a dork and I forgot about them), chicken stock, lime, cilantro, tortillas, avocado, sour cream, and shredded cheese.

cts ingredients

First you’ll need to roast your chicken, then shred it once it’s cool.  Then put some olive oil in a big pot, add the onion, peppers, and garlic, and cook until tender.

onion, pepper, garlic

Add the dried spices: cumin, paprika, chili powder, ancho chili powder, chipotle chili powder, and salt & pepper.

pog with spices

Next add black beans, corn, diced tomatoes, chicken, and the broth, followed by lime juice, zest, and cilantro.

soup in pot

lime into soup

Bring everything to a boil and let simmer for 10-20 minutes.

cts soup in pot

While your soup is cooking fill the bottom of a pan with some canola oil and  fry up some tortilla slices.

slicing tortillas

tortillas frying

fried tortillas

Finally, serve everything up in a bowl, and garnish with tortilla strips, avocado, sour cream, and cheese, delicious!

soup in bowl

bite of cts soup


Chicken Tortilla Soup

Serves 8 – 10


2 lbs. chicken (you can use all white meat or a combination of breast and thigh meat)

extra virgin olive oil

3 cloves garlic – minced

1 medium sweet onion – chopped

5 sweet peppers or 2 bell peppers – chopped

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon ancho chili powder

1/2 teaspoon chipotle chili powder

12 cups chicken stock (I used 4 cups from the roasted chicken and 8 cups store bought)

31 oz canned black beans, drained

16 oz frozen corn

14 oz can diced tomatoes

10 oz can diced tomatoes with green chiles

3 tablespoons fresh cilantro – chopped

1 lime, juice and zest

3 flour tortillas – cut into thin strips

canola oil for frying

avocado (optional for serving)

sour cream (optional for serving)

shredded cheese (optional for serving)

Place chicken in roasting plan, season with salt & pepper, fill with water to approximately half way up the chicken, roast at 350 °F for about 2 hours

Cook garlic, onion, and peppers in olive oil over medium-high heat until tender (about 7 minutes)

– Add the dried spices to the pan and stir

– Add black beans, corn, tomatoes, chicken, and stock, stir, cover pot and  bring to a boil, stirring occasionally

– Add the cilantro, lime juice, and lime zest

– Simmer for about 10 – 20 minutes, stirring occasionally

– While soup simmers put 1 inch of canola oil in a pan, fry tortilla strips in batches until crisp, remove to plate (if you don’t want to fry the tortillas you can just serve the soup with regular non-fried tortillas, but I like the crunch from the fried tortillas)

Serve soup, garnishing with tortilla strips, avocado, sour cream, and shredded cheese as desired

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