Chicken Tortilla Soup: This is Recipe Will be on Repeat!

July might not be exactly soup season but chicken tortilla soup is so good that it has a seat at my table year round. This is one of those recipes that I was surprised to learn is actually authentically Mexican and not something that is just found at your local Tex-Mex restaurant. Instead, this dish has roots in Mexico City in which left over tortillas were used to fortify the soup. It’s a similar concept to other cuisines in which bread is used as a thickener (think of Italian tomato soups or the garlic soups of Spain).

Typically, chicken tortilla soup uses shredded roasted chicken and roasted tomatoes and peppers, but I am adapting my version to be quick and easy using pantry staple ingredients. Because of this, the soup comes together quickly, but taste is not sacrificed. This is also a healthy, one pot meal so it is perfect for a busy weeknight. I would suggest to make this in a big batch because the leftovers are perfect for lunch and also freeze well when you need a quick meal that requires little effort or planning. Check out my recipe below and let me know your thoughts!

Serves 4 – 6

Ingredients:

2 large chicken breasts, cubed

1 – 14 ounce can of beans of your choice, rinsed. This is also a perfect time to use up your homemade refried beans.

1 cup of corn kernels, frozen or canned works.

2 cups of chicken stock

1 – 14 ounce can of fire roasted tomatoes

1 hot pepper minced (I used a Thai chili, but any small chili would work)

2 cloves of garlic, minced

1/2 onion, diced

1 bell pepper, diced

1 tablespoon of chili powder

1/2 tablespoon of cumin

For the topping:

Plenty of tortilla chips, shredded cheese, pickled jalapenos, avocado, and cilantro

Instructions:

1. In a large stockpot over medium high heat, add some olive oil and add the chicken with some salt and pepper. Sauté for about 5 minutes or until the chicken is just browned.
2. Add the onions and bell pepper with a bit more salt and pepper and sauté for another 3-5 minutes, stirring occasionally.
3. Stir in the garlic and chili pepper and then add the chili powder and cumin. Pour in the tomatoes and reduce the heat to low.
4. Add the beans and corn along with the chicken stock. Bring to a simmer and allow to cook for about 20 minutes.
5. To serve, add a small handful of tortilla chips to the bottom of a bowl with some avocado. Ladle the soup over and top with cheese, jalapenos, and cilantro.

If you like this, try my comforting, creamy, and craveable white chicken chili!