This soulful and spicy Chicken Tortilla Soup Recipe brings all the Mexican flavors you love right to your table!
Soup. If there is a more versatile dish, I haven’t found it. Soup can be an appetizer or an entrée, a quick lunch, a light snack, or a hearty dinner. It can even be a dessert (think cold fruit soup!). Pretty much every culture has a signature soup, and over the years, I’ve made and fallen in love with most of them. No wonder choosing can be so difficult! That said, when I am craving a big bowl of spicy, savory, hearty goodness that will bring bold flavors and deep, comforting satisfaction to the table, I find myself making this chicken tortilla soup.
Although its exact origins aren’t clear, chicken tortilla soup was invented in Mexico, most likely in the central and southern regions. Also known as “sopa Azteca,” this beautifully balanced, nourishing soup remains enormously popular in Mexico and is featured on many Mexican restaurant menus in the U.S. While recipes can vary, one thing you can count on is that this soup is going to include chunky, sweet corn and spicy chilis. Toppings can include some combination of sharp cheeses, crispy tortilla strips, fresh elements like scallions and/or cilantro, and creamy avocado.
There are lots of ingredients in this recipe, but it really doesn’t take very long to make. The key to its powerful flavor base begins when the onion, garlic, and fresh jalapeño are sautéed with the mix of spices, including ground chipotle chili, immediately releasing an irresistible aroma. Once the base has simmered, and you have puréed it, you’re going to have this thick, deeply savory soup that is enriched even further with the addition of the shredded chicken, hearty black beans, and sweet corn. And the toppings—cheese, avocado, cilantro, tangy lime juice, and tortilla strips—will make it into nothing short of a culinary masterpiece!
Why You Need An Immersion Blender
If you already have one of these magical devices, then you can skip this section. When you know, you know. But if not, read on to see how an immersion blender will change your cooking life!
It’s all in the name. Instead of having to transfer your hot ingredients into a standard blender, you can simply immerse your immersion blender into the pot and purée away! It’s really that easy. Also called a hand blender or a stick blender, the immersion blender is a multipurpose kitchen tool that not only purées but blends (gravies!), emulsifies (salad dressings!), and whips up (smoothies!). Some brands come with attachments that will also allow you to chop, froth, or whisk. All of this action happens in the bowl or pot where your ingredients are waiting, whether it’s a big Dutch oven or a jar. Immersion blenders are easy to use and clean, and you can store them in a cupboard so they don’t take up counter space. We are not suggesting you should ditch your standard blender for an immersion one. But we are saying (or at least strongly suggesting!) that both are equally deserving of a place in your kitchen.
How to Make Ahead and Store
Once cooled, the soup can be stored (without the toppings) in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Reheat the soup on the stovetop before garnishing as instructed.
Serving Suggestions
Given the availability of good-quality boxed chicken broth and shop-bought rotisserie chicken, making this soup doesn’t take a lot of time. But if you do have some extra time, you might want to make your own Chicken Stock and Shredded Chicken. If you want to add even more flavor to the soup, this Mexican Pulled Chicken will do the trick. You can even add Mexican Crema to the list of toppings.
This soup goes really well with other Mexican dishes like Chilindrinas, which will add a wonderfully fresh and crispy element to this meal. If you’re looking for a warm and comforting option, you can’t go wrong with Cheesy Quesadillas and a side of salsa for dipping. And let’s say you have leftover soup but only enough for appetizer portions—never fear! Serve the soup as your first course, some Baked Tacos and a side of this delicious Esquites (Mexican Street Corn Salad) for your main, and then this classic Tres Leches Cake for dessert.
Chicken Tortilla Soup Recipe
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and chopped
- Salt and pepper to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chili
- 1 can diced tomatoes with green chilis (14 ounces)
- 3 cups chicken broth
- 3/4 cup canned black beans drained and rinsed
- 3/4 cup frozen corn
- 1 cup cooked chicken shredded
- Shredded cheese such as Monterey Jack
- 1 avocado diced
- Fresh cilantro chopped
- Green onions sliced
- Tortilla strips
- 1 lime cut into wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped jalapeño, cooking until onion is soft. Season with salt, pepper, oregano, cumin, and chipotle chili.
- Stir in diced tomatoes with green chilis and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Purée the soup using an immersion blender until smooth. Adjust seasoning with salt and pepper if needed.
- Stir in black beans, corn, and shredded chicken. Cook until everything is heated through.
- Serve the soup in bowls, topped with shredded cheese, diced avocado, chopped cilantro, sliced green onions, and tortilla strips. Serve with the lime wedges.
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