Chicken Tortilla Soup
A smoky, brothy chicken tortilla soup with black beans, corn and fire-roasted tomatoes, made in one pot and loaded with crunchy toppings.
30% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 35 min
- Serves
- 6
- Calories
- 270
- Protein
- 32 g
- Per serving
- $2.42
Why this recipe works
The toppings are half the fun here, so set them out and let everyone build their own bowl. The soup itself is light and brothy; the chips, avocado and cheese make it a meal.
- Poaching whole chicken breasts in the spiced broth keeps them tender and flavors the soup at the same time.
- Fire-roasted tomatoes and smoked chili powder give a grilled depth without a grill.
- A squeeze of lime at the end brightens everything.
Ingredients
To serve
You will need
- Large Dutch oven or heavy pot
Method
Tap a step number to mark it done.
Soften the aromatics
Heat the oil in the pot over medium heat. Add the onion and jalapeño and cook until soft.
Toast the spices
Stir in the garlic, chili powder, cumin and oregano and cook until fragrant, about 1 minute.
Poach the chicken
Add the tomatoes, broth, chicken and salt. Bring to a boil, then lower to a gentle simmer, cover partly and cook until the chicken reaches 165°F (74°C).
Shred and finish
Move the chicken to a board and shred it with two forks. Return it to the pot with the beans and corn and simmer until hot.
Season and serve
Stir in the lime juice and taste for salt. Ladle into bowls and top with crushed tortilla chips, avocado, cilantro, sour cream and cheese.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Store toppings separately; tortilla chips go soggy in leftover soup.
- For a thicker soup, mash a ladle of the beans against the side of the pot.
- The soup freezes well for 3 months without the toppings.
Nutrition per serving
270 calories
$2.42 estimated cost per serving
Where the calories come from
| Protein | 48% of calories | 32 g |
|---|---|---|
| Carbs | 32% of calories | 21 g |
| Fat | 20% of calories | 6 g |
| Fiber | 6 g | |
| Sodium | 1320 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use rotisserie chicken?
Yes. Skip the poaching step, simmer the soup for 10 minutes, then add 3 to 4 cups of shredded rotisserie chicken with the beans and corn.
Is chicken tortilla soup spicy?
It is mildly warm. Leave the seeds in the jalapeño or add a chipotle pepper in adobo for more heat.
Does the nutrition include toppings?
No. It covers the soup only; chips, cheese and avocado add roughly 150 to 250 calories per bowl depending on how generous you are.
