Best Ever Chicken Tortilla Soup
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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.
Table of Contents
Best Ever Chicken Tortilla Soup
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.
Helpful Tips to make Best Ever Chicken Tortilla Soup:
Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.
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Other Easy Soup Recipes
Best Ever Chicken Tortilla Soup
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium jalapeños, seeded and minced
- 1 red bell pepper, diced
- 8 cups chicken stock, (64 fluid ounces)
- 1 cup frozen corn
- 2 15 ounce cans petite diced tomatoes (30 ounces total)
- 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 chile powder
- Juice of 1 lime, about 2 tablespoons
Optional garnishes
- Colby Jack cheese, shredded
- Tortilla strips
- Guacamole
Instructions
- COOK CHICKEN: Place an 8-quart stockpot over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add 1 pound diced chicken and sprinkle with ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is mostly cooked on the outside.
- ADD PEPPERS: Stir in the jalapeños and red bell pepper. Cook for 1 minute.
- ADD STOCK: Pour in 8 cups chicken stock and scrape the bottom of the pot to release any browned bits.
- SIMMER: Stir in tomatoes, corn, black beans, hominy, cumin, and New Mexico chile powder. Bring to a boil, then reduce to a steady simmer. Simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
- FINISH: Stir in lime juice. Taste and add more kosher salt if needed.
- SERVE: Ladle into bowls and add garnishes if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2013
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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.
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!!!
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.
Good thinking
I made this soup in the instant pot, and sauteed the chicken before pressure cooking. I served it with sour cream and avocado, with cheese on top. Everyone thought it was delicious!
This soup is a family favorite since the fisrt time I amde it. They request it weekly now LOL Thanks so much!