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Close-up bowl showcasing vibrant Spicy Chicken Tortilla Soup, ready to eat.

Spicy Chicken Tortilla Soup Ultimate

This Spicy Chicken Tortilla Soup recipe delivers a satisfying crunch, comforting warmth, and a fiery kick. It's a flavorful and versatile meal perfect for any occasion, easily customized to your preferred spice level and toppings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 cups chicken broth low sodium preferred
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and minced adjust to your spice preference
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 tsp dried oregano
  • Salt to taste
  • Pepper to taste
  • Tortilla chips or strips, for topping
  • Shredded cheddar cheese, for topping
  • 1 avocado, diced, for topping
  • Sour cream or Greek yogurt, for topping
  • Fresh cilantro, chopped, for topping
  • Lime wedges, for topping

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Two forks (for shredding chicken)
  • Ladle
  • Bowls
  • Baking sheet (optional for tortilla strips)
  • Oven (optional, for tortilla strips)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, chopped bell pepper, and jalapeno (if using). Cook for another 3-5 minutes, until the peppers are slightly tender.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in the chicken broth and bring to a simmer.
  6. Add the chicken breasts to the simmering broth, making sure they are fully submerged.
  7. Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through.
  8. Remove the chicken breasts from the pot and shred them using two forks.
  9. Return the shredded chicken to the pot.
  10. Stir in the black beans, corn, and diced tomatoes and green chilies.
  11. Bring the soup back to a simmer and cook for another 10-15 minutes, allowing the flavors to meld together.
  12. Taste and adjust seasonings as needed.
  13. Ladle the Spicy Chicken Tortilla Soup into bowls.
  14. Top with your favorite toppings: tortilla chips or strips, shredded cheddar cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime.
  15. Enjoy!

Notes

For extra crispy tortilla strips, bake them instead of frying. Cut tortillas into thin strips, toss with olive oil and salt, and bake at 350°F (175°C) for 8-10 minutes. The soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To make a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or vegetables like zucchini or sweet potatoes. To thicken the soup, blend a cup or two of the soup or stir in a cornstarch slurry.