Best Ever Chicken Tortilla Soup
The Best Ever Chicken Tortilla Soup is bursting with flavor and fully loaded with chunky tomatoes, peppers, chicken and smokey flavors. This recipe has very little prep work and it's ready in 30 minutes! Seriously.
Living in Arizona for 15 years I have developed a deep love for southwestern flavors. When it comes to soup I don't think there is a soup more suited to the southwest than Chicken Tortilla Soup. Classic ingredients of this Mexican inspired soup are some of my favorites.
For starters this recipe includes 3 types of corn. Kernel corn, hominy and corn tortilla strips on top. With a base like that you know it has to be good. Selected smokey spices and fresh chicken and jalapenos help create a fabulous base for the petite tomatoes, black beans and red bell peppers.
homemade guacamole. After which time I thought what a great idea to top the soup with guacamole. Well, it is fabulous. Although Chad will take his without the guacamole.
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Helpful Tips to make Best Ever Chicken Tortilla Soup:
- Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.
What you will need to make Best Ever Chicken Tortilla Soup:
- New Mexico Chile Powder - This is one of my favorite spices. See the notes above.
- 8 Quart Stock Pot -
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite soup recipes:
BEST EVER Hearty Beef Soup!25 Minute Bacon Beer Cheese Soup with Chicken
Bacon Double Cheeseburger Beer Cheese Soup
Yield: 8
Best Ever Chicken Tortilla Soup
The Best Ever Chicken Tortilla Soup is fully loaded with tomatoes, peppers, chicken and smokey flavors. It's ready in 30 minutes and this simple recipe is a perfect make ahead dinner.
prep time:20 cook time:10 total time:30
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, uncooked
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium size jalapeños
- 1 red bell pepper
- 8 cups chicken stock
- 1 cup frozen corn
- 2 (15 ounce) cans petite diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can yellow hominy, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon New Mexico chili powder
- juice of 1 lime
Optional garnishes
- Colby jack shredded cheese
- Tortilla strips
- Guacamole
Instructions
- Warm a large 8 quart stockpot over medium-high heat. Cut chicken into bite size pieces, add oil to warm pot. Add chicken and sprinkle with salt, pepper, onion and garlic. Stir occasionally.
- Meanwhile, de-vein, de-seed and mince jalapenos. Add to pot and stir to combine. De-vein, de-seed and chop red bell pepper into bite size pieces. Add to pot and stir to combine. Add chicken stock and scrape the bottom of the pan to release bit that have gotten stuck.
- Add remaining ingredients (except garnishes) and stir to combine. Increase temperature to high, bring to a boil. Allow to boil for 10 minutes.
- Top with garnishes if desired. Serve and enjoy.
Originally published 10/23/13
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