Chicken Tortilla Soup Recipe
This Chicken Tortilla Soup Recipe is hearty, smoky, and loaded with flavor.Made with rotisserie chicken, black beans, corn, and fire-roasted tomatoes.Perfect for an easy weeknight dinner or cozy family meal.
Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3 –4 cloves garlic roughly chopped
- 1 jalapeño pepper stem and seeds removed, roughly chopped
- Kosher salt
- Freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire-roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded Colby Jack Monterey Jack, or Pepper Jack cheese
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas cut into thin strips
- Sliced jalapeños
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens.
- Season with salt, black pepper, oregano, cumin, and chipotle pepper. Stir and cook for 1–2 minutes until fragrant.
- Add the fire-roasted tomatoes and chicken stock. Bring the mixture to a boil.
- Reduce heat and simmer for 30 minutes.
- Using an immersion blender, carefully blend the soup until smooth.
- Taste and adjust seasoning if needed.
- Stir in black beans, frozen corn, and shredded chicken.
- Simmer for an additional 5 minutes until heated through.
- Divide the Chicken Tortilla Soup Recipe into serving bowls.
- Top with shredded cheese, avocado, cilantro, tortilla strips, lime juice, and sliced jalapeños.
- Serve immediately while hot.
To Make Crispy Tortilla Strips
- Heat vegetable oil in a small skillet over medium-high heat.
- Add tortilla strips in a single layer.
- Fry for 30–45 seconds, flipping once until crisp and golden.
- Transfer to a paper towel-lined plate.
Notes
- Use low-sodium chicken stock to better control salt levels.
- Pepper Jack cheese adds extra spice and creaminess.
- Serve with warm cornbread or a fresh green salad.
- Leftovers taste even better the next day.