spicy chicken tortilla soup~robynne

★★★★★ 1 Review
RobynneG avatar
By Robynne Glenn
from Henderson, NV

This hearty soup will tickle your taste buds with bold spicy flavors. You can spice it up or dress it down. Either way, I promise you will make it again and again. I know I will. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to taste. ~Robynne

Blue Ribbon Recipe

This robust soup is full of Mexican spices. It's hearty and will definitely leave you satisfied. It is a little on the spicy side, but we loved it. There are so many flavors and textures going on in this recipe. With big chunks of seasoned chicken, sweetness from the corn and carrots, and some spice, this will be great on a cold, crisp day. The soup is delicious by itself, but add your favorite toppings and make it your own.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 8-10
prep time 45 Min
cook time 2 Hr
method Stove Top

Ingredients For spicy chicken tortilla soup~robynne

  • CHICKEN
  • 2-3 lb
    boneless chicken breasts, diced (thighs can be used if you prefer)
  • 4 Tbsp
    olive oil
  • 2-3 tsp
    Mrs. Dash Chipotle Southwest seasoning
  • 2 tsp
    sea salt
  • 2 tsp
    granulated garlic
  • 1-2 tsp
    black pepper
  • SOUP
  • 2-3 c
    diced onion
  • 1 c
    diced carrots
  • 1/2 c
    diced celery
  • 1 c
    diced red bell pepper (can omit this)
  • 4 Tbsp
    chopped garlic
  • 4-5 tsp
    ground cumin
  • 2 tsp
    Mrs. Dash Chipotle Southwest seasoning
  • 1-2 Tbsp
    chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
  • 28 oz
    canned diced tomatoes
  • 4 Tbsp
    tomato paste
  • 8 c
    chicken broth
  • 3/4 c
    fresh cilantro, chopped, small thin stems are okay to include
  • 8-16 oz
    frozen white corn
  • 2 can
    black beans, 15 oz size, rinsed
  • salt and pepper to taste* salt after using beef and chicken bases, they are salty
  • 6-8
    corn tortillas, cut into strips
  • vegetable oil, for frying tortilla strips
  • sea salt
  • OPTIONAL
  • 1-2 Tbsp
    chicken base* for added flavor (add a little at at time)
  • 1-2 tsp
    beef base* for deeper flavor (add a little at a time)
  • GARNISHES
  • monterey jack cheese
  • green onions, sliced
  • sour cream
  • sliced avacado
  • lime wedges
  • salsa
  • fresh cilantro, chopped

How To Make spicy chicken tortilla soup~robynne

  • Browning the chicken.
    1
    Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
  • Pan after chicken is removed.
    2
    After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
  • Sauteeing the veggies.
    3
    Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
  • Adding spices to the pan.
    4
    Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
  • The rest of the ingredients added to the soup.
    5
    Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
  • Chicken added back to the soup.
    6
    Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
  • Frying tortilla strips.
    7
    Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
  • Spicy chicken tortilla soup in a bowl with toppings.
    8
    Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!
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