Nonna Rosa always said a good soup could cure anything, and while I wouldn’t go that far, this classic chicken tortilla soup comes close. It’s a recipe I often turn to on a Tuesday night in my small LA kitchen when I want something satisfying without much fuss. The rich broth, tender chicken, and vibrant vegetables make it a consistent favorite.
There’s something about the combination of fire-roasted tomatoes and a hint of spice that just works. It comes together quickly, which is ideal after a long day. This soup feels like a complete meal, substantial enough for a family dinner but still light. Plus, it’s quite adaptable, which is always a bonus when you’re cooking with what you have on hand.
Pantry Staples
The backbone of this soup comes from a few reliable pantry items. Fire-roasted diced tomatoes add a smoky depth that regular diced tomatoes don’t quite achieve. Black beans and corn from a can are convenient and hold their texture well. A can of red enchilada sauce brings a lot of traditional flavor without needing a long list of individual spices. Chili powder, cumin, and a touch of cayenne round out the spice profile.
Fresh Produce
You only need two fresh items for the base of this recipe: a yellow onion and a couple of cloves of garlic. These aromatics are essential for building the foundation of flavor. Chopping the onion uniformly helps it cook evenly. Minced garlic quickly releases its fragrance into the olive oil.
Proteins and Broth
Shredded cooked chicken makes this a quick weeknight meal. I often use leftover chicken from another dinner, or a store-bought rotisserie chicken works beautifully here. For the broth, I usually grab Trader Joe’s organic chicken broth, but any good quality broth will do. The broth ties all the soup ingredients together.
Topping Options
Toppings are where the fun happens with classic chicken tortilla soup. Crispy tortilla strips are a must for texture. Shredded Monterey Jack or cheddar cheese melts into the warm soup nicely. A dollop of sour cream adds a creamy tang, and diced avocado brings a fresh richness. Fresh cilantro always brightens things up.
Sauté Aromatics
Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat on your GE electric range. Add the chopped yellow onion. Stir it occasionally until it softens, which usually takes about five minutes. Then, stir in the minced garlic and cook for another minute until you can smell its fragrance. Be careful not to let the garlic brown.
Combine Ingredients
Once the aromatics are ready, add the rest of the main ingredients to the pot. This includes the fire-roasted diced tomatoes, black beans, corn, enchilada sauce, chicken broth, shredded cooked chicken, chili powder, cumin, and the optional cayenne pepper. Give everything a good stir to combine.
Simmer and Season
Bring the entire mixture to a simmer. Once it starts to bubble gently, reduce the heat to low. Cover the pot and let it cook for at least 20 minutes. This simmering time allows all the different flavors to meld together properly. After 20 minutes, taste the soup and adjust the seasoning with salt and black pepper as needed.
Serve with Toppings
Ladle the hot classic chicken tortilla soup into individual bowls. Then, offer a variety of toppings for everyone to customize their serving. Tortilla strips, shredded cheese, a dollop of sour cream, slices of avocado, and fresh cilantro are all good choices that add texture and brightness.
Notes From My Kitchen
I usually make this in my 6-quart Instant Pot Duo on the Sauté function, then switch to Slow Cook for the simmering. It works just as well as a Dutch oven on the stove, and it frees up a burner. One thing I learned the hard way is not to add the tortilla strips to the main pot too early; they get soggy quickly. Always add them right before serving, or let everyone add their own. For a deeper flavor, sometimes I’ll let the soup simmer for closer to 45 minutes if I have the time.
Variations
If you prefer a vegetarian version, omit the chicken and use vegetable broth instead. You can add extra black beans or a can of drained pinto beans for more substance, though I’ve found that adding too many different types of beans can make the soup a bit too thick. For an extra kick, a small can of diced green chiles can be stirred in with the tomatoes. To make it a bit creamier, a swirl of heavy cream or a few tablespoons of cream cheese can be added at the very end, just before serving.
Storage
Leftover soup keeps well in an airtight container in the refrigerator for up to 3-4 days. When reheating, I usually do it on the stovetop over medium-low heat, stirring occasionally until warmed through. The texture holds up nicely. Freezing is also an option; transfer cooled soup to freezer-safe containers or bags and it will last for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Can I make this soup vegetarian? Yes, easily. Just omit the shredded chicken and use vegetable broth instead of chicken broth. You might consider adding extra beans or some diced bell peppers for more texture. The flavors of the spices and tomatoes still create a satisfying meal.
How can I adjust the spice level? For less spice, simply leave out the cayenne pepper. If you like more heat, you can increase the amount of cayenne or add a pinch of red pepper flakes with the other spices. A few dashes of your favorite hot sauce at the table also works for individual servings.
What if I don’t have fire-roasted tomatoes? Regular diced tomatoes can be used, but the soup will lose some of its smoky depth. To compensate, you could add a very small amount of smoked paprika along with the chili powder and cumin.
Nutritional Information
The nutritional values provided are estimates per serving and can vary based on specific brands of ingredients used and portion sizes. Factors like the sodium content in your chicken broth, the fat content of your cheese and sour cream toppings, and the specific type of enchilada sauce will all influence the final numbers. For precise dietary information, it’s best to calculate based on the exact products you use.
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Classic Chicken Tortilla Soup (30 Minutes)
- Total Time: 45 minutes
- Yield: 6 servings
Description
This recipe makes a classic chicken tortilla soup with shredded chicken, black beans, corn, and fire-roasted tomatoes.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- For topping: tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add fire-roasted diced tomatoes, black beans, corn, enchilada sauce, chicken broth, shredded cooked chicken, chili powder, cumin, and cayenne pepper (if using).
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
- Season with salt and black pepper to taste.
- Ladle hot soup into bowls and serve with desired toppings such as tortilla strips, shredded cheese, sour cream, avocado, and fresh cilantro.
Notes
- Pre-cooked rotisserie chicken works well for this recipe.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
