I hereby announce that this is the best chicken tortilla soup.
Well, until I find one that replaces it, and I will inform you immediately when that happens.
There are approximately 1,000,000,000,000 recipes for chicken tortilla soup on the internet and Pinterest. I have tried a ton of them, but no longer. This soup deserves a spot on my No Longer Looking for Another Recipe list. This list doesn’t officially exist, only in mind, but maybe I should make a spot for all of them together. Thoughts?
Usually I would go on and on about how toppings are basically the best part of anything/everything, but this soup is so delicious, I think you could eat it without toppings! This is serious for me to admit this, I LIVE for toppings.
Anyway, the soup is a deep red from the chipotle chile powder and speckled with chicken, corn, and black beans. It doesn’t photograph well without the toppings, so you get the picture. 😂
- 1 tablespoon of Olive Oil
- 1 Onion, roughly chopped
- 1 Jalapeno, seeds and stem removed, roughly chopped
- 4 cloves of Garlic, peeled & smashed
- ⅛ teaspoon of Salt & ⅛ teaspoon of Pepper
- ¼ teaspoon of Oregano
- ¼ teaspoon of Cumin
- ¼ teaspoon of Chipotle Chile Powder
- 14.5 oz. can of Fire-Roasted Tomatoes with Green Chiles or Chipotle
- 3 cups of Chicken Stock
- ¾ cups of Black Beans, rinsed
- ¾ cups of Corn, frozen or fresh
- 3 cups of Rotisserie Chicken, skin & bones removed
- Optional for topping: Fried Corn Tortilla Strips, Green Onions, Cilantro, Colby-Jack Cheese, Avocado & Lime
- Heat the olive oil in a large dutch oven or saucepan over medium high heat. Add the onion, jalapeño, and garlic. Stir occasionally, ~5 minutes, until the onions soften. Add the salt pepper, oregano, cumin, and chipotle chile powder. Stir for 1-2 minutes to toast the spices. Add the tomatoes and chicken stock to the onion mixture, bring to a boil and then reduce to low heat to simmer for 30 minutes.
- After the 30 minutes have passed, transfer the soup to a high-power blender/food processor/or use an immersion blender to blend the soup smooth. Transfer the soup back to the pot and add the black beans, corn, and chicken to the soup until heated through, ~5 minutes.
- Divide soup into bowls and top with all the toppings, if desired!
Happy Cooking, The Barbee Housewife