Chicken Tortilla Soup
Chicken Tortilla Soup
Photo: Liz Andrew/Styling: Erin McDowell

Warning: This recipe for chicken tortilla soup is about to change your soup game. Sure, you can’t beat classic chicken soup, but you need to have a few iterations in your arsenal to keep dinner interesting. Our Mexican-inspired version has the basics--tender meat and plenty of veggies--but we kick it up a notch by throwing in some jalapeños, black beans, taco seasoning and, of course, crunchy tortilla strips. Best of all, you can pull it off in an hour.

6 to 8 servings


1 tablespoon extra-virgin olive oil

1 red onion, chopped (reserve 3 tablespoons for garnish)

2 carrots, peeled and chopped

2 celery stalks, peeled and chopped

2 poblano peppers, seeded and chopped

1 jalapeño, seeded and minced

3 garlic cloves, minced

3 tablespoons taco seasoning

One 28-ounce can crushed tomatoes

4 cups chicken broth

1 rotisserie chicken, skin removed and meat shredded (about 3½ cups)

One 15-ounce can black beans

2 cups frozen corn, thawed

1½ cups frozen peas, thawed

Salt and freshly ground black pepper, to taste

To Finish

Crispy tortilla strips or crushed tortilla chips

Reserved red onion, minced

3 tablespoons chopped fresh cilantro

Lime wedges

1. Make the Soup: In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.

2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.

3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper.

4. To Finish: To serve, ladle the soup into bowls. Garnish each bowl with a handful of tortilla strips, 1 teaspoon red onion and 2 teaspoons cilantro. Serve hot and with lime wedges on the side. Leftover soup can be stored in the refrigerator for up to a week or in the freezer for up to a month.


407 calories

14g fat

49g carbs

25g protein

14g sugars

To Finish

73 calories

3g fat

11g carbs

1g protein

0g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (47):

From Around The Web