Chicken Tortilla Soup
This spicy Chicken Tortilla Soup (also know as Chicken Taco Soup) hits the spot every time! It’s so simple to make (just a bit of chopping to prep), cooks up in no time, and freezes well, making it perfect for meal prep! And the best part? The toppings! Load it up any way you like with cheese, sour cream, a bit of lime juice, or whatever you’re craving! Whether it’s Taco Tuesday, Cinco de Mayo, or any day of the week, this soup is sure to be a crowd pleaser!
- Serves: 6-8 bowls
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Ingredients:
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 2 lb. boneless skinless chicken breasts (2-3 depending on size)
- 1 Tbsp olive oil (plus more if needed)
- 1 diced yellow onion
- 1 diced green pepper
- 3 minced garlic cloves
- ½ of 6 oz. can of tomato paste
- 1 10 oz. can of Rotel
- 1 14.5 oz. can of diced tomatoes
- 4 cups chicken stock or broth
- 1 can of black beans – rinsed
- 2-3 tortillas
- see below for optional suggestions
*Forgot to include the onion and garlic cloves in the pic – my bad!
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Optional Ingredients:
This soup can be garnished with a variety of toppings including:
- sour cream
- shredded cheese (we used pepper jack)
- fresh cilantro
- sliced avocado
- lime wedges
Step-by-Step Directions:
Step 1: Combine the cumin, chili powder, garlic powder, and salt in a small bowl and set aside. Pat the chicken dry with a clean paper towel and trim off any excess fat. Season both sides of the chicken with half of the seasoning blend.
Step 2: Heat ½ tablespoon of olive oil in a large pot or dutch oven over medium-high heat. Brown the chicken in the pot for 1-2 minutes per side, then move to a clean plate. It will not be cooked through.
Step 3: Add a bit more oil, if needed, to the same pot and add the diced onion and green pepper. Cook, stirring occasionally, for a couple of minutes until they begin to soften. Add the minced garlic and stir for a minute or until fragrant.
Step 4: Stir in the remaining seasoning, followed by the tomato paste, Rotel, and stock. Also, throw in the extra can of tomatoes, if using. Scrape up any bits from the bottom of the pan when stirring. Add the chicken back to the pot and bring to a boil. Cover and reduce heat to a simmer (medium-low) and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Step 5: Add in the rinsed black beans and heat at least 5 minutes. Meanwhile, remove the cooked chicken from the pot and chop it into bite-sized pieces. Add the chicken back to the pot and taste the soup. Add more salt if needed and more chili powder if you like it extra spicy!
Step 6: Heat a large skillet over medium high heat. Bush a tortilla with a bit of olive oil on each side and heat in the skillet, carefully flipping it every 20 seconds or so, until it’s browned on both sides. Repeat with the remaining tortillas. Slice them up into strips with a pizza cutter. Serve the soup with the crispy tortilla strips, optional toppings and enjoy!
Tips:
- No chicken breasts? Substitute boneless chicken thighs. Only have bone-in chicken? Add 25 minutes to the cook time and remove all bones when chopping up the chicken.
- You can freeze the leftover tomato paste to use later in either a ziplock bag or a small silicone freezer tray. I got mine at Aldi for just a few dollars.
Looking for more chicken soup recipes?
Our Buffalo Chicken Soup brings the heat, but not the stress! Or try Creamy Chicken Florentine Soup for a cozy, comforting dish.
Chicken Tortilla Soup
Ingredients
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 2 lb. boneless skinless chicken breasts (2-3 depending on size)
- 1 Tbsp olive oil, divided (plus more if needed)
- 1 diced yellow onion
- 1 diced green pepper
- 3 minced garlic cloves
- ½ of 6 oz. can of tomato paste
- 1 10 oz. can of Rotel
- 1 14.5 oz can of diced tomatoes
- 4 cups chicken stock or broth
- 1 can of black beans – rinsed
- 2-3 tortillas
Optional
- sour cream, shredded cheese, fresh cilantro, sliced avocado, lime wedges
Instructions
- Combine the cumin, chili powder, garlic powder, and salt in a small bowl and set aside. Pat the chicken dry with a clean paper towel and trim off any excess fat. Season both sides of the chicken with half of the seasoning blend.
- Heat ½ tablespoon of olive oil in a large pot or dutch oven over medium-high heat. Brown the chicken in the pot for 1-2 minutes per side, then move to a clean plate. It will not be cooked through.
- Add a bit more oil if needed to the same pot and add the diced onion and green pepper. Cook, stirring occasionally, for a couple of minutes until they begin to soften. Add the minced garlic and stir for a minute or until fragrant.
- Stir in the remaining seasoning, followed by the tomato paste, Rotel, and stock. Also, throw in the extra can of tomatoes, if using. Scrape up any bits from the bottom of the pan when stirring. Add the chicken back to the pot and bring to a boil. Cover and reduce heat to a simmer (medium-low) and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Add in the rinsed black beans and heat at least 5 minutes. Meanwhile, remove the cooked chicken from the pot and chop it into bite-sized pieces. Add the chicken back to the pot and taste the soup. Add more salt if needed and more chili powder if you like it extra spicy!
- Heat a large skillet over medium high heat. Bush a tortilla with a bit of the remaining olive oil on each side and heat in the skillet, flipping it every 20 seconds or so, until it's browned on both sides. Repeat with the remaining tortillas. Slice them up into strips with a pizza cutter. Serve the soup with the crispy tortilla strips, optional toppings and enjoy!
Notes
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
