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Chicken tortilla soup - Image 3

Ultimate Chicken Tortilla Soup

This easy, one-pot chicken tortilla soup is bursting with authentic flavor from fire-roasted tomatoes, smoky chipotle, and tender shredded chicken. Ready in under an hour, it's the perfect comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Avocado oil or vegetable oil
  • 1 large Yellow onion diced
  • 3 cloves Garlic minced
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano preferably Mexican oregano
  • 1 28-oz can Fire-roasted diced tomatoes do not drain
  • 1 4-oz can Diced green chiles mild, do not drain
  • 1-2 tsp Chipotle in adobo minced, adjust for heat preference
  • 6 cups Low-sodium chicken broth
  • 1 lb Boneless, skinless chicken breasts or thighs
  • 1 15-oz can Black beans rinsed and drained
  • 1 cup Frozen corn
  • 3 tbsp Fresh lime juice from about 1 1/2 limes
  • 1/3 cup Fresh cilantro chopped, plus more for garnish
  • to taste Kosher salt and black pepper

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-7 quart capacity)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Two forks or meat claws for shredding chicken
  • Ladle

Method
 

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, cumin, and oregano. Cook, stirring constantly, for 1 minute until fragrant. This step, called 'blooming' the spices, unlocks their essential oils and builds a deep flavor foundation for your soup.
  2. Add the undrained fire-roasted tomatoes, green chiles, and minced chipotle to the pot. Stir well and cook for 2-3 minutes, allowing the tomatoes to caramelize slightly. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—that's pure flavor. Increase heat to bring the broth to a gentle simmer.
  3. Carefully add the raw chicken breasts or thighs to the simmering broth. Reduce heat to maintain a low simmer, cover the pot, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Trust me, simmering the chicken directly in the broth infuses it with incredible flavor and keeps it incredibly moist.
  4. Remove the cooked chicken to a clean plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken rests, add the rinsed black beans and frozen corn to the simmering soup. Let them heat through for about 5 minutes.
  5. Return the shredded chicken to the pot. Stir in the fresh lime juice and chopped cilantro. Taste the soup and season generously with kosher salt and freshly ground black pepper. Tip from me: The lime juice is non-negotiable—it brightens all the other flavors. Let the soup simmer for a final 2-3 minutes to allow everything to meld together beautifully.
  6. Ladle the hot soup into bowls. Now for the fun part: top with your favorite garnishes. I love a handful of crispy tortilla strips, diced avocado, a sprinkle of shredded cheese, a dollop of sour cream, and extra cilantro. Serve immediately and enjoy the symphony of textures and flavors.

Notes

Chef's Tips:
• For a richer broth, use half chicken broth and half chicken stock.
• Avoid boiling the soup after adding the lime juice, as high heat can make it taste bitter.
• Serve with warm cornbread or a simple side salad for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before shredding.
• Cool soup to room temperature before refrigerating; consume within 4 days.