Comforting and flavorful Chicken Tortilla Soup.
This Chicken Tortilla Soup filled with shredded chicken, black beans, hominy, and tomatoes is hearty, full of flavor, and simple to make!
I have been obsessed with making soups lately and one of the soups I was needing to recreate is chicken tortilla soup! Aka my Husband’s favorite meal growing up. It’s hearty, comforting, filling, and so delicious.
Why you’ll love this Chicken Tortilla Soup:
Hearty and filling. The protein and fiber from the shredded chicken and black beans will keep you satisfied and full.
Full of flavor. Full of spicy, sweet, and smoky flavors from the roasted tomato, chipotle in adobo, and spices.
Easy and simple to make. This recipe contains simple, easy-to-find ingredients.
Ingredient Breakdown:
- Tomatoes – I recommend roma tomatoes.
- Chipotle in adobo – for added smokiness and depth of flavor. Feel free to reduce the amount if you have a lower spice tolerance.
- Onion + garlic – the delicious aromatic base.
- Oregano + cumin – for added flavor.
- Chicken broth – I recommend low-sodium chicken broth. You can also use vegetable broth.
- Shredded chicken – I prefer shredded chicken breast, but any shredded poultry works.
- Hominy – adds a bit of texture and pairs deliciously with the black beans and chicken.
- Black Beans – my favorite beans to added in tortilla soup, but pinto beans also work!
- Cilantro – for added freshness and flavor.
- Lime juice – helps balance the smoky and salty aspects of the dish.
- Corn tortillas – crispy tortilla strips are the star of the show!
How to make Chicken Tortilla Soup:
- Add tomatoes to a large baking sheet cut side up. Broil on high for 15 min, flipping halfway through, until blistered. Add to high-powered blender along with chipotle in adobo peppers and sauce and blend until smooth.
- Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and spices and sauté for 1-2 minutes more until fragrant. Pour in blended tomato-chipotle mixture.
- Stir in broth and bring to a simmer. Then reduce heat to medium-low, cook uncovered for 5 min. Stir in hominy and black beans and simmer for 20 minutes.
- While soup is simmering, preheat the oven to 350°F. Cut the tortillas into thin strips and place on 2 lined baking sheets. Drizzle with oil, sprinkle over salt, and toss to coat. Spread evenly on baking sheet and bake for 10-15 min until crispy.
- Stir in chicken and cook for 1-2 min until warm. Season the soup with salt and pepper. Stir in cilantro and lime juice.
- Prep all of your add-ins. Fill each serving bowl with a handful of crispy tortilla strips. Ladle the hot broth into each serving bowl over the tortilla strips. Top with your preferred toppings and enjoy!
Modifications + Serving Suggestions:
Feel free to reduce the amount of chipotle in adobo used if you have a lower spice tolerance.
Substitute chicken broth for vegetable broth.
Make this vegan/vegetarian by subbing chicken broth for vegetable broth and shredded chicken for shredded vegan chicken.
The more toppings the better, in my opinion! I recommend topping the Chicken Tortilla Soup with additional crispy tortilla strips, avocado, cotija cheese, and fresh cilantro.
Storage Instructions:
Cool soup to room temperature and store in an airtight container in the fridge for up to 5 days.
To freeze this soup, transfer to an airtight container and freeze for up to 4-5 months.
To reheat, place in a saucepan over medium-low heat or heat in microwave until warm.
More Delicious Soup Recipes…
- Creamy White Bean and Chicken Orzo Soup
- Instant Pot Beef Hominy Soup
- Creamy Vegan Sausage Gnocchi Soup
- Thai Red Curry Noodle Soup
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chicken Tortilla Soup
Ingredients
- 2 lb roma tomatoes, halved
- 2 chipotle in adobo peppers
- 2-4 tbsp Sauce from chipotle in adobo (adjust amount based on spice tolerance)
- 1 tbsp olive oil
- 1 medium yellow onion, diced (~2 cups)
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried cumin
- 4 cups low-sodium chicken broth
- 1-25 oz. can hominy, drained and rinsed
- 1-15 oz. can black beans, drained and rinsed
- 2 ½ cups shredded chicken breast
- 2 tsp kosher salt
- Freshly cracked black pepper, to taste
- â…“ cup chopped fresh cilantro
- Juice from ½ lime
Toppings
- 5-6 corn tortillas, cut into strips
- Sliced avocado
- Crumbled cotija cheese
- Fresh cilantro
- Lime wedges
Instructions
- Add tomatoes to a large baking sheet cut side up. Broil on high for 15 min, flipping halfway through, until blistered. Add to high-powered blender along with chipotle in adobo peppers and sauce and blend until smooth.Â
- Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and spices and sauté for 1-2 minutes more until fragrant. Pour in blended tomato-chipotle mixture.Â
- Stir in broth and bring to a simmer. Then reduce heat to medium-low, cook uncovered for 5 min. Stir in hominy and black beans and simmer for 20 minutes. Â
- While soup is simmering, preheat the oven to 350°F. Cut the tortillas into thin strips and place on 2 lined baking sheets. Drizzle with oil, sprinkle over salt, and toss to coat. Spread evenly on baking sheet and bake for 10-15 min until crispy.Â
- Stir in chicken and cook for 1-2 min until warm. Season the soup with salt and pepper. Stir in cilantro and lime juice.Â
- Prep all of your add-ins. Fill each serving bowl with a handful of crispy tortilla strips. Ladle the hot broth into each serving bowl over the tortilla strips. Top with your preferred toppings and enjoy!
