Flavorful Chicken Tortilla Soup from scratch made with tender shredded chicken breast, bold seasonings and full of flavor. This soup is satisfying and comforting.
I love mexican inspired dishes and this Chicken Tortilla Soup did not disappoint. It’s packed with tons of flavor and yummy spices, not too much heat but just enough. And honestly, this soup is incredibly easy to make with things that you probably already have in your pantry. The best part is… IT CAN BE MADE IN ONE POT! I felt like I had to put that in all caps because it makes the recipe even better haha. If your house is crazy like mine then you will appreciate this one pot recipe okay!
For this recipe I didn’t go too crazy with the heat level, but if you’re feeling spicy then by all means bump it up a notch by adding more adobo peppers and jalapenos.
CAN I USE ROTISSERIE CHICKEN?
Absolutely, sometimes when I’m pressed for time I grab rotisserie chicken shredded it up to add to my soup. However, if you do have time, I recommend searing your chicken breast on both sides first then finish in the oven prior to shredding it. Finishing the chicken in the oven will ensure moist and tender chicken breast because you can easily overcook chicken to the point where it’s dry and chewy and we don’t want that! The last step would be to let the chicken rest on a cutting board for a few minutes once removed from the oven to allow the juices to reabsorb in the chicken.
HOW DO I THICKEN MY SOUP?
This Chicken Tortilla Soup is thickened in two ways, flour at the beginning and a little cornstarch slurry towards the end. The flour is used in the beginning as a base for the soup while sauteing the onions, peppers and jalapenos. You’re sort of creating a roux. The cornstarch slurry is optional however, I find it necessary towards the end to thicken up the soup just a bit as it can be a bit too “soupy” for me. You’ll notice after a few minutes with the heat up your soup will begin to thicken super fast after adding the slurry. Now if for whatever reason you add too much slurry you can thin the soup back out by adding additional chicken broth.
Check out a few more of my Mexican Inspired Recipes!
Blackened Chicken Street Tacos
Breakfast Enchiladas with Sausage Gravy
Questions about this Chicken Tortilla Soup? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Chicken Tortilla Soup
Ingredients
For the Chicken Tortilla Soup
- 4 Chicken Breast
- 1 10oz Can Diced Tomtoes and Green Chilies
- 1 Can Black Beans, rinsed and drained
- 1 Tablespoon Chipotle Peppers in Adobo sauce, chopped (discard the seeds)
- 1 Tablespoon Diced Jalapeno in the can or fresh
- ½ Cup Yellow Onion, chopped
- 1½ Tablespoons Sofrito Tomato Cooking Base
- 1 Tablespoon Tomato paste, add more as needed
- 3 Tablespoons Flour
- 5½ Cups Chicken Broth
- 1½ Cup Frozen Corn
- 1 Teaspoon Onion Powder, as needed
- 1 Teaspoon Cayenne Pepper, as needed
- 1½ Tablespoons Chili Powder, as needed
- 1½ Tablespoons Cumin, as needed
- 1½ Tablespoons Garlic Powder, as needed
- ½ Tablespoon Paprika, as needed
- Kosher Salt and Black Pepper, as needed
- Canola Oil
- 2 Tablespoons Lime Juice
- ¼ Cup Cilantro, chopped
For the Tortilla Strips
- 3-4 Small Street Corn Tortillas, yellow or white
- Canola Oil for frying
- Kosher Salt
For the Cornstartch Slurry
- 1 Tablespoon Cornstarch
- 2-3 Tablespoons Cold Water
Instructions
For the Chicken Tortilla Soup
- Preheat the oven to 350°F
- Generously season the chicken breasts on both sides with onion powder, chili powder, garlic powder, paprika, salt and pepper.
- Heat a large dutch oven or large pot over medium heat.
- Add about 1 ½ tablespoons canola oil to the pot. Sear the chicken on both sides until a nice crust forms, about 3-4 minutes on each side.
- Remove from the heat and place on a foil lined sheet tray and cook in the oven for about 7-9 minutes until cooked through. Internal temperature should be 165°F. Place on a cutting board to rest.
- In the same pot that you seared the chicken in, add additional oil if needed then add in yellow onions, jalapeños and adobo peppers. Sauté on medium heat until the onions are translucent. Mix in Cumin, chili powder, garlic powder, onion powder, paprika, cayenne pepper, sofrito and tomato paste and continue cooking.
- Add flour and combine. Then add in chicken broth and bring to a boil.
- Add in black beans, corn and green chilies and tomatoes.
- Mix water and cornstartch to create "slurry" add to soup and stir until soup begins to thicken.
- Reduce heat to simmer. While the soup is simmering shred the chicken then add it to the pot.
- Stir in lime juice and cilantro, adjust seasoning to your liking serve with your favorite toppings. Enjoy!
For the Tortilla Strips
- Cut corn tortilla strips into ¼ inch thick pieces.
- Heat about ½ cup canola oil in a sauce pot.
- Fry tortillas in batches until crispy, about 60 seconds.
- Transfer the strips to a paper towel-lined plate and salt.
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