This easy yet flavorful soup has the perfect amount of spice, this cozy recipe will be a great addition to “soup season”!
Soup is just one of those things I crave all fall and winter long (even in Austin where it still hits 80 degrees). I’ve never made my own chicken tortilla soup, but I’ve been craving it a lot lately so I decided to give it a whirl. I’m so glad I did because it was delicious and super satisfying. My husband (who rarely craves soup) said he loved it and is having leftovers today for lunch!
Most chicken tortilla soups have black beans, but I prefer kidney beans so I changed it up a bit. The kidney beans kind of gave it a chili vibe too. I used rotisserie chicken to save time, but you could also make your own shredded chicken for this recipe!
I topped mine with tons of avocado, shredded cheddar cheese, cilantro, and Beanfield’s bean chips. The bean chips have 4 grams of fiber and 4 grams of protein per serving so it adds more nutritional value to the soup! And they are AMAZING. They are also a great gluten-free option.Print
2 tbsp olive oil
1/2 yellow onion, finely chopped
1 jalapeno, seeds and ribs removed, finely diced
2–3 tsp minced garlic, or to taste
4 cups chicken stock
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup corn, I used canned, drained and rinsed
2 1/2 cups shredded chicken, I used rotisserie chicken
3 tsp chili powder, or more/less to taste
1 tsp paprika, could also use smoked paprika
2 tsp cumin
1 bay leaf
salt and pepper, to taste
1/4 cup fresh chopped cilantro, then more for topping
juice of 1/2 a lime
diced avocado for topping, optional
shredded cheddar cheese, for topping, optional
tortilla strips or chips to taste, for topping
- In a large pot over medium-high heat, add your oil with the onion and jalapeño. Let cook for about 4-5 minutes, stirring occasionally.
- Add your garlic and sauté for 40 seconds to 1 minute.
- Add in your chicken stock, tomatoes, corn, beans, bay leaf and seasonings. Bring to a boil.
- Reduce heat and let simmer 15-20 minutes.
- Add chicken and cilantro and let simmer for about 5 more minutes.
- Taste, and add more salt/pepper or seasonings if need be.
- Remove bay leaf.
- Add lime juice and stir in.
- Serve in bowls and top with more cilantro if desired, shredded cheese, avocado, and tortilla strips.