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Home » Soups » Chicken Tortilla Soup

Chicken Tortilla Soup

January 29, 2018 | Last updated September 21, 2019

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chicken tortilla soup
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I’ve always been a huge fan of chicken tortilla soup. This recipe is really similar to the one I made before, but I like the new and improved version a lot better! I didn’t have to troubleshoot this recipe at all for being too spicy or salty. This recipe makes a ton (6.75 quart dutch oven was full to the top!) It’s great reheated, so I’ll be having it for lunch this week.

Some of the links in this post are affiliate links, which means I receive compensation if you make a purchase using the link (more information).

chicken tortilla soup
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5 from 1 vote

Chicken Tortilla Soup

A hearty, creamy chicken tortilla soup.
Prep Time20 mins
Cook Time1 hr
Marinating Time1 hr
Total Time2 hrs 20 mins
Course: Soup
Cuisine: Tex-Mex
Keyword: chicken tortilla soup, creamy soup, tortilla soup
Servings: 6 quarts

Equipment

  • Dutch oven or other large pot
  • Immersion (stick) blender

Ingredients

Chicken
  • 3 boneless skinless chicken breasts
  • 1 lime
  • 2 tsp Goya Adobo all-purpose seasoning
  • Olive oil
Soup
  • 3 poblano peppers
  • 1 chipotle pepper in Adobo sauce
  • 2 medium onions diced
  • 3 cloves garlic grated
  • 8 cups chicken stock
  • 2 28 oz cans petite diced tomatoes
  • 1 14 oz can black beans
  • 1 14 oz can corn
  • 1 cup heavy cream
  • 1½ cups Monterey Jack cheese plus more for topping
  • 4 tsp ground cumin
  • 1 tbsp kosher salt plus more to taste
  • sour cream
  • olive oil
Tortilla Strips
  • 6 soft flour tortillas
  • olive oil
  • paprika
  • kosher salt

Instructions

Chicken
  • Whisk together 1tbsp olive oil, lime juice, lime zest, and 2tsp Goya seasoning in a small bowl. (Do not throw away the rest of the lime.)
  • Transfer the mixture to a quart-sized Ziploc bag. Add the chicken. Close the bag, and toss to coat with marinade.
  • Get as much air as possible out of the bag.
  • Let marinate in refrigerator for about an hour, up to overnight.
  • Once the chicken has marinated, transfer it to a baking dish and cook fully. Pull or shred it and set aside. 
Tortilla Strips
  • Cut tortillas into quarters, then cut into strips.
  • Toss with olive oil and sprinkle with kosher salt and paprika and toss again.
  • Spread on a baking sheet lined with a silicone baking mat or parchment paper and bake at 350°. Check periodically to make sure none of them are burning, especially if you have hot spots in your oven.
  • Stir them with tongs a few times throughout the baking process.
  • Remove from the oven when they’re crunchy and golden.
Soup
  • Roast the poblanos on a baking sheet under the broiler until they’re slightly charred.
  • When the poblanos are cool enough to handle, preheat a dutch oven or other really large pot over medium heat. Peel off the and discard the poblano skins. Discard the seeds and membranes. Roughly chop, and set aside.
  • Coat the bottom of the dutch oven in a small amount of olive oil.
  • Add the onions, garlic, and poblanos. Cook, stirring frequently, until the onions are soft.
  • Add the chicken stock. Bring to a boil, then reduce to a simmer. Simmer for a few minutes. Puree everything with an immersion blender.
  • Add the tomatoes and black beans (including liquid from can) and stir to combine.
  • Add the pulled chicken, salt, and cumin. Bring to a boil, then reduce to a simmer.
  • Simmer covered for about 20 minutes.
  • Add the corn, followed by the heavy cream. Stir constantly while adding the heavy cream. Stir in the cheese.
  • Ladle the soup into bowls. Top with sour cream, more cheese, and tortilla strips.

Notes

If you have a KitchenAid stand mixer, cut each piece in half and add to the mixing bowl. Use the flat beater and beat for about 30-45 seconds, and it’ll pull it for you. Cover the mixer with a towel to pieces don’t fly everywhere.

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Hi, I’m Sarah! My blog features a diverse collection of recipes, from delicious quick and easy meals to more complex showstoppers, with the occasional disaster story mixed in. I include the disasters to keep things real, and so you can share a laugh and learn from my mistakes.

My blog also has  a section dedicated to my horse, Cosmo. Cookin’ With Cosmo features equestrian eats and homemade horse treats.

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