Chicken Tortilla Soup Recipe

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This hearty, cheesy chicken tortilla soup recipe is packed with authentic flavor and healthy ingredients. Add all your favorite toppings!

Prep: 15

Cook: 35

Total: 50

Servings: servings (about 8 cups)

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Ingredients

FOR THE SOUP:

1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt divided, plus more to taste
1 ¼ pounds boneless, skinless chicken breasts about 2 breasts
2 tablespoons extra-virgin olive oil divided
1 medium yellow onion diced
1 medium jalapeño seeded, membranes removed, and diced
1 red bell pepper cored and diced
1 green bell pepper cored and diced
2 cloves garlic minced (about 2 teaspoons)
2 chipotle chiles in adobo chopped
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken broth divided
1 (15-ounce) can pinto beans rinsed and drained
3 tablespoons cornmeal

FOR SERVING:

Corn tortilla strips or 6 small corn tortillas: see notes to make your own strips this is a must-have! The other toppings are optional but HIGHLY encouraged
Shredded Monterey jack cheese
Diced avocado
Chopped fresh cilantro
Lime slices

Instructions

Preheat the oven to 375°F. Line a rimmed baking sheet or baking dish large enough to hold the chicken in a single layer with parchment paper. Place the chicken breasts on top.
In a small bowl, stir together the cumin, chili powder, and 1/2 teaspoon kosher salt.
Drizzle the chicken with 1 tablespoon olive oil. Sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside.
Bake the chicken until it is fully cooked, 15 to 20 minutes. It should reach 165°F when tested with an instant read thermometer. Transfer to a cutting board and let cool. Cut into bite-sized cubes and set aside.
Meanwhile, in a Dutch oven or similar large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Once hot, add the onion, jalapeño, red bell pepper, green bell pepper, and garlic. Cook until the onion is softened, about 6 to 8 minutes.
Add the reserved spice mixture. Stir and cook until fragrant, about 30 seconds.
Add the crushed tomatoes, chipotle chiles, and remaining 1/4 teaspoon salt. Let cook 3 to 4 minutes, until the tomatoes are slightly reduced.
Add the cubed chicken, 3 cups chicken broth, and pinto beans. Stir to combine and bring the mixture to a boil. Stir in the cornmeal. Partially cover the pot.
Simmer the soup, partially covered, for 15 minutes, until thickened. Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency.
To serve: ladle into bowls. Top generously with tortilla strips and other toppings of choice.

Notes

TO MAKE YOUR OWN TORTILLA STRIPS: Place a rack in the center of your oven, and preheat the oven to 375°F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Place in a mixing bowl, drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 8 to 10 minutes, turning halfway through. If they aren't quite as crisp as you'd like, give them a few more minutes. Set aside to cool.
TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Adapted from my Crock Pot Chicken Tortilla Soup.

Nutrition

Serving: 1(of 6)Calories: 319kcalCarbohydrates: 31gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgPotassium: 1210mgFiber: 8gSugar: 9gVitamin A: 1386IUVitamin C: 60mgCalcium: 104mgIron: 4mg