Chicken Tortilla Soup
This Chicken Tortilla Soup is cozy, smoky, and packed with flavor. Simmered with love and inspired by homestyle Mexican cooking, it combines juicy chicken, black beans, chipotle, and fresh toppings for a one-pot wonder you'll want to make again and again.
Equipment
- Large Pot or Dutch Oven
- Knife
- Cutting board
- Ladle
- Tongs
Ingredients
For the Soup
- 1 lb chicken breasts or thighs boneless, skinless
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tsp chipotle powder
- 1 tsp ground cumin
- salt and black pepper to taste
- 1 cup tomato sauce
- 1 can diced green chiles undrained, about 4 oz
- 1 can black beans drained and rinsed
- 4 cups chicken stock
For the Toppings
- tortilla chips for serving
- sour cream for topping
- chopped cilantro fresh
- lime juice to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sear the chicken for 3–5 minutes per side until golden. Remove and set aside.
- Add onion and garlic. Sauté until softened, then stir in chipotle powder, cumin, salt, and pepper.
- Pour in tomato sauce, black beans, green chiles, and chicken stock. Stir to combine.
- Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot. Stir to soak in all the flavor.
- Serve hot, topped with tortilla chips, sour cream, chopped cilantro, and a squeeze of lime.
Notes
Use fresh lime juice and wait to add tortilla chips until serving. For a creamy version, swirl in Greek yogurt or sour cream before serving.
Nutrition
Calories: 385kcalCarbohydrates: 22gProtein: 35gFat: 18gSaturated Fat: 4gCholesterol: 85mgSodium: 780mgPotassium: 720mgFiber: 6gSugar: 4gVitamin A: 310IUVitamin C: 14mgCalcium: 70mgIron: 3.1mg
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