Chicken Tortilla Soup brings so many flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro. This soup couldn’t get any better!
After the 3rd time I ordered Chicken Tortilla Soup in the past two weeks I knew it was time I made up a batch of my own and it came out delightful! As a matter of fact, I love all of these ingredients so much I will keep listing them… red bell pepper, garlic, and shredded chicken with chili powder and sour cream. This recipe is delicious and I have been eating it all week long. With the temperature dropping a good 20 degrees next week, this recipe couldn’t hit the blog at a better time!
This is a hearty, comforting soup and really does taste better than any restaurant version… Plus, a lot of time soup is full of sodium. With this homemade soup you have full control over how much salt you add and with all the spices, you don’t even need salt.
I topped with homemade corn tortilla strips, cubed avocado, a generous dollop of sour cream and a bit of Monterey jack cheese. All of these toppings aren’t necessary so modify as you please, pepper jack cheese would be a delicious substitution to add even more heat. Either way, any or all of these toppings make this soup that much better! You can really modify any of the ingredients in this recipe. Use pinto beans, omit corn or peppers if you’re not a fan. That is one of the best parts of this soup, you can modify the ingredients yet it’s always easy and delicious.
- 1 pound chicken breast, cooked and shredded
- 4 cups chicken stock (or vegetable)
- 2 Tbsp. Olive Oil
- 1 medium sized onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, seeds removed and chopped
- 1 can diced green chiles
- 1 can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained and rinsed
- 1 (15 oz.) can diced tomatoes
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- Monterey Jack Cheese, shredded (to top)
- Corn Tortilla strips
- Avocado, cubed (for topping)
- Sour Cream (for topping)
- Cilantro (for topping)
- Preheat oven to 375 degrees F. Mix chili powder, cumin, garlic powder, and salt. Place chicken breasts on parchment lined baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Bake 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside the remaining spice mix.
- While chicken is baking, heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and sauté 1 to 2 minutes until translucent, add garlic and red pepper. Cook for 2 to 3 minutes or until veggies start to soften, then add the green chilies and remaining spice mix. Stir to combine then add black beans, corn, tomatoes and chicken stock. Bring to a boil, reduce heat to simmer. Simmer for 30 minutes, uncovered.
- Add in cooked, shredded chicken and stir. Check seasonings, adding more chili powder for spice if needed and salt.
- Turn off heat and allow to sit for 15 minutes before serving.
- Just before serving, top with corn tortilla strips, shredded cheese, cubed avocado, sour cream and cilantro, if desired.
This soup will stay good in the refrigerator for 4 to 5 days when stored in an airtight container. Freeze any leftovers to have on hand for a quick dinner or lunch!
How to make Homemade Corn Tortilla Strips:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil (for easy clean up). Cut corn tortillas into strips. Place strips in shallow bowl and add 1 to 2 tbsp. of Olive Oil, sprinkle of salt and cumin. Toss to combine. Place in single layer on baking sheet and sprinkle with more salt. Bake in preheated oven for 10 minutes or until edges are crispy, watching closely to not burn.
Make Ahead Of Time In The Crock Pot:
To make this recipe even simpler, use the crock pot and have a meal waiting for you when you get home. In a large slow cooker add chicken and sprinkle all spices over top then add onion, garlic, red pepper, green chilies, black beans, corn, tomato, and chicken stock. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork and add back to soup. Meanwhile, prep your toppings. Enjoy!
DID YOU MAKE THIS RECIPE?
MORE FALL INSPIRED RECIPES:
Pumpkin Spice Granola + Pecans and Pumpkin Seeds
Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies
