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4 December 2015

This hearty chicken tortilla soup recipe is made with black beans, spicy peppers, avocado and toasted tortilla strips.

I know this guy that keeps talking about soups and how much he dislikes the cold winter, even though it isn’t even winter yet, but every time you turn around he’s making some kind of soup to warm his bones.

OK, fine, that guy is ME. I admit it. I think I have a soup disorder. I am ALWAYS nice to the Soup Nazi because I can’t go without my soup.

Especially when the soup is super thick and meaty and chunky with loads of chicken and black beans and avocado and crispy tortilla strips and jalapeno peppers and all sorts of awesome seasoning.

Pshew!

Gotta catch my breath. I’m all crazy hungry for this soup again. Should have made a bigger batch. When the temperatures start to dip down into the 20s and 30s, you gotta go the soup route, though realistically, this type of soup will make for a satisfying meal any time of year.

It will certainly fill your belly.

It’s also pretty darned easy to make. Like any one pot meal, it’s really just tossing ingredients into the pot and letting them do their thing.

How to Make Chicken Tortilla Soup – the Recipe Method

Cook the chicken first then remove it and shred it up with a couple forks.

Add in the vegetables and cook them down a bit, then pour in the broth with half the tortilla strips, black beans and seasonings and let those flavors mingle.

The tortilla strips will thicken the soup up a bit, making it even heartier. Be sure to save the other half of the tortilla strips for your topping.

You’ll enjoy the crunch, but it also looks cool!

Patty’s Perspective

This is more of a rustic style of the chicken tortilla soup you might find in restaurants, which is more creamy. This is a healthier version that you can just gobble up. It’s always fun when we try different variations of certain types of dishes. There are so many ways you can go with all of these ingredients.

Chicken Tortilla Soup

Try Some of My Other Popular Soup Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Tortilla Soup Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This hearty chicken tortilla soup recipe is made with black beans, spicy peppers, avocado and toasted tortilla strips.

Course: Soup
Cuisine: American
Keyword: chicken, Mexican, soup
Servings: 4
Calories: 275 kcal
Author: Mike Hultquist
Ingredients
  • 2 large chicken breasts
  • Salt and pepper to taste
  • Olive oil
  • 3-4 jalapeno peppers chopped (if you want some REAL heat, add in a chopped scorpion pepper)
  • 1 medium onion chopped
  • 3 garlic cloves chopped
  • 2 large tomatoes chopped
  • ½ cup corn – frozen is OK
  • 3 teaspoons chili powder – I used a combination of ancho and Spanish paprika
  • 1 teaspoon cumin
  • 3 cups chicken broth
  • 1 can black beans drained
  • 2 tablespoons chopped cilantro + more for serving
  • 6 corn tortillas cut into strips
  • Diced avocado for serving
Instructions
  1. Heat a large pan to medium heat and add olive oil. Season chicken with salt and pepper and set into the pan. Cook 4-5 minutes per side, or until chicken is cooked through. Remove chicken and set aside.
  2. Shred the chicken with forks when it is cool enough to handle.
  3. Add a bit more oil along with peppers and onion. Cook 5-6 minutes, until softened.
  4. Add garlic and cook another minute, stirring.
  5. Add tomato, corn, and seasonings. Stir.
  6. Add broth, black beans and cilantro. Bring to a quick boil.
  7. Reduce heat to simmer and add half of the tortilla strips along with the shredded chicken. Stir and simmer about 30 minutes.
  8. While the soup is cooking, toast the rest of the tortilla strips.
  9. Serve the soup into bowls and top with diced avocado and toasted tortilla strips. You can also add onion, green onion, pico, crema/sour cream or shredded cheese if you’d like!
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount Per Serving
Calories 275 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 72mg24%
Sodium 825mg34%
Potassium 932mg27%
Carbohydrates 29g10%
Fiber 4g16%
Sugar 4g4%
Protein 29g58%
Vitamin A 1170IU23%
Vitamin C 38.4mg47%
Calcium 74mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

1 comments

  1. I made the soup and tried it. Very good!Yummo! It’s very easy to make. And it’s very feeling.

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