This Super Cozy Chicken Tortilla Soup is full of warming spices, tender shredded chicken, fire-roasted tomatoes, and hearty black beans; nourishing and packed with flavor.
I’ve combined my love for warming chili and soothing chicken soup to bring you this super cozy chicken tortilla soup.
Soup season is in full effect, and in my mind, that means there is no unacceptable amount of soup that can pop up in one’s feed. I conjure up some kind of soup at least once a week. When someone in our house wakes up with a scratchy throat, I have my go-to chicken remedy; when I’m feeling nostalgic, tomato soup with grilled cheese. I have no shame bringing an abundance of soups to this blog and I’m stoked to introduce you to this fabulous mélange.
My mom is visiting from Canada this week to spend time with my little guy, so I basically have a live-in nanny which has allowed me to tend to my blog and catch up on housework. (Doing adult things is such a treat these days. Ha.) Since my dad is on the picky side, there are a bajillion things my mom would love to make but can’t since my Dad will likely give the ol’ snub. So, while she’s here, I’ve been treating her to dishes my pop would turn his nose at; like gyros, curry, and this bomb chicken tortilla soup.
Super Cozy Chicken Tortilla Soup.
Chicken broth gets amped up with fire-roasted tomatoes, a punchy poblano, and warming spices. I like using store-bought rotisserie chicken for this soup because it makes life so much easier. Just shred it, throw it in the soup, and you’re golden. Rotisserie chicken is so tender and flavorful, and it just makes things simple and quick. Whip it up on a weeknight for dinner and pack the leftovers for a brown-bagged lunch worth looking forward to ;)
Away from the table…
I’m almost finished with The Book of Gutsy Women: Favorite Stories of Courage and Resilience. It’s written and narrated by Hillary and Chelsea Clinton, and they touch on so many fantastic stories from past and present. They’ve given a nod to a diverse group of women—and young girls—and when I wasn’t learning something, I was nodding my head in agreement. Who is your favorite gutsy woman? And! Are you reading anything good right now?
Okay so sad realization here: other than motherhood and reading books, there really isn’t much going on away from the table these days. I’ll keep trying, though :) (Insert frazzled laughter here.)
I hope you had a wonderful Halloween and have some leftover treats to pick at for the next week or two! I’ve definitely been eating my share of mini candy bars… an amount that probably equates to two regular-sized bars. Sneaky packaging!
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on Insta @killing__thyme :)
Super Cozy Chicken Tortilla Soup
- 2 TBSP olive oil
- 1 small yellow onion, diced
- 1/2 poblano pepper, diced; you can dice the other half and use as garnish if you like a lot of heat! If you want extra heat, keep the seeds. Otherwise discard them. If you can't find a poblano pepper, you can use a jalapeno.
- 4 garlic cloves, smashed and thinly sliced.
- 32 oz chicken broth
- 2 14.5 oz cans of fire-roasted diced tomatoes, plus juice
- 1 10 oz can of diced tomatoes with green chilies
- 1 15 oz can of black beans, drained and rinsed
- 2 cups shredded cooked chicken I recommend getting store-bought rotisserie chicken, but if you prefer to cook and shred your own, that's fine!
- Juice of one lime
- 1 TBSP chili powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp kosher salt
- A few cracks of black pepper
- 1 tsp smoked paprika Regular paprika is fine if you don't have smoked.
- 1/4 tsp cayenne pepper; more if you'd like to add more heat!
- 1/4 cup chopped fresh flat leaf parsley or cilantro
- Crispy tortilla strips or crushed tortilla chips I like using the tortilla strips sold in a bag used for salad toppers.
- Peeled and diced avocado
- Shredded cheese
- Chopped fresh flat leaf parsley or cilantro
- Leftover minced poblano, for extra heat (optional)
- Heat 2 TBSP of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the onion and poblano, and sauté for about 5 minutes, or until the onions start to sweat, stirring occasionally. Stir in the garlic and sauté until the garlic is aromatic—about a minute.
- Add the chicken broth, tomatoes and juice, black beans, shredded chicken, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper. Stir well to combine and bring the mixture to a boil. Let it boil gently for about 5 to 7 minutes.
- Finally, add the parsley or cilantro and simmer for another minute. Give the soup a taste test and add more salt or seasonings to taste. The flavor and saltiness will vary based on the chicken broth and personal preference. Make any adjustments you feel necessary with salt and other spices.
- Spoon the soup into bowls and garnish with tortilla strips. You can also top with cubed avocado, cheese, and chopped fresh herbs. Some folks even add a dollop of sour cream—got nuts.