chicken tortilla soup
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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



  • 3 boneless skinless chicken breasts
  • 1 lime
  • 2 tsp Goya Adobo all-purpose seasoning
  • Olive oil
  • 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
  • cups Monterey Jack cheese plus more for topping
  • 4 tsp cumin
  • 1 tbsp kosher salt plus more to taste
  • sour cream
  • olive oil
Tortilla Strips
  • 6 soft flour tortillas
  • olive oil
  • paprika
  • salt


  • 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.
  • 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.


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.