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Best Chicken Tortilla Soup Recipe Ever

Best Chicken Tortilla Soup Recipe Ever

I think that this is the best chicken tortilla soup recipe ever! This is another one of my top ten recipes, along with my spicy turkey frito chili pie. The recipe is simple but the end result is delicious.

Chicken tortilla soup is my favorite so if it’s on the menu when we go out for diner I always try it. I created my recipe by taking the things that I liked about the chicken tortilla soup at all of the different places that I’ve tried it and combining them with fresh ingredients and flavors that I love, like smoked black pepper and spanish paprika.

Soup Ingredients

1 whole jalapeno pepper
4 cooked and shredded seasoned chicken breasts
1 1/2 cups fire roasted corn
1 can organic black beans
2 tbsp. smoked spanish paprika
2 chopped onion
1 chopped red bell pepper
2 tbsp. cumin
1 tbsp. turmeric
2 tbsp. chipotle pepper flakes
1 tbsp. red pepper flakes
4 tbsp. sea salt
3 tbsp chopped fresh cilantro
3 chopped garlic cloves
1 box chicken stock (you can use chicken broth but the stock has a lot more flavor, especially if it’s homemade)
2 cans diced tomatoes
1 cup crushed tortilla chips
!Chicken
1 tbsp. olive oil
salt
pepper
1 tbsp. turmeric
1 tbsp. cumin
1 tbsp. spanish paprika

Garnish Ingredients

shredded cheddar
fat free sour cream
green onions
crushed tortilla chips
sliced avocado
fresh cilantro

How To

First, you need to spice up the chicken and roast it in the oven. Season it well on both sides with salt and pepper.

Mix the turmeric, cumin and smoked paprika and sprinkle it on the raw chicken.

Roast the chicken in the oven at 375 degrees for 30 – 45 minutes.

Add onion, garlic and chopped peppers to the pot with the olive oil. Cook for 5-10 minutes until they’re soft.

While the chicken is cooking, pour the chicken stock into the pot with the onion mixture and add the remaining ingredients, except the cilantro.

Let the chicken rest for 10 minutes after you remove it from the oven then shred it with a fork and add it to the soup.

Pour any juice from the roasted chicken into the pot too for a little extra boost of flavor.

Bring the soup to a boil and then lower to simmer.

Simmer for 30 minutes.

Mix in the cilantro after the soup simmers.

How To Garnish the Soup

First, add crushed chips to the bottom of your bowl and top with soup.

Cover the soup with a layer of shredded cheese or crumbled queso fresco.

Add the sour cream and 2 or 3 chopped slices of avocado. (optional – it’s still really good if you leave these out)

Crumble a few more tortilla chips on top and enjoy!

Here’s your printable recipe.

4.5 from 2 reviews
Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
The best chicken tortilla soup recipe ever! I've tweaked and changed this recipe over and over again until I got it perfect. Everybody loves this soup and it's one of my top ten recipes.
Author:
Recipe type: soup
Cuisine: mexican
Serves: 10 servings
Ingredients
Soup
  • 1 whole jalapeno pepper
  • 4 cooked and shredded seasoned chicken breasts
  • 1½ cups fire roasted corn
  • 1 can organic black beans
  • 2 tbsp. smoked spanish paprika
  • 2 chopped onion
  • 1 chopped red bell pepper
  • 2 tbsp. cumin
  • 1 tbsp. turmeric
  • 2 tbsp. chipotle pepper flakes
  • 1 tbsp. red pepper flakes
  • 4 tbsp. sea salt
  • 3 tbsp chopped fresh cilantro
  • 3 chopped garlic cloves
  • 1 box chicken stock (you can use chicken broth but the stock has a lot more flavor, especially if it's homemade)
  • 2 cans diced tomatoes
  • 1 cup crushed tortilla chips
Chicken
  • 1 tbsp. olive oil
  • salt
  • pepper
  • 1 tbsp. turmeric
  • 1 tbsp. cumin
  • 1 tbsp. spanish paprika
Garnish
  • shredded cheddar
  • fat free sour cream
  • green onions
  • crushed tortilla chips
  • sliced avocado
  • fresh cilantro
Instructions
  1. First, you need to spice up the chicken and roast it in the oven. Season it well on both sides with salt and pepper.
  2. Mix the turmeric, cumin and smoked paprika and sprinkle it on the raw chicken.
  3. Roast the chicken in the oven at 375 degrees for 30 - 45 minutes.
  4. Add onion, garlic and chopped peppers to the pot with the olive oil. Cook for 5-10 minutes until they're soft.
  5. While the chicken is cooking, pour the chicken stock into the pot with the onion mixture and add the remaining ingredients, except the cilantro.
  6. Let the chicken rest for 10 minutes after you remove it from the oven then shred it with a fork and add it to the soup. Pour any juice from the roasted chicken into the pot too for a little extra boost of flavor.
  7. Bring the soup to a boil and then lower to simmer.
  8. Simmer for 30 minutes.
  9. Mix in the cilantro after the soup simmers.
Garnish
  1. First, add crushed chips to the bottom of your bowl and top with soup.
  2. Cover the soup with a layer of shredded cheese or crumbled queso fresco.
  3. Add the sour cream and 2 or 3 chopped slices of avocado. (optional - it's still really good if you leave these out)
  4. Crumble a few more tortilla chips on top and enjoy!.
Notes
I buy frozen fire roasted corn at Trader Joe's but you can use fresh corn cut of the cob as well.

The crushed chips melt into the soup and help to thicken it.

Be sure to taste the soup and add salt and pepper whenever you add something new to the pot.

I like to buy organic canned beans and vegetables because they are so much more flavorful than other canned beans however, I don't buy organic chicken because I think that it taste terrible. I've tried different brands and different cuts and I just don't like the way that it taste.

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