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Chicken Tortilla Soup Recipe

Name: My Brother's Soul Food Heavens Chicken Tortilla Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 cup yellow onion, finely diced; 0.5 cup carrots, peeled and diced; 0.5 cup celery stalks, diced; 3 tsp garlic, minced; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbs tomato paste; 14.5 oz diced tomatoes (canned, with juices); 6 cups chicken broth (low-sodium preferred); 1 cup water; 1 piece bay leaf; 1.5 tsp salt; 0.5 tsp black pepper; 1 lb boneless skinless chicken breasts (or thighs); 15 oz canned black beans, rinsed and drained; 1 cup sweet corn (frozen or canned, drained); 2 tbs fresh lime juice; 0.5 cup fresh cilantro, chopped; 2 cups tortilla chips (for garnish) or 6 corn tortillas (to crisp); 1 piece avocado, diced (optional); 0.5 cup shredded cheddar or Mexican blend cheese (optional); 0.5 cup sour cream or Mexican crema (optional); 0 to taste salt, to taste; 0 to taste freshly ground black pepper, to taste

Inspired by My Brother's Soul Food Heaven

Time50m

Serves6

Make Chicken Tortilla Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

2 tbs olive oil

1 cup yellow onion, finely diced

1/2 cup carrots, peeled and diced

1/2 cup celery stalks, diced

3 tsp Garlic, minced

2 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Dried oregano

2 tbs tomato paste

14 1/2 oz diced tomatoes (canned, with juices)

6 cups chicken broth (low-sodium preferred)

1 cup water

1 piece bay leaf

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Chicken and Beans

1 lb boneless skinless chicken breasts (or thighs)

15 oz canned black beans, rinsed and drained

1 cup sweet corn (frozen or canned, drained)

Bright & Finish

2 tbs Fresh lime juice

1/2 cup Fresh cilantro, chopped

2 cups tortilla chips (for garnish) or 6 corn tortillas (to crisp)

1 piece avocado, diced (optional)

1/2 cup shredded cheddar or Mexican blend cheese (optional)

1/2 cup sour cream or Mexican crema (optional)

0 to taste salt, to taste

0 to taste freshly ground black pepper, to taste

Method

Soup Base

Prep aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When shimmering, add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add garlic and spices

Stir in the minced garlic and cook 30 seconds until fragrant. Add the ground cumin, chili powder, smoked paprika, and dried oregano. Cook, stirring constantly, about 30–45 seconds to bloom the spices.

Tomato and liquids

Stir in the tomato paste and cook 1 minute. Add the canned diced tomatoes with their juices, chicken broth, and 1 cup of water. Scrape any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a gentle simmer.

Chicken and Beans

Cook the chicken

Lower the heat to maintain a gentle simmer. Add the whole boneless chicken breasts (or thighs) to the pot. Partially cover and simmer until the internal temperature of the chicken reaches 165°F (74°C), about 15–20 minutes depending on thickness.

Shred chicken and add beans/corn

Remove the cooked chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Return shredded chicken to the pot. Add the rinsed and drained black beans and corn. Simmer together for another 8–10 minutes so flavors meld. Taste and adjust seasoning: add more salt and pepper if needed.

Bright & Finish

Lime, cilantro, and finish

Remove the bay leaf. Stir in the fresh lime juice and chopped cilantro, reserving a small amount of cilantro for garnish if desired. If you prefer a slightly thicker soup, use an immersion blender to puree about 1–2 cups of the soup (or ladle into a blender), then return to the pot and stir to combine.

Prepare tortilla garnish (optional)

If using store-bought tortilla chips, crush lightly before serving. To make your own, stack 6 corn tortillas and cut into strips or wedges, then brush with a little oil and bake at 400°F (200°C) for 8–10 minutes until crisp and golden, or fry in 1/4 inch oil until crisp. Drain on paper towels and season with a pinch of salt.

Serve

Ladle the soup into bowls. Top each serving with diced avocado, shredded cheese, a dollop of sour cream or crema, and tortilla chips. Garnish with remaining cilantro and an extra lime wedge if desired. Adjust final seasoning to taste.