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Chicken Tortilla Soup
This vibrant soup features tender chicken simmered in a smoky, spice-infused broth brimming with fire-roasted tomatoes, zesty chiles, and hearty black beans. Finished with torn corn tortillas that melt into the soup and a bright squeeze of lime, every spoonful offers a satisfying, texture-rich experience that warms the soul.
Ingredients
Instructions
Heat 2 Tbsp olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, poblano, and jalapeño. Sauté for 5–6 minutes, until softened.
Add the garlic and tomato paste. Cook for 1 minute.
Stir in the cumin, chili powder, smoked paprika, oregano, and black pepper. Cook for about 30 seconds, toasting the spices.
Add the fire-roasted tomatoes, Rotel, and chicken stock. Stir well.
Add the chicken. Bring to a gentle simmer, cover, and cook for 20–25 minutes, or until the chicken reaches 165°F.
Remove the chicken and set aside. Shred it with two forks.
Add the 3 torn corn tortillas to the soup. Simmer for about 5 minutes, until very soft.
Remove about 2 cups of the soup and blend until smooth. Return the blended mixture to the pot. This thickens the soup and adds a deeper corn flavor.
Add the shredded chicken, black beans, and corn. Simmer uncovered for another 10 minutes.
Stir in the lime juice and fresh cilantro. Taste and add salt, additional lime, or chili powder as needed.
Ladle into bowls and finish with crispy tortilla strips, cheese, avocado, crema, cilantro, jalapeño, and a fresh lime wedge.