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Chicken Tortilla Soup from www.whatsgabycooking.com (@whatsgabycookin)
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4.96 from 45 votes

Chicken Tortilla Soup

The most perfect chicken tortilla soup you'll ever make! Inspired by Cafe Terra Cotta (who used to make the most perfect tortilla soup in Tucson, AZ), you'll never make another recipe ever again!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Soup, Dinner
Cuisine: Southwestern, Mexican, Tex Mex
Keyword: how to make chicken tortilla soup, chicken tortilla soup, easy chicken tortilla soup, cafe terra cotta chicken tortilla soup, tucson arizona chicken tortilla soup, the best chicken tortilla soup recipe, homemade chicken tortilla soup
Servings: 4 people
Author: Gaby

Ingredients

  • 2 teaspoons olive oil
  • 1 onion roughly chopped
  • 3-4 cloves garlic roughly chopped
  • 1 jalapeno pepper stem and seeds removed and roughly chopped
  • kosher salt and freshly cracked black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ½ teaspoon ground chipotle pepper
  • 1 14- ounce can fire roasted tomatoes and green chiles
  • 3 cups chicken stock
  • ¾ cup black beans
  • ¾ cup frozen corn
  • 1 cup shredded rotisserie chicken

Toppings:

  • shredded cheese - colby jack / monterey jack / pepper jack your choice
  • quartered limes
  • cubed avocado
  • cilantro
  • sliced green onions
  • 2 small corn tortillas cut into thin strips
  • sliced jalapenos

Instructions

  • Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
  • Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
  • Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add black beans, corn and shredded chicken.
  • Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
  • To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.