Description
This flavorful Chicken Tortilla Soup combines tender baked chicken with a smoky, spiced broth enriched by tomatoes, black beans, and fragrant spices. Finished with crispy tortilla strips and fresh toppings like sour cream, avocado, and cheese, this hearty Mexican-inspired soup is perfect for family meals that satisfy both comfort and nutrition.
Ingredients
Scale
Chicken and Seasoning
- 2 whole boneless, skinless chicken breasts
- 1 tbsp olive oil (for chicken)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Vegetables and Aromatics
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
Soup Base
- 1 (10-oz.) can Rotel tomatoes & green chilies
- 32 oz low-sodium chicken stock
- 3 tbsp tomato paste
- 4 cups hot water
- 2 (15-oz.) cans black beans, drained
Thickener and Tortillas
- 3 tbsp cornmeal or masa
- 5 whole corn tortillas, cut into uniform strips (2 to 3 inches)
Garnishes
- Sour cream
- Diced red onion
- Diced avocado
- Pico de gallo or salsa
- Grated Monterey Jack cheese
- Cilantro (optional)
Instructions
- Prepare Chicken: Preheat the oven to 375°F. In a small bowl, mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon of olive oil over the chicken breasts, then sprinkle a small amount of the spice mix evenly on both sides of the chicken. Reserve the remaining spice mix for later use.
- Bake Chicken: Place the seasoned chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until fully cooked through. Remove from the oven and shred the chicken using two forks. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add diced onions, red bell pepper, green bell pepper, and minced garlic. Stir and cook until vegetables soften and become fragrant. Add the reserved spice mix and stir well to combine.
- Add Chicken and Liquids: Stir the shredded chicken into the pot. Pour in the Rotel tomatoes with green chilies, low-sodium chicken stock, tomato paste, hot water, and drained black beans. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to a simmer and cook uncovered for 45 minutes, allowing the flavors to meld.
- Thicken Soup: Mix cornmeal with a small amount of water to form a slurry. Slowly pour this into the soup while stirring. Continue to simmer the soup for an additional 30 minutes. Taste and adjust seasonings as needed, adding more chili powder for spice or salt if necessary.
- Rest and Add Tortilla Strips: Turn off the heat and let the soup sit for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips so they soften slightly but remain somewhat crisp.
- Serve and Garnish: Ladle the soup into bowls and top with sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro if desired. Enjoy your delicious homemade Chicken Tortilla Soup!
Notes
- Ree Drummond’s chicken tortilla soup is a beloved family meal known for its comforting flavors and hearty ingredients.
- This soup is best enjoyed with an array of fresh toppings like cheese, avocado, and sour cream to enhance the flavor and texture.
- For a spicier version, increase the amount of chili powder or add diced jalapeños.
- You can prepare the soup base a day ahead and refrigerate; add tortilla strips and garnishes just before serving to keep them crisp.
- Use low-sodium chicken stock to better control the salt level of the soup.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 300
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 26 g
- Cholesterol: 50 mg
