Saturday, December 17, 2016

Best Ever Chicken Tortilla Soup

The Best Ever Chicken Tortilla Soup is bursting with flavor and fully loaded with chunky tomatoes, peppers, chicken and smokey flavors. This recipe has very little prep work and it's ready in 30 minutes! Seriously.

Living in Arizona for 15 years I have developed a deep love for southwestern flavors.  When it comes to soup I don't think there is a soup more suited to the southwest than Chicken Tortilla Soup.  Classic ingredients of this Mexican inspired soup are some of my favorites.

For starters this recipe includes 3 types of corn.  Kernel corn, hominy and corn tortilla strips on top.  With a base like that you know it has to be good.  Selected smokey spices and fresh chicken and jalapenos help create a fabulous base for the petite tomatoes, black beans and red bell peppers.

Even my 5 year old loves these same flavors.  I was so tickled to sit down and share a bowl of our favorite homemade guacamole.  After which time I thought what a great idea to top the soup with guacamole.  Well, it is fabulous. Although Chad will take his without the guacamole.

With love from our Kitchen Table to yours!   

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Best Ever Chicken Tortilla Soup

2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breasts, uncooked
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 medium size jalapeƱos
1 red bell pepper
8 cups chicken stock
1 cup frozen corn
2 (15 ounce) cans petite diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow hominy, drained and rinsed
1 teaspoon ground cumin
1 teaspoon New Mexico chili powder
juice of 1 lime

Optional garnishes:
Colby jack shredded cheese
Tortilla strips

Warm a large 8 quart stockpot over medium-high heat.  Cut chicken into bite size pieces, add oil to warm pot.  Add chicken and sprinkle with salt, pepper, onion and garlic.   Stir occasionally.

Meanwhile, de-vein, de-seed and mince jalapenos.  Add to pot and stir to combine.  De-vein, de-seed and chop red bell pepper into bite size pieces.  Add to pot and stir to combine.  Add chicken stock and scrape the bottom of the pan to release bit that have gotten stuck.

Add remaining ingredients (except garnishes) and stir to combine.  Increase temperature to high, bring to a boil.  Allow to boil for 10 minutes.

Top with garnishes if desired.  Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

 Originally published 10/23/13


  1. What I'm loving is your little soup pots. So adorable! I would have to have guacamole on mine too. Actually, I'd have guacamole on top of everything, thankyouverymuch.

  2. Had to leave home to pick up my husband from work as I was doing the preparations. Asked my 13 years old to continue for me and that I would just take over when we got back... She followed the recipe step by step and the soup was finished by the time we got home! It was delicious!!! Definitely a keeper!!!

  3. This looks yummy. I'll probably remove the cooked chicken before adding the remaining ingredients, then add it back at the end. Chicken breasts tend to over cook and dry out. Thanks for the recipe.


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