Chicken Tortilla Soup

Chicken Tortilla Soup is hearty and healthy.  This easy soup recipe is made with boneless chicken breast, black beans, and veggies it has a flavorful tomato based broth with just a touch of heat from chipotle peppers.

This Mexican inspired soup is very flavorful and easy to make. If you want to simplify it even further you can use leftover cooked or rotisserie chicken and cut down on the cooking time.

You can garnish Chicken Tortilla Soup with tortilla chips, sour cream and cheese. If you like soups like this check out Taco Soup which is another Mexican-inspired soup using ground beef and beans. You might also like Caldo de Queso which is a potato soup with Mexican flavors.

If you want to try some other chicken soups, check out Chickarina Soup, Lemon Chicken Soup, Chicken Noodle Soup, Lemon Chicken Rice Soup, and  Chicken Brown Rice Soup. They are all comforting soup recipes.

If you like a white chicken chili, check out Chicken Enchilada Chili which is made with enchilada sauce, tender chicken, beans and fresh corn kernels. You might also like White Chicken Chili and Chicken Chili.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Chipotle Peppers in Adobo sauce can be purchased in 7 ounce cans. Chipotles are smoked and dried jalapeno peppers. Adobo sauce is a combination of tomatoes, vinegar and spices. This is a sweet and tangy sauce. Extra chipotles can be frozen in small plastic bags or ice cube trays with a little sauce. They can be added to salsa, barbecue sauce, marinade and Bloody Mary’s. Using two of the peppers in this recipe will provide a subtle yet noticeable heat. If you do not like spicy foods, cut the quantity to one or omit them all together. Read 6 Things to Do With a Can of Chipotles in Adobo Sauce.
• Use high quality or homemade chicken stock if possible for the best flavor. A good stock will add depth and richness to your soup.
• Make sure that you drain and rinse the can of black beans to remove the liquid and excess salt.

SPECIAL EQUIPMENT NEEDED:

• Large Pot or Dutch Oven: You will need a large pot or Dutch oven to cook the soup. It should be large enough to hold all the ingredients comfortably, allowing for easy stirring and simmering.
• Cutting Board and Knife: A good, sharp knife and a sturdy cutting board are essential for chopping vegetables and mincing the garlic.
• Measuring Cups and Spoons: Accurate measuring tools are needed for adding the correct amounts of stock, spices, and other ingredients to ensure the soup tastes as intended.
•  Fork or a Meat Shredder: After cooking, you will  need to shred the chicken. A fork can do the job well, or you can use a meat shredder if you have one.
• Wooden Spoon or Heat-Resistant Spatula: A wooden spoon or a heat-resistant spatula is useful for stirring the ingredients as they cook, ensuring even cooking and preventing anything from sticking to the bottom of the pot.
• Ladle: A ladle is helpful for serving the soup into bowls, ensuring you get a good mix of solids and broth in each serving.

SUBSTITUTIONS:

• If you do not have chicken stock, you can use vegetable broth for a lighter flavor. In a pinch, dissolving a bouillon cube in water can also work.
• Kidney beans, pinto beans, or even navy beans are great substitutes for black beans. They will slightly alter the taste and texture but still provide the hearty element that beans bring to the soup.
• Boneless Chicken Breast can be substituted with boneless skinless chicken thighs. You could also use leftover chicken.
• If you do not have a bay leaf, you can omit it without a major impact on the overall flavor.
• Any neutral-flavored oil like vegetable oil or canola oil can be used in place of olive oil for sautéing.
• Taco seasoning can be used in place of the chili powder and dried oregano.
• You can substitute the yellow onion with red onion, white onion or sweet onion.
• If you cannot find chipotle peppers in adobo, you can use a combination of smoked paprika and a little cayenne pepper for heat. Another alternative is to use any other hot sauce that you prefer.
• Fresh diced tomatoes, tomato sauce, or fire-roasted tomatoes can work as substitutes for the crushed tomatoes.

HOW TO STORE CHICKEN TORTILLA SOUP:

• Store the chicken tortilla soup in the refrigerator for up to 3-4 days. Allow the soup to cool to room temperature before storing it. Transfer the soup into airtight containers.
• Chicken Tortilla Soup can be stored in the freezer for up to 4 months. Cool the soup completely. Freeze the soup in airtight freezer containers or freezer bags.
• Thaw the frozen soup in the refrigerator overnight for best results.

HOW TO REHEAT CHICKEN TORTILLA SOUP:

• To reheat the soup on the stovetop, pour the soup into a pot and reheat it over medium heat, stirring occasionally, until it is heated through. This is the best method as it allows the soup to reheat evenly.
• If reheating a single serving, you can use the microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat on high for about 2-3 minutes, stirring halfway through to ensure even heating.

Bring the chicken broth, and bay leaf to a simmer in a medium size pot. Add the chicken breast and poach for 10-15 minutes until cooked through.

Cool the chicken slightly, then shred with a fork into bite-sized pieces.

Heat the olive oil over medium low heat in a medium size stock pot. Add the chopped onions and garlic and cook at medium low heat for 3 minutes. Stir frequently and do not let them brown.

Add the chipotle peppers, tomatoes, black beans, chili powder and oregano. Add the reserved chicken broth and shredded chicken. Bring the soup to a boil over medium-high heat. Simmer, covered, over low heat for 45 minutes.

Chicken Tortilla Soup

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Serves: 4 Prep Time: 10 minutes Cooking Time: 1 hour

Ingredients

• SOUP:
• 5 cups chicken stock
• 1 pound boneless chicken breast
• 1 bay leaf
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2 Chipotle peppers, plus 2 tablespoons Adobo Sauce
• 1- 28 ounce can crushed tomatoes
• 1- 15 ounce can black beans, drained and rinsed
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• salt and pepper to taste
• TORTILLA STRIPS:
• 4 six inch corn tortillas
• 1 tablespoon olive oil
• salt and pepper
• Optional garnishes: Shredded cheese, green onions.

Instructions

CHICKEN TORTILLA SOUP:

Bring the chicken broth, and bay leaf to a simmer in a medium size pot. Add the chicken breast and poach it for 10-15 minutes until cooked through.

Remove the cooked chicken from the stock.

Reserve the stock.

Cool the chicken slightly, then shred it with a fork into bite-sized pieces.

While the chicken is poaching, Heat the olive oil over medium low heat in a medium size stock pot.

Add the chopped onions and garlic and cook at medium low heat for 3 minutes until they start to soften. Stir frequently and do not let them brown.

Add the chipotle peppers, tomatoes, black beans, chili powder and oregano. Add the reserved chicken broth and shredded chicken.

Bring the soup to a boil over medium-high heat.

Simmer, covered, over low heat for 45 minutes.

Serve with crispy homemade tortilla strips and any other garnish you like.

 

TORTILLA STRIPS:

Preheat the oven to 400 degrees

Stack the corn tortillas. Cut the stack in half. Turn each half so the rounded end is on top. Cut into 1/2 inch strips.

Place the strips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Stir to make sure each strip is coated in oil. Line the strips in a single layer on the baking sheet.

Bake for 4 minutes. Remove from the oven and turn the strips to the other side. Bake an additional 3-4 minutes. These crunchy tortilla strips go from golden to overdone quickly so watch them carefully on the second side.

Chicken Tortilla Soup was last modified: April 12th, 2024 by Sue O'Connell