Chicken Tortilla Soup Recipe

... , leftovers called for an alternate recipe: Chicken Tortilla Soup

Hope, everyone is having a great fall day. We are slowly heading towards winter, and that means cold temperatures. That also means it’s chicken soup time! Today I thought we would make a chicken tortilla soup.

This chicken tortilla soup recipe is made in approximately one hour and 30 minutes. It’s well worth the time spent on this great recipe. Our chicken tortilla soup using tomato paste is a great spin, to his already fabulous recipe.

After you have tried today’s recipe. Let me know whether you like or dislike to soup. So if everyone’s ready, we’ll get started with today’s recipe.


4 pounds boneless chicken thighs or breast
6 tablespoons olive oil
5 teaspoons kosher salt, plus more to taste
freshly ground black pepper
6 medium yellow onions, diced
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon red pepper flakes, are more to taste
1 head garlic (about 10 cloves), minced
3 bell peppers (yellow and red), cored, seeded, and diced
10 carrots, cut in 1/2 inch rounds
4 tablespoons tomato paste
4 quarts chicken broth
5 15.5 ounce cans black beans, drained and rinsed
1 28 ounce can diced tomatoes with juice
3 bay leaves
3 dozen small corn tortillas
8 ounce cotija or ricotta salata cheese
4 avocados
4 limes
1 bunch cilantro


  1. Heat oven to 350°F. Arrange the chicken on 2 large foil-lined rimmed baking sheets. Drizzle with 2 tablespoons of the olive oil and liberally sprinkle with salt and pepper. Roast until cooked through, 20 to 25 minutes; set aside to cool. Once cool, remove the skin and shred with tuning forks or break roughly into small pieces by hand. Set aside.
  2. Heat the remaining 4 tablespoons of oil in a stockpot. Add the onions and sauté until soft, about 7 minutes. Stir in the cumin, chili powder, and red pepper flakes and cook until aromatic, about 5 minutes.
  3. Add the garlic, peppers, and carrots and stir to combine. Cook until the carrots began to soften, about 15 minutes. Add the tomato paste and the cooked chicken; stir to coat.
  4. Add the broth, beans, tomatoes and juice, and bay leaves; cover and bring to a boil. Reduce heat and simmer for 15 minutes. Remove bay leaves. Season with salt and pepper.

To serve: Include one quarter of the tortillas, cheese avocado limes and cilantro. Reheat the soup and ladle into bowls. Slice the tortillas into thin strips and divide among the bowls. Top with crumbled cheese, diced avocado, a squeeze of lime, and cilantro leaves.

Servings: 6 to 8
Prep Time: 20 Minutes
Bake Time: 20 to 25 Minutes
Cook Time: 45 to 50 Minutes
Total Time: About 1 Hour, 30 minutes including; cooling time


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