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Chicken Tortilla Soup Recipe

Name: SR Prime Steakhouses Chicken Tortilla Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 cups low-sodium chicken broth; 1 cups water; 14.5 oz canned crushed tomatoes; 14.5 oz fire-roasted diced tomatoes (with juices); 2 tbs tomato paste; 1 lb boneless skinless chicken breasts (or thighs); 1 cups black beans, drained and rinsed; 1 cups white (cannellini) or pinto beans, drained and rinsed; 1 yellow onion, medium, diced; 4 garlic cloves, minced; 1 jalapeño, seeded and finely chopped (optional); 1 red bell pepper, seeded and diced; 0.5 cups fresh cilantro, chopped; 2 tbs fresh lime juice; 2 tbs olive oil; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper; 2 cups corn tortilla chips or strips (for garnish); 1 avocado, diced; 1 cups shredded cheddar or Monterey Jack cheese; 0.5 cups sour cream or Mexican crema; 0.25 cups sliced green onions; 2 lime wedges

Inspired by SR Prime Steakhouse

Time50m

Serves6

choice of soup or bowl

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Ingredients

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Base & Broth

8 cups low-sodium chicken broth

1 cups water

14 1/2 oz canned crushed tomatoes

14 1/2 oz fire-roasted diced tomatoes (with juices)

2 tbs tomato paste

Chicken & Beans

1 lb boneless skinless chicken breasts (or thighs)

1 cups black beans, drained and rinsed

1 cups white (cannellini) or pinto beans, drained and rinsed

Vegetables & Aromatics

1 yellow onion, medium, diced

4 Garlic cloves, minced

1 jalapeño, seeded and finely chopped (optional)

1 red bell pepper, seeded and diced

1/2 cups Fresh cilantro, chopped

2 tbs Fresh lime juice

Spices & Seasoning

2 tbs olive oil

2 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Toppings & Garnish (for soup or bowl)

2 cups corn tortilla chips or strips (for garnish)

1 avocado, diced

1 cups shredded cheddar or Monterey Jack cheese

1/2 cups sour cream or Mexican crema

1/4 cups sliced green onions

2 Lime wedges

Method

Prepare Aromatics & Vegetables

Heat a large Dutch oven or heavy pot over medium heat. Add olive oil. When oil is shimmering, add diced onion and cook until soft and translucent, about 5–6 minutes.

Add minced garlic, diced red bell pepper, and chopped jalapeño (if using). Cook, stirring, until fragrant, about 1–2 minutes, taking care not to brown the garlic.

Stir in ground cumin, chili powder, smoked paprika, and dried oregano. Cook spices with the vegetables for 30–45 seconds to bloom the flavors.

Build the Soup

Add the tomato paste to the pot and cook, stirring, for 1 minute to deepen the tomato flavor.

Pour in the crushed tomatoes and fire-roasted diced tomatoes with their juices, then add the chicken broth and 1 cup water. Stir to combine and bring the mixture to a gentle simmer.

Season with salt and black pepper. Taste after it simmers for a few minutes and adjust seasoning if necessary.

Cook the Chicken and Beans

Reduce heat to low–medium so the soup is at a gentle simmer. Add bone-free chicken breasts (or thighs) to the simmering broth. Cover and simmer until the chicken is cooked through, about 12–15 minutes depending on thickness (internal temperature 165°F / 74°C).

Once cooked, transfer the chicken to a cutting board and shred it using two forks or chop into bite-size pieces. Return shredded chicken to the pot.

Add the drained and rinsed black beans and white/pinto beans to the pot. Stir and simmer 5–7 minutes to heat the beans through and allow flavors to meld.

Finish & Adjust

Stir in chopped cilantro and fresh lime juice. Taste and adjust salt, pepper, or lime as desired. If you prefer a thinner soup, add up to 1 cup more water or broth; for a thicker soup, simmer uncovered for 5–10 minutes to reduce slightly.

If making a soup portion, keep it ladled in bowls and garnish as below. If making a bowl (grain bowl option), prepare a base of cooked rice or quinoa (not included in ingredient totals) and spoon soup over the grain, then finish with toppings.

Garnish & Serve

Ladle soup into bowls (or over grains for bowls). Top with shredded cheese so it melts slightly, a dollop of sour cream or crema, diced avocado, sliced green onions, and crushed tortilla chips or strips for crunch.

Serve immediately with lime wedges on the side for extra brightness.