Chicken Tortilla Soup

Tortilla soup is a zesty and flavorful Mexican-inspired dish. A refreshing tomato base infused with herbs and spices brings a burst of flavor, while chicken, corn, and beans add a hearty texture. To finish, it’s brightened with zesty lime juice, topped with a sprinkle of tortilla strips, and garnished with cilantro. This comforting soup offers a delightful blend of warmth and freshness in every spoonful.

Ingredients for Chicken Tortilla Soup Recipe

• Avocado Oil: A high-smoke point oil is needed to sear the chicken and sauté vegetables.
• Chicken: Provides a protein-rich base and adds heartiness to the dish.
• Corn: Sweet corn kernels add natural sweetness and crunch to the soup.
• Beans: A trio-beans; black, kidney, and pinto, offer protein and fiber, making soup more filling.
• Campari Tomatoes: Are water-rich, sweet, and provide a rich, tangy base for the soup.
• Yellow Onion: Adds aromatic depth and sweetness when sautéed in oil.
• Peppers: Red sweet peppers are used, while jalapeños can be added for mild or spicy heat.
• Celery: Adds subtle, earthy flavor and aromatic depth to the soup base.
• Broth: Chicken, vegetable, or even beef broth can be used for depth of flavor and richness.
• Garlic: Minced (not pressed), infuses soup with aromatic pungent, savory flavor.
• Cilantro: Adds freshness, brightness, and a citrusy, herbal base both in soup and as a garnish.
• Seasonings: Salt and pepper to season the chicken and enhance overall flavor of soup.
• Spices (optional): A touch of chili powder or paprika can be added for a little heat if desired.

Chicken Tortilla Soup Recipe

• 2 tablespoons (30ml) of avocado or olive oil, more if needed
• 1 (8oz./174g) raw chicken breast, skinless and boneless (or rotisserie chicken)
• ½ cup (70g) yellow onions, finely diced
• ½ cup (70g) red sweet peppers or bell pepper, diced
• ⅓ cup (45g) fresh celery, about 1 rib, chopped or sliced
• 10-15 Campari tomatoes (2 cups/16oz./512g) roughly diced
• ½ cup (4oz./98g) tri-bean blend (black, kidney, and pinto beans) drained and rinsed
• ½ cup (3oz./85g) sweet yellow corn kernels (fresh or canned)
• 1 cup (240ml) high-quality chicken or vegetable broth
• 1-2 cloves garlic (1 teaspoon/3g), peeled and minced
• ½ teaspoons (2g) pink or kosher salt, to taste
• ¼ teaspoons (0.6g) ground four peppercorns or black pepper, to taste
• Juice from 1 lime, about 2 tablespoons (30ml), to taste
• 1 tablespoon (4g) chopped fresh cilantro leaves
• Garnishes: fresh cilantro, avocado, crispy tortilla strips, lime wedges

Recommended Equipment

• Dutch Oven: Enhance soup with rich flavor and ensures a golden brown sear on the chicken.
• A high-powered blender with a soup setting and a heat-proof container for smooth soup base.

How to Make Tortilla Soup

Preheat Dutch Oven: Preheat your Dutch oven over low heat, once warm add 1 tablespoon of oil and increase heat to medium.

Sear the Chicken: Season both sides of the chicken breast with salt, ground black pepper, and coat well in avocado oil. Sear it in the preheated Dutch oven until golden brown on both sides, about 3-5 minutes per side. Remove and tightly wrap in aluminum foil when the internal temperature reaches 145-150°F (65°C). Rest for 5-10 minutes, then shred or dice the chicken. Keep it covered.

Tip: While the chicken is resting, use this time to prepare the soup base. Best to shred or dice the chicken just before returning it to the pot for optimal flavor and tenderness.

Sauté Veggies: Add more oil to the pot if needed. Sauté the diced onion until translucent, about 3 minutes. Add chopped red peppers and sliced celery. Sauté for another 3-5 minutes.

Garlic and Spices: Stir in the minced garlic, along with salt, ground black pepper, and spices of your choice. Sauté for another 1-2 minutes until fragrant.

Add Broth: Pour in the chicken or vegetable broth and stir to deglaze the bottom of the Dutch oven. Simmer for 1-2 minutes.

Soup Base: Transfer the mixture to a high-powered blender. Add chopped tomatoes and fresh cilantro leaves. Select the soup setting and blend until smooth and creamy. Pour it back into the Dutch oven and bring to a boil over medium heat.

Cook Soup: Return the cooked shredded or cubed chicken to the pot. Add beans and corn. Reduce the heat to medium-low and let it simmer for about 5-10 minutes to allow the flavors to blend and the soup to heat through, stirring occasionally.

Seasonings: Taste the soup and adjust the seasoning if needed.

Serve: Just before serving, stir in fresh lime juice and chopped cilantro leaves. Ladle the soup into bowls and garnish with chopped fresh cilantro, avocado slices, tortilla strips, and serve with extra lime wedges on the side.

Recipe Tips for Best Results

• Dutch Oven: Treat your Dutch oven as an oven and preheat it slowly over low heat.
• Chicken: Season and oil the chicken before searing to enhance its flavor.
• Spices: Sauté garlic and spices for at least 1 minute until fragrant to release their flavors.
• Garlic: Be careful not to burn the garlic to avoid a bitter taste.
• Rest: Wrap the chicken tightly in foil to ensure it stays tender and moist during resting.

Storing & Serving

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stove or in the microwave, stirring occasionally until heated through.

Serving: Garnish each serving with fresh cilantro, avocado slices, tortilla strips, and extra lime wedges for a burst of flavor and texture.

Yields: 4-5 cups / 1,400 grams in total
Servings: 2 servings of 700 grams / 2 bowls (2 cups) or 4 small bowls (12 fl.oz. / 350g)

Serving Suggestions

• Heat Kick: Garnish soup with sliced jalapeños for an extra spicy kick.
• Bread: Serve warm tortillas, cornbread, or crusty bread on the side.
• Quesadillas: Enjoy soup with cheesy quesadillas for a comforting and filling meal.
• Crunch: Top each serving with crispy tortilla strips for added texture and flavor.
• Garnishes: Top each serving with avocado slices, fresh cilantro, lime wedges, or shredded cheese.

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