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Chicken Tortilla Soup

Yields8 Servings

 1 tbsp canola oil
 1 yellow onion, diced
 1 poblano pepper, diced
 ½ jalapeño pepper, minced
 4 cloves garlic, minced
 1 tsp cumin
 ½ tsp ground chipotle pepper
 ½ tsp dried oregano
 64 fl oz chicken stock
 2 lbs chicken breast tenderloins, cooked and shredded(You can also use rotisserie chicken)
 4 corn tortillas, cut into pieces
 2 10 oz. cans diced tomatoes & green chilies (I used Rotel)
 1 4 oz. can fire roasted diced green chilies
 1 15 oz. can black beans, drained and rinsed
 1 14.4 oz. bag of frozen corn
 fried tortilla strips and chips
 avocado, diced
 sliced jalapeños
 sour cream
 shredded cheese (I used Pepper Jack)
 sliced radishes
For the Fried Tortilla Strips and Chips
 2 cups canola oil
 12 corn tortillas, cut into strips and chps
 finishing sea salt

In a large dutch oven or pot, add the canola oil and heat over medium heat. Add the onion, poblano pepper, and jalapeño pepper. Sauté until vegetables start to soften and lightly brown. Add the garlic and cook another 2-3 minutes, being careful not to burn the garlic.


Add the cumin, ground chipotle pepper, and oregano. Allow the herbs to cook for a minute to enhance their flavors.


Add the chicken stock and bring to a boil. Reduce the heat to simmer. Add the corn tortilla pieces, shredded chicken, Rotel tomatoes, green chilies, black beans, and corn.


Cover and allow the mixture to simmer for 1 hour until it starts to thicken.


Serve in individual bowls and garnish with sliced jalapeños, sliced radishes, sour cream, cheese, and tortilla strips and chips.

To make the fried tortilla strips and chips:

In a large dutch oven or pot, bring oil to 350℉. Cook tortilla strips in hot oil for approximately 30 seconds-1 minute. Remove and drain on paper towels. Sprinkle with sea salt.


To cook chips, cook for approximately 1-1 1/2 minutes until chips start to turn light golden brown. Remove and drain on paper towels. Sprinkle with sea salt.

Nutrition Facts

Servings 8