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Chicken Tortilla Soup Recipe
Nancy

Chicken Tortilla Soup Recipe

Chicken tortilla soup is one of those meals that feels like a hug in a bowl. This version is rich, comforting, and slightly creamy—thanks to a little blending trick that enhances texture without needing cream. It’s also packed with veggies, black beans, and spices for that bold flavor punch. Topped with crunchy chips, creamy avocado, and fresh cilantro, it’s the ultimate bowl of warmth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Calories: 350
Ingredients Method

Ingredients
  

  • 2 organic boneless skinless chicken breasts – use freshly cooked or rotisserie for ease
  • 2 tbsp olive oil – used for sautéing and searing the chicken
  • 2 carrots thinly sliced – adds natural sweetness and texture
  • 2 ribs celery thinly sliced – for flavor and crunch
  • 1 small red onion diced – gives depth and color to the soup base
  • 3 garlic cloves minced – essential for bold flavor
  • 5 cups organic chicken broth – use low-sodium for better control of salt levels
  • 2 cans 14 oz each diced tomatoes – adds acidity and color
  • 2 cans 15 oz each black beans, rinsed and drained – hearty, protein-packed, and fiber-rich
  • 1 can organic corn – adds sweetness and contrast to the savory base
  • 1 tbsp chili powder – adjust to taste for the desired spice level
  • 1 tbsp cumin – brings warmth and an earthy note
  • ½ lime juiced – brightens the entire soup with freshness
  • Tortilla chips – adds a crunchy topping
  • Fresh cilantro – for herby freshness
  • Avocado – creamy contrast to the spicy broth

Method
 

  1. Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Season your chicken breasts with salt, pepper, and garlic powder. Sear each side for about 3–4 minutes until golden brown. Lower the heat, cover the skillet, and cook through fully. Once done, shred the chicken using two forks and set aside.
  2. In a large pot, heat the remaining tablespoon of olive oil. Add the diced onion, garlic, sliced carrots, and celery. Cook on medium heat until the onion turns translucent and the vegetables are tender. This should take about 5–7 minutes. Stir occasionally to prevent sticking.
  3. Pour in the diced tomatoes and chicken broth. Once everything is combined and warm, use an immersion blender to blend the mixture directly in the pot. This creates a thicker, smoother base while still keeping some veggie texture. If you don’t have an immersion blender, carefully transfer the soup mixture to a countertop blender, blend until smooth, then return it to the pot.
  4. Add the black beans, corn, chili powder, cumin, and lime juice to the blended soup base. Stir everything together well. Adjust the seasoning to your taste here—you can add more chili powder for spice or lime juice for brightness.
  5. Bring the soup to a gentle boil, then reduce the heat to low-medium. Cover the pot and let it simmer for about 10–30 minutes, depending on how much time you have. Stir occasionally. Finally, stir in the shredded chicken and heat through. Taste and adjust seasoning one last time before serving.
  6. Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, and fresh cilantro. You can even add a sprinkle of cheese or a dollop of sour cream for extra indulgence.