Chicken Tortilla Soup – Chicken, black beans, hominy, fire-roasted tomatoes, poblanos, and crispy tortilla strips come together for the coziest bowl of comfort.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
You know that feeling when you throw on your thickest socks, shuffle into your fluffiest slippers, and just know it’s soup time? That’s this recipe’s energy. Chicken Tortilla Soup is my go-to when I want something hearty, spicy-but-not-too-spicy, and loaded with good stuff. It’s like taco night met cozy sweater weather and said, “Let’s do this right.”
I actually started making this when I realized I missed the zing of summer tacos but craved something warm enough to match the fall chill. The first time I crisped those tortilla strips from scratch, I knew this was gonna be a staple. There’s just nothing like fresh-from-the-pan crunch, and honestly, it makes the whole bowl feel fancy. Add some creamy toppings, and bam — you’re basically running a soup bistro from your kitchen.
Why You’ll Love This Chicken Tortilla Soup
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Flavor-packed: Between the chipotle peppers, cumin, and all those colorful veggies, there’s not a boring bite in sight.
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Big batch, big comfort: This recipe makes enough for a crowd, or just for you to live off delicious leftovers all week (no judgment).
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Customizable toppings: Sour cream? Avocado? Cotija? You get to play soup stylist here.
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Crispy tortilla strips: Do I need to say more? Worth it. Totally.
Ingredient Notes
Let’s break down the magic happening in this soup:
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Chicken breasts (bone-in, skin-on): Adds depth and richness you just don’t get with boneless skinless. The skin gets crispy, and the bones add flavor.
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Poblanos, bell peppers, jalapeño: This trio brings smoky, sweet, and spicy all at once.
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Fire-roasted tomatoes: Way more flavor than your standard can.
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Hominy: A little chewy, a little nutty, totally essential.
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Chipotle in adobo: This is where that smoky heat kicks in. Just a little gives big flavor.
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Tortilla strips: Homemade = max crunch. You could sub store-bought chips, but we both know fresh wins.
How To Make Chicken Tortilla Soup
Time to turn your kitchen into the coziest soup spot in town.
Step 1: Preheat your oven to 350°F. Meanwhile, heat some oil in a large pot and brown the chicken breasts, skin-side down, until deeply golden on both sides. Transfer them to a baking sheet and pop them in the oven. Let them finish cooking (25–30 min, until 165°F inside).
Step 2: Back in the same pot (hello, built-in flavor!), sauté your chopped onion, poblano, red bell peppers, jalapeño, and garlic with a good pinch of salt. Let everything soften up and smell amazing.
Step 3: Add your spices – cumin, coriander, chili powder, and oregano – and stir for a minute to let them bloom. Then add tomato paste and stir for another two minutes so it caramelizes a bit.
Step 4: Pour in the chicken stock, crushed tomatoes, diced tomatoes, black beans, hominy, and chipotle peppers. Bring the whole thing to a boil, then reduce to a simmer.
Step 5: Once the chicken is done and cool enough to handle, shred it (yes, sneak a few bites, I won’t tell), discard the skin and bones, and stir that juicy chicken back into the pot. Simmer everything together so the flavors can mingle.
Step 6: While that simmers, fry up your tortilla strips! Cut corn tortillas into strips, fry in hot oil until golden and crispy, and salt while they’re still hot. Try not to eat half of them before the soup’s done. (Spoiler: you will.)
Step 7: Ladle soup into bowls and pile on your favorite toppings — tortilla strips, cotija, cilantro, lime, sour cream, hot sauce — go wild!
Storage Options
Leftovers? Oh yes. This soup stores like a dream.
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Refrigerator: Keep it in an airtight container for up to 4 days. Reheat gently on the stovetop.
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Freezer: Let it cool fully, then freeze in portions. Just skip the toppings until you’re ready to serve.
Variations and Substitutions
You’ve got options, friend:
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Swap the chicken: Use thighs or even a store-bought rotisserie chicken if you’re short on time.
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Make it vegetarian: Skip the chicken and sub veggie broth. Add extra beans or roasted corn for heft.
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Mild it down: Ditch the jalapeño and reduce chipotle for a gentler heat.
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Add extras: Corn, zucchini, or even quinoa could be fun mix-ins.
What to Serve with This Chicken Tortilla Soup
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This bowl is a meal on its own, but if you’re feeling fancy, here’s what goes great with it:
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Buttery cornbread: Adds a touch of sweetness and is perfect for dipping.
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Avocado salad: Light and refreshing — balances the heat.
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Mexican rice: Hearty sidekick to make it a full fiesta.
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Classic guacamole with chips: Because… why not?
FAQ
Q: Can I make this in a slow cooker?
A: Absolutely. Just brown your chicken and veggies first, then dump everything (minus the toppings) into the slow cooker. Cook on low for 6–7 hours.
Q: What if I don’t have hominy?
A: No stress! You can sub canned corn or chickpeas. It’ll change the texture slightly, but still delish.
Q: How spicy is this soup?
A: It has a warm, smoky kick — not fiery hot. But you can always dial it up or down with the jalapeño and chipotle.
Chicken Tortilla Soup
Ingredients
- 2 bone-in skin-on chicken breasts
- 2 tablespoons neutral oil such as avocado or vegetable oil, divided
- 1 medium yellow onion chopped
- 2 poblano peppers seeded and diced
- 1 red bell pepper chopped
- 1 jalapeño seeded and chopped
- 5 garlic cloves minced
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1 15-ounce can fire-roasted crushed tomatoes
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can white hominy, drained and rinsed
- 2 –3 chipotle peppers in adobo minced
- 4 –5 corn tortillas cut into thin strips
- Vegetable oil for frying
- Lime wedges for serving
- Chopped cilantro for serving
- Crumbled cotija cheese for serving
- Sour cream for serving
Equipment
- Large pot
- Baking sheet
- Sharp knife
- Cutting board
- Tongs
- wooden spoon
- Ladle
- Paper towels
- Medium saucepan or skillet for frying tortilla strips
Instructions
- Step 1: Preheat the oven to 350°F. Heat 1 tablespoon of oil in a large pot over medium-high heat. Place the chicken breasts skin-side down in the pot and sear until deeply browned on both sides, approximately 4–5 minutes per side. Transfer the chicken to a baking sheet and roast in the oven for 25–30 minutes, or until the internal temperature reaches 165°F. Set aside to cool.
- Step 2: In the same pot, add the remaining tablespoon of oil. Add the chopped onion, poblano peppers, red bell pepper, and jalapeño. Sauté with a generous pinch of salt for 6–8 minutes, until softened and aromatic.
- Step 3: Add the minced garlic and sauté for 1 minute. Stir in the ground cumin, coriander, chili powder, and dried oregano, cooking for another minute to toast the spices.
- Step 4: Incorporate the tomato paste and stir continuously for 2 minutes until it deepens in color.
- Step 5: Pour in the chicken stock, crushed tomatoes, diced tomatoes, black beans, hominy, and chipotle peppers. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 10–15 minutes.
- Step 6: Once the chicken has cooled slightly, remove and discard the skin and bones. Shred the meat and return it to the pot. Continue simmering for an additional 10–15 minutes to allow the flavors to meld.
- Step 7: Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Fry the tortilla strips in batches until golden brown and crispy, about 2 minutes per batch. Drain on paper towels and season lightly with salt.
- Step 8: Ladle the soup into bowls and garnish with crispy tortilla strips, a squeeze of lime, chopped cilantro, cotija cheese, and a dollop of sour cream as desired.
Notes
The soup base can be made in advance and stored; prepare garnishes fresh before serving.
Nutrition
