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THE BEST AND EASIEST CHICKEN TORTILLA SOUP

You'll love how simple this recipe is to throw together, use rotisserie chicken to make it even easier, the toppings make it extra fun and leftovers taste even better the next day.
Prep Time :20 minutes
Cook Time :30 minutes
Serves 6

YOU'LL NEED:

  • 1-2 pounds shredded chicken (rotisserie chicken works great!)
  • 1 tablespoon olive oil
  • 1 cup diced onion (I love using shallots)
  • 2 red (orange or yellow) bell peppers, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin (or more to taste)
  • 1 tablespoon chili powder (or more to taste)
  • 1 - 7 ounce can green chilies
  • 3 tablespoons tomato paste
  • 2-3 cans black beans, with liquids
  • 32 ounces chicken stock (plus more if needed)
  • TOPPINGS: tortillas chips (or tortillas cut into strips and lightly fried), avocado, sour cream, shredded cheese, cilantro, lime wedges, salsa or pico de Gallo, diced red onion

HERE'S HOW:

  • MAKE THE SHREDDED CHICKEN, or shred a rotisserie chicken from the store! To make shredded chicken, place chicken breasts into a saucepan and add enough water to cover. cook over medium heat, bring to a boil, and simmer until chicken meat is cooked through, about 10 to 12 minutes. transfer chicken to a plate, allow to cool, and shred using 2 forks. (while chicken cooks, prep veggies!)
  • SAUTE VEGGIES, heat 1 tablespoon olive oil in a soup pot over medium high heat. add onions, red peppers, and minced garlic. stir and begin cooking, then add the the spices and stir to combine. add shredded chicken and stir.
  • MAKE SOUP, pour in chilies, chicken stock, tomato paste, water, and black beans. bring to a boil and reduce heat to a simmer. simmer for 30 minutes, uncovered. Add more chicken stock if needed.
  • TIME FOR A TASTE TEST! add more seasoning if needed.  turn off heat and let cool for 15 minutes. a few minutes before serving with toppings.