About the Recipe
This Tortilla Soup is one of those recipes that just comes together so quickly and is kind of fun to make. Just throw on some music and after a long day of work and get to cooking. It’s warm, hearty, and layered with flavor, from the sautéed peppers and onions to the juicy chicken and all those cozy spices.
I used rotisserie chicken because, let’s be honest, some days we just need a shortcut that still tastes homemade. But you can easily cook your own chicken if you’d like! The real star here is the broth, rich, comforting, and just the right balance of spice and tang from that little squeeze of lime.
And don’t skip the crispy tortilla strips, they’re literally the crunch that brings it all together. Add your favorite toppings like cheese, avocado, sour cream, or a drizzle of hot sauce, and you’ve got yourself a bowl that hits all the right notes.
Whether you’re making it for Sunday dinner, meal prep, or a cozy night in, this soup is guaranteed to warm your heart (and your kitchen friend). 🌶️💛
Ingredients
2 chicken breasts, shredded (I used rotisserie chicken, but you can cook yours separately)
Corn tortillas — as many as your heart desires friend (I used 8)
1 red bell pepper, diced
1 onion, diced
1 jalapeño, diced
3 garlic cloves, minced (or as many as your heart desires friend)
1 lime
1 can sweet corn
1 can black beans
1 can chili beans (or pinto beans work fine too)
1 can diced tomatoes
1 container chicken bone broth or stock
2 cups water
¾ cup canola or vegetable oil
3 tbsp chicken seasoning (bouillon)
1 tbsp garlic and onion powder
1 tsp cumin
1 tsp oregano
1 tsp paprika
2 Bay Leaves (or 3, go off queen)
Salt and pepper to taste
Preparation
In a Dutch oven or large pot over medium-high heat, add a small drizzle of oil. Add your bell pepper, onion, garlic, and jalapeño. Sauté until the onions are translucent.
Add in all of your canned ingredients and spices, stirring until well combined.
Add the shredded chicken, broth, water, bay leaves, and the juice of half a lime. Cover and let simmer for 20–30 minutes.
Meanwhile, in a medium pan, heat your oil to 350°F.
Slice your tortillas into thin strips and fry them in small batches until golden and crispy. Remove from oil and sprinkle with a little salt.
Time to assemble! Serve yourself a cozy bowl of soup and top with crispy tortilla strips, cheese, sour cream, avocado, salsa, or hot sauce, the options are endless.