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.

Chipotle Chicken Tortilla Soup 

I love chicken tortilla soup. It does seem, though, like one of those dishes that can be either really good or disappointing depending on where you get it. You remember my friend Eva Longoria? I’ve never been disappointed in any of her recipes. I didn’t, however, care much for her tortilla soup. Which is a bummer.

Up until I created this recipe, my go-to was Trisha Yearwood’s* recipe. Now, don’t get me wrong, her’s is delicious. I mean seriously good eats!  It’s very comforting.

*side note: I met Ms. Yearwood once and we talked about cooking. It was pretty great. I also met her hubby. You may have heard of him? Garth Brooks. It was one of the greatest days of my life. Now back on track….

Now, I’m pretty sensitive to spicy food, and this soup was at my limit. My 2-year-old loved it though! She takes after her dad that way. You can adjust the spice by adjusting the chipotle and adobo sauce you put in.

So, while it may be 80 degrees in August right now, bookmark this recipe because it is delicious and perfect for a cold night… When we get one again!

Chipotle Chicken Tortilla Soup

1/2 onion diced
2 cloves of garlic minced
Sautée in about a tablespoon of olive oil until soft
Add:
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons garlic salt
2 chipotles from a can diced
About a spoonful of the adobo sauce (you can add more or less depending on how spicy you want it)
Shredded chicken (I just bought one of those roast chickens from the grocery store. The texture was perfect!)
1 can seasoned black beans. I think sometimes they are called Cuban style
1/2 bag of frozen corn
1 box of chicken stock

Mix it all together and let it simmer for at least 30 min. Just before serving, squeeze half a lime into the pot.

I served it with cheese, avocado, and crispy tortilla strips (cut tortillas and crisp up in a little vegetable oil in a skillet)

This is actually a photo from my friend Britni. I’m so thankful she asked for the recipe right when I made this initially or I would have probably forgotten how I made it. She said she loved it too!