chicken tortilla soup

★★★★★ 47
By Laurie Roberts
from Gold Bar, WA

This is one of my favorite comfort foods on those cold days outside. It's so colorful and full of flavor. You can spice it up or down and make it thick or soupier. I never measure so don't have exact amounts to provide - just improvise until it suits your taste buds!

Blue Ribbon Recipe

The flavors in this chicken tortilla soup are simply smashing! A delicious and basic tortilla soup recipe that leaves the seasoning to your taste buds. The ranch-style beans and their sauce add a nice flavor. Corn gives the soup a pop of sweetness and a nice contrast in flavor. When all simmered, the final product was a soup better than we've had at any Mexican restaurant. Muy Bueno!

— The Test Kitchen @kitchencrew
★★★★★ 47
serves 4
method Stove Top

Ingredients For chicken tortilla soup

  • 4
    boneless skinless chicken breasts
  • 2 box
    chicken stock or broth (32 oz each)
  • 1 can
    ranch style beans (15 oz)
  • 1 can
    black beans, rinsed (15.25 oz)
  • 1 can
    corn, drained, or I use a small package of frozen )15.25 oz)
  • 1 can
    green chiles, mild (7 oz)
  • 1 c
    roasted red peppers, diced (i just use the store bought jar)
  • cayenne pepper
  • cumin
  • salt and pepper, to taste
  • pepper jack cheese
  • tortilla chips
  • sliced avocado (optional)
  • green onions, chopped for garnish (optional)

How To Make chicken tortilla soup

Test Kitchen Tips
When seasoning the soup, we used 1 tsp cumin, 1 tsp, salt, and 1/2 tsp black pepper.
  • Chicken breasts in a baking dish.
    1
    Season chicken with cumin, salt, and pepper. Put in 350 degree oven to roast until fork tender (about 45 minutes). I put some of the broth in the pan, but you can also use water.
  • Cooked and shredded chicken in broth.
    2
    Let cool enough to shred or cut into cubes. Then put the shredded (or cubed) chicken in a soup pot on the stove.
  • Broth, beans, corn, green chilies, and diced red peppers in the broth.
    3
    Add the broth, beans, corn, green chilies, and diced red peppers.
  • Seasoning the soup.
    4
    Season the soup with more cumin, cayenne, and salt, and pepper to taste.
  • Simmering the soup until it thickens.
    5
    Simmer over medium-high heat for about 30 minutes until flavors meld together. NOTE: This should be a very thick soup, so if it's too "watery" you can add some crumbled tortilla chips and pepper jack cheese to thicken.
  • Soup in a bowl with cheese, sliced avocado, and green onion.
    6
    Ladle into a soup bowl and garnish with cheese, sliced avocado, and green onion. Serve with tortilla chips and enjoy!
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