5 8 Published Nov 11, 2023, Updated Oct 04, 2024 This hearty and flavorful soup is packed with tender shredded chicken, black beans, fresh veggies and a blend of spices. And let’s not forget about the best part… the crispy tortilla strips on top, which are baked instead of fried. Add this soup to your menu ASAP. It’s guaranteed to be a new family favorite!
Why You’ll Love This Recipe
A one pot meal that can be made on the stove top or in the slow cooker! Packed with flavor and a hint of spice. Great for meal prep! Prep a big batch over the weekend and you’ll have lunches ready to go for the week!
Ingredients Needed
olive oil – to sauté the vegetables for the stovetop method. Avocado oil works as well. yellow onion & garlic – provides a flavorful base for the soup. jalapeño pepper – I used one de-seeded pepper, but feel free to only use half if you want less spice or add the seeds for more spice. black beans – I used canned black beans as a shortcut. Just make sure you rinse and drain before adding to the soup. corn – either frozen corn or canned corn works! seasonings & spices – chili powder, cumin, smoked paprika, sea salt and black pepper. fire-roasted crushed tomatoes – regular diced tomatoes will work as well but I like the flavor depth the fire-roasted tomatoes add. broth – chicken or vegetable broth are great options. I recommend using low sodium so you can control the saltiness of the soup. If you like a thicker soup, I recommend starting with 3 cups of broth while adding more as desired. chicken – boneless thighs or chicken breasts work. You can cook raw chicken in the soup and then shred it or use pre-cooked shredded chicken or shredded rotisserie chicken. See my note in the recipe. lime – I recommend using freshly squeezed lime juice for the best flavor. A splash of lime juice adds a necessary acidity to the soup that brightens the rest of the flavors. fresh cilantro – adds a fresh addition to the soup. Be sure to save some for extra toppings as well! toppings – avocado, shredded pepper jack or cheddar cheese, jalapeño slices and Greek yogurt or sour cream. tortilla strips – we’re making baked tortilla strips instead of fried ones. Just cut small corn tortillas into strips, toss them with sea salt and olive oil and bake! For a shortcut, you can use store-bought tortilla chips and crumble them on top of the soup. My two favorite tortilla chip brands are Late July organic chia & quinoa chips and Zack’s Mighty, which are organic.
How to Make
ON THE STOVE
IN THE SLOW COOKER
Customize Your Soup
Vegan – Make this soup vegan by using vegetable broth and 1-2 cans of rinsed and drained chickpeas, lentils or black beans in place of the chicken. Add rice – Make this soup heartier by adding in cauliflower rice, cooked brown/white rice, or quinoa. You can stir frozen or fresh cauliflower rice or cooked white/brown rice directly to the soup once it’s done cooking and warming in the slow cooker. Stir and let warm until soup is warm throughout. Spice – If you’re not a fan of spice (or serving kiddos) simply take out the jalapeño. On the other hand, if you want to kick the spice up a notch add a second jalapeño pepper or add chipotle peppers in adobo sauce. Creamy – If you want to make this soup creamy you can add some heavy cream or coconut cream to the soup before serving.
What to Serve With Chicken Tortilla Soup
I recommend topping this soup with shredded cheese, cilantro, sour cream, avocado and the tortilla strips, but you can top it with anything you’d like! It’s a filling meal on its own, but if you want to pair it with some sides here are some suggestions:
Chips & guac: a side of guacamole with your favorite tortilla chips. Chips & queso: a small bowl of melted vegan queso with some chips would be tasty alongside this soup. Side salad: garlicky kale salad or avocado salad. Bread: vegan cornbread or sourdough bread. Quesadilla: a corn or flour tortilla with melted cheese to dip in the taco soup would be delicious!
How to Store Leftovers
This soup is perfect for meal prep! I love making a batch on the weekend so I have lunch or dinner ready to go for the week. For storing, allow the soup to cool and then carefully transfer to an airtight container. Store in the refrigerator for up to 5 days. You could also freeze for up to 3 months in a freezer-safe container.
More Soup Recipes to Try
Chicken Enchilada Soup Chicken Wild Rice Soup Mexican Sweet Potato Chicken Soup White Bean Chicken Chili Chicken Fajita Soup Vegetable Soup Butternut Squash and Turkey Chili Taco Soup Easy Black Bean Soup Autumn Harvest Soup(Panera Copycat)
Be sure to check out all of my chicken recipes as well as the full collection of soup recipes here on EBF!
