Name: Easy Chicken Tortilla Soup Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoon Chili Powder; 4 tablespoon Smoked Paprika; 1-2 teaspoon Cayenne Pepper; 2 teaspoon Garlic Powder; 2 teaspoon Onion Powder; 2 teaspoon Dried Thyme; 2 teaspoon Dried Oregano; 2 teaspoon Kosher Salt; 2 teaspoon Freshly Ground Black Pepper; 1/2 of the (above) Homemade Spice Recipe; 3 large Chicken Breast, boneless and skinless; 8-10 Small Corn Tortillas; 1 tablespoon Olive Oil; 4 tablespoons (above) Homemade Spice Recipe; 1 large Sweet Onion (coarsely chopped); 1 large Poblano Pepper (seeded and coarsely chopped); 2 large Jalapeño Peppers (seeded and coarsely chopped); 6 large Garlic Cloves (chopped); 2 teaspoons Ground Cumin; 2 teaspoons Ground Coriander; 2 teaspoons Kosher Salt; 2 tablespoons Tomato Paste; 4 cups Chicken Stock; 2 – 28-ounce cans Petite Diced Fire Roasted Tomatoes (I prefer Glen Muir); 1 can Rotel Tomatoes with Cilantro and Lime Juice; 1 can Black Beans (drained and rinsed); 1 – 14 ounce package of Frozen Corn; Spicy Shredded Chicken (above); Kosher Salt, to taste; 1/2 cup Fresh Cilantro (chopped)

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If there was ever a “soup for the soul,” this Easy Chicken Tortilla Soup would be it. With loads of spicy shredded chicken, diced tomatoes, black beans, and corn, it brings a healthy and hearty aspect to your table. A homemade recipe with a little kick to warm you up during these chilly evenings.

Boy, have I been on a soup kick lately. But of course, why wouldn’t I, since we’re in the dead of winter? Nothing comforts or satisfies like a nourishing bowl of homemade soup. There’s something so inviting about this quintessential winter dish especially when the gloomy sky holds back the long-anticipated sunlight through my windows.

But, I have to admit, I can appreciate an overcast sky if I can light a fire, put on a pot of “any kind of” soup, grab a good book and get lost in its characters. It doesn’t happen very often, but that’s when I need to practice what I preach and “linger” a bit.

If you’re looking for another delicious soup recipe that is not only comforting but healthy, this Chicken and Rice Soup is exactly what the “doctor ordered.” You’ll find it loaded with veggies and a wild rice blend. Also, comfort food you’ll find as a must-have to your soup repertoire is this Homemade Chicken Noodle Recipe. It’s soul-satisfying.

How to make this Easy Chicken Soup

Spicing up the Chicken and the Tortilla Strips

The spice blend is what invigorates this Chicken Tortilla Soup. The mixture of chili powder, smoked paprika, onion and garlic powder, dried thyme and oregano along with salt and pepper gives a flavorful coating to the boneless, skinless chicken breasts before they go in the oven. And this same blend is sprinkled on the homemade tortilla strips which brings some added heat to the final touch of the soup.

An Alternative to Baked Chicken – In a pinch and for convenience sake, you can use a rotisserie chicken that you purchase from the grocery store instead of cooking your own. The only downside to this is you will not get the added spice and flavor that is found in this recipe.

Although we are a sucker for really spicy foods around my house, I didn’t make this recipe for the blog with too much heat. If you prefer it “spicy,” add extra cayenne pepper to the mix. Once you combine all the ingredients, dip your finger into the spices and see if you want it hotter, leave it as is. That’s the beauty of this recipe – it can be customized to suit you.

You’ll want to divide the spice mixture and use half of it (probably five or six tablespoons) to coat the chicken while reserving the remaining spices for the tortilla strips and extra for the soup itself.

What internal temperature should the chicken be to remove it from the oven?

Brush your baking dish with a little bit of olive oil and place the coated chicken in the dish. Baking takes around 25-35 minutes depending on how big your chicken breasts are.

Since the chicken continues to cook after you remove it from the oven, it’s important to take it out just prior to an internal temperature of 165°F. The chicken will become dry and tough if cooked too long. Don’t wait for the temperature to reach that 165°F while it was still in the oven or on the grill. Pull it out anywhere from 155°F to 160°. This trick will, without fail, cause the chicken to come out perfectly juicy and tender every time.

One of My Most Valued Kitchen Gadgets – Instant-Read Digital Thermometer

If you don’t already have an instant-read digital thermometer, I would highly suggest that you invest in one. Cooking times vary in so many ways that you should not just go by time in the oven. With a thermometer, you never have to second guess yourself. It is definitely one of my most valued kitchen gadgets.

Shredding the Chicken

The best way to shred the chicken breasts is by using two forks. Hold one fork in each hand and with one hold the cooked chicken in place while using the other one to scrape and tear the meat into small shredded pieces. Once the fork gets full, use the other one to remove the shredded meat and start again. You can shred in large pieces or in small, whichever you prefer.

Throw the shredded chicken back in the pan, and stir it to soak up the juices that were left there from the chicken. This gives added flavor to the chicken and the tortilla soup itself. Set aside to add to the soup at a later time.

