Chicken Tortilla Soup

I’ve probably made chicken tortilla soup too many ways to count, but this one is by far the easiest. Also, my husband said this was the best chicken tortilla soup I’ve ever made, so, you know, it comes with raving reviews! 

When it comes to soups, I much prefer a thicker, creamier soup over a broth-based one. I’ll make an exception for French Onion. I’ve never really been a fan of chicken noodle, even. I find it pretty bland most of the time, and even “good ones” are boring to me. I do, however, love chicken tortilla. When done right, it boasts so much flavor. It’s total comfort food.

I’ve posted a version I made before on this blog, but like I said, this one is so incredibly easy, I had to share it. It’s also really healthy, so that’s more points in the plus column!

It wasn’t my intention to make this soup really spicy, but it was. You can adjust as necessary, for example using regular diced tomatoes in place of the fire roasted one since they usually come with green chiles in them. 

Also, I used baked blue corn tortilla chips: they contain 20% more protein than yellow or white, they are less starchy, they are a more complete protein source, and they have much lower glycemic index. Plus, their blue color comes from anthocyanins which are the same antioxidants found in berries. Need more? They have a sweeter, nuttier flavor than white or yellow corn as well. And they make your food look pretty. You should be able to find them anywhere.

Chicken Tortilla Soup

1 15oz can fire roasted tomatoes

1 poblano pepper, roasted, peeled, and seeds removed (if you don’t want to do all this, just use a small can of diced green chiles)

½ onion, chopped

4 cloves garlic, minced

olive oil

1 tablespoon chili powder

½ tablespoon cumin

Salt and pepper to taste

Vegetable broth, to texture preference

1 15oz can black beans, drained and rinsed

1 ½ cups roasted corn

2 chicken breasts, cooked and shredded

In a skillet with some olive oil over medium heat, add your onions, garlic, chili powder, cumin, and a little salt and pepper and saute until soft and fragrant. Pour mixture into a blender and add the can of tomatoes (juice and all), the poblano, and the vegetable broth. I didn’t put an amount for the broth because it depends on how thick or thin you want your soup. Adjust as needed for your preferences. Blend until smooth.

In the same skillet you used for the onions and garlic, add a little olive oil over medium heat. Add your beans, corn, and chicken. Stir around until heated through and the corn isn’t frozen anymore. For the corn, I use the roasted corn from the freezer section at Trader Joe’s. You can always use fresh and char it up yourself, or you can just use regular frozen corn. It really doesn’t matter as long as it’s in there.

 

Add the chicken mixture to the tomato mixture and serve for a nice hearty soup! Top with some cheese and avocado and tortilla chips.