chicken tortilla soup

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

I realized that every time I make this soup, I tend to do it differently. One of the additions that has stayed with us the use of black beans and corn. I have adjusted this recipe to reflect the way I make it now. Hope you enjoy!

(1 rating)
yield 8 - 10
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For chicken tortilla soup

  • 1/2 c
    onion, finely chopped
  • 1/4 c
    red bell pepper, chopped fine
  • 2 Tbsp
    olive oil
  • 2
    garlic cloves, finely chopped
  • 6 c
    chicken broth, low sodium
  • 1/2 tsp
    dried red chiles, ground (or less - be careful!)
  • 1 Tbsp
    chili powder (or to taste)
  • 1 tsp
    basil leaves, dried
  • 1/2 tsp
    salt (omit if chicken broth is even slightly salty)
  • 1/4 tsp
    pepper
  • 12 oz
    of your favorite salsa
  • 3 c
    shredded cooked chicken breasts or thighs
  • 1 1/2 c
    cooked black beans, rinsed and drained
  • 1 1/2 c
    whole kernel corn, rinsed and drained
  • 1 to 2 c
    water, depending on thickness desired
  • GARNISH
  • tortilla chips or strips
  • 1 c
    monterey jack cheese, shredded

How To Make chicken tortilla soup

  • 1
    Cook and stir onions and bell pepper in 2 tablespoons oil in 4-quart dutch oven until onion is tender. Add garlic and cook another 2 minutes until fragrant.
  • 2
    Stir in broth, ground red chiles, chili powder, basil, salt, pepper and salsa. Heat to boiling; reduce heat. Add chicken, beans, and corn. Simmer uncovered for 30 minutes.
  • 3
    Add additional water if desired to achieve the consistency you prefer. Taste and adjust salt and pepper.
  • 4
    Top soup with cheese and tortilla strips.
  • 5
    NOTE: I make my own chicken broth by cooking the chicken pieces in enough water to cook down to the 6 cups required in the recipe. I don't add salt. You can do this too if you start about 90 minutes earlier, to give the chicken time to cook and the broth time to simmer down.
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