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A bowl of delicious Chicken Tortilla Soup is shown as the featured image for the recipe article.

Best Chicken Tortilla Soup

This recipe unlocks the secrets to a truly flavorful Chicken Tortilla Soup, moving beyond bland broths to a rich and satisfying culinary experience. By focusing on techniques like searing, spice blooming, and homemade broth, this recipe delivers depth and complexity in every spoonful.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 bell peppers 1 red, 1 yellow
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 6 cups chicken broth
  • 1 lime, juiced
  • Salt to taste
  • Pepper to taste
  • 6 corn tortillas, cut into strips

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Two forks
  • Baking sheet (optional for tortilla strips)
  • Frying pan (optional for tortilla strips)

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the chicken thighs with salt and pepper.
  3. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the pot.
  5. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
  6. Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
  7. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  8. Cook for 30 seconds, stirring constantly, until fragrant.
  9. Add the crushed tomatoes, chicken broth, black beans, and corn to the pot. Bring to a simmer.
  10. Return the seared chicken to the pot.
  11. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, until the chicken is cooked through and easily shreds.
  12. Remove the chicken from the pot and shred it with two forks.
  13. Return the shredded chicken to the pot.
  14. Stir in the lime juice. Season with salt and pepper to taste.
  15. Bake or fry corn tortilla strips until crispy.
  16. Ladle the soup into bowls and top with your favorite toppings, such as tortilla strips, avocado, shredded cheese, sour cream, and cilantro. Serve with lime wedges.

Notes

For a richer flavor, use homemade chicken broth. Blooming the spices enhances their flavor. Adjust the amount of jalapeño and cayenne pepper to your desired level of spiciness. Toppings are customizable; feel free to experiment with different combinations. Leftover soup can be stored in the refrigerator for up to 3 days. Store toppings separately to prevent them from becoming soggy.