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Bowl of Chicken Tortilla Soup.
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Super Cozy Chicken Tortilla Soup

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.
Course Main Course, Soup
Cuisine Mexican
Keyword Chicken, comfort food, Mexican, soup, Spicy
Servings 10 cups
Author Dana Sandonato

Equipment

  • Dutch oven or stock pot

Ingredients

  • 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

Garnishes.

  • 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)

Instructions

  • 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.

Notes

Soup will stay good for 5 days in an air-tight container kept in the refrigerator; it will keep well frozen for 6 months.
If you want a brothier soup, you can add an extra cup or two of broth or water.