Chicken Tortilla Soup

I love this Mexican twist on Chicken Soup. It combines baked chicken, crushed tomatoes, green chili peppers, sweet corn and black beans to make a terrific bowl of warm and zesty soup. Make it mild or spicy depending on your taste. Finish off Chicken Tortilla Soup with crispy tortilla strips and sour cream.

Bake two chicken breasts or use a small whole rotisserie chicken for this recipe. I like to bake my own chicken breasts because I can season it myself. Chicken breasts tend to be a bit bigger than those found on a rotisserie chicken and they bake in just 30 minutes while I am preparing the rest of the ingredients for the soup.

But there is nothing wrong with taking a shortcut by using a small rotisserie chicken found in your grocery store. Make sure to read the label before buying your prepared chicken. It is always good to know and understand what has been added before baking.

NOTE: I use Hatch Green Chiles for this recipe. These chilis are so much more flavorful than the other brands of green chilis. They come from Hatch Valley, New Mexico and can be purchased at Costco and Publix. Hatch Chilis give this soup a nice warm heat and don’t overpower the other flavors. A neighbor of ours that lived in Arizona for years introduced us to these spicy little gems. I package them in small ziplock bags in my freezer for easy use in soups and chili.

Chicken Tortilla Soup

Ingredients:

• 2 large chicken breasts, baked (or 1 small rotisserie chicken)
• 1-15 ounce can crushed tomatoes (or 1 jar mild salsa)
• 32 ounces of chicken stock
• 1 envelope mild taco seasoning (you can use mild or hot as desired)
• 4 ounce can chopped green chili peppers
• 15 ounce can sweet corn
• 15 ounce can black beans, rinsed and drained
• 1 tablespoon lime juice
• salt and pepper to taste
• tortilla strips and sour cream for garnish

How to make Chicken Tortilla Soup?

• Add the chopped baked chicken to the slow cooker. Add the remaining ingredients and stir. Cover and cook for 4 hours on high heat.
• Ladle the soup into bowls and garnish with crispy tortilla strips, sour cream, and a sprig of cilantro.

My boys like this soup with Cheese Quesadilla served on the side. It is one of our favorite meals and the Hatch Green Chilis give the soup just the right amount of heat!

If you like this recipe, look for more comforting soup recipes here. Some of my family’s favorite soups are Easy Chicken Noodle Soup, Ham and 12 Bean Soup and Cheesy Cauliflower Soup. You’ll want a second bowl, guaranteed!

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Chicken Tortilla Soup

A spicy blend of tomatoes, black beans, green chilis and chicken comes together to make a delicious Mexican soup.

Servings: 6 servings

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Ingredients 

• 2 large chicken breasts, baked (or 1 small rotisserie chicken)
• 1-15 ounce can crushed tomatoes, or 1 jar mild salsa
• 32 ounces of chicken stock
• 1 envelope mild taco seasoning, you can use mild or hot as desired
• 4 ounce can chopped green chili peppers
• 15 ounce can sweet corn
• 15 ounce can black beans, rinsed and drained
• 1 tablespoon lime juice
• salt and pepper to taste
• tortilla strips and sour cream for garnish

Instructions 

• Add the chopped baked chicken to the slow cooker. Add the remaining ingredients and stir. Cover and cook for 4 hours on high heat.
  
• Ladle the soup into bowls and garnish with crispy tortilla strips, sour cream, and a sprig of cilantro.
  

Equipment

• 1 slow-cooker

Notes

NOTE: I use Hatch Green Chiles for this recipe. They are so much more flavorful than the other brands of green chilis. They come from Hatch Valley, New Mexico and can be purchased at Costco and Publix. They give this soup a nice warm heat and don’t overpower the other flavors. A neighbor of ours that lived in Arizona for years introduced us to these spicy little gems. I package them in small ziplock bags in my freezer for easy use in soups and chili.