Chopping and Sautéeing Onions, Poblano and Jalepeño peppers and adding spices

While the chicken is baking, it’s a good time to start sautéeing the chopped peppers and onions. I used a large poblano pepper, which is mild but has a rich and somewhat earthy flavor to it. There’s a lot of “meat” on it, similar to a bell pepper so it adds a lot of substance to the soup.

Again depending on your preference for how much heat you want, you can either add an extra jalapeño pepper or take one away. Extra heat comes from the ribs and the seeds on the inside of the pepper.

Be sure and use gloves if you have some, if not, wash your hands immediately after chopping the peppers and whatever you don’t touch your face or eyes after the fact. Been there, done that, and it was not pretty.

Sautéeing only until slightly tender

Cook the onions, peppers, salt, cumin, and coriander for 5-6 minutes, until they are slightly tender. Don’t cook them until they are completely tenderized because they continued to cook while the soup simmered. The veggies in this soup should be chunky, therefore chop the onions and peppers fairly coarse. This Chicken Tortilla Soup Recipe is best when there are lots of textures within.

Adding chopped garlic

Garlic – such a small package but carries with it a punch of intense flavor and aromatic pungency. Garlic is an essential ingredient in countless savory dishes. It’s one of those crucial staples that I have on hand continually.

The best way to store garlic, according to “thekitchn.com” is to avoid the refrigerator. They need a dry, dark place that has a lot of air circulation like a wire-mesh basket. Check out this link for more info on storing these little gems.

One thing about cooking garlic is not to overcook it otherwise it becomes bitter. It only takes about one minute of sautéeing. Chop them fairly coarsely and add them at the end of cooking onions and peppers.

Adding Tomato Paste

Tomato paste – a super-concentrated cooked-down tomato sauce that enriches sauces, soups, taco filling, meatloaf, with a list going on and on. Add two tablespoons of the paste after the garlic is sautéed, stir and cook for one more minute. This way, it enhances the depth of flavor with the onions, peppers and other spices before you start adding liquids to the mix.

A little tip – buy the paste in a tube which is a convenient alternative to canned paste. Most recipes call for only one or two tablespoons, therefore much of the can goes to waste. With the tube, just twist the lid back on and store it in the refrigerator.

Adding Diced Tomatoes, Rotel Tomatoes and Chicken Broth to simmer

I used Petite Diced Fire Roasted Tomatoes (Glen Muir) because I love the added smokiness the fire-roasted gives. A can of Rotel with Cilantro and Lime Juice was added along with chicken broth and now all is ready to simmer for about 20 minutes.

At this stage, add some of the remaining Spice Mixture – one to two tablespoons or more depending on how spicy you like it. Make sure and give it time to simmer as this is where all of those flavors merge together to create the complexity of the soup.

Adding Black Beans, Frozen Corn and Spicy Shredded Chicken

Here is the stage where texture and substance become part of the show and the culmination of all the ingredients come together. A can of black beans (drained and rinsed), frozen corn (straight from the freezer), and the shredded chicken that’s been waiting for its entrance into this production ever since it emerged from the oven. Now, it’s as simple as stirring it all together.

Adding Cilantro and Lime Juice

The final touch before serving this heartwarming easy chicken tortilla soup is chopped cilantro which adds a fresh citrusy aspect. Freshly squeezed lime juice brightens and balances out the salty, rich flavors of this dish.

Wait to add the cilantro and lime juice once you remove the pan from the stove. In this way, you will preserve the cilantro’s color, flavor, and texture. Also, the lime juice will become bitter if it is cooked in the soup that’s why it’s best to add it after the fact.

Freezing this Easy Chicken Tortilla Soup

I should probably warn you – this makes a huge amount of soup, actually about 6 quarts. You could easily half the recipe if you don’t want to make that much.

Another option is this soup freezes extremely well. If you choose to store some in your freezer, hold off on the cilantro and lime juice until you thaw it, heat it up and serve it. And of course, the tortilla strips always go in after you ladle the soup into bowls so they are nice and crispy when eaten.

Adding Homemade Spicy Tortilla Strips

The highlight of this Chicken Tortilla Soup Recipe is undeniably the spicy tortilla strips. You can buy a bag off the shelf and add it to the soup, but honestly, they take less than 10 minutes to make in your oven.

Purchase small, thinner corn tortillas, cut them in half and then cut them in about 1/2 inch strips. Throw ’em in a bowl, add a tablespoon or so of olive oil, spread them out on a cooking sheet, sprinkle with some remaining spice mixture and bake at 400°F for 8-10 minutes until crispy. It’s super simple!

Bringing this Easy Chicken Tortilla Soup Recipe all Together in a Bowl

Whatever you do, make sure you have some sour cream, shredded cheese, and avocados on hand before serving this bowl of deliciousness. All of these ingredients make for an enticing Mexican Chicken Tortilla Soup recipe that is absolutely over-the-top AMAZING!! You’ll be so addicted once you put one spoonful of this soupy satisfaction to your mouth. I guarantee you’re gonna say MMmmmmm Good!! And it won’t be because of a can you just opened.

If you love Chicken Tortilla Soup Recipe, you gonna love these as well:

Tomato Basil Soup

Wild Rice Chicken Soup

Homemade chicken and Noodles

Chicken in White Wine Sauce

Beef Short Rib Chili

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