Chicken Tortilla Soup
Ingredients
- 2 tspolive oil
- 1onion
roughly chopped
- 3 clovegarlic
roughly chopped
- 1jalapeno pepper
stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ tsporegano
- ¼ tspcumin
- ½ tspground chipotle pepper
- 1 ozcan fire roasted tomatoes and green chiles
- 3 cchicken stock
- ¾ cblack beans
- ¾ ccorn
- 1 crotisserie chicken
- shredded cheese - colby jack / monterey jack / pepper jack
your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- 2 smallcorn tortillas
cut into thin strips
- sliced jalapenos
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Chicken Tortilla Soup
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About this Recipe
The Perfect Chicken Tortilla Soup (Cafe Terra Cotta Inspired!)
Get ready to experience the most perfect Chicken Tortilla Soup you'll ever make! If you fondly remember the legendary tortilla soup from Cafe Terra Cotta in Tucson, AZ, prepare to be transported. This recipe captures that incredible depth of flavor, warmth, and comforting goodness, making it the only chicken tortilla soup you'll ever need. It's a true taste of Southwest-inspired comfort, perfect for lunch or a light dinner.
What makes this Mexican chicken soup truly special is its incredible balance of smoky, savory, and fresh notes. We start with aromatic onions, garlic, and a hint of jalapeño, building a robust base. The magic really happens with fire-roasted tomatoes and green chiles, adding a smoky complexity that's simply irresistible. A unique blend of dried oregano, cumin, and ground chipotle pepper infuses the soup with a rich, authentic flavor that sets it apart.
This easy chicken tortilla soup recipe is also incredibly convenient, leveraging shredded rotisserie chicken to cut down on prep time significantly. In just 10 minutes of prep and 30 minutes of cooking, you can have a gourmet-tasting meal on your table. Black beans and frozen corn add texture and nutrition, making this a hearty and satisfying dish.
But let's not forget the fun part: the toppings! A generous sprinkle of shredded cheese, creamy cubed avocado, a squeeze of fresh lime, vibrant cilantro, and sliced green onions are essential. And of course, crispy, homemade corn tortilla strips are a must for that authentic crunch. Feel free to add extra sliced jalapeños if you love a bit more heat! This Southwest chicken soup is designed for customization, allowing you to create your perfect bowl every time.