Chicken Tortilla Soup

This chicken tortilla soup layers smoky spices, tender chicken, and beans into a brothy, comforting bowl that is all about the toppings. Boneless, skinless chicken breasts are seasoned with cumin, chili powder, garlic powder, and salt, then roasted until juicy and easy to shred. In the pot, onion, bell peppers, and garlic get sautéed with the remaining spice mix before everything is built up with Rotel, chicken stock, tomato paste, water, and black beans for a chili like base that still eats like soup.
Cornmeal or masa is whisked in toward the end to add body and a gentle corn flavor while tortilla strips soften right in the pot for classic texture. For tools, you will need a baking sheet, a large soup pot, a cutting board, a sharp knife, and a wooden spoon. Serve the soup in generous bowls and let everyone finish their own with sour cream, red onion, avocado, pico de gallo or salsa, shredded Monterey Jack, and cilantro. It also reheats and freezes well, so it works for weeknights, meal prep, or game day gatherings.

1. Season and roast the chickenPreheat the oven to 375°F. In a small bowl, combine the cumin, chili powder, garlic powder, and kosher salt. Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle both sides with some of the spice mixture. Roast until the chicken is cooked through, 20 to 25 minutes, then shred with two forks and set aside.Roast a couple of extra chicken breasts if you want leftovers for salads or tacos later in the week.Line the baking sheet with parchment to make cleaning up the roasted bits easier.

2. Build the soup baseHeat the remaining 1 tablespoon olive oil in a large pot over medium high heat. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook, stirring often, until the vegetables start to soften. Stir in the rest of the spice mixture, then add the shredded chicken and mix to coat everything in the seasonings.If the spices look dry on the vegetables, splash in a tablespoon of stock to help them bloom without scorching.Keep a small bowl nearby for pepper cores and onion skins so they do not clutter the cutting board.

3. Simmer the soupPour in the Rotel, chicken stock, tomato paste, water, and black beans. Stir well, bring the soup to a boil, then reduce the heat to a steady simmer. Cook uncovered for about 45 minutes to let the flavors meld and the broth deepen in color.Give the pot a stir every so often to keep the beans from settling on the bottom.Wipe down the stove around the pot while the soup simmers to stay ahead of splatters.

4. Thicken and finish with tortillasIn a small bowl, mix the cornmeal or masa with a few tablespoons of water to make a smooth slurry. Stir this into the soup and continue simmering for about 30 minutes more until slightly thickened. Turn off the heat and let the soup rest for 15 to 20 minutes. Five minutes before serving, gently stir in the tortilla strips so they soften in the hot broth.Resting the soup before serving helps the flavors settle and gives the corn flavors time to come forward.Soak the slurry bowl and measuring spoons right away so the cornmeal does not harden on them.

5. Serve with toppingsLadle the soup into bowls, making sure each serving has plenty of chicken, beans, and tortilla strips. Top with sour cream, diced red onion, avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro as desired.Set up a simple topping bar so everyone can customize their own bowl at the table.Transfer leftover toppings into small containers with lids so they are ready for tacos or nachos the next day.

Boneless Skinless Chicken Breasts2 whole

- Meat/Protein

Olive Oil2 tbsp

- Oil & Vinegar

Ground Cumin1/2 tsp

- Spices

Chili Powder1 tsp

- Spices

Garlic Powder1/2 tsp

- Spices

Kosher salt1/2 tsp

- Spices

Yellow onion1 cup

- Produce

green bell pepper1/4 cup

- produce

red bell pepper1/4 cup

- produce

Garlic3 clove

- Produce

Rotel tomatoes and green chilies1 can

- canned

low-sodium chicken stock4 cup

- broth

Tomato Paste3 tbsp

- Canned Goods

Water4 cup

- Beverages

Black Beans2 can

- Canned Goods

cornmeal or masa harina3 tbsp

- baking

corn tortillas5 whole

- other

Sour Cream0 count

- Dairy

Red Onion0 count

- Produce

avocado0 count

- produce

pico de gallo or salsa0 count

- produce

Monterey Jack cheese0 count

- dairy

fresh cilantro0 count

- Produce

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Chicken Tortilla Soup