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Spicy Chicken Tortilla Soup

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Warm up with a bowl of Spicy Chicken Tortilla Soup, a zesty and hearty dish that’s perfect for any time of the year. This flavorful soup is packed with tender chicken, black beans, and fire-roasted tomatoes, all simmered in a rich, spiced broth and topped with crunchy tortilla strips, fresh avocado, and a squeeze of lime.

A vibrant bowl of Spicy Chicken Tortilla Soup is served in a rustic ceramic bowl. The soup is richly colored, with visible chunks of tender chicken, black beans, and colorful bell peppers. The surface is garnished with crispy tortilla strips, diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. A lime wedge rests on the rim of the bowl, ready to be squeezed. The background features a wooden table with a woven napkin, and the lighting is warm, creating an inviting, homely atmosphere. The angle is slightly overhead, highlighting the soup’s rich texture and colorful garnishes.


Key Information:

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
  • Number of servings: 6
  • Serving size: 1 bowl (approx. 300g)

Nutritional Information (per serving):

  • Calories: 350 kcal
  • Protein: 25g
  • Carbohydrates: 32g
  • Fat: 14g
  • Fiber: 7g
  • Sugar: 6g
  • Sodium: 850mg

Ingredients:

  • For the soup:

    • 450g (1 lb) boneless, skinless chicken breasts
    • 1 tablespoon olive oil (15 ml)
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 jalapeño pepper, seeded and minced (optional for extra heat)
    • 1 teaspoon ground cumin (5g)
    • 1 teaspoon chili powder (5g)
    • 1/2 teaspoon smoked paprika (2.5g)
    • 1/2 teaspoon ground coriander (2.5g)
    • 1/2 teaspoon salt (2.5g)
    • 1/4 teaspoon black pepper (1.2g)
    • 1 can (400g/14 oz) fire-roasted diced tomatoes
    • 1 can (400g/14 oz) black beans, drained and rinsed
    • 1 cup (240g) frozen corn
    • 1 liter (4 cups) chicken broth
    • 2 tablespoons tomato paste (30g)
    • Juice of 1 lime (15 ml)
    • 1/4 cup fresh cilantro, chopped

  • For the toppings:

    • 4-6 corn tortillas, cut into strips and lightly fried or baked until crispy
    • 1 avocado, diced
    • 1/4 cup (60g) sour cream
    • 1/4 cup (60g) shredded cheddar or Monterey Jack cheese
    • Lime wedges
    • Fresh cilantro, chopped

Method of Preparation:

  1. Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 6-8 minutes per side until the chicken is fully cooked and lightly browned. Remove the chicken from the pot and set aside to cool slightly, then shred it using two forks.
  2. Sauté the vegetables: In the same pot, add the chopped onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
  3. Add the spices: Stir in the ground cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
  4. Simmer the soup: Add the fire-roasted diced tomatoes, black beans, corn, chicken broth, and tomato paste to the pot. Stir to combine, then bring the mixture to a simmer. Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to meld.
  5. Add the chicken and lime juice: Stir the shredded chicken back into the pot and simmer for an additional 5 minutes to warm the chicken through. Stir in the lime juice and fresh cilantro.
  6. Prepare the tortilla strips: While the soup is simmering, cut the corn tortillas into thin strips. Lightly fry them in a skillet with a small amount of oil until crispy, or bake them in a 375°F (190°C) oven for 10 minutes until golden and crisp.
  7. Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Tips for Culinary Success:

  1. Use rotisserie chicken: For a quicker preparation, use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
  2. Adjust the heat: Control the spiciness by adding or omitting the jalapeño pepper, or by using milder chili powder.
  3. Make it creamy: For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
  4. Customize the toppings: Add your favorite toppings like sliced radishes, pickled jalapeños, or even a handful of crushed tortilla chips.
  5. Prepare in advance: This soup tastes even better the next day. Make it ahead and store it in the fridge for up to 3 days, or freeze it for up to 3 months.

FAQs:

  1. Can I make this soup in a slow cooker? Yes, combine all ingredients (except for the toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it back in before serving.
  2. What can I use instead of black beans? You can substitute pinto beans or kidney beans if you prefer.
  3. Is there a vegetarian version? Yes, omit the chicken and use vegetable broth. Add extra beans, corn, or diced vegetables like zucchini or squash.
  4. Can I make this soup gluten-free? This soup is naturally gluten-free if you ensure that your tortillas and spices do not contain gluten.
  5. How can I store and reheat leftovers? Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.


This Spicy Chicken Tortilla Soup is a bowl of pure comfort, with its robust flavors and delightful textures. Perfect for a cozy dinner or lunch, this soup is easy to make and can be tailored to suit your taste. Don’t forget to load it up with your favorite toppings for a truly satisfying meal. Enjoy this flavorful dish with family and friends, and let its warmth bring a little extra joy to your table.

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