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bowl of chicken tortilla soup
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Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is loaded with tomatoes, peppers, beans, corn, and plenty of smoky flavors. A TSRI favorite since 2013!
Author: Donna Elick
Servings: 6 -8 (about 1 ½ cups per serving)
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

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.

Notes

Make-Ahead: This soup tastes even better after it sits. Make up to 2 days ahead and reheat gently.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat until hot.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Heat Control: For mild, use 1 jalapeño and remove all seeds and ribs. For extra heat, leave in some seeds.

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 468mg | Sugar: 1g | Fiber: 2g | Calcium: 27mg | Iron: 2mg