Chicken Tortilla Soup

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Indulge in a soul-warming bowl of homemade Chicken Tortilla Soup that’s bursting with vibrant flavors and wholesome goodness. This easy and fast recipe utilizes a medley of fresh ingredients, including colorful bell peppers, zesty jalapeños, aromatic garlic, and savory onions, perfectly complemented by the addition of canned corn, hearty black beans, and succulent rotisserie chicken. With just a few simple steps, you’ll whip up a comforting meal that’s sure to satisfy your cravings and leave you craving for more. Whether you’re seeking a quick weeknight dinner or a cozy weekend treat, this delightful soup promises to delight your taste buds and warm your heart with every spoonful.

Enhance the flavor of our Chicken Tortilla Soup with an aromatic blend of essential spices, including cumin, smoked paprika, oregano, mushroom seasonings, and a fragrant bay leaf. These spices not only deepen the taste profile but also infuse the soup with a tantalizing aroma that will awaken your senses. If mushroom seasonings are unavailable, chicken bullion serves as a worthy substitute to maintain the rich and savory essence of the dish.

To complete the soup, garnish with a delightful array of toppings including tangy sour cream, a zesty mix of cilantro and onion, shredded Mexican cheese for creamy richness, fresh lime slices to add a burst of citrusy freshness, crunchy tortilla chips for texture, and chopped jalapeños for a spicy kick. These toppings not only enhance the flavor and texture of the soup but also add visual appeal, making each bowl a vibrant and satisfying culinary experience in the comfort of your own home

Ingredients 

    • 1 Tbsp olive oil
    • 1 medium onion, chopped (reserve 1/4 for garnish
    • 3 garlic cloves, minced
    • 2 jalapeno pepper, seeded and diced (reserve half for garnish)
    • 1 tsp ground cumin
    • 1 tsp oregano
    • 1 bay leaf
    • 1 tsp smoked paprika
    • 1 Tbsp mushroom seasoning or chicken bullion
    • 1 lb rotisserie chicken (shredded)
    • 20 oz can premade salsa
    • 32 oz chicken broth 
    • 2 cups of water
    • 14 oz can black beans, drained and rinsed
    • 14 oz can corn, drained and rinsed
    • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
    • 1 tsp salt and pepper, or to taste

Toppings

  • 1 lime, cut into wedges, to serve
  • Sour cream
  • Mexican shredded cheese 
  • tortilla chips 
  • Jalepenos
  • cilantro & onion mix

    Instructions

      • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

      • Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

      • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

      • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.