Description

Ultimate homemade chicken tortilla soup recipe featuring tender baked chicken, perfectly seasoned broth, black beans, and corn tortilla strips. This comfort food favorite is easy to make, freezer-friendly, and perfect for feeding a crowd.

Ingredients

For the Chicken:

2 whole boneless, skinless chicken breasts
1 tablespoon olive oil
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt (plus more to taste)

For the Soup Base:

1 tablespoon olive oil (for sautéing)
1 cup diced onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
3 garlic cloves, minced
1 (10-oz) can diced tomatoes with green chilies (Rotel is my go-to!)
32 ounces low-sodium chicken stock
3 tablespoons tomato paste
4 cups hot water
2 (15-oz) cans black beans, drained
3 tablespoons cornmeal or masa harina
5 corn tortillas, cut into 2-3 inch strips

For the Toppings (Don’t skip these!):

Sour cream
Diced red onion
Diced avocado
Pico de gallo or your favorite salsa
Shredded Monterey Jack cheese
Fresh cilantro
Extra tortilla strips for crunch

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Instructions

Step 1: Season & Bake the Chicken

Set oven to 375. Mix cumin, chili powder, garlic powder, and salt in a bowl. Coat chicken with oil and half the spices. Keep the rest for later. Bake 20-25 minutes until done. Let cool and shred with forks. This step is annoying but necessary.

Step 2: Sauté the Aromatics

Heat oil in your biggest pot. Add onions and peppers. Cook until onions are see-through. Add garlic and leftover spices for 30 seconds. Watch the garlic so it doesn’t burn.

Step 3: Build Your Flavor Base

Put shredded chicken back in. Add tomatoes, stock, tomato paste, and hot water. Boil it then turn heat down. Simmer 45 minutes with no lid. Kitchen starts smelling good around minute 20.

Step 4: Add the Secret Thickener

Mix cornmeal with water until smooth. Seriously no lumps. Stir into soup with beans. Simmer 30 more minutes. Stir occasionally so it doesn’t stick.

Step 5: Season to Perfection & Rest

Taste and add salt or chili powder if needed. Turn off heat. Wait 15-20 minutes before serving. I always want to skip this but it really does get better.

Step 6: The Grand Finale

Add most tortilla strips 5 minutes before eating. Save some for topping. Serve in bowls with whatever toppings people want.

Notes

Spicier version? Throw in a chopped jalapeño with the other peppers

Want it creamy? Stir cream cheese in at the end

Love corn? Add frozen corn when you add beans

Don’t dump all tortilla strips in early – they turn to mush

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired